Recipe of Award-winning Traditional Pickled Beetroot

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Before you jump to Traditional Pickled Beetroot recipe, you may want to read this short interesting healthy tips about Use Food to Improve Your Mood.

Most of us have been taught to think that comfort foods are terrible and must be avoided. At times, if the comfort food is a high sugar food or another junk food, this is true. Otherwise, comfort foods can be very healthy and good for you. There are some foods that, when you eat them, may better your mood. If you feel a little bit down and you're in need of a happiness pick me up, try a few of these.

It's easy to overcome your bad mood when you eat grains. Barley, quinoa, millet, teff, etc are all wonderful for helping you feel better. These grains can help you feel full for longer too, which is a mood improver. Feeling famished can be awful! The reason these grains are so good for your mood is that they are easy for your body to digest and process. These foods are easier to digest than others which helps kick start a rise in your blood glucose which in turn takes your mood to a happier place.

You can see, you don't have to turn to junk food or foods that are bad for you just so to feel better! Try several of these instead!

We hope you got insight from reading it, now let's go back to traditional pickled beetroot recipe. To cook traditional pickled beetroot you only need 9 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Traditional Pickled Beetroot:

1. You need 1 kg of beetroot.
2. Use 650 ml of malt vinegar.
3. You need 1 tsp of brown sugar.
4. Take 1 tsp of salt.
5. Use 1 tsp of black peppercorns.
6. Provide 8 of cloves.
7. You need 2 of bay leaves.
8. Get 1/2 tsp of coriander seeds.
9. Get 1 tbsp of vegetable oil.

Steps to make Traditional Pickled Beetroot:

1. Gather your ingredients together and then first, wash the beetroot in cold water.
2. Cut off the beetroot stems and discard, then sprinkle the bulbs with the vegetable oil and wrap in foil. Cook for 60 mins at 180C.
3. Lightly toast the peppercorns, coriander and cloves in a large saucepan on a low heat. You should get some fantastic aromas quickly!.
4. Next add all the malt vinegar, bay leaves and brown sugar to the saucepan and simmer on a low heat for 20 mins.
5. Once cooked, let the beetroot cool then carefully peel the skin off and chop them into rough bite sized pieces.
6. Put the salt into the bottom of a sterilised picking jar, then add the beetroot and pour the cooled vinegar over the top. Make sure to completely cover the beetroot with the vinegar.
7. Voila! You’re done. Store the jar in a cool place for at least a week or two, then enjoy!.

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