A quick and easy recipe inspired by a trip to the local Spud Hut, Laurencekirk

 

 

Last week we discovered a local farmers hut just outside of Laurencekirk/Auchenblae called the Spud Hut.

The Spud hut at Cairnton Farm is a family run farm who sell their own veg (beetroot, cabbage, tatties, sprouts, neeps, leeks) locally sourced eggs and carrots, logs and our home grown flowers in the spring. All items are loose or packed in recyclable packaging but of course, you are welcome to bring your own bags. The hut runs on an ‘honesty box’ basis and prices are very reasonable and clear.

I was delighted to see that they had beetroot as our own garden harvest had not achieved the bounty that we had hoped for and I was keen to add pickled beetroot to my larder stock. I also loved that the owners had put up some recipe suggestions on their wall – including a most delicious Beetroot Brownie that went down very well with our 3 and 1 year old boys!

 

 

The recipe I’m sharing with you is very quick and easy to make and makes the whole house smell spicy and earthy, and maybe a little vinegary! You can adapt the pickling vinegar to suit your own tastes – you’ll see that I added chilli flakes but it will not impact the end result too much should you choose to leave it out. Balsamic vinegar, crushed fennel and caraway seeds are also perfect as an adaption for this recipe.

 

Spiced Pickled Beetroot

 

  1. Start by washing and trimming your beets. Rub each with 1 tbsp of vegetable oil. Roast on a tray until tender, an hour should do it, at 200C/180C fan/gas 6. Cool, peel then slice or cut into wedges.
  2. Add all spices into a medium sized saucepan. Toast on a low heat, adding chilli flakes last as they can easy catch. They are ready when you start to small the wonderful aromatic mix of the spices. Add the bay leaves, vinegar and sugar and stir until sugar dissolves. Bring to simmer.
  3. Meanwhile, pack the beets into sterilised jars and  top with 1 tsp of coarse crystal sea salt . Pour the hot vinegar over the beets until covered and seal.
  4. Store the jarred beetroot for a period of at least 2 weeks to allow the pickling process to take place.
  5. Open and enjoy!!!

 

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