Pickled Beetroot Jamie Oliver Recipes

AMAZING PICKLED AND MARINATED VEGETABLES

Amazing Pickled and Marinated Vegetables image

Pickled vegetables taste totally delicious. I'm going to give you my personal favorite vegetables and herb combinations - damn simple and they make great presents. Much cooler than turning up with a bottle of wine. Once you've had success with them, have a go at your own variations. You can use one large jar or lots of smaller ones (I prefer smaller ones because once a jar's been opened it will only last for a week or so in the refrigerator).

Provided by Jamie Oliver

Categories side-dish

Time 1h30m

Yield about 2 quarts

Number Of Ingredients 12

Ingredients

1 quart cider or white wine vinegar
1 quart water
2 tablespoons sea salt
2 cups extra-virgin olive oil
5 cloves garlic, peeled and sliced
1 fresh red chili, deseeded and chopped
2 pounds mixed mushrooms and a few sprigs of fresh thyme, rosemary and sage
2 pounds firm eggplant and 2 tablespoons dried oregano
2 pounds firm zucchini and 6 sprigs of fresh mint
2 pounds fennel bulbs and their herby tops
2 pounds small onions and 4 bay leaves
2 pounds red and yellow peppers and a few sprigs of fresh thyme

Steps:

Make sure you have some small sterilized jars ready to go. Bring the pickling liquid ingredients to the boil in a big pan. Put the pickling marinade ingredients into a large bowl with your chosen herbs and mix well. Slice up your chosen vegetables any way you like, but if it's a larger vegetable try to get the pieces around 1/2-inch in thickness. This way, the flavors and pickling liquid will penetrate sufficiently. Smaller vegetables, like mushrooms or very small onions, can be left whole.
Place the sliced vegetables in the boiling pickling liquid and leave for around 3 minutes - they'll probably rise to the surface, so keep pushing them down to ensure they are all immersed. Lift the pieces out with a slotted spoon and place them into your bowl of pickling marinade. Toss together - it will smell fantastic.
Pretty much straightaway, put the hot vegetables and pickling marinade into your sterilized jars, filling them to the very top. Cover the vegetables completely with the marinade and put the lids on tightly. Put the jars aside until they're cool. Clean the jars, attach sticky labels and write the date and the contents on them. Store the jars somewhere cool and dark - it's best to leave them for about 2 weeks before opening so the vegetables really get to marinate well, but if you absolutely cannot wait, you can eat them sooner. They'll keep for about 3 months - but they're so bloody good I'm lucky if the jars last for a couple of weeks in our house!
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Choose 1 of the following vegetable and herb options: .

PICKLED BEETROOT

Pickled beetroot image

Preserve roasted beetroot in a sweet and spiced vinegar to make this punchy, classic accompaniment to cold meats and cheeses

Provided by Jane Hornby

Categories Side dish

Time 1h30m

Yield Makes 4-5 x 450ml jars

Number Of Ingredients 12

Ingredients

1kg beetroot
vegetable oil
4-5 tsp coarse crystal sea salt
1 tbsp black peppercorns
1 tbsp coriander seeds
1 tbsp yellow mustard seeds
10 cloves
few pieces of mace blades
pinch of dried chilli flakes (optional)
2 bay leaves
700ml white wine vinegar, plus 3½ tbsp
100g light brown soft sugar

Steps:

Wash and trim the beetroot, rub each with 1 tbsp vegetable oil, then wrap individually in foil. Roast on a tray at 200C/180C fan/gas 6 for 1 hr or until tender. Cool, peel, then cut into wedges.
To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch. Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer.
Pack the beets into sterilised jars (see tip below), add 1 tsp coarse crystal sea salt to each, then pour over the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if you like.

Nutrition Facts : Calories 37 calories, Fat 2 grams fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.9 milligram of sodium

FOIL-ROASTED SMOKED BEETS - JAMIE OLIVER

Foil-Roasted Smoked Beets - Jamie Oliver image

Make and share this Foil-Roasted Smoked Beets - Jamie Oliver recipe from Food.com.

Provided by DrGaellon

Categories Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb whole beet, with leaves removed and retained
4 large rosemary sprigs
1 tablespoon red wine vinegar
black pepper
salt
3 tablespoons extra virgin olive oil
2 tablespoons fresh parsley
1 tablespoon fresh tarragon

Steps:

Tear a large square of heavy duty aluminum foil. Place half the beet leaves on the foil. Pile beets and rosemary on the leaves, then cover with the remaining leaves. Wrap foil tightly around beets. Prick package all over with the tip of a small knife.
Bury the package in hot coals on your grill (or place in a 500 degree oven) for 40 minutes or until tender. Test by poking with the tip of knife; if it slides into the center and then out again without sticking, they're done.
Discard rosemary and beet leaves. Peel away any very burned areas on the beetroots. Cut into bite sized chunks. Roll parsley and tarragon together and shred into chiffonade. Dress beets with vinegar, salt, pepper, olive oil, tarragon and parsley. Serve with medium-rare steaks.

Nutrition Facts : Calories 144.5, Fat 10.4, SaturatedFat 1.4, Sodium 89.8, Carbohydrate 12.1, Fiber 2.4, Sugar 9.1, Protein 2.2

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