Archive of BBC Food Recipes

Marinated beetroot

Prep time overnight
Cook time overnight
Serves 4-6
Dietary Vegetarian
From Saturday Kitchen
A great little make-ahead side dish that would work well with roasts and veggie feasts. Not quite pickled, these beetroot are still sweet but also a little sour.


  1. Wash and scrub the beetroot under cold running water. Place them in a saucepan with the vinegar, salt and water and bring to the boil. Reduce the heat, cover then pan and simmer for about 1¼ hours until the beetroot is tender. Meanwhile, combine all the marinade ingredients in a bowl and set aside.

  2. Once the beetroot is cooked, drain, place on a cloth and pat dry. Remove the skins with the help of the cloth. Cut into slices, place in the marinade and mix well. Leave for a day before serving. The beetroot will keep for several days in a covered container in the fridge but should be brought to room temperature before serving.

  3. Serve with some salami or air dried tuna.


  • 650g/1lb 7oz raw beetroot
  • 500ml/17fl oz white or red wine vinegar
  • 2 litre/3½ pints water
  • pinch of salt
  • 2 garlic cloves, sliced
  • 1 tbsp dried oregano
  • 1 red chilli, finely chopped
  • 500ml/17fl oz olive oil

Shopping List

Marinated beetroot

Fruit and vegetables

Cooking ingredients


This link may stop to work if/when the BBC removes the recipes
This site is under development - You can use it, but some things are not completed and may not be quite right!