This is really nice. Much better than the tinned variety, slicing it very thinly is essential. This needs to be prepared at least a day before needing  it. I served it with pulled pork and smoked brisket to complement the creaminess of the coleslaw. Because they were being served on bread rolls I felt that it would help cut through the carbs and grease.


Pickled Beetroot


  • About 2 bunches of beetroot
  • 2 red onions sliced very thinly – use a mandolin slicer
  • 2/3 cup sugar
  • 1 1/2 cup apple cider vinegar
  • 2/3 cup water
  • 3 tsp salt


  • Clean the beetroot thoroughly, trim the tops and cook in a large saucepan on a simmer until tender – test with a fork – about 30 minutes.
  • When cool peel (the skin peels easily under running water) and slice very thinly, a mandolin helps. Toss in a medium bowl with the onion then layer into a jar.
  • Bring the sugar, vinegar, water, and salt to a boil, when the sugar and salt have dissolved pour it over the beets and onion. (if the beetroot is not covered add extra liquids).  Close the lid.
  • Refrigerate overnight before serving. Will keep.

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