Willy's Probiotic Live Balsamic Pickled Beetroots
A super-easy, quick pickle made with our naturally fermented balsamic vinegar. Full of character, its living cultures help support gut health, while the gentle pickling brings out the beetroots natural sweetness and depth. A clean, balanced staple that adds colour, flavour, and a nourishing gut boost to everyday meals.
Serves
4 people
Prep time
20 minutes
Cook time
60 minutes
Ingedients
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500g Beetroot
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50ml Willy’s Live Balsamic Vinegar
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350ml Willy’s Live Original ACV
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2 tbsp Willy’s Extra Virgin Olive Oil
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50ml Raw Honey
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½ tsp Black Peppercorns
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2 Sprigs Fresh Rosemary
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2 Bay Leaves
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1 tsp Fennel Seeds
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2 tsp Sea Salt
Method
Preheat your oven to 220c / gas mark 7.
Wash and peel your Beetroots then rub with Olive Oil and Salt. Place the Beetroots in a deep roasting tray and cover with tin foil. Bake for 1 hour or until soft in the middle, you can test with a sharp knife.
Once cooked, leave to cool before cutting into wedges and set aside.
In a medium saucepan, toast the Peppercorns and Fennel seeds for a couple of minutes. Then add the vinegar and the honey, bring to a simmer for 3-4 minutes.
Once the honey has dissolved turn off the hob and leave the mix to one side.
Divide the chopped Beetroot into sterilised jars. Top each jar with 1 teaspoon of salt and a bay leaf, then pour the pickling liquid equally into the jars and add 2 tablespoons of Balsamic Vinegar to each. Seal the jars whilst the liquid is still hot and leave for a few days before opening.
Once opened consume within a couple of weeks, if unopened this may last up to a year in a cool dark place.
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Willy's Probiotic Live Balsamic Pickles
20 mins | 4 peopleA super-easy, quick pickle made with our naturally fermented balsamic vinegar. Full of character, its living cultures help support gut health, while the gentle pickling brings out the beetroots natural sweetness and depth. A clean, balanced staple that adds colour, flavour, and a nourishing gut boost to everyday meals.
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