Chamomile pickled golden beetroot
A little preparation goes a long way with Kane Pollard’s chamomile pickled golden beetroot, which goes well on a snack platter or a burger.
makes 1 litre jar
1 bunch golden beetroot
50ml olive oil
50ml white wine
1 tsp salt
1 tsp pepper
1 tbsp dried chamomile flowers
250g caster sugar
250ml apple cider vinegar
250ml water
3 tsp salt
Preheat oven to 190C. Take the tops off your beetroot, wash and place on a tray lined with a large sheet of foil topped with a sheet of baking paper. Place the beetroots in the centre of the baking paper and add the salt, pepper, olive oil and wine. Wrap the beetroots tightly in the foil so that no steam can escape. Bake for about 1 hour until tender. Allow to cool in the fridge, wrapped up to stay moist.
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In a pot, bring the water up to a simmer with the dried chamomile flowers. Add the vinegar, sugar and salt, then stir until sugar is dissolved. Set aside. Once the beetroots are cooled, gently peel (the skin should pull off with your fingers), slice and steep in the chamomile pickle solution. Store in the fridge.
Kane’s note: This is great served with sharp cheese, or on a burger with a fatty meat patty.
This article first appeared in the March 2025 issue of SALIFE magazine.
