Marinated Beetroot Recipe

We're gradually getting back into root vegetables, starting with beetroot and carrots from the balcony.  While it still seems wrong to be putting roasted vegetables on the table for a while yet, we can enjoy some lovely warm salads and vibrant veggie dishes alongside regular favourites.

This marinated beetroot recipe is simple but makes this lovely vegetable sing with flavour, bringing its earthiness and sweetness to the fore. Serve it with other salads such as a rich apple and fennel slaw, or on the side with other dishes.  We love it with nut burgers or peppery veggie sausages.

Marinated Beetroot


300g raw beetroot
250ml white or red wine vinegar
pinch salt
600ml water
4 tbspn olive oil
2 cloves garlic, finely sliced
2 tsp dried oregano


1. Peel the beetroot and chop into large chunks.

2. Place in a large pan with the vinegar, salt and water and bring to the boil.  Then reduce the heat, cover the pan and simmer for around 40 minutes.

3. When tender, drain the beetroot and place it in a large bowl.  Pour over the olive oil and add the garlic and oregano.  Stir to coat the beetroot fully, adding a little more oil if necessary.

4. Cover and leave to marinate overnight.  It will keep in the fridge for a few days.

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