There’s nothing nicer than our award-winning venison bresaola and pickled beetroot. I’m not talking the acrid vinegar version of pickled beetroot, but rather the Scandinavian style. Here’s my recipe:
500g of beetroot
220ml of red wine vinegar
180g of caster sugar
2 star anise
1 teaspoon coriander seeds
1 teaspoon black peppercorns
1/2 teaspoon mustard seeds
1/4 teaspoon cloves
1 bay leaf
Small pinch of red chilli flakes
Wash and dry the beetroot, wrap in foil and bake in the oven for about an hour, or until they give a bit when you squeeze them. Take them out of the oven, unwrap them and leave them to cool.
Meanwhile, combine the red wine vinegar, caster sugar, spices and herbs in a pan and bring to simmering point, stirring the sugar until it dissolves, then turn off the heat and leave to cool.
Combine the pickle with the beetroot in a preserving jar, or plastic container and refrigerate. Pat each beet dry with kitchen towel and serve in cubes or sliced. Goes nicely with a lightly dressed baby leaf salad.