Venison bresaola and pickled beetroot recipe

Beetoot jam recipe

Written by Liz Wakefield

23rd September 2017

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.


You May Also Like…

Great Taste Awards 2021

Great Taste Awards 2021

We're very chuffed to have won another Great Taste Award for our delicious Sussex Beef Bresaola. The much coveted one...