Posted: 21/09/2012 at 13:27
Cook leaving some stalk and not cutting root. Won't ''bleed' then. Slide skin off, take off root & stalks Just slice them and put in a jar, vinegar on top to cover. Different vinegars make a change - try white malt, cyder vinegar, raspberry vinegar. A splash of balsamic vinegar, either when you serve some pickled beetroot, or added to malt vinegar in the jar when you do it is nice for a change.
Also nice is 'Beetroot in Jelly' a recipe my Mum used over 50 years ago when we had guests - made an 'extra' to put on the table when we had salad:
Slice beetroot into a bowl and cover with blackcurrant jelly, made up as instructions on jelly packet. Put in fridge to set.