Pickled Beetroot with Lime and Green Peppercorns

This is a fridge pickle with a shelf-life of around 3 weeks. It is quick and easy to make and totally delicious.

1 pound/ 450g beetroot, washed and trimmed

1 tblsp extra-virgin olive oil

Zest and juice of 2 limes

2 tblsp sugar

¼ tsp salt

1 tsp green peppercorns

Small amount of oil for roasting the beetroot


  1. Pre- heat the oven to 375 F / 190 C / Gas mark 4.
  2. Place the beetroot in a roasting pan, drizzle with a small amount of oil and cover tightly with foil.
  3. Cook until tender, but still firm. Allow to cool and then peel.
  4. Cut the beetroot into quarters and then smaller wedges. Place in a bowl and mix with olive oil and lime zest.
  5. Place beetroot into a warm, sterilised jar or container.
  6. Put lime juice, sugar, salt and peppercorns in a small pan and bring to the boil, stirring all the time. Cook for 2 minutes.
  7. Put this mixture over the beetroots, cover and then cool before placing in the fridge.

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2 thoughts on “Pickled Beetroot with Lime and Green Peppercorns

  1. The combination of lime juice and olive oil makes this a subtle and special pickle. It does not have a very long shelf life though, even in the fridge. Hope you like it!

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