The pickled beets my mother made came from our garden and were canned for the winter months. Even as a child I loved beets because they brought so much color to our table. —Sara Lindler, Irmo, South ...

Wash the beetroot well, leaving the roots and trimmed stalks intact. Put in a pan, cover with cold water, bring to a simmer and cook for 10 minutes. Remove from the heat, drain and then plunge the ...

Set Aside. In a small dry pan toast the sesame seeds. Set aside to cool. For the pickled beetroot: Top, tail and peel the outer skin from the beetroot. (Wear gloves to avoid staining your fingers ...

You need to pickle the beetroot for about a week before it gets pickled. I've served it with a broccoli salad but you can use any salad veg that you want eg cabbage, lettuce, cauliflower ...

The pickled beetroot is delicious and pairs nicely with the nuttiness of the buckwheat and the freshness of the cheese and bitter greens. All of the elements here also work well as sides ...

Leave the skin on the beetroots in this lentil-based salad and create less food waste - just be sure to give them a good ...

Borscht is a classic beetroot soup, but you can also experiment with other recipes pickled beetroot – make pickled beetroot at home, or buy it from the supermarket. This can be a tasty addition ...

To store fresh beetroot, cut off the leafy tops and then place to dry in a single layer in a wooden or cardboard box. To cook wash - but don’t peel - the beetroot and either boil, steam or bake ...