Tinned Beetroot

Submitted by Natalie Dudarko

Tinned Beetroot

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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes


  • 4 large beetroot
  • Water
  • Salt
  • Pepper
  • Sugar
  • Vinegar
  • Sterilised Jars


  • Place whole unpeeled beetroot in slow cooker and fill with warm water. Season with salt, pepper and a sprinkle if sugar. Cook on high for 3-4hours until a knife inserts easy.
  • Once cooked take beet roots out and leave to cool (cool enough to handle).
  • Cut ends off and rub skin off, then slice thinly.
  • Divide eventually between jars put 2teaspoons of vinegar per jar (jam jar size) and fill with cooled boiled water (not from slow cooker) store in fridge.
  • Lasts about 1month.
  • 4 large beetroot made about 5 x 400g tins worth.

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