When we say beetroot, thoughts may immediately turn to the jars of vinegary slices of pickled beets, favoured at retro dinner parties, but believe us when we say, they are so much more than that.

A far cry from soggy overly-vinegared beetroot, this lightly spiced pickled beetroot is crunchy and captures the rich earthiness of fresh beetroot. It’s especially good with pan-fried mackerel ...

We’re starting to get an abundance of beetroot in the autumn garden. We love eating it grated raw or roasted to use in salads. But I’ve never actually pickled it — always used the canned ...

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 ...

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 ...

In a large pot of boiling salted water, cook the beets until crisp-tender, about 10 minutes. Drain and transfer to a heatproof bowl. Pour the hot liquid over the beets and let stand at room ...