I can not decide what is more delicious - the little pickled Chioggia beetroot, or the honey pickling liquid they are cooked in. The kitchen smells sweet and vinegary - the perfect combination for a pickler. These little beets are boiled in the pickling liquid - I like them served with some strong greens (mint, sorrel, rocket) and a creamy cheese such as goats cheese to balance the flavour. If you prefer sweeter pickled beets then roast them in their skins first, remove the skins, pack them in a jar and cover with the boiled pickling liquid.

Honey pickled beetroot

Ingredients

500g heirloom baby beetroot

1 cup red wine vinegar

2 cups water

1/2 cup honey

6 whole cloves

6 whole allspice

12 black peppercorns

1/2 tsp salt

Instructions

1. Trim the leaves from the beets leaving short 1cm stalks, and wash them to remove any soil. Leave the root intact also.

2. Place the whole baby beets and remaining ingredients in a saucepan and bring to the boil. Simmer with the lid on until the beets are tender. This will depend on the size of the beetroot, these little beetroot took 20 minutes. Turn off the heat and allow to cool.

3. Slip the skin off each beetroot. If you are storing, sterilise a jar and pack the skinned beets and spices into the jar. Reheat the liquid and pour over the beets before sealing. I store these in the fridge. Alternatively, you can eat them right away.

If you are using the beetroot right away then be sure not to throw your pickling liquid away - you can use it again or use it in salad dressings.