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    <span style="font-family: Georgia, Times New Roman, serif; font-weight: bold;"><br /> <span style="font-family: Georgia, Times New Roman, serif;">I&#8217;ve been craving beetroot the last week or so. So I decided to get cooking my favourite pickled beetroot and some tasty bread to go with it. Here&#8217;s my recipes.<br /> <span style="font-family: Georgia, Times New Roman, serif;"><br /> <span style="font-family: Georgia, Times New Roman, serif; font-weight: bold;">Pickled beetroot <br /> <span style="font-family: Georgia, Times New Roman, serif;"><span style="font-style: italic;">Ingredients:<br /> <span style="font-family: Georgia, Times New Roman, serif;">• 4 large beetroot<br /> • 3/4 cup water<br /> • 1 1/2 cups white vinegar • 3/4 cup sugar <br /> <span style="font-family: Georgia, Times New Roman, serif;">• 1/2 teaspoon peppercorns<br /> • 1 bay leaf<br /> • 2 cloves<br /> • 1/2 teaspoon mustard seeds • 1/2 cinnamon stick <br /> <span style="font-family: Georgia, Times New Roman, serif;">• 1/4 teaspoon salt <br /> <span style="font-family: Georgia, Times New Roman, serif;"><br /> <i>Instructions:</i><br /> <span style="font-family: Georgia, Times New Roman, serif;">1. Wash your beetroot and cook in a boiling water until tender. <br /> <span style="font-family: Georgia, Times New Roman, serif;">2. Take out and let cool. Remove the skin and cut the beetroot into slices or quarters. <br /> <span style="font-family: Georgia, Times New Roman, serif;">3. All the other ingredients go in a saucepan and boil for 5 minutes. <br /> <span style="font-family: Georgia, Times New Roman, serif;">4. Place your beetroot into hot sterilised jars and pour vinegar mixture over until all beetroot is covered. <br /> <span style="font-family: Georgia, Times New Roman, serif;">5. Seal the pickled beetroot and store in a cool place. <br /> <span style="font-family: Georgia, Times New Roman, serif;"><br /> 



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    <span style="font-family: Georgia, Times New Roman, serif;"><b><br /> </b> <span style="font-family: Georgia, Times New Roman, serif;"><b>Beetroot Bread</b>


  <div style="background-color: white; color: #212121; line-height: 21px; margin-bottom: 1.5em; padding: 0px;">
    <span style="font-family: Georgia, Times New Roman, serif;"><i>Ingredients</i> 

    <ul>
      <li>
        <span style="font-family: Georgia, 'Times New Roman', serif; line-height: 1.5;">3 cups plain flour
      </li>
      <li>
        <span style="font-family: Georgia, 'Times New Roman', serif;">1 3/4 cups water from boiled beetroots
      </li>
      <li>
        <span style="font-family: Georgia, 'Times New Roman', serif;">1/4 teaspoon dried yeast
      </li>
      <li>
        <span style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon salt
      </li>
      <li>
        <span style="font-family: Georgia, 'Times New Roman', serif;">1 grated beetroot
      </li>
    </ul>


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    <span style="font-family: Georgia, Times New Roman, serif;"><i>Instructions</i>


  <ol style="background-color: white; color: #212121; line-height: 21px; margin: 0px 0px 1.5em 1.667em; padding: 0px;">
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      <span style="font-family: Georgia, Times New Roman, serif;">Place flour, yeast and salt in a large bowl.
    </li>
    <li style="margin: 0px; padding: 0px;">
      <span style="font-family: Georgia, Times New Roman, serif;">Add water and mix lightly until all ingredients are combined and sticky. 
    </li>
    <li style="margin: 0px; padding: 0px;">
      <span style="font-family: Georgia, Times New Roman, serif;">Cover with plastic wrap or a tea towel and a rubber band (so it doesn&#8217;t blow away). I pop mine in the warm sun for a bit if I make it during the day but you don&#8217;t have to. It will bubble and expand and smell rather yeasty.
    </li>
  </ol>

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    <a style="color: #6699cc; line-height: 21px; margin-left: 1em; margin-right: 1em; text-decoration: none;" href="https://1.bp.blogspot.com/-p3DwD3qtvlo/UxVlr5VhWMI/AAAAAAAAIL4/FRrt2hqBTRE/s1600/Image+2.jpg"><span style="font-family: Georgia, Times New Roman, serif;"><img style="border: none; position: relative;" src="https://1.bp.blogspot.com/-p3DwD3qtvlo/UxVlr5VhWMI/AAAAAAAAIL4/FRrt2hqBTRE/s1600/Image+2.jpg" alt="" width="298" height="400" border="0" /></a>


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    <span style="font-family: Georgia, Times New Roman, serif;">​<span style="font-weight: bold; line-height: 1.5;">Leave covered for 12-18 hours. 


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    <span style="font-weight: bold;"><span style="font-family: Georgia, Times New Roman, serif;">The next day:


  <ol style="background-color: white; color: #212121; line-height: 21px; margin: 0px 0px 1.5em 1.667em; padding: 0px;">
    <li style="margin: 0px; padding: 0px;">
      <span style="font-family: Georgia, Times New Roman, serif;">Flour a chopping board. 
    </li>
    <li style="margin: 0px; padding: 0px;">
      <span style="font-family: Georgia, Times New Roman, serif;">Remove the dough and pop onto the board
    </li>
    <li style="margin: 0px; padding: 0px;">
      <span style="font-family: Georgia, Times New Roman, serif;">Add the grated beetroot and knead lightly to disperse the beetroot.
    </li>
    <li style="margin: 0px; padding: 0px;">
      <span style="font-family: Georgia, Times New Roman, serif;">Fold it into itself so it becomes a bit more ball like.
    </li>
    <li style="margin: 0px; padding: 0px;">
      <span style="font-family: Georgia, Times New Roman, serif;">Cover slightly with plastic wrap or tea towel and leave for 15 mins. 
    </li>
    <li style="margin: 0px; padding: 0px;">
      <span style="font-family: Georgia, Times New Roman, serif;">Remove and dust top and bottom with flour. 
    </li>
    <li style="margin: 0px; padding: 0px;">
      <span style="font-family: Georgia, Times New Roman, serif;"> Heat your oven to it&#8217;s highest temperature (250C) 
    </li>
    <li style="margin: 0px; padding: 0px;">
      <span style="font-family: Georgia, Times New Roman, serif;">A little spray oil or olive oil to the bottom and sides of your baking pot
    </li>
    <li style="margin: 0px; padding: 0px;">
      <span style="font-family: Georgia, Times New Roman, serif;">Transfer the dough into the pot with a lid.
    </li>
    <li style="margin: 0px; padding: 0px;">
      <span style="font-family: Georgia, Times New Roman, serif;">Place in the oven for 30 mins. Be aware it will be VERY hot. Your oven mitts may not be thick enough so use layers to remove it at any stage
    </li>
    <li style="margin: 0px; padding: 0px;">
      <span style="font-family: Georgia, Times New Roman, serif;">Remove the lid (CAREFULLY) and place back in the oven for 15 mins. 
    </li>
    <li style="margin: 0px; padding: 0px;">
      <span style="font-family: Georgia, Times New Roman, serif;">Turn out (yes carefully) onto a wire rack until cool.
    </li>
  </ol>


    <span style="color: #212121; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 21px;">Variation: if you want your bread to be a true pink colour, then I would advise adding 1 cup of pureed beetroot instead of grated beetroot. Just add it with the liquid at the start of the recipe. I didn&#8217;t want to lose out on my pickling beetroots so I used grated beetroot instead in this instance. 



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