Chris Erasmus’s horseradish and beetroot pickle

Courtesy of Chris Erasmus, chef at Foliage in Franschhoek, this recipe for pickled beetroot is super spicy with a hot kick of horseradish. The tangy pickle is brilliant with cured salmon or charcuterie, and home-made bread.


1 cup beetroot juice
1 cup
3 tablespoons vinegar
1 tablespoon honey
3 star anise pods
4 cardamom pods
6 cloves
4 allspice berries
1 teaspoon coriander seeds
4 large peeled and cubed or sliced beetroots
Hald a cup grated fresh horseradish


Place all the seeds and spices in a muslin bag and secure with a piece of string.
Place the spice bag and all the ingredients except the radish in a saucepan, fit the lid and simmer until the beetroot is just tender. Remove the beetroot and cook the liquid until it starts to thicken. Remove the spice bag and squeeze all the liquid from it, pour the pickle over the beetroot, add the horseradish and refrigerate.

Recipe courtesy of Chris Erasmus, chef at Foliage.

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