Perfect Marinated Beetroot Side
Perfect Marinated Beetroot Side



  • 650g beetroot
  • 500ml red wine vinegar
  • 2 litres of water
  • Pinch of salt
  • 2 sliced garlic cloves
  • 1 tbsp dried oregano
  • 1 chopped red chilli
  • 500ml olive oil
  • Wash and scrub the beetroot, then place in a saucepan with the vinegar, water, and salt, and simmer, covered, for about 75 mins. Meanwhile, combine all of the remaining ingredients in a bowl to make the marinade, and set aside.
  • Once the beetroot is cooked and tender, drain, and pat dry. Remove the skins, cut into slices, and place in the marinade and mix well. Leave overnight in the fridge to infuse, then serve with cured meats or as a side to a steak, a pie, or a barbecue!
2 hrs
4 serving

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