Recipe Preserved Beetroot

A shimmering purple vegetable from its native Picardy, beetroot has been on a roll in recent years. Raw or cooked, beetroot is sure to enchant you. Discover our recipe for jars of beetroot.

Betteraves rouges au naturel
Preparation time:
45 min
Heat treatment time:
Shelf life:
12 months
Community rating:


Number of persons: 4-8 servings
  • Beetroot
  • Salt

Recommended products

We recommend: Jars Le Parfait Super > Jar - 0,25 l (Diameter : 70)


  • Start this vegetable recipe by cooking the beetroot, blanching them for 10 minutes in boiling water so that the skin can be removed easily. Plunge them into cold water and peel. Small beetroot can be left whole, large beetroot can be cut into chunks or diced. NB. It is possible to peel beetroot without cooking them. This is more difficult, but they will be firmer and retain their beautiful colour.
  • Place the beetroot in the jars and cover to within 2 cm of the rim with boiling salted water at around 20 g per litre.
  • Close and heat immediately for 1h15 at 100°C. Your beetroot preserves are now ready.

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Fait suivant recette en les épluchant mais elle ne sont pas restée ferme et on un sale goût


Merci pour votre commentaire, je vais essayer.


J’ai réalisé la recette avec des betteraves crues coupées en dès, très bon résultat : les betteraves gardent de la fermeté et une belle couleur. Parfait pour conserver les dernieres betteraves du jardin avant l’hiver.


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