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Beetroot Rhubarb & Garlic Scape Pickle

This beetroot, rhubarb & garlic scape combo makes an interesting seasonal, bright, quick pickle that is a versatile condiment and a great topping for salads, tacos, burgers, grain bowls, meze platters and grilled meats.

  • Serves4
  • Cooks in 0
  • Prep time 10 mins
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adds to shopping list

  • 1 cup raw beetroot - fine dice | grate
  • 1 cup rhubarb stalk - finely diced
  • 1 tbsp garlic scape - finely sliced
  • 2½ tbsp sherry vinegar
  • ½ tsp salt
  • ½ - 1 tsp hot sauce - to taste
  • ½ - 1 tsp maple syrup - opt.


Beetroot Rhubarb & Garlic Scape Pickle


PEEL & finely dice or grate raw beetroot – you might want to wear gloves.  Fine dice or slice rhubarb and garlic scapes.


ADD all the ingredients into a bowl and mix well.  TASTE adjust salt, vinegar and spice to your taste.  


REST to marinate for at least 30mins up to overnight covered in the fridge before serving.


SERVE in a bowl as an app with celery sticks, endive, chips and crackers.  SERVE as a condiment to meals like taco’s, salad bowls, burgers, bean dishes, chillies, grilled meats.


STORE in a small airtight container in the fridge.

Chef Hat Icon Chef tips + Ingredient Swaps + Ideas

SWAP Garlic Scapes for garlic chives or 1 clove crushed fresh garlic.


COOKED Beetroot would work just as well without the crunchy texture.


SWAP Rhubarb for radishes, salad turnips, green apple or summer squash.

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