We boiled the beetroot until it was tender, then drained it (keeping some of the water) and let it cool. We then peeled it and put it in a jar with some whole cloves. I then put the brine, 220ml of cider vinegar, 100g of caster sugar and 1 tsp of natural rock salt in a pan and quickly brought it to the boil.
I then poured it over the beetroot, sealed the jar and voila! Pickled beetroot. The recipe said you should submerge the jar in boiling water to properly seal it so it preserves longer, but beetroot never lasts long around us so we decided not to. I'll let you know how they taste later!