Method

• 1.
  Preheat oven to 150°C. Line a baking tray with baking paper, then prick the beetroots all over with a fork and place on tray. Roast for 2-2 1/2 hours until tender.
• 2.
  Remove from oven and set aside to cool.
• 3.
  Place fennel seeds in a dry saucepan over medium heat and toast, shaking the pan, for 1 minute or until fragrant.
• 4.
  Add 1 cup (250ml) water and 1 tsp salt flakes to pan. Bring to the boil, then reduce heat to low and stir until salt dissolves. Set aside to cool slightly.
• 5.
  Wearing gloves, peel skins from beetroot and cut into thin slices or chunky wedges. Pack into a 3 cup (750ml) sterilised jar, tucking sprigs of dill around the layers, if using.
• 6.
  Pour brine mixture over beetroots, to submerge them, leaving a 2cm gap at the top. Secure lid and set aside at room temperature for 1-2 days.
• 7.
  Then store in a cool, dark place for at least 2 days. Once opened, store in the fridge for up to 1 month.