Cover the beetroot in water in a saucepan and bring it to the boil. Reduce the heat to simmer, cover and boil for approx 30 minutes or until the beetroot is tender (but not too soft). Drain and set aside until it's cool enough to handle.
Scrape the skin off the beetroot and cut it into quarters and place in 2 - 3 sterilised glass jars. Bring the vinegar to boil in a small pan with the bay leaves, cloves, peppercorns and rice malt. Fill the jar with the vinegar. Set aside to cool before securing with a lid.
Note : The beetroot will store unopened for several weeks in the pantry or opened in the refrigerator for a couple of weeks. It's best eaten a day or two after making to allow time for the beetroot to absorb the vinegar.
Makes 4 servings (serve = 1/2 jar)