Slice ginger and pat dry. Sprinkle with salt and let sit for at least 30 minutes (maximum 4 hours).
Pat dry the salted ginger and place it in a small jar. Add the slice of beetroot.
To make the pickling liquid place all ingredients into the Thermomix bowl and heat 4 min/100°C/speed 1.
Pour liquid over the ginger.
Set aside to cool at room temperature for up to 3 days, turning the jar upside down everytime you walk past it and back again. Keep in the fridge until use.