Beets marinated in apple cider vinegar
4 servings
15 minutes
Beetroot marinated in apple cider vinegar is a harmony of sweet and sour notes with subtle spice aromas. This recipe has roots in European cuisine, where pickled vegetables have always been part of the gastronomic tradition. The beetroot gains a rich flavor from the combination of apple cider vinegar, sugar, and mustard, while olive oil makes it velvety. This marinade not only highlights the natural sweetness of the root vegetable but also adds a pleasant spiciness. It works wonderfully as a standalone snack, a side dish for meat, or a base for salads. Allowing it to marinate at room temperature can yield a deeper and richer flavor. It's an ideal addition to dinner during the autumn-winter period when you want to add some brightness and freshness to your everyday menu.
1
Boil the beet in boiling water until soft for 30-40 minutes, or wrap in foil and bake at 180 degrees for about 1 hour.
- Beet: 5 piece
2
If the beet is boiled, rinse it under cold water or cool it down. Peel and cut into small slices.
- Beet: 5 piece
3
For the vinaigrette, mix vinegar, sugar, olive oil, mustard, salt, and pepper in a bowl. Whisk well with a fork and add the beetroot. Mix and let marinate at room temperature for 1 hour.
- Apple cider vinegar: 0.3 glass
- Sugar: 1 tablespoon
- Olive oil: 1 tablespoon
- Dry mustard: 0.5 teaspoon
- Salt: to taste
- Freshly ground black pepper: to taste