Pickled Beetroot
6 servings
2880 minutes
Pickled beetroot is a bright and aromatic dish of Russian cuisine that has long found its place on festive and everyday tables. Its history goes back centuries when root vegetables were used for winter preparations. The thick and rich taste of beetroot pairs wonderfully with the sour-spicy marinade that intertwines notes of apple vinegar, fragrant pepper, and mustard. This balance of sweetness and spiciness makes pickled beetroot not only a standalone snack but also a magnificent complement to meat and fish dishes. It especially harmonizes with herring, creating a perfect duet of flavors. Soaked in the marinade, beetroot acquires a tender texture and rich aroma that unfolds with each bite.
1
Mix vinegar with an equal amount of water, add sugar, a little salt, pepper, mustard, finely chopped onion, dill, and bay leaf. Place on low heat and simmer for half an hour. Cool and let steep for a few hours.
- Apple cider vinegar: 200 ml
- Sugar: 100 g
- Salt: to taste
- Ground allspice: 6 pieces
- Wholegrain mustard: 0.5 teaspoon
- Red onion: 0.5 head
- Dill: 50 g
- Bay leaf: 2 pieces
2
Peel the beetroot, slice it thinly, pour in the marinade, and place it in the refrigerator for 36 hours.
- Beetroot: 1 kg
3
Serve beetroot with green salad and herring.
