Pickled beetroot
4 servings
30 minutes
Marinated beetroot is a classic dish of Russian cuisine, known for its rich earthy sweetness highlighted by a tangy marinade. Its roots trace back to ancient preservation traditions when housewives lovingly prepared vegetables to enjoy in winter. The combination of sugar, salt, and aromatic spices gives the beetroot a complex flavor balancing between sweetness and slight acidity. It can be served as an appetizer, added to salads, or used as a side dish for meat or fish. This preparation method preserves its health benefits, making beetroot not only tasty but also nutritious. Rich in iron and antioxidants, it strengthens health and offers vibrant gastronomic experiences.
1
Wash the beetroot, boil it, and let it cool in the broth; then peel it, cut it into small cubes or slices, place it in jars, and pour in the marinade.
- Beetroot: 1 kg
- Water: 1 glass
2
Mix everything for the marinade, bring to a boil, and cool down.
- Sugar: 1 tablespoon
- Salt: 0.5 teaspoon
- Ground black pepper: to taste
- Bay leaf: to taste
- Cloves: to taste
