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Beetroot salad, pickled

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Ingredients for 1 servings:

  • 2 ½ kg beetroot
  • 500 g onion(s)
  • 2 kg carrot(s)
  • 100 ml vinegar
  • 2 tbsp sugar
  • 2 tbsp salt
  • 4 tbsp tomato paste
  • pepper
  • olive oil

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Peel and grate the beetroot, and fry in a little olive oil. Finely slice the onions and fry them in olive oil in a separate pan. Peel and grate the carrots, then add them to the pan with the onions. Sauté for about 5 minutes. Combine the vinegar, sugar, salt, tomato paste, and pepper in a large saucepan. Add the beetroot and the onion/carrot mixture. Simmer gently for 10 minutes, then season to taste. Pour into prepared sterilized jars. Preheat the oven to 80 degrees Celsius (180 degrees Fahrenheit), place the open jars in a deep pan of water, and place in the oven for 30 minutes. Then tightly seal the jars.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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