Cooked beetroot salad

Ingredients for 1 servings:

• 8 m.-large beetroot
• e.g. clove(s)
• 1 liter of water
• 200 ml vinegar
• 4 tsp salt, slightly heaped
• n. B. Sugar (approx. 4 – 8 tsp)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

for pure beetroot flavor, subtly seasoned

Wash the fresh beets, carefully twist off the leaves, and cook the beets in a pressure cooker on the second level. Cooking time is about 15 minutes for thin, long beets; for round varieties, 20-25 minutes, depending on their size. Slowly release the steam from the pot, then rinse the beets in cold water. Peel the beets, remove the root ends, and cut or slice into slices. Add 1 clove and the beetroot slices to each jar, then shake the beets down slightly. The beets will then settle slightly, and a few more slices can be added. But be careful: Don’t pile them too high, as the liquid still needs to be added. Heat the liquid from water, vinegar, and salt in a saucepan and stir. Add 4-8 teaspoons of sugar, if desired (our garden-grown beets are already very sweet, so we omitted the sugar). Pour the water and vinegar mixture over the jars containing the cloves and the layered beetroot and seal. The beetroot should be well covered with the liquid, as it will absorb into the beets during the boiling process. If one portion of liquid is not enough, make another. Place the jars on the rack in a preserving machine and fill with hot water until they are about three-quarters full. Boil for 30 minutes at 90°C. Remove the jars from the preserving machine and allow to cool. If you do not have a preserving machine, you can also pour the liquid over the sliced ​​beetroot in a saucepan and bring to the boil briefly. Then immediately transfer the liquid to the jars while still hot and turn them upside down for five minutes. Again, ensure that the beetroot is sufficiently covered with liquid. Store in a cool, dark place.