Beetroot Salad, Pickled
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 ½ kg beetroot
- 500 g onion (s)
- 2 kg carrot (s)
- 100 ml vinegar
- 2 tablespoon sugar
- 2 tablespoon salt
- 4 tablespoon tomato paste
- pepper
- olive oil
Print Recipe
Pin Recipe Instructions
- Peel and grate the beetroot and fry in a little olive oil.
- Cut the onions into fine rings and fry them in a separate pan in olive oil. Peel and grate the carrots and mix with the onions in the pan, continue cooking for approx. 5 minutes.
- Mix the vinegar, sugar, salt, tomato paste and pepper in a large saucepan, add the beetroot and the onion / carrot mixture and simmer on a low flame for 10 minutes, season to taste.
- Pour into prepared sterilized jars.
- Preheat the oven to 80 degrees, place the open glasses in a deep pan with water and place in the oven for 30 minutes. Then close the jars tightly.
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