Summary

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

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Instructions

1. Peel and grate the beetroot and fry in a little olive oil.
2. 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.
3. 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.
4. Pour into prepared sterilized jars.
5. 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.