Red beet salad for the winter
0
578
Kitchen
Russian
Calorie content
76.4 kcal
Portions
1.5 l.
Cooking time
1 d.
Proteins *
0.4 gr.
Fats *
gr.
Carbohydrates*
17.5 g
Red beetroot salad for the winter, cut into cubes, turns out to be juicy, sweetish. Great for making vinaigrette and beetroot. In addition, after opening the can, this salad can be supplemented to your liking with walnuts, pickled cheeses, seasoned with olive oil or soy sauce.
Ingredients
Cooking process
Boil the root vegetables in their uniform until soft, transfer to ice water and allow to cool. Peel the beets and cut into small cubes. Rinse the jars with a soda solution, rinse. Boil the lids. Sterilize banks in any convenient way. Put a pinch of cinnamon, 1 clove bud, 1 bay leaf and 3-4 allspice peas on the bottom in jars.
Fill prepared jars with beet cubes. For the marinade, pour water into a saucepan, add granulated sugar and salt, after boiling, cook for another 3 minutes. Fold the cheesecloth in 4 layers, strain the marinade through it, bring to a boil again. Add vinegar essence, remove from heat. Pour the resulting marinade into jars on the beets. Cover the jars and sterilize for about 10 minutes.
Bon Appetit!