Quickly pickled beetroot
Ingredients
3-4 beets (about 550-600g total)
300 ml red wine vinegar
150 ml water
1 tsp salt
2 tsp caraway seeds, crushed
Preparation
1
Wrap each beetroot in parchment paper and process in a microwave oven for 20 minutes on MAX
2
or
3
Bake beets in oven at 200˚C for about 30 minutes or until cooked.
4
Peel beets while still warm, then cut into slices of desired thickness and put in the appropriate jar.
5
Mix vinegar with water to obtain the desired acidity (add more water if needed).
6
Stir in salt and crushed caraway seeds, pour over sliced beetroots, tightly close the jar and let the beets pickle for a few hours at room temperature.
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About
Healthy, quick and easy pickled beetroot.
Yield:
4 servings
Added:
Monday, February 6, 2012 - 2:36am
