School-canteen-style marinated beetroot
This is the beetroot recipe I had been looking for: the familiar dish from school canteens, summer camp and my mother's workplace cafeteria. It is wonderfully simple — beetroot, vinegar, sugar and a few spices. The first time I made it, I even left out the spices.
Prep
1 hour
CookingCooking
15 minutes
Resting
1 hour
Total
2 hours 15 minutes
INGREDIENTS
Adjust servings in the full version
original yield — 10 servings
Beetroot
1 kg
vinegar (9%)
3 tbsp
sugar
2.5 tbsp
sunflower oil
2 tbsp
Cloves
1
Bay leaf
1-2
Allspice berries
5-6
TIP
There is no salt in this recipe!
NUTRITION PER 100 G
82
kcal
2 g
protein
2 g
fat
15 g
carbs
INSTRUCTIONS
01
Wash the beets and boil with spices until tender. Cool without removing from the water.
02
Grate the peeled beets on a coarse grater or cut into strips.
03
Mix sugar and vinegar in a small bowl. Wait until the sugar dissolves.
04
Pour vinegar and sugar over the grated beets, add vegetable oil and stir. Leave the marinade on the table for 1 hour, then put it in the refrigerator.