Beetroot marinade
Beetroot marinade is one of my favorite childhood dishes. This recipe is not similar to that one, but also very tasty. Sweet and sour, slightly spicy taste of beets and crispy onions. To prevent the onions from boiling, you need to cool the marinade well beforehand. By the way, it is often recommended to simmer the onion a little so that it becomes soft. But I like this option, with raw onions.
Adjust servings in the full version
Boil the beets in their skins. Or bake in the oven, wrapped in foil. Or cook it in the microwave.
Cool the finished beets, peel and grate on a coarse grater.
Peel the onion and cut into thin half rings.
Pour water into a saucepan and place on the stove. When the water is hot, add salt, sugar and spices. Pour vinegar into boiling water, let it boil again and remove from heat. Cool and pour the marinade over the beets. Cover with a lid or film and refrigerate at least overnight.
I want to say something about vinegar. It seemed to me that 150 ml would be too much. I poured out half the amount, tasted it and added a little more. It turned out, for my taste, moderately sour.
When serving, strain off excess liquid.