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 Pickled Beetroot "For a Snack" Recipe
Many holidays and weekdays are not complete without vegetable snacks. I want to suggest cooking beetroot in tangerine juice. It is ideal for meat, potatoes, cereals and, of course, less than five grams.
Course Diet Food Dishes, Dinner Dishes, Lean Food, Pregnant and Nursing Food Dishes, Separate Food Diet, Snacks Ideas, Special Food Dishes, Vegetarian Food and Diet
Cuisine Tatar Cuisine
Keyword Easy, For Beginners
Cook Time 20 minutes
Servings
Ingredients
Course Diet Food Dishes, Dinner Dishes, Lean Food, Pregnant and Nursing Food Dishes, Separate Food Diet, Snacks Ideas, Special Food Dishes, Vegetarian Food and Diet
Cuisine Tatar Cuisine
Keyword Easy, For Beginners
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Wash the beets, peel and grate them on a grater for Korean carrots.
    Wash the beets, peel and grate them on a grater for Korean carrots.
  2. Peel and finely chop the garlic. Add to the beetroot.
    Peel and finely chop the garlic. Add to the beetroot.
  3. In a small bowl, mix well the tangerine juice, vegetable oil, vinegar, turmeric, coriander, salt and pepper. Pour in the beets and mix well.
    In a small bowl, mix well the tangerine juice, vegetable oil, vinegar, turmeric, coriander, salt and pepper. Pour in the beets and mix well.
  4. Put the beets in a jar, close the lid and refrigerate for at least 3 hours. But if there is no hurry, it is better to leave for 7-8 hours. I do it in the evening and clean up for the night.
    Put the beets in a jar, close the lid and refrigerate for at least 3 hours. But if there is no hurry, it is better to leave for 7-8 hours. I do it in the evening and clean up for the night.
  5. Mix well before serving.
    Mix well before serving.
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