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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 Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Ukrainian Cuisine
Keyword Easy, For Beginners
Cook Time 20 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Ukrainian 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 the garlic and finely chop it. Add to the beetroot.
    Peel the garlic and finely chop it. 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 put them in the refrigerator 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. Mix well before serving.
    Put the beets in a jar, close the lid and put them in the refrigerator 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. Mix well before serving.
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