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Print Recipe
 Pickled beetroot "For a Snack" Recipe
Many holidays and weekdays are not complete without vegetable snacks. I want to offer to make beets in tangerine juice. It is perfect for meat, potatoes, cereals and of course under five grams.
Course Dinner Dishes, Holiday Food, Lunch Second Breakfast, Snacks
Cuisine Ukrainian
Keyword Easy, For Beginners
Cook Time 20 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food, Lunch Second Breakfast, Snacks
Cuisine Ukrainian
Keyword Easy, For Beginners
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Beet wash, peel and grate on a grater for Korean carrot.
    Beet wash, peel and grate on a grater for Korean carrot.
  2. Peel the garlic and finely chop it. Add to the beets.
    Peel the garlic and finely chop it. Add to the beets.
  3. In a small bowl, mix well the tangerine juice, vegetable oil, vinegar, turmeric, coriander, salt and pepper. Pour over the beets and mix well.
    In a small bowl, mix well the tangerine juice, vegetable oil, vinegar, turmeric, coriander, salt and pepper. Pour over 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 it at 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 it at night. Mix well before serving.
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