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.
Servings
5
Cook Time
20minutes
Servings
5
Cook Time
20minutes
Ingredients
Instructions
  1. 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.
  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.
  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.
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