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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.
Cook Time 20 minutes
Servings
Ingredients
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Wash the beets, peel and grate on a grater for Korean carrots.
    Wash the beets, peel and grate on a grater for Korean carrots.
  2. Peel the garlic and finely chop. Add to the beets.
    Peel the garlic and finely chop. 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 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.
    Put the beets in a jar, close the lid and put 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.
  5. Mix well before serving.
    Mix well before serving.

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