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Beet marinade: we cook it ourselves. Video
Pickled beets are an inexpensive dish that can be served as a light snack or as a side dish for meat and sausages. Beet marinade perfectly stimulates the appetite and contains many vitamins and valuable microelements. In addition, it looks very elegant and will decorate any table.
Beetroot marinade: we cook it ourselves
Beetroot marinade: we cook it ourselves
Make a sweet homemade sugar beet marinade. The brighter the vegetable, the higher the content of nutrients in it. Do not use pale fodder beets: the dish will turn out to be inexpressive in taste.
You will need: – 4 medium-sized beets; – 0,25 cups of apple cider vinegar; – 1 teaspoon of salt; – 1 tablespoon of sugar; – 5 pieces. carnations; – 0,25 teaspoon of cinnamon powder; – 3 bay leaves; – 2 tablespoons of vegetable oil; – freshly ground black pepper; – black peppercorns.
Wash the beets thoroughly with a brush and then blanch in hot water for 5 minutes. Remove the roots from the water and remove the skin; after heat treatment, it will be removed quickly enough. Cut the beets into thin, even strips or slices.
It is convenient to use a Korean carrot grater for cutting beets.
Pour vinegar, vegetable oil, sugar, salt, cinnamon, pepper, bay leaf and cloves into a deep bowl. Mix everything thoroughly and pour the marinade over the beets.
Adjust the amount of sugar to taste. If you like a sweeter marinade, add another spoonful of granulated sugar
Transfer the finished dish to a jar and cover with a lid. In the cold, beet marinade can be stored for up to one and a half months. Serve it with whole or minced meat dishes, smoked meats, sausages. Beet marinade can be served as an accompaniment to aspic, aspic or other cold appetizers, as well as served on toast for an aperitif.
Beetroot marinade with vegetables
Try a different beet marinade. In this recipe, the sweetish taste of beets is successfully set off with onions and bell peppers.
You will need: – 4 beets; – 3 sweet bell peppers; – 2 onions; – 4 bay leaves; – 0,5 cups of vegetable oil; – 0,5 cups of water; – black peppercorns; – 2 tablespoons of sugar; – 2 teaspoons of salt; – 1 tablespoon of vinegar.
Wash the beets and cook until half cooked. Peel the root vegetables and grate them on a coarse grater. Chop the onion, peel the pepper from seeds and partitions and chop. Heat vegetable oil in a deep frying pan and fry the onion in it until golden brown. Place the peppers over the onion and, stirring occasionally, cook everything together for about 5 minutes.
Transfer the fried onions and peppers to a saucepan, add the beets, pour in the vegetable oil, add salt, pepper, bay leaf, some water and vinegar. Mix everything, put on the stove and simmer until tender. Spread the hot marinade in sterilized jars, cool and store.