Time: 1 hour 50 min.

Pickled beets at home - a detailed recipe.

Ingredients:

Marinade

• 1 cup of wine vinegar with tarragon
• 1 large head of red onion
• 1.5 tsp salt
• 1/2 cup sugar
• 1 cup of water

Baked beets

• 6 medium beet root vegetables, with cut roots
• 2 large shallots, peeled
• 2 sprigs of rosemary
• 2 tsp olive oil

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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beet, rosemary

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Preparation:

Step 1
• Peel the roasted beets and slice them thinly. Place them in a liter jar, alternating layers of onion. Bring the remaining ingredients to a boil in a small saucepan and pour over the beets. Seal the jar tightly and refrigerate for 3-7 days before serving.
Step 2
• Baked beets: Preheat oven to 200°C.
  
  In a large bowl, combine all ingredients. Place in a foil pouch and bake in the oven for 40 minutes.
  Exit: 2 l.

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