Pickled Beetroot Salad
Votes: 3
Time: 50 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Pickled beet salad - detailed recipe.
The recipes use measuring containers with the following volumes:
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.
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.
Ingredients for the recipe:
- 900 g fresh beets, about 2 bunches with leaves
- 1 medium red onion, halved and sliced
- 1/3 cup sugar
- 1 cup white wine or apple cider vinegar
- 1/3 cup water
- 2 teaspoons of salt
We recommend
Recipes with similar ingredients: beet, apple cider vinegar
Cooking the dish according to the recipe:
- Trim the beet leaves. Do not trim the root. Remove any dirt from the beetroot. Place the beetroot in a large saucepan and fill with cold water to a level about 2 inches (5 cm) above the beetroot. Bring to a boil, reduce heat, cover, and simmer until tender, about 25-30 minutes. Drain.
- Once the beets have cooled, peel them and trim the roots. Slice them into rounds and add them to the medium bowl with the onions.
In a small saucepan, bring the sugar, vinegar, water, and salt to a boil. Stir to dissolve the sugar and salt and immediately pour over the beets and onions. Refrigerate the beets overnight to marinate. Before serving, drain the brine and dress the salad with vegetable oil.
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