Beetroot, an easily available and healthy vegetable, has another valuable property - it retains its vitamins and minerals after heat treatment. These are B vitamins, vitamin PP, a biologically active substance betaine, which promotes the assimilation of proteins, regulates metabolic processes in the body. Boiled beets contain no less iron and copper than fresh, and these trace elements contribute to hematopoiesis. All this makes beets a worthy object of canning and harvesting for the winter, when vitamins are so lacking. This vegetable is used to make a delicious marinade that will decorate and liven up your table in winter.
It is necessary
-
- For the young beet marinade:
- 1.5 kg of young beets;
- 2 cups sugar;
- 2 cups 9% vinegar
- salt.
- For beet marinade:
- 1 kg of beets;
- 1/2 tbsp. tablespoons of sugar;
- 1 teaspoon of salt;
- 150 ml of 6% vinegar;
- 1/2 tbsp. water;
- black peppercorns
- cinnamon
- carnation
- Bay leaf.
- For beets in walnut marinade:
- 500 g of young beets;
- 2 tbsp. tablespoons of vegetable oil;
- 2 sprigs of rosemary.
- Marinade:
- 2 tbsp. tablespoons of olive oil;
- 1 tbsp. a spoonful of apple cider vinegar;
- 1 teaspoon of grated lemon zest;
- 2 tsp chopped walnuts;
- 1 teaspoon thyme leaves;
- salt.
Instructions
Step 1
Young beet marinade Wash the small young beets, cut off the tops, leaving small tails. Boil 2 liters of water with vinegar and sugar in a saucepan, heat until the sugar is completely dissolved. Place the beets and cook, covered over medium heat, for about one hour.
Step 2
Place the beets on a dish with a slotted spoon and let cool, then remove the skins. Cut larger vegetables lengthwise into 3-4 pieces, leaving the tails. Pickle small beets whole. Strain the marinade and bring to a boil. Put the peeled beets in sterilized jars, fill with marinade, cover and refrigerate for storage.
Step 3
Beet marinade Wash the beets without peeling, place in a saucepan of cold water, heat to a boil and cook over medium heat until tender. Do not salt the beets while boiling; they will take longer to cook in salted water. Cool the finished beets, peel and cut into thin strips. Then place in sterilized jars.
Step 4
Heat the marinade water, add black peppercorns, cloves, cinnamon, salt, sugar and bay leaf to boiling water. Boil until the sugar and salt are dissolved, then pour in the vinegar. Pour the prepared beets with boiling marinade, seal the jars, cool and store in the refrigerator. Use as a side dish or for preparing salads and borscht.
Step 5
Beets in walnut marinade Wash the beets, cut off the bottoms and tails. Without peeling the peel, cut it into thin circles, lay them on a baking sheet covered with foil, sprinkle with oil, sprinkle with rosemary leaves and salt. Bake in an oven preheated to 200 ° C for 20 minutes.
Step 6
Prepare the marinade: Place all ingredients in an airtight jar, close and shake vigorously several times. Place the beetroot mugs on a platter, let cool and pour over the marinade. Place the dish in the refrigerator, serve well chilled.
