Ingredients:
- Beets 1 piece
- Spring water 350 ml.
- Table vinegar 150 ml.
- Black pepper peas 5 pieces
- Bay leaf 1 piece
- Honey 6 tbsp. spoons
- 1 clove bud
- Salt 1 tsp
- For refueling:
- Olive oil 2 tbsp. spoons
- Ground black pepper to taste
- Balsamic vinegar 2-3 drops
Cooking method:
Step 1. Wash the beets, wash away all the dirt. Put the beets on the table. Toothpick make beetroot punctures. When cooking, juice will come out. Wrap the beets in a double layer of foil so that the juice does not come out. Preheat the oven to t 220-250 degrees and bake beets in foil until cooked (about 40-45 minutes). Ready beets are easily pierced with a knife.
Step 2 Peel the finished beets from the skin and roots. Grate Korean carrots or coarse grater. It is better to use Korean slicing.
Step 3 In a separate pan, make the marinade of these products. You just need to put everything together in one pan and bring to a boil.
Step 4 Sliced beets in a deep bowl. Gently pour the beets with a hot marinade. Send to a cold place for 24 hours. After the specified period, squeeze the beets, season with oil, pepper, green onions. ADD BALSAMIC VINEGAR (ONLY 3-4 DROPS), if desired, and serve as a snack or salad.
Bon Appetit!
