Beetroot is a product that is traditionally considered native Russian vegetable. Since that time, when it became known to people, a great many ways of preparing dishes from it were invented. This was also facilitated by the fact that in beets absolutely everything is suitable for food - both the aboveground part of the plant and the underground. These parts can be boiled, and fried, and pickled. Also, it can be completely safely stored all the time from one crop to another - nothing will happen to it. All these facts could not but contribute to the wide distribution of this plant.
In order to understand how to cook beet marinade, you need to remember the following: beets are peeled only if they are going to fry. In no case can you store it in water - it washes all the paint, and in the end it turns out not beets, but already something faded, only remotely similar to it.
Beets are widely used by us both as an independent dish, and as a garnish, and as a component of soups and salads. Probably everyone knows the soup with the use of beets in the cooking process - this is borsch.
A very interesting dish is a beet marinade, the recipe of which, as a rule, is very simple (nevertheless it is an appetizer, and not some complicated dish). This marinade is characterized by a high content of vitamins.
Beet marinade. Whip recipe
According to this recipe, marinade can be prepared in just half an hour. So, to prepare this dish you will need the following products: 1 kilogram of beets, half a tablespoon of granulated sugar, 1 teaspoon of tea salt, one and a half glasses of 3% vinegar, half a glass of water, pepper (not ground but peas), bay leaf, cinnamon and cloves.
First you need to rinse the beets under running water, and then boil it. It is important to know a few points here: if you don’t salt the beets during cooking, it will be cooked faster; and if time is running out right at all, then cook the beets in boiling water for about 18 minutes, and then drain the boiling water and pour cold again - this will save you up to half an hour. Strange fact, but true.
Peel already cooked beets and cut into strips. Now prepare the marinade - add cloves, peppercorns, cinnamon and salt to the water along with a bay leaf, granulated sugar and vinegar. The resulting "salad" must be decomposed into pre-sterilized jars, pour hot marinade - and you're done. Store in the refrigerator.
Beet marinade. The recipe is more complicated.
In this recipe, you have to stew vegetables for about an hour and a half, so that the cooking is stretched for a long time. The components necessary for this recipe: 3 kilograms of stewed beets, 1 kilogram of carrots, the same amount of onions, 2 kilograms of tomatoes, 700 grams of sunflower oil, 200 grams of sugar, 30 grams of salt.
Beet marinade is prepared like this: all vegetables from this list with your favorite spices (well, and those that are standard in marinades) are stewed for one and a half hours. When half an hour is left before the end of the term, add vegetable oil with vinegar. Roll up cans disinfected with steam.
Beet marinade. Wine Vinegar Recipe
To prepare: 2 cups of wine vinegar (can be found in any supermarket), 3 cups of water, 2 tablespoons tea salts, 10 peas of allspice, 6 pieces of cloves, 2 leaves of bay leaves, 1 kilogram of beets. Wine vinegar gives the dish a special taste.
Pour wine vinegar into the pan , add salt, sugar, peppercorns, bay leaf and cloves. Allow to boil over high heat and then cool. Meanwhile, wash the beets, boil them in salted water and cut them into medium-sized pieces. Then, in a ready-made, by that time already cooled, marinade you can already pickle beets. It will be very tasty! Yes, and you can serve with many dishes, cold and hot, both on the festive table and on the everyday. Enjoy your meal!