Quickly pickled beetroot
By: Easy cook - Lak...
Published: Monday, February 6, 2012 - 2:36am

Ingredients




3-4 beets (about 550-600g total)
300 ml red wine vinegar
150 ml water
1 tsp salt
2 tsp caraway seeds, crushed

Preparation

1 Wrap each beetroot in parchment paper and process in a microwave oven for 20 minutes on MAX 2 or 3 Bake beets in oven at 200˚C for about 30 minutes or until cooked. 4 Peel beets while still warm, then cut into slices of desired thickness and put in the appropriate jar. 5 Mix vinegar with water to obtain the desired acidity (add more water if needed). 6 Stir in salt and crushed caraway seeds, pour over sliced beetroots, tightly close the jar and let the beets pickle for a few hours at room temperature.

About

Healthy, quick and easy pickled beetroot.