Marinade from beets

Beet is a useful and easily accessible vegetable that has one valuable property: it retains all vitamins and trace elements even after thermal and heat treatment. Cooked beets contain more iron and copper than fresh and contribute to blood formation. From this vegetable prepare a delicious marinade, which will revitalize and decorate your table.

How to prepare marinade from beetroot?

Ingredients:

Preparation

The beets are thoroughly washed from the mud, put into a saucepan, poured into water and boiled until ready for an hour. Then cool, peel and cut into small slices. After that, we spread the beets into clean jars, throwing on each laurel leaf, a couple of pieces of sweet pepper and cloves. Water is mixed with vinegar, salt, sugar and add the rest of the spices to taste.

We bring everything to the boil, mix it thoroughly and remove it from the fire. Fill the beets with an almost boiling marinade and cover them with plastic covers. You can roll up the preservation with metal covers, if you plan to keep the workpiece longer. We put the cans with the prepared marinade from the boiled beet in the refrigerator, or we put it into the cellar.

Nut pickled marinade

Ingredients:

For marinade:

Preparation

Consider another option, how to make marinade from beets. Beetroot is washed, cut off the tops and tails. Without cleaning the vegetables from the peel, cut into thin circles, we arrange them on a dry baking tray, covered with foil, sprinkle with oil, sprinkle with leaves of rosemary and large salt. Bake beets in a preheated oven for 20 minutes at 200 degrees.

This time we prepare the marinade: put all the ingredients in a jar with a sealed lid, close it and shake it a lot. Spread the beet mugs on the dish, let them cool down completely and pour the cooked marinade. We remove the prepared dish in the refrigerator and serve for 30 minutes after a well-cooled.

Marinade from beets and carrots

Ingredients:

Preparation

We offer one more way how to make marinade from beetroot. All the vegetables are properly washed, put into a saucepan, pour water, add favorite spices and stew until ready for 1.5 hours. When there are 30 minutes left until the end of cooking, we pour in vegetable oil and vinegar. Ready marinade rolls into jars disinfected with steam and clean in the refrigerator.

Marinade from a young beetroot

Ingredients:

Preparation

Before you prepare marinade from beet, we take a small young beetroot, mine, process, cut off the tops, leaving only small tails. In a small saucepan pour 2 liters of water, add vinegar, pour out the sugar, bring to a boil, mix and heat until the sugar crystals dissolve completely.

Then gently put the beets and cook on medium heat under the lid for about an hour. After that, carefully take out the vegetable with the help of noise, shift it onto a dish, let it cool down and peel. Larger vegetables cut into 3-4 parts along, leaving the tail, and small beets marinade entirely. Marinade filter and again bring to a boil. Now put the peeled beet in sterile jars, pour the marinade, cover with lids and put away for storage in the refrigerator. Before serving, lay out a beetroot snack in a bowl and sprinkle with fresh herbs.