Pickled Beet Salad – A Detailed recipe cooking. 
Time: 50 мин. Complexity: easy Servings: 6 – 8 The recipes use volumetric measuring containers of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 900 gr. fresh beets, about 2 bunches of leaves
- 1 medium head of red onion, cut in half and sliced
- 1/3 Art. Sahara
- 1 tbsp. white wine or apple cider vinegar
- 1/3 Art. water
- 2 tsp salt
Recipes with similar ingredients: beets, apple cider vinegar
Recipe preparation:
- Cut the leaves from the beets. Do not prune the root. Remove dirt with root vegetable. Put the beets in a large pot and pour cold water so that it is about 5 cm higher than beets. Bring to boil, reduce heat, cover and simmer slowly fire until it becomes soft, about 25-30 minutes. Drain liquid.
- When the beets have cooled, peel it and trim the root. Chop circles and add to the medium bowl with onions. In a small saucepan bring sugar, vinegar, water and salt to a boil. Shuffle for dissolve sugar and salt and immediately pour on beets and onions. Put the pickled beets in the fridge overnight. Before serving drain the brine and season the salad with vegetable oil.
