Beetroot salad is a dish I like very much. But it takes an effort that’s a little bit too much to repeat often. Pickled Beetroot on the other hand, requires the trouble once and then you can enjoy it anytime as it is, or add some garlic and some strained yogurt and a bit of extra salt and olive oil, and you will have a delicious salad in no time at all.
Ingredients
- 1kg Beetroot
- 1,1/2 cup of white vinegar
- 2 tbsp of salt
- 1 cup of olive oil (approximately)
Method
Remove the leaves. Wash the bulbs very thoroughly. Place them in a pot, cover them with cold water and add 1tbsp of salt and ½ cup of vinegar. Bring them to boil and let them cook on low heat, for about 30 minutes.
Remove them from the stove, and peal them while they are hot. Cut the bulbs into 1cm thick, round slices, and place them into a sterilized jar. Add 1tbsp of salt and 1cup of vinegar and fill the rest of the jar with olive oil.
Let it rest for a week and enjoy! It can be preserved for a long time in the fridge.