Pickled beetroot in wine vinegar marinade with honey
Ingredients
- 600 g beetroot
- 4 tbsp vegetable oil
- 1 tbsp wine vinegar
- 1 tsp honey
- 3 garlic cloves
- herbs, to taste
- salt, to taste
Utensils
- baking sheet
- knife
- cutting board
- bowl
Instructions
- Cut the beetroot into pieces 1.5 cm thick.
- Line a baking tray with baking paper.
- Place the beetroot in a single layer.
- Drizzle with half the oil.
- Beetroot at around 200°C Bake for 40-50 minutes.
- Turn the pieces halfway through.
- Peel and chop the garlic.
- For the marinade, mix the other half of the oil with the vinegar, honey and garlic.
- Remove the vegetables from the oven and allow to cool.
- Put in a bowl and pour the marinade over it.
- Sprinkle the chopped herbs on top, salt and mix well.
- Close the bowl with a lid.
- Leave the beets in the fridge for about 12-14 hours.
- Preserves Serve beetroot as an appetizer or snack.
For a more intense taste, beetroot can be left in the marinade longer.
