Pickled beetroot

Take small beets (1 kg). Wash them, cut off the tails and tops, leaving the skin on. Place them in boiling water for 10-12 minutes to soften slightly.

Transfer the beets to cold water, peel, and grate them.

Peel the onion (200 g), slice it into rings, and place it in a jar. Add bay leaves (3 pcs).

Salt the beets (2-3 tbsp of coarse salt) and place them on top of the onions.

Pour in mustard oil (150 ml). Cover the jar with parchment paper, secure it with a rubber band, and put it in the refrigerator.

Taste periodically. Once the flavor is right, it can be consumed.