Pickled beetroot
A source of vitamins, minerals, and antioxidants, pickled beets support digestive health and immunity. The vibrant flavor of beets and the spiciness of mustard oil make the dish appetizing and versatile.
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.
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