Pickled beetroot with horseradish
Composition / ingredients
10
servings:
Cooking method
1. We wash the beets very well. Next we need to cook it. I do this in one of two ways, you can boil it over low heat, or bake it in the oven.
As soon as it cools down, peel and cut into cubes or cubes, as you like.
2. The horseradish root is cleaned and rubbed on a fine grater. Cumin seeds are washed with boiling water through a sieve.
3. Mix all the ingredients and put them in sterilized jars and pour the marinade. We roll up the lids and put them in a cool, dark place for storage.
For marinade: mix water with salt, sugar. Boil it. Add 9% vinegar.
Caloric content of the products possible in the composition of the dish
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Cumin - 333 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Horseradish Root - 59 kcal/100g
