Pickled beetroot

1. Beets are washed thoroughly under running water, the peel should be perfectly clean. Then we dry the vegetables well with paper towels.

2. In a deep baking dish, pour salt in a thick layer. You can also use a small baking tray with a high side. It would be nice if the salt layer was about three centimeters.

3. Spread the beets in salt, sprinkle salt on top as well. Vegetables should be completely covered.

4. We send the form to the oven preheated to 210 degrees. Bake the beets for an hour and a half.

5. Garlic and onion are peeled from the husk. Garlic is cut into plates, onion - half rings or quarter rings, depending on the size.

6. Pour olive oil into a bowl, pour balsamic vinegar here. Add a pinch of salt and ground black pepper, cumin, mustard seeds, onion and garlic. Mix thoroughly, leave to infuse for 10-20 minutes.

7. We check the beetroot for readiness: we pierce it with a knife, it should easily enter. Otherwise, you need to leave the vegetables in the oven for some more time.

8. We cool the finished beets, peel them. Then cut into circles, put in a bowl with marinade. Mix thoroughly.

9. Cover the bowl with cling film or a suitable lid, send it to the refrigerator overnight. During this time, the beets will be well pickled, soaked in aromas.

We serve pickled beets on the table as a snack. It is very tasty with mashed potatoes, as well as with meat dishes. Such beetroot can be served not only as a separate dish, but also used as an ingredient for other dishes, for example, for cooking borscht and various salads.

Bon appetit!