How to make a winter beetroot, a phenomenal and healthy salad. Read more about Beetroot here !
This is especially interesting for those who deal with ethnic tourism! Many housewives preparing this phenomenal salad for winter, and here is a very good recipe!
How to make a winter beetroot, a phenomenal and healthy salad -Lena
This procedure of making and packing beets is known in Serbia and other regions of the Balkans. This is how our grandmothers and mothers prepared it. Today's generation has completely neglected such preparations, and they are very important because they provide us with the necessary vitamins throughout the winter. Here is one of the ways it is done and prepared in our part of Serbia.
It contains the widest range of minerals and vitamins, including extremely rare B12, contains a high percentage of iron, and is especially rich in proteins, fats, and carbohydrates.
4 kg of beets
3 liters of water
400 ml of wine vinegar
250 g of sugar
3 >Tablespoons salt
1 tablespoon cumin
Wash the beets well and put them in a deeper pot. Pour water and put to cook. Beets should be completely covered with water.
The beets are cooked when we can pierce them to the middle with a fork. Take the cooked beets out of a bowl and leave them to cool briefly.
During this time you will prepare the dressing.
We put water, wine vinegar, sugar, salt, and cumin to cook. While the topping is cooking (it is necessary to boil it for only a few minutes of cooking), clean the beets.
Peeled beets are cut into leaves up to 3-4 mm thick
Before that, prepare sterilized jars and cleaned lids for filling!
Arrange the beets in jars.
Before pouring, it is good to place the jars with beets in a pan in which we poured hot water, in order to avoid possible cracking of the jars.
Pour the topping by first pouring a small amount of topping into each jar, then add to the neck of the jar. Close and tighten each jar a little.
Oven pasteurization process:
Place the filled jars in a cold oven. Turn the oven to 210–220 °C When the oven reaches the temperature, turn it off and leave it to cool completely without opening the door. (If your oven does not seal well, it is best to put jars in blankets after a while when the oven cools down.) When the jars have cooled, they are ready to go on the shelves.
Use the contact form for questions or advice.
I would be happy if you would comment on my recipes and put like.