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Pickled Beets with Horseradish

Pickled beets for the winter — a quick-prep recipe. Pickled beets go into all kinds of dishes: toss them into salads, or dress them with a little oil and serve as a side. A great recipe and a real find for anyone who loves putting up this vegetable.

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Pickled beetroot with horseradish
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 17 % 2 g
Fats 0 % 0 g
Carbohydrates 83 % 10 g
46 kcal
GI: 9 / 0 / 91
    1. Scrub the beets really well. Now they need to be cooked — I do it one of two ways: either boil them over low heat or roast them in the oven. Once they cool, peel and cut them into cubes or sticks, whichever you prefer. 2. Peel the horseradish root and grate it on a fine grater. Rinse the caraway seeds with boiling water through a sieve. 3. Mix all the ingredients, pack them into sterilized jars, and pour in the marinade. Seal with the lids and store in a cool, dark place.
  • For the marinade: combine the water with the salt and sugar. Bring to a boil. Add the 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

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