Ingredients
- 3-4 beets (about 550-600g total)
- 300 ml red wine vinegar
- 150 ml water
- 1 tsp salt
- 2 tsp caraway seeds, crushed
Make it step by step
- Wrap each beetroot in parchment paper and process in a microwave oven for 20 minutes on MAX
- or
- Bake beets in oven at 200˚C for about 30 minutes or until cooked.
- Peel beets while still warm, then cut into slices of desired thickness and put in the appropriate jar.
- Mix vinegar with water to obtain the desired acidity (add more water if needed).
- Stir in salt and crushed caraway seeds, pour over sliced beetroots, tightly close the jar and let the beets pickle for a few hours at room temperature.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Easy cook - Lak..., under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.