Friday, June 5, 2015


let's make pickled beetroot
beetroot, they're so beautiful, deep dark red, golden yellow, or even red & white striped, and also very tasteful and versatile, i'm a fan. image: melina hammer via taverne agency, recipe after the break

1 kg beetroot
750 ml vinegar
350 g sugar
3-4 cloves
10 slices of fresh horseradish
wash the beetroot. 
place the beetroot in a large pot with a lot of water and some salt and bring to a boil.
let them boil until done, approx one hour, depending on their size.
discard the water and add fresh cold water and let them soak in the water until they are cold.
cut of the top and bottom and then you can easily rub off the rest of the skin. 
while bringing the vinegar, sugar and herbs to a boil, cut the beetroot into slices if they are big or let them stay whole.
put them into jars, pour the hot mixture over the beetroot, add 2-3 slices of horseradish in each jar. store in a dark, cool place. 
the horseradish works as a preservative.


email us: