Preserved beetroot

Rating (11 ratings)


1000 g beetroots

250 ml white vinegar
250 ml water
600 g Dansukker Cane Sugar
1 piece dried ginger
3 g white peppercorns
2 g cloves
1 cinnamon stick


Scrub the beetroots well in cold water. Cut off the shoot but leave the stalk intact. If necessary, trim off the outermost part of the root. Boil the beetroot in warm water until just tender. This should take 15-20 minutes, depending on their size. Strain the beetroots. Peel them by pressing the peel off between your hands. Cut into wedges and put in jars. Peel and chop the horseradish. Combine the ingredients for the marinade in a small pan and bring to the boil. Strain the liquid and discard the spices. Pour the warm liquid over the beetroots. Seal. Store in a cool place.

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