Quickly Pickled Beetroot

1. 1

   Wrap each beetroot in parchment paper and process in a microwave oven for 20 minutes on MAX

2. 2

   or

3. 3

   Bake beets in oven at 200 C for about 30 minutes or until cooked.

4. 4

   Peel beets while still warm, then cut into slices of desired thickness and put in the appropriate jar.

5. 5

   Mix vinegar with water to obtain the desired acidity (add more water if needed).

6. 6

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.