This recipe for a spicy beetroot salad for the winter is my personal favorite way to preserve a young harvest. The salad turns out to be bright, spicy and very fragrant. I recommend using cans with a volume from half a liter to a liter, so that it is not only delicious, but also convenient.
Ingredients
- Beetroot - 800 g
- Onion - 1 piece
- Garlic - 5 teeth
- Mustard Seeds - 1 tsp.
- Vegetable oil - 50 ml
- Vinegar - 50 ml
- Spices and seasonings (Korean) – 1 art.l.
- Salt - 1 tsp.
- Sugar - 1 tsp.
Step-by-step cooking recipe
Boil the beets until tender, peel and randomly slice.
Chop the onion, chop the garlic and mix all the ingredients from the recipe.
Leave the salad to infuse for 1.5-2 hours.
Place it tightly in sterile jars and sterilize them for another 15 minutes.
Roll up the salad for the winter.
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