Who said that vegetable caviar is only zucchini and eggplant? Beetroot caviar is no worse. And thanks to its incredibly bright color, it also instantly attracts attention at the table. I tell you how to cook it properly. And for piquancy, add garlic.
Ingredients
Step-by-step cooking recipe
Finely chop the onion and fry in oil until soft.
Grate the beetroot, add to the onion and simmer all together for half an hour.
Add chopped garlic, sugar and salt. Simmer for another 10 minutes.
Pour in the vinegar and roll the caviar into sterilized jars.
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