Add a little variety to your daily menu: prepare a beetroot and zucchini salad for the winter. You can serve it with porridges, pasta, potato dishes, meat and fish. Garlic is added according to the recipe, but it also turns out delicious without it!
Ingredients
- Beetroot - 1 kg
- Zucchini - 500 g
- Onion (medium) – 3 pieces
- Garlic - 40 g
- Apple cider vinegar - 100 ml
- Vegetable oil - 100 ml
- Ground black pepper - 1 tsp.
- Sugar - 2 art.l.
- Salt - 2 tbsp.l.
Step-by-step cooking recipe
Grate beets and zucchini.
Mix the blanks in a large saucepan, add salt, sugar, ground pepper and oil. Boil for 30 minutes on low heat.
Add the garlic passed through the press and simmer for another 5 minutes.
Pour in the vinegar and after 2 minutes remove the pan from the heat. Put the hot salad in jars, roll it up and wrap it up for a day with a warm blanket.
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