Beet, readily available and useful vegetable, has one more valuable property – it keeps the vitamins and minerals after heat treatment. These are group B vitamins, RR vitamin, biologically active agent a betaine which promotes digestion of proteins, regulates processes of a metabolism in an organism. Boiled beet contains not less iron and copper, than fresh, and these minerals promote blood formation. All this does beet by worthy subject to conservation and preparation for the winter when there are so not enough vitamins. Do very tasty marinade which will decorate and will recover your table in the winter of this vegetable.
It is required to you
- For marinade from young beet:
- 5 kg of young beet;
- 2 glasses of sugar;
- 2 glasses of 9% vinegar;
- For beet marinade:
- 1 kg of beet;
- 1/2 tablespoons of sugar;
- 1 h salt spoon;
- 150 ml of 6% - a vinegar leg;
- 1/2 cups of water;
- peppercorn
- cinnamon
- carnation
- bay leaf.
- For beet in nut marinade:
- 500 g of young beet;
- 2 tablespoons of vegetable oil;
- 2 branches of rosemary.
- Marinade:
- 2 tablespoons of olive oil;
- 1 tablespoon of apple cider vinegar;
- 1 h spoon of a grated lemon dried peel;
- 2 h a spoon of the crushed walnuts;
- 1 h spoon of leaves of a thyme;
Instruction
1. Marinade from young to a sveklyvymoyta small young beet, cut off a tops of vegetable, having left small tails. Boil in a pan 2 l of water with vinegar and sugar, heat to full sugar remelting. Put beet and you cook a baking plate a cover on average fire about one hour.
2. Lay out a skimmer beet on a dish and let's cool down, then rind. Cut larger vegetables lengthways on 3–4 parts, leaving tails. Pickle small svekolka entirely. Filter marinade and bring to the boil. Put the peeled beet in the sterilized banks, fill in with marinade, cover and place in the fridge in storage.
3. Beet to a marinadpomoyta beet, without cleaning from a thin skin, put in a pan with cold water, heat to boiling and you cook on moderate fire until ready. You don't salt beet during cooking, in salty water it will longer cook. Cool ready beet, peel and cut thin straws. Then spread out in the sterilized banks.
4. Heat water for marinade, add peas of a black pepper, a carnation, cinnamon, salt, sugar and bay leaf to the boiling water. You cook to sugar remelting and salt then pour in vinegar. Fill in with the boiling marinade the prepared beet, hermetically close banks, cool and you store in the fridge. Use as a garnish or for preparation of salads and borsches.
5. Beet in a nut marinadevymoyt beet, cut off bottoms and tails. Without peeling, a narezhya its thin circles, to oazlozhit them on the baking sheet laid by a foil sprinkle oil, strew with leaves of rosemary and I will merge. Bake in the oven warmed up to 200 °C within 20 min.
6. Make marinade: place all ingredients in bank with a tight cover, close and strongly stir up several times. Lay out beet circles on a dish, let's cool down and water with marinade. Put a dish in the fridge, give on a table well cooled.