Why pickle beets, you ask? After all, it is available at any time of the year, is perfectly stored in the cellar and is always on store shelves. This is certainly true. But if you still prepare beets for the winter in advance, then you will always have a semi-finished product on hand, already peeled, boiled and chopped. In addition, you will gain in taste - the beets in the marinade are gradually modernized, their taste will become different, more rich and perfect. This preparation can not only be added to borscht and crumbled into salads, but also served as a snack.
Today I will tell you how to pickle beets for the winter without sterilization. The recipe is simple and tasty, and most importantly, the preserves keep well. Root vegetables will need to be boiled, peeled and chopped. Then put them in jars, pour boiling water over them and finally pour in the hot marinade. The beets will taste sweet, sour and spicy. It is suitable for preparing salads and borscht, and can also be served as an independent appetizer - before serving, all you have to do is season it to taste vegetable oil and sprinkle with herbs.
Ingredients
- red sugar beets 1 kg
- water for marinade 500 ml
- 9% vinegar 50 ml
- non-iodized salt 1 tsp. with a slide
- black peppercorns 6 pcs.
- clove 1 pc.
- Bay leaf 1 PC.
- sugar 1 tbsp. l. with a high slide
How to prepare pickled beets for the winter
- First you need to prepare and boil the beets. It is best to use small root vegetables of approximately the same size; they can be cooked whole without cutting, they cook quickly, which means they do not boil down, and they retain their natural burgundy color and vitamins. I trim the tops, but try to keep the skin intact. I don’t cut off the tails, otherwise the beets will lose less juice when cooking. I wash the root vegetables thoroughly under running water. running water using a brush. I pour vegetables cold water so that it covers them by 4-5 centimeters. I don't add anything, no salt or vinegar. Bring to a boil and cook over medium heat, without much boiling, for 1 hour. If the water boils too much during the cooking process, you can add boiling water. The beets must be completely cooked, “without cheese”, you can check with a fork - if it pierces easily, like butter, it means it’s ready.
I cool the beets, cooked until done, in their peels. If you have time, it’s better to just drain the water and wait for the vegetables to cool. If you are in a hurry, you can remove them from the pan and immediately place them under running cold water. I peel the beets and cut them into slices. Here the cutting method is not important. You can chop into slices, strips, cubes or grate coarse grater depending on how you plan to use the workpiece in the future.
I prepare the containers and lids. It is best to take 0.5 liter jars. They should be washed and sterilized in any convenient way: steamed, oven or microwave. And don't forget to boil the lids. I fill the prepared jars with chopped beets - moderately tightly, so that there is room for the brine. After peeling and discarding blackened and other “doubtful” areas, the net weight of the beets was 850 grams, this volume was enough for two 0.5 liter jars.
I fill the filled jars with boiling water - pure boiling water, without additives. To prevent the glass from breaking, I try to pour not along the walls, but in the center. To be on the safe side, you can place a flat knife blade under the bottom. Cover with lids and leave in this form for 10 minutes.
Carefully drain the water from the jars into the pan. Based on this broth I will prepare a marinade for beets. I add salt, sugar and spices to the pan (I indicated the amount of ingredients based on 500 ml of marinade, it is enough for 2 jars of 0.5 l each). I boil the marinade for 10 minutes from the moment of boiling. At the very end I add vinegar, let it boil and remove from heat.
I pour the boiling marinade over the beets in jars (you can remove the cloves if you don’t like their pronounced taste). I seal it hermetically, turn the canned food upside down, wrap it in a blanket and leave it until it cools completely.
You can take the first sample already on the third day after preparation. For longer storage, it should be stored in a cool and dark place where the workpiece will last for 1 year.
Beets for the winter in jars- This great option winter harvesting. Even in ancient times, beets were considered a product that helped fight illnesses. Russian beauties tanned their cheeks with it, and peasants cooked it in the oven and then served it for tea. Everything about beets is edible: both the tops and the roots. From this ruddy beauty, possessing an incomparable, sweet and juicy taste, can be cooked a large number of dishes. Let's look at the options for preparing them.
How to cook beets for the winter in jars
You will need:Clove buds – 5 pieces
- sugar – 1 cup
- beets – 1.5 kg
- plums – 1 kilogram
- apple juice – 1.2 liters
- salt - tablespoon
Preparation:
Boil the beets, peel and cut into thick slices. Wash the plums and remove the pits. Pack the plums with vegetables into jars, layering each other. Place cloves between these layers. Make the marinade: apple juice dissolve granulated sugar with salt, boil. Pour the boiled marinade into the jars, close the lids, sterilize for twenty minutes, and seal.
Recipe for “Garna devchina”.
You will need:
Salt - two tablespoons
- beets – 1 kg
- cloves – 3 pcs.
- allspice peas – 8 pieces
- bay leaf - 3 pieces
- onion – 155 g
- coriander - half a teaspoon
- black peppercorns – 4 pcs.
How to cook:
Boil the vegetables, then immediately dip them in cold water, peel them, and chop them into cubes. Chop the onion into slices. Place the vegetables in jars, add spices and onions, and pour boiling brine made from salt and water. Sterilize the container and roll it up.
"Autumn Harvest"
You will need:
Carnation
- table vinegar – 320 ml
- salt - a tablespoon
- granulated sugar – 2 cups
- beets – 5 kilograms
Cooking steps:
Boil the beet fruits until they are ready (cook them without salt to preserve the beautiful, fiery color). Cut large fruits into quarters. Pour out the beet broth, leave a couple of glasses, cool the vegetables, and peel them. Fill each of the prepared sterilized jars with beets, add cloves, pour in the marinade prepared from beet broth, salt and vinegar. Cover with lids, sterilize for ten minutes, and roll up.
Pickled beets for the winter in jars
Ingredients:Lemon juice – 20 g
- sugar – 120 g
- horseradish root – 25 g
- beets – 2 kg
- water – 255 g
- salt
Preparation:
Rinse the beets, boil for forty-five minutes, let cool, peel, grate with large holes. Peel the horseradish and pass it through a meat grinder. Dissolve in a glass of water citric acid, salt, granulated sugar. Pour the resulting solution over horseradish and beets, stir. Ready mass put in containers, sterilize, roll up.
Recipe with honey and onions.
You will need:
Salt – 15 g
- apple cider vinegar – 120 ml
- honey – 120 g
- black peppercorns – 10 grams
- cloves – 3 g
- onion
- beet fruits
Cooking steps:
Cut the beet fruits in half, and cut each half into slices. Place all this in a saucepan, pour in the marinade, combine all the ingredients, stir. Place the saucepan on the stove and boil for three minutes. Place the hot vegetables in containers, add chopped onion rings, pour in the marinade in which the beets were cooked, sterilize the jars, and roll up.
You will like and.
Delicious beets in jars for the winter
Soak beets in water high temperature, leave it for several hours, wipe it thoroughly with a brush, peel it, chop it into thin circles or strips. Place in three-liter jars, filling them 2/3 full, pour in warm boiled water, place in a warm room. To speed up the process, place rye crusts in the container. After a week, remove the mold. Beet kvass Pack into jars or clean bottles, leaving enough liquid to cover the vegetables. Store the workpiece in a cool place.Canned borscht “Peerless”.
Required Products:
Carrots – 320 g
- beet fruits – 520 g
- bell pepper – 320 g
- cabbage – 1 kg
- onion – 320 g
- water – one liter
- tomato juice– 525 ml
- vinegar - two tablespoons
- sugar - tablespoon
- granulated sugar – 1 tbsp. l.
- salt – 2 tbsp. l.
How to cook:
Free the pepper from the seed capsule, chop into thin strips, grate the remaining vegetables on a grater with large holes. Shred the cabbage and combine with the rest of the vegetables. Place all prepared products in enamel pan, pour in tomato juice. In another bowl, combine water, sugar and salt and boil. Pour the resulting brine over the vegetables and heat for half an hour over low heat. Pour hot borscht into sterilized containers, add two tablespoons of vinegar to each container, seal, and cool upside down.
It turns out very tasty too.
"Vegetable mix".
Ingredients:
Vegetable oil – 220 ml
- salt – 100 g
- black ground pepper
- hot pepper pod
- onion – 1 kg
- Bell pepper, tomatoes, beets – 1 kg each
Preparation:
Grate the carrots and beets, chop the onion. Remove the seeds from the peppers and cut them into rings. Chop the tomatoes into pieces. Fry all the vegetables a little, put them in a frying pan with vegetable oil, put them in a saucepan, add salt, pepper, hot pepper, and boil for 5 minutes. When hot, place the mixture into sterilized jars, roll up, and seal.
Prepare and.
Appetizer “Vegetable potpourri”.
You will need:
Carrots, onions – 3 pcs.
- young beets with tops – 4 pcs.
For the brine:
Salt - tablespoon
- chopped greens – 4 tablespoons
- water – 1 liter
Cooking steps:
Cut the beets and carrots into slices, chop the tops into small pieces, and chop the onion. Place tops, vegetables in layers in an enamel bowl, sprinkle with onions. Pour the entire mixture with brine made from greenberries, salt and water. Place a circle on top, set pressure, leave it in the room for 3 days. After the specified time, transfer the mixture into a sterilized container. Cover the containers with nylon lids and move them to a cool room.
What do you think?
Beetroot and vegetable appetizer.
Required Products:
Salt – 60 g
- vegetable oil – 520 g
- sugar – 220 g
- grated garlic – 220 g
- onion – 520 g
- sweet pepper – 525 g
- tomatoes – 1.5 kg
- beets – 4 kg
- vinegar – 155 ml
Cooking steps:
Cut the onions and tomatoes into half rings and place them in boiling vegetable oil. After three to five minutes, put bell pepper, peeled from seed pods, cut into half rings. Boil, pour in vinegar, stir, add grated beets, salt, granulated sugar, boil for half an hour. Finally, add the garlic, stir, place in sterilized jars, and roll up.
Beetroot-eggplant caviar.
Required Products:
Salt - tablespoon
- peeled eggplants – ? kg
- peeled beet fruits – 520 g
- sugar – 3 tbsp. spoons
- apples without a center
- vegetable oil - ? glasses
Cooking steps:
Grate the beets using a grater with large holes. Finely chop the blue ones with apples, add sugar and salt, stir, and leave for one hour. Pour in the vegetable oil, put on the fire, and simmer for half an hour after boiling at closed lid ten minutes without the lid. Pack the caviar into jars while still hot, roll it up and wrap it.
Beet salad in Czech.
You will need:
Onion – 220 g
- vinegar – 3 tbsp. spoons
- granulated sugar - two tablespoons
- water – 1 liter
- cabbage – 1 kg
- beets – 1 kg
How to cook:
Boil the fruits, peel and chop into strips. Chop the onion into rings and chop the cabbage. Place sugar and salt in boiling water, pour in the vegetables, and simmer for ten minutes. Finally, pour in the vinegar. Pack the hot salad into half-liter jars, sterilize them, and seal them.
Ruby salad.
You will need:
Vinegar – 220 ml
- vegetable oil – 520 g
- garlic – 320 g
- tomatoes – 1.5 kilograms
- beets – 4 kg
- bell pepper – 1 kg
- a bunch of dill – 3 pcs.
- parsley – 3 bunches
- salt, sugar - a tablespoon
Preparation:
Grate the beetroot, and grind the remaining ingredients through a meat grinder. Combine everything together, stir, boil for about forty minutes over low heat with the lid closed, and boil for twenty minutes without the lid. Place the hot mixture into jars and seal.
Beets in jars for the winter quickly
Ingredients:Boiled beet fruits – 2 kg
- black pepper
- vegetable oil – 320
- beans – 400 g
- carrots, onions – 420 g each
- tomato paste – 365 g
Cooking steps:
Boil carrots and beets, grate on a grater with large holes. Boil the beans until tender, fry the carrots and onions in vegetable oil, add salt, tomato paste, pepper. Stir all this and simmer for forty minutes. Place the hot mixture into jars and seal.
Recipe for beets for the winter in jars.
Korean version.
Ingredients:
Beetroot – 1 kg
- vegetable oil – 0.5 tbsp.
- vinegar - four tablespoons
- salt - teaspoon
- sugar – 3 tbsp. l.
- ground black pepper - teaspoon
- nucleoli walnuts– 10 pieces
- ground red pepper
- large head of garlic
- cilantro seeds – 2 teaspoons
Preparation:
Chop the garlic, crush the nuts with a knife, chop finely. Pound the cilantro. Combine all ingredients for the marinade together and stir thoroughly. Pour the marinade over the beets, stir again, place under pressure in a cool place, and leave for a day. Place the mixture into jars and cover nylon cover, store in the refrigerator.
Beetroot jam.
Ingredients:
Lemon
- granulated sugar – 2 kg
- beets – 1.2 kg
Preparation:
Bake and boil the vegetables, cool, and “drive” through a meat grinder. Grate the lemon and mix with vegetable mass sugar, boil for one hour, place in a sterile container, and roll up.
As you can see, beet preparations can be very diverse! Marinated preparation, salad, jam, borscht, etc. We hope you enjoy each recipe.
Beets stored for the winter are useful for preparing many of your favorite dishes. Not a single borscht, beetroot soup or vinaigrette can do without it. When three-digit price tags appear on vegetable shelves in stores and markets, a few jars in the pantry will definitely come in handy for a thrifty housewife and will help save the family budget. At the same time, we should not forget that beets also contain a lot of vitamins, so such preservation is also a beneficial contribution to the health of household members.
Every housewife has her own favorite recipe for preparing beets for the winter, and those who have never tried to prepare such a dish should definitely study several methods in order to choose the best one for themselves. suitable option. For the most simple marinade You only need salt, sugar, table vinegar and a little water. It’s enough to just pour chopped beets and safely roll up the jars without any additional sterilization.
For more interesting preparations It is better to complement the beets with other vegetables and herbs. Tomatoes, bell peppers and chili peppers, cabbage, garlic, carrots, dill and parsley, parsley or celery root, etc. are suitable. The salad will turn out not only tasty, but also bright, because beets will color all the ingredients pinkish.
Among the spices for preserving beets, coriander, black and allspice, red hot pepper, dried herbs, caraway seeds, bay leaves, etc. Ready-made rolls are served as an appetizer, and are also often used as a dressing for borscht or beetroot soup.
This recipe will give you spicy savory snack. It tastes very much like Korean carrots, but appearance And vitamin composition products are fundamentally different. Best used for chopping beets special grater for Korean carrots, but in its absence any other will do. Before pickling the beets, it is better to fry the spices in a frying pan with vegetable oil. This way they will reveal their taste and aroma.
Ingredients:
- 1 kg beets;
- 1 head of garlic;
- 2 tbsp. l. vinegar;
- 2 tsp. ground coriander;
- 100 ml vegetable oil;
- 1 tsp. sweet paprika;
- 1 tsp. red pepper;
- 3 tsp. Sahara;
- 1 tsp. salt;
- 1 tsp. ground black pepper.
Cooking method:
- Peel the beets and grate them.
- Also peel the garlic, pass through a press or chop with a knife.
- Heat vegetable oil well in a frying pan.
- Place black and red peppers, paprika, coriander and crushed garlic into the oil.
- Mix everything very quickly and remove the pan from the heat.
- Pour the resulting mixture into a bowl with beets, add vinegar there.
- Add salt and sugar and mix everything thoroughly.
- Expand ready beets into jars and cover them with lids.
- Sterilize the workpieces for 10 minutes in boiling water, then roll up.
Interesting from the network
Cabbage with beets without vinegar for the winter in jars
Beetroot is often added to cabbage preparations for the winter, and not only because of its taste qualities. This vegetable is used as a coloring agent for other ingredients. This allows you to get a bright beautiful salad one of the most simple products. It is important that the garlic and pepper get on the cabbage layer. The marinade and vegetables in this recipe are enough for one 3- liter jar.
Ingredients:
- 2 kg cabbage;
- 2 beets;
- 1 cup of sugar;
- 2 tbsp. l. salt;
- 100 ml vegetable oil;
- 1 hot pepper;
- 1 head of garlic;
- 1 liter of water.
Cooking method:
- Peel the cabbage from upper leaves, cut it into two halves.
- Carefully cut each half into medium-sized cubes.
- Peel the beets and cut into strips or cubes.
- Sterilize the jars, lay out the vegetables in layers, alternating cabbage and beets.
- When the jar is half full, add a layer of chopped pepper and garlic.
- Continue alternating cabbage and beets.
- Pour water into a saucepan, dissolve salt and sugar in it, and boil.
- Add vegetable oil, stir and pour the marinade into jars with cabbage.
- Roll up the jars and store in a cool place after cooling.
Preparing beets for borscht for the winter in jars
If everyone in your family loves rich borscht, then on winter period you definitely need to stock up on such preparations. They've already used everything necessary ingredients. All that remains is to add meat broth and some potatoes. However, the recipe for borscht depends on the choice of the housewife herself. Beets will emphasize and complement any of them with additional flavor notes and vitamins. It is also recommended to add a little parsley and celery roots to the composition.
Ingredients:
- 3 kg beets;
- 2 kg of tomatoes;
- 3 kg bell pepper;
- 2 kg carrots;
- Greenery;
- Salt.
Cooking method:
- Wash and peel vegetables (except tomatoes).
- Cut the bell pepper into strips, grate the carrots and beets.
- Finely chop the greens (dill and parsley).
- Grind the tomatoes in a blender or pass through a meat grinder.
- Pour the resulting tomato mass into a saucepan and simmer over medium heat for 10 minutes.
- Add beets, bell peppers, herbs and carrots to the tomatoes, salt to taste.
- Continue simmering for 15 minutes.
- Expand ready-made dressing into sterile jars and roll up the lids.
Now you know how to cook beets for the winter in jars according to a recipe with a photo. Bon appetit!
Preparing beets for the winter is not at all difficult, and there are actually plenty of benefits from them. With such preparations you get very delicious soups, and they themselves are very tasty and contain many vitamins. For novice cooks, it will be useful to learn a few secrets on how to preserve beets, which will help you achieve a positive result the first time:
- After adding vinegar, it is not necessary to roll up the beets with lids. It can be stored in the refrigerator or served after 3-4 hours of marinating;
- If you are using it for preservation hot marinade, it is better to turn the jars over after rolling the lids down. Then wrap them in a warm towel and let them cool completely in this state;
- If the marinade is cold, then before rolling, sterilize the jars with beets in boiling water for at least 10-15 minutes;
- If you need beets for salads for the winter, then do not use any additional spices. Just make a marinade of vinegar, water and small amount salt;
- Add beets to jars with pickled onions and cabbage. As a result, you will get a bright burgundy color, and the vegetables will look much more interesting in various dishes.
Beets pickled in jars for the winter are not only a delicious savory snack, but also the basis for salads, as well as cold soups (kholodnik and beetroot soups). Today I will share with you a proven recipe for pickling the most delicious beets - this is exactly how my mother prepares them for the winter.
In general, for pickling you can use fruits of any size and variety, but I (like my mother) have the smallest beets, which always remain after harvesting. For many years now, my parents have been growing beets of the Mona variety (if you want, you can find a lot of information about it on the Internet) and are very pleased with the results.
As you will notice in the recipe, we will be canning the beets without sterilizing them. However, by adding a decent amount of salt, sugar and table vinegar, the marinade will not only turn out to be quite rich and concentrated (when preparing cold dishes, just dilute it with water), but it will also help long-term storage preparations even in a city apartment.
Ingredients:
Cooking the dish step by step with photos:
Place over high heat, bring to a boil, reduce the temperature to below medium and cook the beets until full readiness. Cooking time can vary significantly depending on the variety, maturity and size of the fruit. My miniature beets were ready within 35 minutes of boiling.
When the beets are cooked, you need to cool them a little and then peel them. To do this, I place the pan under cold running water for 3-4 minutes. By the way, the Mona variety of beets is the most convenient in terms of cleaning (the skin itself comes off when pressed).
While the beets were cooking, we did not forget to prepare the jars and lids (this can be done in any way convenient for you). Since I use jars with a capacity of no more than one liter for pickling beets, they fit perfectly in the microwave, in which the sterilization process takes place. Wash the soda cans thoroughly or detergent, then rinse in cold water and pour about 100 milliliters of water into the bottom of each. Place in the microwave and steam at the highest power. For one jar (1 liter) - 5 minutes, and 2-3 jars together are enough for 7-8 minutes. I simply wash the lids, put them in a saucepan, pour in water (so that the lids are completely covered) and boil for about 5 minutes. So, place the peeled beets tightly in the prepared dishes. Exactly 700 grams of babies fit in a liter jar (100 grams of peelings left).
Since ancient times, everyone has known the beneficial properties of beets. In what forms is it not used! But whether it is raw, boiled, baked or pickled, beets still remain a storehouse of healing qualities. Number of saved in process heat treatment vitamin may change. But this depends only on the method and time of preparation of the beets.
Recipe for pickled beets for the winter
Just like raw, pickled beets are added to first courses (borscht, beetroot soup, kholodniki), various salads, dressings, main courses. It is used to prepare independent snacks, side dishes, served in their original form with herbs and seasonings.
For pickled beets you will need:
- 5 medium root vegetables;
- 1 large onion;
- 100 g granulated sugar;
- 100 g coarse salt;
- 0.5 l of water (for marinade);
- 100 ml 9% vinegar;
- 2 bay leaves;
- 3 cloves;
- sweet peas.
Cooking process:
Preparing the marinade:
- Pour 500 ml of water into a saucepan.
- Add spices, dissolve sugar and salt.
- Bring the marinade with spices to a boil. Mix well and add vinegar.
If you pour this marinade over vegetables and let them steep in a cool place for 1-2 days, you will get ready-to-eat pickled beets without sterilization, which will retain maximum benefits and vitamins. This preparation should be stored in the refrigerator.
You can serve ready-made beets on sandwiches with a slice of fish, use them to make vinaigrette, and grind them into sauces and pastes. If you season the beets with vegetable oil, unsweetened yogurt, sour cream or homemade mayonnaise and sprinkle with herbs, sesame seeds or flax seeds, you will get a light, quick and healthy salad for a complete snack. 
How to pickle beets for the winter
For winter storage pickled beets, vegetables should be placed in a container cleaned with soda and sterilized.
For sterilization you need:
The temperature of the water being poured should be almost the same as the temperature of the contents in the jars. Otherwise, the jars may burst due to a sudden temperature change.
This way you can pickle beets whole for the winter. For this, small root vegetables are used, which will be conveniently placed in the narrow necks of jars and bottles. They are also boiled with their skins on, but more long time, then cleaned and filled with marinade. Whole pickled beets are convenient to use. It can be cut in any way at your discretion - cubes, slices, rings, slices, strips.
Beets pickled for the winter in jars are a lifesaver during reception unexpected guests, as a fast delicious snack, and in the process of preparing other various dishes.
in a marinade it can be hot, sweet, sour, spicy and even hot. It is worth experimenting with adding sugar, vinegar and spices and the result will be a completely new dish. To prepare sweet pickled beets, it is better to add honey to the marinade instead of sugar, as well as cinnamon, cardamom, lemon or orange zest. For more sour but mild taste, use lemon juice, rice or apple cider vinegar. For spiciness, you should try adding ginger, garlic, chili pepper or mustard, depending on personal preference. If you want more spicy aroma, rosemary, coriander, cumin, basil, dill will help out.
Instant pickled beets
Exist various methods and methods for pickling beets. But in the busy rhythm of life there is not always time for a long, thorough and energy-intensive process.
For instant cooking pickled beets you will need:
- for 1 kg of beets;
- 4-5 cloves of garlic;
- 150 ml refined vegetable oil;
- 60 ml vinegar;
- a pinch of coriander, black and allspice(optional);
- 40 grams of salt;
- 80 grams of sugar.
Cooking process:
- Clear raw beets and grate on a shredder (or cut into thin strips).
- Heat vegetable oil with spices.
- Mix grated beets with garlic, pressed through a press, salt and sugar.
- Pour in warm spiced oil.
- Add vinegar and mix thoroughly.
- Leave the beets to steep for room temperature for the night. Afterwards, put it in the refrigerator to infuse for 5-6 hours.
Pickled beets for winter storage in the refrigerator
To prepare pickled beets, they are usually pre-boiled. But there is another heat treatment method that will preserve the maximum beneficial properties root vegetable This is baking. The vegetable is peeled and cut into thin slices. At this time, you need to preheat the oven to 200 degrees. Line a baking sheet with parchment and place the prepared slices. On top – lightly sprinkle with vegetable oil and sprinkle with spices (pepper, rosemary, thyme). Don't add salt! Otherwise, the salt will draw out all the moisture, resulting in beet chips. Bake for 15 minutes, remove from oven, cool. 
Marinate this product better with a mixture lemon juice(0.5 lemon) with zest (1 lemon), 100 ml warm vegetable oil, 50 ml rice or apple cider vinegar. Store in jars cleaned with soda under a nylon lid in the refrigerator.
Pickled beets in Georgian style
If you want something more intense spicy taste“with pepper”, beets in Georgian will be the most suitable recipe her preparations. To do this, the vegetable is also boiled, peeled and cut into slices. For pickling, mix a large amount of finely chopped herbs (parsley, dill, coriander and, of course, cilantro) and 1-2 red onions with a couple of cloves of garlic, bay leaves, black pepper and 3 tbsp. l. Georgian sauce tkemali. Mix all ingredients, add salt if desired, pour over vegetable oil. Mix the beets with the resulting mixture and let it brew for about half an hour. Afterwards you can serve ready dish to the table. Bon appetit! 
