Ingredients for Nedlagte Rdbeder Pickled Beetroot
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How to Make Nedlagte Rdbeder Pickled Beetroot
- Leave 3-4 cm of stems on the beets, along with the roots if present.
- Scrub the beets thoroughly and place them in a pot. Add enough water to cover them completely.
- Bring the water to a boil, then reduce heat and simmer for 30-45 minutes, or until the beets are easily pierced with a fork.
- Carefully remove the beets from the pot and immediately plunge them into a bowl of ice water to stop the cooking process.
- Once cool enough to handle, peel the beets.
- Trim off and discard the roots and stems.
- Slice the beets into 1cm thick rounds.
- Thinly slice one medium yellow onion into rings.
- In a shallow, non-reactive dish (glass or ceramic), layer half of the beet slices.
- Top with half of the onion rings.
- Repeat layers with the remaining beets and onions.
- In a small saucepan, gently heat 1 cup apple cider vinegar, 1 cup reserved beet cooking liquid, and 4 whole cloves.
- Pour the warm vinegar mixture evenly over the layered beets and onions.
- Cover and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld.
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
337g
Fat
1g
Carbs
36g
