Pickled beetroot is an ideal recipe for borscht and as an appetizer.

Pickled beetroot is a classic of the cuisines of Eastern Europe and Russia, it is indispensable as a delicious ingredient for borscht and a fragrant snack. Traditionally, it takes several days to marinate, but there is a quick way to cook beetroot so that after a few hours you can enjoy the rich taste and pleasant crispness. This "quick" pickled beetroot preserves vitamins, useful properties and perfectly complements any dish. A detailed and proven recipe based on modern culinary sources and experience is available in the Izvestia article.

Main ingredients and preparation

For quick pickling of beets, you will need:

— beetroot — 500-1000 g (preferably medium-sized, smooth and fresh);

— water — 500-600 ml;

— vinegar (wine, apple or 9%) — 100--125 ml;

— sugar — 1-2 tablespoons;

— salt — 1-1.5 tablespoons;

— garlic — 2-4 cloves;

— bay leaf — 2-3 pcs .;

— sweet pepper peas — 4-6 pcs .;

— vegetable oil (sunflower or olive) — 2-3 tablespoons.

Beets can be boiled in the peel or baked in the oven, which allows you to preserve the color and some of the useful substances. After cooling, the beets are peeled and cut into circles, cubes or strips — to taste.

Step-by-step recipe for fast cooking

Beetroot preparation: cook the beetroot until it is cooked in the peel (about 40-60 minutes) or bake in foil in the oven at 180-200 °C for about 1 hour. Cool and peel.

Slicing: Slice the beetroot in the desired way.

Marinade preparation: bring water to a boil in a saucepan, add salt, sugar, bay leaf, allspice and cook for 3-5 minutes. Remove from heat, add vinegar and oil.

Mixing: put the beets in a container, add the finely chopped garlic, pour the hot marinade and mix.

Marinating: Cover and leave at room temperature for 1-2 hours, then refrigerate for another 1-2 hours for better flavor saturation.

Cooking features and recommendations

Red wine vinegar gives a softer and more expressive sourness, apple cider vinegar gives freshness, and 9% table vinegar gives a classic rich taste. The use of baked beetroot helps to preserve its bright color and tenderness.

Before serving, you can sprinkle the pickled beetroot with chopped nuts or fresh herbs to contrast textures and flavors. These beets are great for borscht, enhancing its flavor and color, and as an independent snack.

Useful properties of beetroot

Beetroot is rich in vitamins B, C, K, minerals and antioxidants. Quick pickling allows you to save most of the useful substances, thanks to gentle processing. Antioxidants help support the immune system, and fiber improves digestion. Pickled beetroot, when properly cooked, becomes not only delicious, but also a useful addition to the diet.

Recommendations on the amount of consumption

The optimal amount of beetroot in the diet depends on individual health and eating habits. On average, nutritionists recommend consuming about 100-200 grams of beetroot or 250 ml of beet juice per day to get positive effects. This amount is safe for most healthy people and promotes good health.

However, it is important to remember that the dosage and frequency of use may vary for each person. People with chronic diseases, metabolic disorders, kidney or stomach problems, as well as pregnant and lactating women are advised to consult with their doctor before including beetroot or beet juice in the diet.