I really love this recipe! That's what I called him "for any occasion." Pickled beets. It is good both as a side dish to any meat, as an appetizer, and as an addition to salads. I even add it to borscht. You can cook more at once. Stored in the refrigerator for about a month, which is also very convenient. Spicy, spicy, with a pleasant sourness!
I take baked beets for this recipe. I have already shown how I bake and boil beets. I'll leave a link at the bottom of this article. Chop the beets into cubes, not too finely.
See how I pickle beets in the video below at 07:32. There are also 7 more recipes from beets - both baked and raw. Look - you will like it))
I put the beets in a bowl, add the onion cut into half rings. I fryed the coriander seeds a little in a dry frying pan, chopped half of the coriander seeds with a rolling pin. I add here. You can take ground coriander instead of grains (about 0.5 tsp). Now some red pepper, dry basil, mustard, vinegar, salt and olive oil. I stir so that the spices are well distributed and put in the refrigerator for 2-3 hours. But the longer it costs, the more interesting the taste of the salad!
The beets are slightly crispy, spicy and very tasty! And the bow is very good too! A harmonious, tasty and healthy salad that will greatly diversify the lean menu.
Ingredients:
• Baked or boiled beets - 2-3 pcs.
• Onion - 1 pc.
• Mustard - 2 tsp.
• Olive oil - 2 tbsp.
• Coriander beans - 1 tsp.
• Vinegar 2-3 tsp.
• Basil dry - 0.5 tsp.
• Hot red pepper - 1/3 tsp.
• Salt
As promised, a video where I showed several ways to make beets for salads:
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