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Choose uniform beets if possible
Don't cut off the tip of the root and don't cut the stems shorter than 1/2 inch or you will lose some of the lovely red juice (the stuff with the antioxidants).
Put the beets in a pot with lots of cold water. Bring to a boil. Boil/simmer for 1/2 to 1 hour, depending on the size of the beets. Test with a poultry needle to see if they are done.
Put the beets in cold water until cool.
Rub off the skins.
Cut into uniform slices and put them in a jar.
Optional, add several slices of horseradish to the jar.
Marinade
for every kilogram of beets:
4 dl (400 ml) vinegar (I use cider or wine vinegar)
2 dl (200 ml) water
100-125 grams sugar
Bring it to a boil and stir until the sugar is dissolved.
Add the boiling marinade to the jar with the beets. Refrigerate for a few days, if possible, before serving. They will keep in the fridge for weeks.
Don't cut off the tip of the root and don't cut the stems shorter than 1/2 inch or you will lose some of the lovely red juice (the stuff with the antioxidants).
Put the beets in a pot with lots of cold water. Bring to a boil. Boil/simmer for 1/2 to 1 hour, depending on the size of the beets. Test with a poultry needle to see if they are done.
Put the beets in cold water until cool.
Rub off the skins.
Cut into uniform slices and put them in a jar.
Optional, add several slices of horseradish to the jar.
Marinade
for every kilogram of beets:
4 dl (400 ml) vinegar (I use cider or wine vinegar)
2 dl (200 ml) water
100-125 grams sugar
Bring it to a boil and stir until the sugar is dissolved.
Add the boiling marinade to the jar with the beets. Refrigerate for a few days, if possible, before serving. They will keep in the fridge for weeks.