Homemade beetroot preserves: A heart-healthy winter delight
Groats, sauce, and beets? This combination is one of the best meals for cold and rainy days, so it's worth having a stash of homemade preserves. Not only do they taste superior, but they also significantly shorten and simplify meal preparation.
11 October 2024 16:02
Beetroot is a popular vegetable that remains somewhat underappreciated. It can be enjoyed in various ways. Most commonly, however, it's served as a side dish. Admittedly, it excels in this role. You won't regret the time spent preparing this salad for jarring.
Why is it worth eating beetroot?
Beetroot requires some preparation, as it needs to be cooked and then grated. However, the effort is rewarded with a wonderful taste and excellent nutritional value. Beetroot is rich in vitamin C and B vitamins, as well as minerals such as iron, magnesium, potassium, and manganese. These vegetables also provide fibre, which supports the digestive system; nitrates converted into nitric oxide that may help lower blood pressure; and betaine, which aids liver function. The flavonoids in beetroot also support heart health.
Nutritionists recommend that beetroot be included in our diet throughout the year due to its status as one of the healthiest vegetables in the world. In winter, it's particularly handy to have them ready to use—just reach for a jar. These beetroots are delicious and nutritious, pairing perfectly with many dishes. They are simply exquisite if served with stew, beef slices, or minced cutlets. The marinade used in this recipe is understated, allowing the beetroots to maintain their natural flavour, making them easy to season and ideal for combining with other vegetables.
Beetroot for the winter
Ingredients:
- 4 lbs (1.8 kg) of beetroots,
- 1 litre of water,
- about 3 fl oz (90 ml) of 10% vinegar,
- 3 tablespoons of sugar,
- 1 tablespoon of salt.
Method of preparation:
- Wash the beetroots thoroughly. Cook them in water with 1 tablespoon of vinegar until they are soft.
- After cooking, drain and pour cold water over them. Set aside to cool.
- Peel and grate the beetroots. Place them in jars.
- Bring water to a boil in a pot. Add sugar and salt, mix vinegar, and cook for 2-3 minutes. Pour the hot marinade into the jars.
- Line the bottom of a large pot with a cloth. Heat the water to a temperature close to that of the jars. Place the jars inside and boil them for 20 minutes.
- Carefully remove the jars, turn them upside down, and leave them to cool completely.
- Store the jars of beetroot in a pantry, cellar, or other dark and cool place.
