Preparation: 10 minutes
Cooking: 60 minutes
Total time: 70 minutes
4 medium sized beetroot
1 tablespoon of mustard seeds
70 Cl of white vinegar
Black pepper corn
Trim and wash the beetroots.
Boil them in a big pot with the lid on till tender.
Once cooled down, peeled and slice the beetroot and reserve in a cleaned jar.
Boil vinegar with mustard seeds, cracked pepper and tarragon.
Cover the beetroots with vinegar and spices, leave 1 Cm from the top.
Seal the jars.
Eat the beetroots after three days up to few months if preserved and stocked in a dry cool place.
Perfect as they are or mixed in a salad.
1 serving: 1 tablespoon.
Calories: 12 Kcal
Fat: 0 gr
Protein: 0 gr
Carbohydrates: 3 gr
Beetroots are really high in flavonoids and betaine (which gives her characteristic color) which makes it a powerful antioxidant. High in fibre it helps slowing down glucose absorption. It is also really rich in potassium and iron. Beetroots have been used in nutritional medicine to protect liver and support cardiovascular system.