My grandma’s apple-preserved beets

I grew far too many beetroot this year. I’m not complaining though, as I love beetroot, especially their colour.

Since I knew I wouldn’t manage to use them all before winter, I asked my grandma for her pickled beets recipe. I like this version because it doesn’t use vinegar, which can sometimes give a harsh taste. In Lithuania we don’t use much vinegar in cooking anyway.

These are simply preserved in apple juice. The apple juice we use back home is quite sour, so make sure you choose a sugar-free juice that isn’t from concentrate. A good organic one works well.

APPLE PRESERVED BEETS

• 10 medium sized beetroots
• 500ml sugar free apple juice
• salt to taste

1. Cook the beetroots, whole with the skins on for about 30-40min(If you using a ready cooked ones from the shop then skip this step).
2. Once the beetroot are cooked then rub the skin off and chop them into desired sizes.
3. Place chopped beets into the clean pot and pour apple juice just to cover it. Add salt to taste.
4. Prepare the jars for preserving. Wash them with the soapy water and heat them for 10min in preheated 180°C oven.
5. Heat the beetroots with apple juice until it reaches the boiling point.
6. Spoon the beets into the jars while still hot and pour the liquid on top.
7 Seal the jars with the lids and let it cool.

Enjoy!
Rasa 😉