How to Make Beetroot Marinade: 15 Best Recipes with Photos

Useful properties of marinade

The main advantage of beets is the set of vitamins and carbohydrates, microelements and mineral salts they contain. Since the marinade is prepared from a raw product, all of them end up in the cooked dish, saturating the body with phosphorus and calcium, sodium, phosphorus and iron.

The list of beneficial properties is impressive. Pickled beets:

• a good diuretic and choleretic agent;
• has laxative, hemostatic and hematopoietic effects;
• promotes rapid healing of wounds;
• reduces inflammation;
• destroys harmful microbes;
• helps fight the manifestations of sclerosis;
• has a cardiotonic effect.

For those who regularly eat raw beetroot marinade:

• metabolism returns to normal;
• the secretion of gastric juice is activated;
• improves bowel function;
• toxins and acidic salts are removed.

Selecting and preparing the main ingredient

When choosing beets (also known as buryak), pay attention to the appearance of the roots. The requirements are as follows:

• the skin is smooth, no damage, warts, etc.;
• the core is uniform, without compactions or lacunae;
• the coloring is uniform, not spotty;
• The presence of green shoots is desirable - this means the product has just been picked from the garden.

A large, light-colored beetroot is a fodder variety. For cooking, choose small, dark-colored beets.

If you want to boil the vegetables, boil them in their skins. First, wash the beets, removing any dirt and the stems. You'll need a little water (no salt), and simmer for 30-90 minutes over low heat. The larger the beets, the longer they'll take to cook.

To speed up cooking, you can:

• bring to a boil;
• wait 15 minutes, drain the boiling water, fill with cold water again;
• Bring to a boil again and simmer for another 15 minutes.

After cooking, cool the vegetables quickly by immediately immersing them in cold water. This will help the beets retain their rich red color and will make peeling the skin easier.

Video: "Classic Beetroot Marinade Recipe"

This video shows how to make a delicious and healthy snack.

The best beetroot marinade recipes

Different recipes call for the use of additional ingredients, sugar, vinegar, and food additives. This allows for dishes with varying flavors and spiciness.

Classic recipe

This is the most popular method, taking an hour and a half to prepare. You'll need the following ingredients:

• 2 kg boiled beets;
• 2 glasses of water;
• 250 ml 9% vinegar;
• salt and sugar, one heaped tablespoon (30 and 20 g);
• bay leaf and black peppercorns – to taste.

A vinegar-based dressing is prepared in advance. Dissolve the desired spices and seasonings in boiling water, let it simmer for about 7 minutes, then pour in the vinegar and bring to a boil.

The classic marinade should be prepared according to the following scheme:

1. Peel the vegetables and then chop them. You can cut them into strips, small cubes, or grate them on a coarse grater.
2. The mixture is tamped into small clean jars.
3. Pour the hot filling prepared earlier.
4. I place all the containers in a wide saucepan with a stand, filled with boiling water.
5. Sterilization takes a quarter of an hour, after which the jars are hermetically sealed and stored for the winter.

Like in the canteen

This dish is often served in cafeterias. If you enjoy its piquant flavor, you can make it at home.

In addition to the ingredients, you will also need foil if you want to bake the beets in the oven, which makes them more appetizing.

For half a kilo of root vegetables you need:

• water – 350 ml;
• vinegar 6% - 150 ml;
• salt – ½ teaspoon;
• sugar – 5 tablespoons;
• bay leaf – 1 pc.;
• black peppercorns – 7 pcs.;
• small onion – 1 pc.

The preparation method is as follows:

1. Boil or bake the beets, peel them, and grate them on a coarse grater.
2. Make a marinade: mix salt, pepper, sugar, bay leaf, and vinegar in water and bring to a boil.
3. The onion is finely chopped into rings.
4. Place beets and onions in layers in containers, pour in the marinade, and leave in the cold for 24 hours.

A Soviet kindergarten recipe

This will appeal to older adults who fondly recall their childhood during Soviet times. Back then, children in kindergartens were often served this simple, nutritious and healthy dish.

For a kilogram of root vegetables take:

• 300 ml of water;
• 3 tablespoons beetroot;
• half a spoon of salt;
• one spoon of sugar;
• a pinch of citric acid;
• 1 bay leaf;
• a couple of black peppercorns.

After cooking, peel the beets, grate them coarsely, and place them in a saucepan. Combine the remaining ingredients (except the oil) in another saucepan. Bring this mixture to a boil, simmer for 5 minutes, and then pour it over the beet mixture in the first saucepan.

Let the mixture sit for 24 hours to soak. Then, strain the beets into a separate bowl with a colander and season with oil. The dish is ready.

From baked beets

The unique flavor of this dish is sure to please your guests. To prepare 500 grams of beets, you should:

• 2 sprigs of rosemary (or 5 g dried);
• 2 tablespoons apple cider vinegar;
• 4 tablespoons olive oil;
• 2 teaspoons of ground walnuts;
• 1 tablespoon chopped lemon zest;
• 1 tablespoon of thyme herb;
• 5 g of salt.

Here is a step-by-step list of actions:

1. Prepared beets (without peeling) are baked in an oven preheated to 200°C for 25–40 minutes, depending on the size of the vegetables.
2. The root vegetables are allowed to cool, chopped (into strips or on a grater), and tightly filled into clean jars.
3. From the remaining ingredients, make a mixture, which is poured into the mass in jars, then left to infuse for 12 hours.

The product is now ready to eat. If you want to store it until winter, you'll have to sterilize it.

From boiled beets

The boiled beets are peeled and then finely chopped. The marinade is made from spices, salt, and sugar, along with vinegar. For 100 ml of water, use:

• 100 ml vinegar
• a teaspoon of salt and sugar;
• black peppercorns, cloves, cinnamon and bay leaf – to taste.

Pour the hot marinade into containers with the prepared beets, cover and refrigerate.

With cloves

The classic technology includes several additional ingredients. For each kilogram of beets processed, the following are added:

• a pinch of ground cinnamon;
• 3–4 clove buds;
• 60 g sugar.

The food will become sweeter and more pleasant to taste, so children will eat it with pleasure.

With garlic

The recipe calls for using raw vegetables. In this case, the garlic will add extra spiciness and a distinctive aroma.

For cooking take:

• beets – 2 kg;
• wine vinegar – 16 tablespoons;
• garlic – 15 cloves;
• salt – 2 tablespoons;
• sugar – 150 g;
• bay leaf – 5-6 pieces;
• 8 pieces of allspice peas.

Mix the last four ingredients in a liter of water and bring to a boil. Boil for about 5 minutes, then add vinegar.

Meanwhile, prepare the beets with garlic. To do this:

• raw vegetables are grated on a fine grater or using a food processor;
• garlic cloves are crushed;
• Both masses are mixed and the thick mixture is tightly filled into sterile jars.

Fill each jar with the previously prepared marinade, sterilize for 15 minutes, and seal.

With citrus

As with garlic, this recipe calls for raw root vegetables. Thanks to its natural ingredients, this dish is healthy, making it a favorite among those who adhere to a balanced diet.

For preparation take:

• 350 g beetroot;
• 150 ml freshly squeezed lemon juice (you will need 4-5 pieces);
• 100 ml orange juice;
• 1 tablespoon of honey;
• 50 ml vegetable oil;
• 5 g salt;
• 3 bay leaves;
• black pepper – optional.

Here is a step-by-step cooking process:

1. Vegetables are grated on a fine grater or chopped using a food processor.
2. Mix together lemon and orange juice, oil, and honey. Pour the mixture over the beetroot mixture.
3. Sprinkle with pepper, salt, add bay leaf and stir.
4. Place the container in the refrigerator for 5–6 hours.

Freshly prepared food is delicious to eat right away. To store it in reserve, you'll need to sterilize it.

With cumin and cinnamon

The beets need to be boiled. Each serving of marinade, calculated for a kilogram of vegetables, includes:

• a glass of water;
• lemon;
• 3 tablespoons of honey or 6 tablespoons of sugar;
• a teaspoon of cumin;
• a pinch of cinnamon and ground pepper;
• salt – optional.

The preparation method consists of several stages.

1. Prepare the marinade by mixing all the ingredients in boiling water and squeezing lemon juice into it.
2. Cook the beets and chop them finely. The shape and size of the pieces is up to you.
3. The beet mass is poured with boiling marinade, then sterilized in boiling water for 15 minutes.

With bell pepper

This ingredient will enrich the marinade with a southern Balkan flavor. To process a kilogram of root vegetables, use:

• a kilogram of sweet bell peppers and onions;
• 250 g vegetable oil;
• 150 g sugar;
• 1 tablespoon of vinegar essence;
• 1 teaspoon ground pepper;
• salt to taste.

The preparation is as follows:

1. Beets, peppers, and onions are finely chopped. Beets are grated, peppers are cut into strips, and onions are cut into half rings.
2. Mix everything and simmer in a frying pan with oil for 45 minutes, adding spices.
3. Finally, the mixture is poured with vinegar essence, thoroughly mixed, and placed into jars. Then, the jars are rolled up, wrapped in a blanket, and stored.

With tomatoes

The method is almost identical to the previous one, except tomatoes are added to the ingredients. You'll need about a kilogram of tomatoes, although tomato paste (6 tablespoons) will do. Add the tomatoes to the vegetables at the beginning, also finely chopped.

With onions

Choose white or purple varieties specifically designed for salads. If you pickle the onions, you can also use half-cooked beets.

For this dish you will need:

• 2 boiled root vegetables;
• 1 onion;
• 2 tablespoons each of olive oil and grain mustard;
• 1 teaspoon of wine vinegar.

Add salt and pepper to taste. Prepare the dish as follows:

• onions and beets are cut into rings and shredded;
• put into glass containers, add the remaining ingredients;
• put out in the cold for several hours.

In a frying pan

This method is suitable for those who are willing to spend hours at the stove frying beets. To cook one kilogram of beets, you will need:

• 1 large or 2 medium onions;
• 150 ml 6% vinegar;
• 2 tablespoons sunflower oil;
• 10 g salt;
• 1 tablespoon of honey;
• 100 ml of cooled boiled water;
• 3-4 black peppercorns;
• 2-3 bay leaves.

The cooking process is as follows:

1. Raw beets are shredded and then fried in oil, stirring every fifteen minutes.
2. The onion is cut into thin half rings, mixed into the beetroot mixture and fried for another 15 minutes.
3. Add water with honey, salt, pepper, and vinegar. Simmer for 15 minutes.
4. Add bay leaf and steam for another 8 minutes.

Now the prepared mass must be tightly placed into sterile jars, sterilized in boiling water, and then rolled up.

In a multicooker

If you have this technological marvel in your kitchen, the process is significantly shortened. You'll need 2 beets, and to go with them:

• 1 onion;
• sugar – 2 tablespoons;
• tomato juice – 100 ml;
• refined oil – 2 tablespoons;
• garlic – 6 cloves;
• salt, dill (in seeds).

You can make this marinade as follows:

1. The washed beets are placed in a basket, the bowl is filled with 3 multi-glasses of water.
2. Cooking is done in the “Steam cooking” mode and takes 30 minutes.
3. Finely chop the garlic and onion.
4. Drain the water from the bowl, fill it with oil, add onion and garlic.
5. Cook for another 20 minutes in the “Bake” mode.
6. Add dill and tomato juice and cook for another quarter of an hour.

Rules for storing beetroot marinade

Sterilized jars containing the product are recommended to be stored in a cool, dry place away from sunlight for long-term storage. Store at room temperature.

If the sterilization step was skipped during preparation, a cool room is essential. A refrigerator, basement, or cellar will do.

There are so many recipes for this dish that with a little practice, you can become a seasoned cook. Beets are a delicious vegetable year-round.