2 beets 5 1/3 oz (150 g) horseradish root, grated 5 tbsp vegetable oil 1/2 lemon 1 cup water 1 tbsp sugar 1 tsp 3% vinegar 1/5 tsp cinnamon 1 bay leaf 1/10 tsp clove 1/3 oz (10 g) parsley greens salt to taste a dash of peppercorn | Directions: Add to water bay leaf, cloves, peppercorn and cinnamon, salt, sugar and vinegar. Bring the marinade to a boil and cool.
Boil the beet, cool it and peel. Cut it into stripes and put into a jar, in turns with grated horseradish. Cover the roots with the marinade and cool for 1 hour. |
