Beets in oil are a great preserve to enjoy during the winter or summer. In this way, they are very simple and can be used in various recipes, accompanying meats or cheeses. Red beetroot is rich in minerals like calcium, potassium, and iron, and rich in vitamins A, C, and B, especially folic acid. Rich in antioxidants and flavonoids, it’s a concentrate of natural wellness.

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Difficulty: Very easy
Cost: Medium
Rest time: 12 Hours
Preparation time: 20 Minutes
Portions: 4 Pieces
Cooking methods: Stove
Cuisine: Italian

Ingredients

4 beets (red)
500 ml apple cider vinegar
150 ml white wine
500 ml water
4 leaves bay leaves
1 teaspoon thyme (dried)
to taste extra virgin olive oil
to taste salt
to taste peppercorns

Tools

1 Pot
1 Potato peeler
4 Jars
1 Knife

Steps

Wash the beets well, removing any dirt residues. Peel them with a potato peeler and rinse again under running water. Dry well with paper towels.
Slice them into approximately 1/8 inch slices.
In a large pot, pour water, vinegar, and wine.
Blanch them for about 4 minutes, a few at a time.
Drain them and let them dry for 12 hours on a cloth.
Transfer the beets into a container and season with salt and dried thyme.
Place them in jars and add a bay leaf per jar and a few peppercorns.
Cover with oil and close.
Lay a cloth at the bottom of a pot.
Wrap the jars with more cloths to avoid breaking during boiling.
Place the jars in the pot and completely cover with water.
Cover with a lid and bring to a boil.
Sterilize for 45 minutes from boiling.
Let the jars cool inside the pot without touching them, to avoid breakage. Remove the jars from the pot and check that the vacuum seal has occurred.
Consume at least after 1 month.