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Russian · Salads
Beet and Zucchini Salad
A bright and juicy vegetable preserve for winter that works great as a side dish or appetizer alongside main courses.
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Ingredients
-
COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Shred the beets and zucchini using a box grater or a mandoline for julienne cuts.
2
Slice the onion into rings.
3
Combine all ingredients except the vinegar and let sit for 30 minutes until the vegetables release their liquid.
4
Simmer for 30 minutes over medium heat, stirring constantly.
5
Add the vinegar.
6
Simmer for another 15 minutes.
7
Transfer to sterilized jars.
8
Seal the jars.
9
Flip them upside down, wrap them in a towel, and let cool completely.
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