Pickled Beet

For the pickled beet, wash the beet carefully so that the skin is not damaged. Cut off the leaves about 2 cm above the beet and put the beets in a pot.

Cover with water and boil until tender (takes about 1/2 hour).

Peel the onion and cut into rings.

Peel and grate the horseradish.

In a saucepan, mix grated horseradish, sugar, salt and vinegar well and boil until salt and sugar are dissolved.

Drain the beets, rinse, peel immediately and cut into quarters.

Layer the beet pieces alternately with the onion rings in glasses.

Pour the hot broth over them and immediately close the jars.

The pickled beet can be kept unopened for about 2 months.

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