Pickled beets

Components

• 2 root vegetables of the beet variety
• lemon-flavored broth equivalent to one lemon
• 1/4 cup of white wine vinegar
• 1/4 cup of honey (approximately one tea measure)
• 2 tablespoons of extra virgin olive oil
• 2 sprigs of dill
• salt according to your preference

Ready state

1. Clean and dry the beet and dill stems. Peel the beets and slice them into strips: first cut into 0.5 cm thick slices, then slice each piece into strips. Place them in a bowl.

1. Pour in the lemon broth, vinegar, olive oil, and honey. Using scissors, snip the dill leaves over the beet. Add salt to taste and stir thoroughly.
2. Allow the mixture to marinate for a minimum of 15 minutes before serving (or, if you like, prepare it the night before). Store the pickles in an airtight container in the refrigerator for up to 5 days.

Find this and additional beet preparation tips here: