Pickled beet salad

Indulge in the vibrant flavors of pickled beets in this refreshing salad. A perfect balance of tangy, sweet, and earthy notes that will tantalize your taste buds.

Ingredients:

• 910g beets, trimmed and washed
• 1 onion, sliced
• 1 garlic clove, sliced
• 1 cup cider vinegar
• 1/4 cup sugar
• 1 tablespoon cardamom seeds
• 1 tablespoon whole cloves
• 1/4 teaspoon salt
• 2 pickled gherkins, chopped
• 1 apple, peeled and chopped
• 1 1/2 to 2 tablespoons freshly grated horseradish root (or 1 tablespoon prepared horseradish)
• 1/3 cup sour cream
• 1/2 teaspoon sugar

Instructions:

1. Put the beetroots in a pot and add enough cold water to cover them. Bring to a boil, then lower the heat and let the beetroots cook, partially covered, for about 25 to 30 minutes, or until they can be easily poked with a fork. Drain the beetroots, keeping aside 2 cups of the cooking liquid. Once they have cooled down, remove the skins by rubbing them off.
2. Cut the beetroots into strips and place them in a 1-quart jar along with the onion and garlic. In a pot, mix the vinegar, sugar, cardamom seeds, cloves, salt, and the reserved cooking liquid. Heat the mixture until the sugar dissolves, stirring as needed. Pour the warm vinegar mixture over the beetroots, onion, and garlic in the jar. Allow it to cool to room temperature, then cover and refrigerate overnight. (The pickled beetroots can be stored in the refrigerator for up to 1 week.)
3. In a large bowl, mix together the pickled beetroots, gherkins, and apple. In a small bowl, combine the horseradish, sour cream, salt, and sugar, then add it to the pickled beet mixture. Gently stir everything together, cover, and refrigerate. Serve the salad chilled.

Summary:

• Calories: 1007 kcal
• Fat: 19 g
• Protein: 20 g
• Carbs: 197 g
• Potassium: 3839 mg
• Magnesium: 294 mg