Beet Salad Boil Down

The day before, make the broth. To do this, put all the ingredients, except the beets, in a large saucepan and boil for about 10 minutes. After 10 minutes, cover the pot.

The next day, boil the beets in water (without salt) until they are soft enough to poke with a toothpick. This will take about 40-50 minutes, depending on the thickness of the beets.

Drain and immediately rinse with cold water, peel and cut directly into clean preserving jars, about 3-4 mm thick slices.

Cut horseradish root into thin slices, put one slice in each jar.

Strain the broth.

Fill the jars with the broth, close them and boil down at 100 °C for 30 minutes. Allow to cool and only then remove the clamps.

Preparation Tip:

Store open jars in the refrigerator and use within a week.

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