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Roman recipes
Pickled Beets

A recipe to accompany the main course

  • 3-4 medium beets
  • Mustard seed
  • Water
  • White wine vinegar
  • Olive oil
  • White wine vinegar
  • Put whole beets into a saucepan and cover with water.
  • Add mustard seed.
  • Cook until the beets can be pricked easily with a sherp point
  • Drain and slice the beets into jars.
  • Add mustard seed to each jar.
  • In a pot, mix vinegar with water. Heat and then pour over the sliced beets. Seal the pots
  • Serve in oil and vinegar dressing.
  • Alternatively, cook the beets as above and slice them into a bowl. Add olive oil and vinegar. Stir well. Chill and serve. Use only tender beets.
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