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🥗 Pickled Beet and Apple Salad with Cherries

174 kcal · 30 min · 4 servings

Ingredients

• 600 g beetroot
• 2 apples
• 100 g sweet cherries
• 100 ml cherry juice
• 200 ml red wine vinegar
• 3 cloves
• 1 cinnamon stick
• 2 cardamom pods
• 2 allspice berries
• 1 bay leaf
• salt
• sugar (to taste)

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Wash the beets thoroughly and remove the stem ends.
3. 3. Wrap each beet individually in aluminum foil.
4. 4. Place the wrapped beets into the preheated oven.
5. 5. Cook the beets for about 40 minutes.
6. 6. Peel the apples while the beets are cooking.
7. 7. Quarter the apples and remove the core.
8. 8. Cut the apple flesh into thin strips.
9. 9. Wash the cherries under running water.
10. 10. Let the cherries drain well in a sieve.
11. 11. Pit the cherries.
12. 12. Take the beets out of the oven and unwrap them from the foil.
13. 13. Cut the cooled beets into thin strips.
14. 14. Rinse the jars for the filling thoroughly.
15. 15. Layer the beets, apple strips, and cherries alternately into the jars.
16. 16. Put the juice, 300 milliliters of water, and the vinegar into a pot.
17. 17. Bring the liquid to a boil.
18. 18. Add the spices, salt, and sugar.
19. 19. Let the marinade simmer gently for 5 minutes.
20. 20. Pour the hot liquid into the jars with the filling.
21. 21. Seal the jars tightly.
22. 22. Store the jars in a cool and dark place.

Nutrition per serving

• kcal: 174
• Protein: 3 g · Fett/Fat: 0 g · Carbs: 36 g