Although we know how good they are for our health, not all of us like to eat root vegetables raw. Here we will show you how you can marinate them, so that they can be enjoyed even by the most demanding of you.
We're not talking about canning them - there are separate recipes for that. It is only good to marinate root vegetables, leave them for a few hours in a cool place (preferably at least 12) and then enjoy eating them.
Tips for marinating root vegetables
- Carrots, probably one of our most used root vegetables, are best marinated in a prepared marinade of olive oil, vinegar, salt, sugar and black pepper. It is best to lightly boil them in water, vinegar and salt beforehand, so that they soften and then marinate them;
- You can also prepare baby carrots, which are also best to be pre-soaked in the marinade, which is prepared from soy sauce, lemon juice, salt and a little water. Peel the carrots, cut them into sticks, cover them with the marinade and leave them for about 1 hour. When serving them in a glass, add a little of the liquid, so that they can continue to flavor;
- Beets, which are one of the most revered root vegetables in Russia, can be marinated in a mixture of vinegar, sugar and salt. Exemplary proportions for 500 g of beets are 100 ml of vinegar, 50 g of sugar and 50 g of salt. For this purpose, the beets are boiled, peeled, cut into slices or cubes and arranged in jars. The indicated marinade is boiled along with a little water and the cooked beets are poured with it. After about 5 hours the beets will have absorbed the aromas, but it is best to leave them in a cold place for 24 hours and only then consume them;
- Another root vegetable, which we can find everywhere in our country is celery. However, to diversify your table a bit, here we will show you the Greek-style of marinating celery. Pour a little water in a pot, olive oil, lemon juice, white pepper, thyme and fennel (fresh) and add as much salt as you like. Mix everything and put the peeled and cut into circles or lengthwise celery. Boil it and leave it on the stove for about 10 minutes, so that the spices can absorb into the celery. When everything cools down, put it in the fridge and after about 24 hours you can enjoy the Greek-style marinated celery prepared this way.