Beetroot: conserving and recipes

Beetroot: conserving and recipesBeetroot is a good for immunity of our body, it regenerates our organism, supports tissue growth, and has a positive effect on the cardiovascular system. Beetroot can be also used in the treatment of cancer and also has preventive effects. Nowadays we usually eat just root – raw, boiled, and pickled in vinegar or preserved

Beetroot originates from the Mediterranean area. It is known for its beneficial effects on human health, today it is popular very in Europe, North America and many Asian countries. It contains many vitamins, minerals and other beneficial substances.

In the past, the beetroot was in Czech cuisine somewhat neglected and was used more as a fodder for animals. Beetroot obtained not very good reputation during the eighties of the 20th century thanks to different school canteens. There it was used as a not very tasty side dish for many different foods. Correctly and well-prepared beetroot is very tasty and healthy vegetables that is again slowly but surely finding its place in Czech cuisine.

Beetroot can be eaten raw or processed. Its use in the kitchen is wide - you can use it for salads or you can make great and tasty spreads from it. Beetroot is suitable for cooking soups, or preparing classical borscht. It can even be also used to prepare a variety of savoury pies and cakes. One of the possibilities how to keep beetroot is conserving.

The effects of beetroot

The consumption of this vegetable in general supports the body's immunity. Beetroot has a positive effect on the nervous system of the human organism, strengthens the nerves. It has also very positive impact on vision and visual acuity. It is advisable to use it to treat female problems, menstrual problems and menopause. Beetroot has a beneficial effect on the cardiovascular system of human body, cleanses the blood and increase blood formation. Because it contains iron it also helps to create red blood cells. Beetroot is very effective during convalescence states after of Lyme disease and tick-borne encephalitis. Substances included in beetroot supports the metabolism, so it has a detoxifying effect and washes away harmful substances from the body. It has anti-tumour effects. During cancer therapy isrecommended to drink juice from beetroots. Due to its high fibre content beetroot also affect on digestion, promotes production of digestive juices and supports the activities of the gallbladder and liver. It is a very good tool in weight loss. For its higher contents of folic acid is beetroot recommended for pregnant women within the whole time of their pregnancy. Overall beetroot has regenerative effects, supports hair and nail growth, slows aging of our organism. Beetroot is indeed sweet in taste, but is low in calories.

Beetroot: conserving and recipes

Pickled beetroot

The highest level of health beneficial substances contains beetroot in a raw state, when it is the best to consume. Beetroot loses many substances when it is boiled. It can also be pickled. Although during sterilization beetroot also loses vitamins, but there are still some remaining, so there is no need to condemn the pickling of beetroot.

There is many way how to pickle beetroot. The best for pickling are those beetroots which are deep red when you cut them, without white stripes. Beetroots can be pickled not only after harvest, but also during its storage.

Pre-cooking and slicing or grating beetroots

Always cook beetroot. Cook it in the skins, however before that wash and soak roots in water. Pre-cook beetroots for ten to twenty minutes, then peel off the skin and cut the tuber of the root. We can cut into slices, strips or chips about 1 cm big. Instead of slicing or cutting we may grate beetroot and afterwards pickle it. You can grate beetroot on coarse or fine grater (Use fine grater only when you want to pickle beetroot with other ingredients finer consistency, for example finely grated horseradish).

Beetroot: conserving and recipes


Beetroot and cabbage and horseradish

  • 1.5 kg of beetroot
  • 1.5 kg of white cabbage
  • 300 g onions
  • horseradish to taste

The pickle

  • 1 litre of water
  • 200 g sugar
  • 2 tablespoons salt
  • 1/4 l of vinegar

Beetroot and cabbage and horseradish - preparation

Boil the beetroot, peel and grate rather roughly. Grate cabbage and chop finely onion. All the ingredients for the pickle mix and bring to a boil. To a boiling dilution add the vegetables and let everything simmer. Grate the horseradish and add it to the weaned mixture. Fill the mixture into jars, capped and then sterilize for 20 minutes.

Beetroot and zucchini with horseradish

  • 2 kg of beetroot
  • 1 kg zucchini
  • horseradish


  • 2 litres of water
  • 500 ml apple vinegar
  • 40 g salt
  • 200 g sugar
  • 1 tablespoon fennel

Beetroot with horseradish and zucchini - preparation

Cook properly washed beetroot with the peel until soft. Peel and cut into cubes. Peel and cut into cubes zucchini too. Grate finely horseradish. Prepare the pickle: Boil the water with vinegar, salt, sugar and fennel, let everything boil. Strain the pickle when it is cooler. Put layers of beetroot, horseradish and zucchini in the jars. Pour everything with pre-prepared pickle. Sterilize beetroot with horseradish and zucchini for about 25 minutes at 80 ° C.

Beetroot with horseradish

  • 1.5 kg of beetroot
  • 300 g of horseradish


  • 3 litres of water
  • 2.5 litres of vinegar
  • 750 g sugar
  • 50 g salt

Beetroot with horseradish - preparation

We start with preparation of pickle. At first melt in water sugar, then add salt and vinegar. Heat everything up to 70-80 ° C, but do not cook it. Clean finely beetroot, peel it, wash it and boil in salted water until tender. When beetroot cools, peel and grate it on a fine grater. Scrape horseradish then grate it and mix with beetroot. Pile mixture into glasses, pour pre-prepared pickle and sterilized for 15 minutes at 85 ° C.

Pickling beetroot in sugar

Beetroot: conserving and recipesSimmer beetroot for twenty minutes in clean water. Then peel it and once more simmer in water with sugar. (For 6-8 beetroots add 2 kg of sugar, a bit of vanilla, zest and strained juice of four lemons). Slice the cooked beetroot, store in jars and pour with thickly boiled sugar and put lid on it.

Pickling beetroot in vinegar

Boil beetroot, peel and chop. Pour it with slightly salted, wine vinegar, which was also slightly simmered. Add a little bit of cumin, anise and pepper to taste.

Other types of pickles for beetroot

Basic pickle

  • 2 litres of water
  • 600 ml of vinegar
  • 20 g salt
  • 40 g sugar

Let all the ingredients boil.

Pepper pickle

  • 2 litres of water
  • 500 ml of white vinegar
  • 10 g salt
  • 30 g sugar
  • 2 bay leaves
  • 1 tablespoon fennel
  • 3 g ground black pepper
  • 3 g ground white pepper

Let all the ingredients boil.

Sweet pickle

  • 2 litres of water
  • 500 ml apple cider vinegar
  • 40 g salt
  • 200 g sugar
  • tablespoon fennel

Let complete mixture boil on the stove and switch it off. Allow to cool and then strain, if you do not want to have fennel in a pickle.

The pickle of anise, fennel and caraway seed

  • 2 litres of water
  • 600 ml of white vinegar
  • 60 g salt
  • 100 g sugar
  • 1 tablespoon anise
  • 1 tablespoon fennel
  • 1 tablespoon of caraway seed

Let all the ingredients to boil.


Beetroot can be used for preparation of various dishes. A well-prepared beetroot is very tasty, contains large amounts of healthful nutrients, minerals and affects very positively on the psyche, supports mental serenity and good humour. From beetroot can prepared a lot of different soups, main dishes and pickled may be used as a separate side dish to the meat.

Soups from beetroot

Favourite are soups from beetroot and vegetables in particularly in the autumn. These soups will supply the body energy and warm. Excellent is also borsch, definitely give it a try.

Beetroot soup with cabbage and sausage

Ingredients for two servings

  • 1 beetroot or 1 jar pickled beetroot
  • ¼ head red cabbage
  • 1 onion, garlic
  • 1 sausage
  • broth
  • 1 bay leaf
  • allspice
  • anise
  • salt
  • 1 tablespoons flour

Beetroot soup with cabbage and sausage - preparation

Cut sausage into slices and fry it for a while in a pan. Add the diced onion, then shredded cabbage and beetroot. Add spices, broth to this mixture and pour everything with water. Simmer it with the lid on until tender. Add seasoning to taste and thicken with a little bit of flour. For more piquant flavour, add a couple of pressed cloves of garlic. Serve with bread.

Beetroot soup with vegetables

Ingredients for two servings:

  • 1 medium red beetroot or 1 glass of pickled beetroot
  • 3-4 potatoes
  • 1 medium carrot
  • 1 medium parsley
  • 1 onion
  • 1 bay leaf
  • Salt
  • Pepper
  • Cream
  • 1 litre of water

Beetroot soup with vegetables - preparation

Cut into cubes potatoes, carrots and parsley and add the beetroot. If we cook a soup from raw beetroot then we have to cut into cubes too, if we do it prom pickled beetroot, just add content of a jar. Boil the mixture in salted water with a bay leaf. Add the onion that we have diced. Simmer until the vegetables are tender. Season soup with a salt and pepper to taste. Finished soups can be seasoned and decorated with spoon of cream.

Polish borsch from beetroot

Ingredients for 4 servings:

  • 1 cup cream
  • 3-4 pieces of beetroot or proportionally equivalent amount of canned salty beetroot
  • 1 litre of vegetable stock
  • 2 boiled potatoes
  • 4 hard-boiled eggs
  • Dash of vinegar
  • Allspice
  • Fennel
  • Salt
  • Pepper

Polish borscht from beetroot - preparation

Cook beetroot in the seasoned vegetable broth, add a little bit of vinegar. Soften finished broth with cream and add seasoning to taste. The taste should be slightly acidic and the colour of borscht should be pink. Thus prepared borscht pour into soup plates and then add potatoes and hard-boiled egg. This is very popular borscht in Poland. It is served as a main dish and is also a effective cure for a hangover.

Simple traditional borsch from beetroot

Beetroot: conserving and recipesIngredients for 4 servings:

  • bay leaf
  • onion
  • 2 red beets or pickled beetroot
  • kale
  • fresh ground pepper
  • 1 carrot
  • oil
  • pepper
  • 1 parsley
  • tomato paste
  • salt
  • 0.5 litres of broth
  • 1 sour cream

Simple traditional borsch beetroot - preparation

Wash, clean and cut into cubes all the cooked vegetables. Heat the oil in a pan and fry the chopped onion in it. After a while, we can also add chopped carrots, parsley and bay leaf. Simmer all covered for about 10 minutes, then add beetroot, kale and all spices. Pour everything with water or broth and boil for another 30 minutes. At the end pour the tomato puree, salt and simmer for 10 minutes. Drizzle the soup in the plate with spoon sour cream.

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