Red beets marinated in crème de cassis and red wine vinegar

by admin2205

Red beets marinated in crème de cassis and red wine vinegar

Aromatic Trail Red, red wine! Especially syrah-based ones, as an ingredient in our Vietnamese Banh-mi pork sandwich (see recipe here). Aromatic Tricks… Sauces and Condiments Red beets marinated in crème de cassis and red wine vinegar European Print
Prep Time:
Nutrition facts: 200 calories 20 grams fat

INGREDIENTS

2 red beets
5 ml (1 teaspoon) table salt
80 g (1/3 cup) sugar
100 ml (2/5 cup, or 3 tablespoons + 2 teaspoons) red wine vinegar
70 g (4 ½ tablespoons) crème de cassis (blackcurrant liqueur)
160 ml (2/3 cup) lukewarm water

INSTRUCTIONS

  1. Peel the beets and slice them very thinly using a mandoline.
  2. Place the slices in a mixing bowl; add the table salt, mix and leave to drain for a few minutes.
  3. Place the beets in a sieve for a few minutes to remove excess water.
  4. Place the beets in a Mason jar and reserve.
  5. In a mixing bowl, add the sugar to the lukewarm water and mix until the sugar has dissolved. Add the crème de cassis. Let it cool for a little while and add the red wine vinegar.
  6. Pour the marinade over the beets and marinate in the fridge at least overnight before enjoying.

Aromatic Trail

Red, red wine! Especially syrah-based ones, as an ingredient in our Vietnamese Banh-mi pork sandwich (see recipe here).

Aromatic Tricks

This raw beets marinade will work wonders in grilled beef- or pork-based sandwiches, such as our Vietnamese Banh-mi pork sandwich.

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