Pickled beetroot with nuts

1 serving


Boil the beets without cleansing and allow to cool in the decoction. Then peel, slice, fold into a jar and pour over the chilled marinade. Coat with parchment paper, tie and store in a cool, dry room. Cut the pickled beets into cubes. Nuts, garlic and green pepper thin or pass through a meat grinder, add crushed cilantro seeds, dilute I - 2 tbsp. spoons of marinade, then add the prepared beets and mix well.