Betteraves Marinées Recipe

Name: LPM Restaurant & Bars Betteraves Marinées Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 medium Beetroot; 120 ml White wine vinegar; 240 ml Water; 2 tbs Sugar; 1 tsp Salt; 1 tsp Black peppercorns; 2 leaves Bay leaves; 2 cloves Garlic; 2 tbs Olive oil; 1 tbs Fresh dill (optional)

Inspired by LPM Restaurant & Bar

Time1h 10m

Serves4

Marinated Beetroot

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Ingredients

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Marinade Ingredients

4 medium Beetroot

1/2 cup (120 ml) White wine vinegar

1.01 cup (240 ml) Water

2 tbs sugar

1 tsp Celtic sea salt

1 tsp Black peppercorns

2 leaves Bay leaves

2 cloves Garlic

2 tbs olive oil

1 tbs Fresh dill (optional)

Method

Preparation Steps

Prepare the Beetroot

Wash the beetroot thoroughly and trim the ends. Place them in a pot of water, bring to a boil, and simmer for about 30-40 minutes until tender. Once cooked, let them cool, then peel and slice into rounds.

Make the Marinade

In a saucepan, combine white wine vinegar, water, sugar, salt, black peppercorns, and bay leaves. Bring to a boil, stirring until the sugar dissolves. Remove from heat and let it cool to room temperature.

Combine and Marinate

In a jar or bowl, layer the sliced beetroot and garlic cloves. Pour the cooled marinade over the beetroot, ensuring they are fully submerged. Add olive oil and dill if using. Seal the jar or cover the bowl.