April 05, 2016


I'm inspired!
Yesterday, I was listening to A Playful Day, and in that episode she talked about preserving and eating seasonal produce.
In Norway in the winter months, you don't get much fresh produce, but we do have those veggies that you're able to store for a while, like potatoes, carrots, beetroot, parsnips, onions and other.

I had to go to the grocery store yesterday after I listened to A Playful Day, and started looking in the vegetable shelves to see what was produced in Norway.
Of course the lemon and lime and oranges was from Spain, but that is not something you typically find produced in Norway anyway.
But the leek was also from Spain, and I know we can grow that during the fall and in greenhouses and have all winter.

To my glee, I found beetroots, ecological, grown in Norway at Rosnes Gårdsdrift in Sande.

So today, I decided to do something with them!
I could have done a numerous things with them, salt baked them, made brotsj or whatever.
But my choice fell on pickling. Or preserving as it's also called.
Off I went!

First I boiled the beets for almost an hour. Check if they're done with a knife, they should be tender.
Then, peel them! For this you should wear rubber gloves! Unless you want your hands to be pink after. Then you cut them into the shapes you want.
I did small cubes, whole slices and half moon slices.
You also need a preserving liquid.
For 1 kg of beets I made it out of:

6,5dl 7% vinegar
5dl water
3 dl sugar
2 teaspoons of caraway seeds

Let it come to a boil and let it cool down.

Then you put your beets into a jar and pour the liquid over.
Let it sit for 2 weeks before you have a taste.

No comments:

Post a Comment

Thanks for leaving a comment!