Beet Caviar with Garlic

1. 1 Beetroot≈ $2.50 per kg 280 g
2. 2 Carrots≈ $1.50 per kg 60 g
3. 3 Onions≈ $1.60 per kg 60 g
4. 4 Tomato pastepack 140 g ≈ $1.00 30 g
5. 5 Garlic≈ $10.00 per kg 6 g
6. 6 Sunflower oilpack 900 ml ≈ $3.50 30 ml
7. 7 Sugar 10 g
8. 8 Salt 7 g
9. 9 Vinegar 9% 15 ml

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Peel the beets¹ and carrots² and grate them on a coarse grater, finely dice the onion³, and mince the garlic⁵.

2. In a saucepan, sauté the onion³ in oil for 3 minutes, add the carrot², and cook for 5 minutes.

3. Add the beets¹, tomato⁴ paste, sugar, salt, and 100 ml water, stir, and simmer covered over low heat for 35 minutes.

4. Add the garlic⁵, pour in the vinegar, and heat through for 2 minutes.

5. Sterilize a 0,5 l jar over steam for 10 minutes and boil the lid for 5 minutes.

6. Pack the hot beet¹ caviar tightly into the jar, cover with the lid, and sterilize in a saucepan of hot water for 15 minutes from the moment it comes to a boil. Seal immediately.

7. Turn the jar upside down and wrap it until cool. Store in a cool, dark place for up to 12 months, and keep an opened jar in the refrigerator for up to 7 days.