Quickly Pickled Beetroot

Directions

1. 1
   Wrap each beetroot in parchment paper and process in a microwave oven for 20 minutes on MAX
2. 2
   or
3. 3
   Bake beets in oven at 200 C for about 30 minutes or until cooked.
4. 4
   Peel beets while still warm, then cut into slices of desired thickness and put in the appropriate jar.
5. 5
   Mix vinegar with water to obtain the desired acidity (add more water if needed).
6. 6
   Stir in salt and crushed caraway seeds, pour over sliced beetroots, tightly close the jar and let the beets pickle for a few hours at room temperature.