How to make
Wash the beetroot and boil until soft. Cool, peel and cut it into cubes or thin slices.
Add grated horseradish to it.
Fill the jars and cover them with a prepared and cooled marinade of sugar, salt, water, vinegar, bay leaf and black pepper.
Seal the jars with parchment paper and store it in a cool, dark place.
The marinated beetroot is ready.
