• 3 kg beetroots
  • 3 red bell peppers, stem and seeds removed
  • 3 onions, peeled
  • 1 cup (250 ml) water
  • 1 cup (250 ml) olive oil
  • 1/2 cup (125 ml) vinegar
  • 3/4 cup (165 g) sugar
  • 1 tbsp salt


  • STEP 1
    Put the beets in a big pot, pour in water to cover, and simmer for an hour from the moment water has boiled. When done, drain off the water and allow the beets to cool a bit. Peel and grate them coarsely.
  • STEP 2
    Dice peppers and onions.
  • STEP 3
    Mix water, olive oil, vinegar, sugar and salt in a large pot, add peppers and onions, bring to a boil and let simmer for 15 minutes. Add beetroots and boil another 10 minutes. Then remove from heat.
  • STEP 4
    Put the hot beetroots into clean, dry jars. Screw the lids on tightly and immediately set them upside down. Cool completely.

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