Salad from courgettes and beets

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Ingredients

• 2 kg of beets;
• 2 kg of carrots;
• 2 kg of onions;
• 400 g of sugar;
• 200 ml of vegetable oil;
• 85 g of salt;
• 200 ml of vinegar (9%);
• ½ teaspoon ground black pepper.
  
  

Preparation

Well wash carrots and grate on a coarse grater. Do the same with the beet. Cut the onions into thin half rings.

Transfer the vegetables into a saucepan, add sugar, oil and salt, bring to a boil, reduce heat and cook for 35 minutes. Then add the vinegar, mix well and continue to cook for another 5 minutes. Ready salad spread on sterilized jars and roll.