The recipe for these pickles actually comes from Persian cuisine, but feels as local as beetroot itself. Together with Swiss honey, bay leaves from local cultivation, a pinch of fennel seeds and lots of red wine vinegar, we refine the favourite vegetable of many to even more glory and honour that this great tuber deserves.
Goes well with: aperitif, beetroot and apple salad, topping for burgers and sandwiches, salad with feta and olive oil, sausage.
All ingredients are organically grown: beetroot, red wine vinegar, water, honey, salt, fennel seeds, bay leaves.
Nährwerte pro 100g — Durchschnitt
Energie
200kJ / 47kcal
Fett
0.0g
Kohlenhydrate
9.9g
davon Zucker
9.8g
Eiweiss
1g
Natrium
0.91g
Beetroot* 59%, water, red wine vinegar* 15%, honey* 5%, sea salt, fennel seeds*, bay leaf*.
5'010kcal