A preserve of grilled root vegetables, marinated with garlic, thyme and olive oil
Prepare the vegetables
Peel the beets and garlic.
Wash the young turnips, remove the tips, leaving 2 cm from the top. Cut in quarters.
Cut the beets into thin slices.
Heat a grill pan
Dress all the vegetables with olive oil and grill all of the slices on both sides.
Prepare the jars
Sterilize the jars by plunging them into boiling water for 2 minutes.
For the canning
Heat the oil and aromatics in a large pan.
Place the grilled vegetables in the jars and cover in the hot oil.
Add the cloves of garlic and the thyme, close tightly.
Let cool then store in the refrigerator.
«Keep the marinated vegetables 10 days in the refrigerator. While grilling, be careful not to burn the vegetables.»