Raw beets grate on a coarse or "Korean" grater

Onions cut into half rings. In frying pan, rascality oil, fry onions and beets over very high heat for about 7-8 minutes until the aroma of fried onions

Cumin seeds, grind in a mortar. Mix the vinegar, soy sauce, honey, cumin, and pour this mixture to the beets. Pour the same water. Reduce heat, cover and simmer for 20-25 minutes until the beets are tender

Raisins sort and rinse. Add it to the beetroot and simmer for another 5 minutes.

Remove from heat and try for salt. I was a little doselevel. You decide according to your taste. Beet marinade should completely cool and let it brew for a day in the fridge - then it will be tastier. This appetizer is stored in the refrigerator in a jar up to 1 week.