Red beet salad for the winter recipes. Salads with beets for the winter: recipes for delicious preparations. The most unusual salad for the winter from beets and zucchini
Many housewives prepare salad with beets for the winter, as it contains a large amount of vitamins and minerals that are not lost during canning. This root vegetable improves the functioning of the digestive tract, cleanses blood vessels and the liver, and also strengthens the immune system.
There are a lot of recipes for beetroot salads, since beets are combined with a wide variety of products - garlic, bell peppers, beans and many others.
For the preparation of conservation, it is better to take bright burgundy beets, which are fully ripe and have a fresh look. The most suitable varieties are Egyptian and Bordeaux.
In order for the preservation of beets to stand in the cellar all winter, it is necessary to properly prepare the lids with the jars. The covers should be taken new, clean and undamaged. Banks should also be free of chips and cracks.
Sterilization of cans and lids is an obligatory item for closing winter salads. It can be produced both by steam and by boiling. You can also sterilize jars in an oven preheated to 180 degrees.
How to make a salad with beets for the winter - 15 varieties
The traditional beetroot and carrot salad is very healthy and easy to prepare. This delicacy can exist as a separate dish or become a dressing for borscht or soup.
Ingredients:
- beets - 2 kg.;
- carrots - 0.7 kg.;
- tomatoes - 0.7 kg.;
- two cloves of garlic - about 40 gr.;
- vegetable oil - 280 ml.;
- two tablespoons of sugar;
- salt - 70 gr.;
- ground red pepper - 0.5 teaspoon;
- vinegar - 20 ml.
Preparation:
Grate carrots and beets on a coarse grater. Chop the tomatoes finely.
Send the beets to a saucepan with butter and simmer until the juice is released. Then add carrots and simmer until vegetables are ready.
Finally, add all the remaining ingredients and cook for about 10 minutes.
This type of beetroot salad is very common in southern countries... Having prepared "Alyonka" for the winter, you can be sure that your family will simply be delighted.
Ingredients:
- beet tubers - 4 kg.,
- tomatoes - 1.5 kg.,
- garlic - 0.2 kg.,
- onions - 0.5 kg.,
- Bell pepper- 0.5 kg.,
- the oil grows. - 0.5 l.
- parsley tastes
- vinegar essence - 200 ml.,
- sugar - 0.2 kg.,
- salt - two tablespoons.
Preparation:
Chop the beets on a grater, turn the tomatoes into mashed potatoes, cut the pepper and onion into cubes. Squeeze the garlic in a garlic bowl, and chop the parsley with a knife.
If you are preparing more than one serving of salad for the winter, then when chopping beets, you can use a food processor with the appropriate attachment.
Fry the onions in oil, then add the tomatoes and all the other ingredients, mix everything thoroughly. Simmer for 45 minutes.
Place the salad in jars, roll up and wrap well until it cools. You should get 7 liter jars.
Pickled beets are a savory appetizer for a festive table. With this cooking method, the maximum amount of nutrients and vitamins is preserved.
Ingredients:
- beets - 2 kilograms,
- horseradish - 60 grams,
- a couple of leaves of lavrushka,
- 9% vinegar - 400 milliliters
- 10 pieces of peppercorns,
- 2 tablespoons of salt
- 6 tablespoons of sugar
- cinnamon and cloves to taste
- a couple of medium sized red hot peppers.
Preparation:
Boil the beets until semi-cooked, grate on a Korean grater or cut, put in jars.
Add the remaining ingredients to a liter of water and boil, pour into jars. Roll up in a day.
Beet and carrot salad for the winter "Chile"
This salad has a slight hint of pungency, as it contains chili peppers. It goes well with both a side dish and sandwiches.
Ingredients:
- beets and carrots - 1 kg each,
- sweet pepper - 0.5 kg,
- tomato juice - 0.8 l,
- garlic - 2 heads,
- sugar - 2/3 cup,
- vegetable oil and vinegar - 2/3 cup each,
- salt 1 tbsp,
- chili pepper one,
- allspice 5 pcs.
Preparation:
Twist two types of peppers in mashed potatoes and add the tomato and cook for 15 minutes. Grate beets and carrots. Add vinegar, sugar and oil to boiled tomato.
Mix all the remaining ingredients and boil for half an hour. Roll the mixture into jars.
Beetroot twist with garlic will come in handy during the winter cold season. Spread well on rye bread.
Ingredients:
- a pound of beets,
- medium head of garlic,
- vinegar - 1 tablespoon,
- black and red pepper - pinch at a time,
- 2 tablespoons salt and 1 tablespoon sugar.
Preparation:
Cut the beets into strips. Flatten the garlic without peeling it off and fry in butter with beets for about half an hour. Then add spices and simmer for half an hour. 10 minutes before ready to pour in vinegar.
Roll up in jars and wrap up.
A wonderful winter delicacy "cabbage in beetroot sauce" will please not only adults, but also children. Be sure to try cooking.
Ingredients:
- cabbage one head,
- a couple of pieces of medium beetroot,
- 3 tooth. garlic,
- bow - 1 head,
- 2 tbsp salt
- sugar 100 gr.,
- oil 125 ml.,
- vinegar 40 ml.,
- lavrushka 2 leaves,
- peppercorns 5 pcs.
Preparation:
Cut the cabbage into 2cm / 2cm cubes. Beets - grated. Chop the garlic and onion with a knife. To mix everything.
Make a marinade: boil the spices in a liter of water for 5 minutes. and add vinegar.
Tamp the cabbage into a jar and pour over the marinade. Roll up.
Sour apples and sweet beets add a spicy flavor to the salad. The dish will be fragrant.
Ingredients:
- 1.5 kg of beets
- 0.6 kg of carrots,
- 1 kg sour apples,
- 1/2 tbsp. rast. oils,
- salt 3 tbsp. l.
- water 0.3 l.
Preparation:
Boil the beets and grate with carrots and apples.
Combine all ingredients in a saucepan and simmer for 30 minutes.
Arrange in sterilized jars and roll up.
This salad recipe is juicy and satisfying. You can add garlic or pepper to your taste.
If desired, beans can be replaced with peas or any cereal
Ingredients:
- 1 kg each - beets, carrots, onions and tomatoes;
- beans 0.5 kg;
- sunflower oil. 250 ml;
- half a glass of sugar and vinegar;
- salt 1 tbsp;
- water 250 ml.
Preparation:
Soak the beans for 10 hours. Chop the onion and tomatoes, grate the rest of the vegetables on a coarse grater.
In a saucepan, mix all the other ingredients and simmer for about 2 hours.
Roll up and wrap with towels until it cools.
This salad is popular among winter preparations. It is simple and cheap to prepare.
Ingredients:
- 1 small beet
- 0.5 kg zucchini,
- granulated sugar 1 tbsp,
- 1.5 tbsp salt and vinegar
- garlic 3 cloves.
Preparation:
We cut the zucchini in strips along, and the beets arbitrarily.
Put vegetables in prepared jars and add spices according to the recipe. Next, pour boiling water to the top. We sterilize and roll up the jars.
Boiled beets will add juiciness and softness to the winter salad. And the plum will add piquancy and originality.
Ingredients:
- 800 gr. boiled beets,
- 0.5 kg. plums,
- 700 ml. apple juice,
- 1/2 tbsp. Sahara,
- 5 gr. salt,
- cloves 1 pc.
Preparation:
Cut the beets into circles. Place in a jar in layers mixed with plums cut in half.
Mix the juice with the rest of the seasonings and pour into the jars. Sterilize for 15 minutes and roll up.
Either salad, or caviar - each calls it differently. The consistency of the salad is similar to that of caviar.
Ingredients:
- 3 kg of ripe beets,
- bell pepper, onions, carrots, tomatoes - 0.5 kg each,
- horseradish 500 gr.,
- salt 2 tablespoons,
- 5 cloves garlic,
- sugar 1 tablespoon,
- vinegar 1/2 tablespoon
- vegetable oil - glass.
Preparation:
Grind all vegetable components in puree. Add spice oil and vegetable puree to a saucepan. Fry until tender.
Place the mass in jars and pour in the vinegar. Roll up.
Beetroot salad "Vkusnyashka"
Beetroot caviar "Vkusnyashka" has an amazing taste due to spices and herbs.
Ingredients:
- half a kilo of beets;
- two onions;
- 1 tbsp tomato pastes;
- two cloves of garlic for flavor;
- a pinch of Provencal herbs;
- 1 tablespoon vinegar.
- salted oil - 80 ml.;
- sugar 1 tsp;
- beetroot salt to taste;
- bay leaf and a couple of allspice.
Preparation:
Boil the beets in water with spices and salt. Fry the onions in oil and add the shabby root vegetable. Cook for 15 minutes.
Add the rest of the ingredients and simmer for 10 minutes. After removing from heat, add garlic and vinegar.
Roll up when it cools down a little.
Beetroot for borscht dressing
It is very convenient in winter to open a jar of ready-made beets and quickly fill the borscht. This saves a lot of time.
Almost every vegetable can be used to make healthy and tasty salads that can be rolled up in jars and are designed to be consumed during times when it is difficult to find fresh food on supermarket shelves at an affordable, low price.
Such a wonderful vegetable for creating a winter dish is beets, which, after heat treatment, become even more useful and nutritious.
Beetroot salad for the winter: a classic recipe
Quite a few housewives know exactly what useful vitamins and minerals beets are rich in. In the composition of salads, it additionally brings into the body a huge amount of potassium, sodium, phosphorus, chlorine, and also outstrips other vegetables in the content of iodine, zinc, iron. To replenish the supply of nutrients in the body in winter, you can prepare a wonderful and satisfying beetroot salad, for which you will need:
- beets - 4 kg;
- green bell peppers - 0.5 kg;
- onions - 0.5 kg;
- fresh tomatoes - 1.5 kg;
- greens (parsley) - 1.5-2 bunches;
- garlic - 150 g (3-4 heads);
- sugar - 8 tbsp. l .;
- salt - 2 tbsp. l .;
- vegetable oil - 0.5 l;
- vinegar - 0.2 l.
It will take an hour and a half to prepare a salad from this bright vegetable, and the calorie content of the finished dish will be 81 kcal. 
For a start, vegetables should be peeled, and the tomatoes should be rinsed with boiling water for easy peeling. Chop pepper, tomatoes, garlic using a meat grinder into one container.
Grate beetroot coarsely, but it can also be cut into thin cubes, which will increase the heat treatment time, but will not allow the canned salad to turn into gruel. The onion is cut in half rings, slightly fried in oil until transparent and poured into a large saucepan at the bottom. Tomato ground mass is poured there, vinegar is poured in, sugar and salt are poured. 
Everything is sent to the stove, after boiling, beets are added after five minutes. Simmer slowly for forty minutes over low heat. Finely chopped greens are poured in ten minutes before the end. 
Pour salad into pre-sterilized jars, roll up the lids and send to a warm place for slow and gradual cooling. The salad can be tasted after two weeks, simply by opening and pouring it onto a plate.
Salad with beets, carrots and garlic for the winter
To prepare winter salads, it usually takes a long time to prepare, peel and cut vegetables, and also require a large container in which heat treatment will take place.
Naturally, when creating a salad with beets, carrots, garlic, you will need a container with a volume of at least eight liters to yield five liters of terribly tasty, very healthy dish... Moreover, it can be not only independent, but also used as a fragrant dressing for borscht. To prepare a salad for the winter, you will need:
- beets - 3 kg;
- tomatoes, carrots - 1 kg each;
- garlic - 3 heads (medium);
- sugar, salt - 100 g each;
- table vinegar 9% - ½ tbsp.;
- sunflower oil - 0.3 l.;
- ground red, black pepper - 10 g each
The savory salad will take two hours to cook (with food preparation), and the nutritional value it is equal to only 76 kcal. 
Vegetables should be peeled. Then cut the carrots, beets into thin bars, pour over the tomatoes with boiling water to make it easier to remove the skin, and then cut into cubes.
Pour some of the beets and sugar into the heated oil. After the vegetable mass becomes soft, add another part of the beetroot to it. After waiting for the juice to drain, add the carrots, simmer for fifteen minutes.
Add chopped garlic to the tomatoes. After stirring the tomato mass, add it to the beets. Then two types of pepper are added, salt. 
The salad is stewed for twenty minutes, gently mixed during this time three times. Then vinegar is poured in, the vegetable mass is mixed for the last time, decomposed into previously sterilized jars, rolled up with lids.
The salad is quite nutritious, but still wonderfully in harmony with hot meat dishes. After pouring the contents out of the jar, you can decorate the top with parsley, green onions and dill sprigs. 
Beetroot salad "Alenka" for the winter
The most popular among all winter salads is "Alenka". It includes vegetables of the autumn harvest, therefore, in order to prepare and save most of all the nutrients that enter the body in limited quantities during the cold season, this dish must certainly be present on every table. To create a winter "Alenka" from beets you will need:
- beets (grade "Cylinder") - 1 kg;
- onions - 200 g;
- tomatoes in their own juice - 0.4 l;
- bell peppers (yellow, green or red) - 150 g;
- garlic, salt - 50 g each;
- vinegar (table 9%) - 50 ml;
- granulated sugar - 50 g;
- vegetable oil - 120 ml.
With this set of products, a delicious, soft salad will be ready in an hour, and the energy value of a nutritious dish will be only 67 kcal in 100 scales. 
First you need to put the beets to boil until half cooked, after cooking it must be placed under cold water, peel and grate finely, using a grater, a combine. Peel the onion, garlic, chop finely, and the pepper should be cut into small squares, removing the seeds.
Pour oil into a saucepan, heat it up and add onion. After seven minutes, pour tomato juice, introduce the tomatoes, which must first be ground in a meat grinder, and also add granulated sugar, salt and stir the mass well.
Then, after about five minutes, pepper, garlic, beets are poured in - the vegetables must be mixed again, left to simmer slowly for a time of twenty minutes.
After the vinegar is poured in, the salad is mixed for the last time, scattered into previously sterilized jars, corked with lids and placed in a warm place until it cools completely. The fire on the stove during all thermal processes must be low so that the vegetables do not burn. 
Red beet and tomato salad recipe for the winter
All salads that are prepared for the cold winter period are served as an independent dish. Many beetroot dishes can be used as a dressing for hot soups and red borscht. One of these recipes, undoubtedly, is a salad of beetroot and tomato, but the products are prepared a little differently, which makes the dish stand out from hundreds of others for its piquant and aromatic taste. To create it, you will need the following components:
- beets (bright red variety) - 3 kg;
- lean oil - 0.4 l;
- sugar - 100 g;
- fresh tomatoes (grade "cream"), carrots - 1 kg;
- salt - without a slide 3 tbsp. l .;
- ground red pepper - 1 tsp;
- table vinegar 9% - 0.2 l;
- garlic -100 g
The total time for creating a dish depends on the method and speed of cutting vegetables and averages fifty minutes. Calorie content - 77 units. in one hundred grams of salad. 
The beetroot in this recipe is peeled and diced. Under the influence of boiling water, tomatoes are easily peeled, cut into rings, half rings. Carrots are grated coarsely for Korean carrots but not in too long stripes.
In a deep cauldron, where it will be convenient to stew vegetables, heat oil, add beets to it, stirring to stew for ten minutes. Then add the carrots and after another five minutes add salt, pepper, chopped garlic and tomatoes. Mix the whole vegetable mass well. 
For ten minutes after the start of the boil, vegetables should be stewed, and then, adding vinegar, mix for the last time and put the salad in jars, cover and cork. Containers and lids for it must be sterilized, and after rolling, wrapped up and placed in a warm place.
Beet salad for the winter without sterilization - very tasty!
Many vegetables want to eat not only in the seasons of ripening and first freshness. With the onset of cold weather on store shelves, it becomes difficult to find juicy, tasty products that would be cheap and healthy.
Each housewife, taking care of family and friends, spends a lot of time in the kitchen in search of delicious, delicious recipes, sterilizing jars and lids, slicing products. But very few people know that sterilization can shorten and shorten the preparation time of beetroot salad. To prepare a delicious and savory salad, you will need:
- beetroot - 1.5 kg;
- sweet yellow peppers, carrots - 1 kg each;
- onions - 0.5 kg;
- tomato juice (tomatoes in their juice) - 0.4 l;
- peppercorns - 4-5 pcs.;
- salt - to taste (15 g);
- vegetable oil - 0.25 l;
- chili pepper - 1 pc (20 g).
Just forty minutes is enough for the vegetables to turn into a very tasty salad with a calorie content of one hundred grams of the dish - 62 kcal. 
All vegetables are peeled, cut - beetroot into cubes, carrots with pepper in cubes, onions in half rings. The oil is heated in a cauldron, carrots and beets are poured into it. Vegetables are sautéed for ten minutes, and then onions are added to them, after another five minutes sweet pepper, salt, peppercorns, tomato juice is poured in.
After boiling, the vegetables are stewed for fifteen minutes. Next, finely chopped hot peppers are added to them, which should be heated in bulk for no more than three minutes. The salad is mixed, laid out in jars, rolled up with lids, wrapped before being sent to a warm place until it cools, and then moved to the cellar or refrigerator.
If necessary, unloved vegetables can be replaced with others, and the salad should be made in combination with slightly sour vegetables, fruits, juices, since it does not contain vinegar and sugar. 
From a wonderful, healthy vegetable - beetroot, you can cook caviar, syrups, kvass, dressings for hot dishes, but salads are still the lightest and most nutritious, soft and tender. The main secrets and tips for creating canned masterpieces with the main vegetable in the form of beets are:
- For the salad to be soft and juicy, you need to stop your choice on a young root vegetable with a thin skin;
- To save time, beetroot can be boiled before cutting for canned salad - this option can help preserve the color and taste of the vegetable;
- Also, citric acid or lemon juice added during cooking of the vegetable helps to maintain a bright "beetroot" color;
- Beets are cooked for a long time, so it is better to use a microwave or oven - this thermal process will take 20-30 minutes;
- Winter salads, which include beetroot, are not only stored for a long time, but also do not require additional sterilization;
- Instead of vinegar, it is worth adding apples, tomatoes, tomato juice to salads - all products contain "sourness", which will prevent the cans from "exploding".
For beetroot salad for the winter, which is cooked, it is better to chop the vegetables and cut them coarsely.
They, of course, will take longer to cook, but ready-made ones will also retain their shape and give the dish a more beautiful appearance.
Option delicious salad from beets, which can be prepared for the winter - in the next video.
Beetroot is one of the most healthy vegetables, and most of the vitamins and microelements it contains are preserved even after heat treatment. This makes it possible to make beetroot salad for the winter. in a simple way without fear that the snack will lose its beneficial properties due to prolonged cooking. Therefore, such canned food is popular, many housewives prepare them for future use.
Cooking features
Knowledge good recipe sometimes not enough to cook for the winter tasty dish that looks good and has a long shelf life at room temperature. To do this, you need to know several important points.
- Not all beet varieties are suitable for making salads. For preservation, culinary varieties should be chosen, not fodder varieties. It is better to choose burgundy beets that do not have brown spots or light streaks. Of course, the root crop must be juicy and unspoiled.
- For the preparation of salads for the winter, both raw and boiled beets can be used. In the latter case, it is better not to boil it, but to bake it - this way it will retain more nutrients and will not lose its attractive shade.
- Try not to boil the vegetable mixture too much when cooking canned food, otherwise the beets may turn white and become less appetizing.
- Vinegar helps to maintain a bright shade of beets. It is for this reason that it is added to the salad immediately, and not at the last stage of preparation, as is most often the case when preparing other vegetable snacks.
- The jars in which you plan to put the beet salad in order to preserve it for the winter must be washed with soda and sterilized. Otherwise, the snack will not stand for a long time, even if it has been subjected to prolonged heat treatment.
- It is not recommended to add a lot of carrots to beetroot salad - they can overpower the taste of the main ingredient.
- Do not put a lot of sugar in beetroot salad, as this can make it too sweet. Do not forget that beets themselves contain a lot of sugars.
The form of cutting beets and other vegetables, as well as some features of the technology, may depend on the specific recipe. Therefore, the instructions for cooking must be carefully studied each time and not violate it.
Beetroot and carrot salad
Composition (for 5 l):
- beets - 3 kg;
- carrots - 1 kg;
- tomatoes - 1 kg;
- garlic - 100 g;
- vegetable oil - 0.5 tbsp.;
- sugar - 125 g;
- ground red pepper - 5 g;
- salt - 1.5 tbsp. l .;
- vinegar essence (70 percent) - 30 ml.
Cooking method:
- Peel raw beets. Grate it on a coarse grater. The salad will look even more appetizing if you use a Korean salad grater to chop the vegetables. However, to simplify the process, vegetables can be scrolled through a meat grinder. This will save time and effort, but it will not allow you to optimize the consistency of the salad.
- Peel the carrots and chop them in the same way as the beets. Place the carrots in a separate container; at this stage, you do not need to mix them with the beets.
- Wash the tomatoes. Make cruciform incisions on them. Dip the tomatoes in boiling water for 2 minutes. Use a slotted spoon to transfer the tomatoes to a container of cold water to cool down faster. Peel and cut into small cubes.
- Heat oil in a large saucepan and place half of the beets in it. Sprinkle it with salt and sugar, add pepper and vinegar, stir. Simmer over low heat until the beets are soft.
- Add leftover beets and carrots. Put slices of tomatoes in a saucepan, pour in the juice that has separated from them. Cook until all vegetables are tender.
- Peel the cloves of garlic. Grind them with a blender or pass them through a hand press. Add to salad, stir.
- Continue cooking the snack for 10 minutes.
- While the beets and carrots are stewing, prepare the jars. They must be washed with baking soda and sterilized in any convenient way.
- Fill prepared jars with hot snacks and roll them up with metal lids.
- Place the jars upside down and cover with a woolen blanket.
- After a day, remove the cans from under the blanket and put them in the pantry.
This recipe for a beetroot snack for the winter is made in many Russian families, as it is economical and versatile. It can be eaten just like that, spread on bread, served as an addition to a side dish, used as a dressing for borscht.
Beetroot salad with garlic
Composition (for 2 l):
- beets - 2 kg;
- garlic - 100 g;
- vegetable oil - 4 tbsp. l .;
- vinegar essence (70 percent) - 20 ml;
- a mixture of peppers - 0.5 tsp;
- salt - 20 g;
- sugar - 120 g
Cooking method:
- Peel the garlic, cut into thin slices. Some suggest chopping the garlic along with the husk. This allows you to give the finished snack a more piquant aroma, but because of this, its taste becomes less pleasant due to the coarse consistency. So which option to choose, each hostess decides on her own.
- Wash and peel the beets. Cut it into long thin strips.
- Heat the oil in a heavy-bottomed saucepan. Place the garlic in it and fry it for 10 minutes, stirring occasionally.
- Add the beets, fry them with garlic for 5 minutes.
- Add salt, sugar, pepper mixture. Pour in vinegar essence. Simmer for half an hour.
- Divide the salad into sterilized jars and roll them up with a special wrench.
- Place the jars on the lids and wrap them up. This will result in additional preservation.
After the salad has cooled, it can be stored in the pantry.
Beetroot and white cabbage salad
Composition (for 2 l):
- beets - 1 kg;
- white cabbage - 1 kg;
- onions - 100 g;
- water - 0.3 l;
- table vinegar (9 percent) - 50 ml;
- sugar - 150 g;
- salt - 20 g.
Cooking method:
- The salad is made from boiled beets. Therefore, it must first be washed and boiled until tender, or baked in the oven or microwave. The latter option is the most preferable as it saves time. At the same time, the beets will remain bright, appetizing, and healthy.
- Cool the beets and remove the skin from them. Grate the root vegetable on a coarse grater.
- Have white cabbage remove the limp leaves and stump. Chop the cabbage into small strips. Keep in mind that only late varieties of cabbage are used for preservation.
- Remove the husk from the onion. Cut the onion into thin half rings.
- Place the vegetables in a saucepan and stir.
- Combine salt, sugar, water and vinegar in a separate container. Boil this mixture for a minute, pour vegetables over it. Place a plate on top and a jar filled with water on top of it. Refrigerate for 24 hours.
- Divide the salad into clean jars. It is very important that they are the same size as they will need to be sterilized. Cover the jars with boiled lids, but do not tighten.
- Place a tea towel at the bottom of a large saucepan and place the salad jars on top of it.
- Fill the pot warm water so that it reaches the "shoulders" of the cans. Place the pot on low heat and sterilize the jars for 20-30 minutes, depending on their size. Half an hour needs to be sterilized liter cans, 20 minutes - half a liter.
- Carefully so as not to burn yourself, remove the cans from the pan and screw the lids on.
- Leave the jars to cool upside down in a steam bath.
Despite the fact that the vegetables according to this recipe are not boiled, the salad is well worth it in winter. Cabbage in it retains its crispness and benefits. After all, it is rich in vitamin C, which with high temperatures would collapse. Therefore, this salad is worth preparing for those who are looking after their health.
Beetroot salad with bell pepper
Composition (for 2.5 l):
- beets - 2 kg;
- tomatoes - 0.75 kg;
- Bulgarian pepper - 0.25 kg;
- onions - 0.25 kg;
- garlic - 1 head;
- salt - 1 tsp;
- sugar - 125 g;
- table vinegar (9 percent) - 35 ml.
Cooking method:
- Wash raw beets and pat dry with a towel. Peel and grate on a coarse grater.
- Pour boiling water over the tomatoes and peel. Cut into small cubes.
- Wash the pepper, cut the stalk. Extract the seeds from the pepper. Cut the pepper into strips.
- Peel the cloves of garlic and pass through a special press.
- Peel the onion and cut into small pieces.
- In a thick-bottomed saucepan, combine all the vegetables, adding salt, sugar and vinegar to them.
- Place a saucepan over low heat and bring the contents to a boil. Cook for 20 minutes.
- Divide the snack into the prepared jars and seal them hermetically. Turn over and cool under a warm blanket.
This snack also works well at room temperature. It can be served as an independent dish, added to soups instead of frying. The appetizer according to this recipe turns out to be low in calories, since no oil is used in its preparation.
Beetroot salad "Alenka" for the winter
Composition (for 6 l):
- beets - 4 kg;
- Bulgarian pepper - 0.5 kg;
- tomatoes - 2.5 kg;
- garlic - 2 heads;
- onions - 0.2 kg;
- salt - 1.5 tbsp. l .;
- sugar - 30 g;
- unrefined sunflower oil - 0.25 l;
- table vinegar (9 percent) - 80 ml.
Cooking method:
- Wash and dry the tomatoes. Scroll through a meat grinder or grind with a blender. According to this recipe, it is allowed not to peel them, although they will be more tender when peeled.
- Peel and grate the beets.
- Chop the garlic using a special press or in any other way.
- Peel the onion and chop finely.
- Wash the pepper, remove the seeds. Cut the pulp into small cubes.
- Put all vegetables in a saucepan, cover with oil and vinegar, add sugar and salt, stir.
- Put on low heat and simmer for half an hour after the vegetable mixture boils.
- Place the snack in the jars and roll them up using a special key.
- Place the jars upside down and cover with a blanket. Let them cool in this state, then put them in a permanent storage place for the winter.
This recipe for beet salad was especially fond of our compatriots, so it even got a tender name.
Beetroot salad with tomato paste
Composition (for 3 l):
- beets - 3 kg;
- onions - 1 kg;
- garlic - 3 heads;
- vegetable oil - 100 ml;
- tomato paste - 50 ml;
- vinegar essence (70 percent) - 25 ml;
- salt to taste.
Cooking method:
- Cut the garlic into small pieces.
- Boil the beets until half cooked, chop on a coarse grater.
- Peel the onion, cut it into small pieces.
- In a large amount of warmed up vegetable oil fry the onions and garlic.
- Add beets to them and simmer for 15 minutes.
- Pour in vinegar essence, add tomato paste, salt to taste. Remove from heat after 5 minutes.
- Spread the snack in sterilized jars, seal.
- After the jars have cooled, they can be stored in the closet.
The given recipe is one of the simplest, even an inexperienced housewife can prepare a snack for the winter using it. Moreover, it will not take much of her time and effort.
Beetroot salad for the winter is one of the most economical and demanded preparations. In addition, vegetables retain their beneficial qualities in this appetizer.
Beets are a valuable vegetable that almost never loses useful properties during heat treatment. It is an excellent natural antioxidant, an excellent natural laxative. Beetroot (beetroot, beetroot) helps to increase hemoglobin, it contains many vitamins and minerals. In addition to all of the above, this vegetable is also delicious. Ready-made snacks, for example, salads for the winter, have a special taste with this root vegetable. Therefore, the magazine "Popular about health" and prepared for you recipes for delicious beetroot snacks. Try to prepare them for future use using several proven recipes. By the way, many of them are universal, because they can not only be eaten with bread or potatoes, but also used as a full-fledged dressing for borscht.
Recipes for the winter
Delicious salad - a recipe with beets and bell peppers for the winter
To prepare a fragrant and tasty salad, we need such products - 2 kg of beets, three onions; half a kilo of sweet pepper, 100 grams of garlic, 700 grams of juicy tomatoes. In addition to vegetables, also prepare salt - a couple of tablespoons, 100 g of sugar, 50 ml of oil and half a glass of vinegar. From the specified number of products, you will receive approximately 7 cans (0.5 liters) of delicious beets in the form of a salad.
So, let's start by peeling the vegetables. The beetroot is best chopped (perhaps the most troublesome thing), but if you have a Korean carrot grater, you can use it. Just then cut the long beetroot fibers into the desired size pieces. Grind the pepper into strips, and the onion heads in half rings, but make them as thin as possible. Tomatoes can be cut into cubes. Now the beetroot slices need to be lightly fried. We put the rest of the vegetables in a large saucepan, squeeze out the garlic. As soon as the beets are a little softer, transfer them to the rest of the ingredients. Put salt, sugar here, mix everything.
We turn on medium heat, cover the pan with a lid, simmer the vegetables for 20 minutes (we detect it after boiling). The vinegar can now be added. From this moment, we continue extinguishing for another 10 minutes. Salad with beets is ready for winter, distribute it in jars that need to be sterilized in advance. Do not forget also about the lids, they should be boiled. How the salad will be stored directly depends on the quality of container processing. We twist the cans, turn them over, put them on the lids, wrap them in a warm towel or blanket.
Beet salad - preparation for the winter "Alenka"
Men love this salad very much, it goes well with herring and potatoes, and housewives often use it as an excellent dressing for homemade borscht. That is why we recommend that you make more of such a beet blank.
Here is a list of ingredients you need to prepare: beets will need 4 kg; tomatoes - 1.5 kg; sweet pepper - 0.5 kg; the same amount of onions and carrots; one pod of hot pepper; garlic - 200 grams; take 350 ml of odorless oil; a glass of vinegar; sugar - 200 grams; salt - 60 grams. Now let's turn these foods into a healthy and delicious beetroot.
We wash vegetables, peel them. Beets will be more beautiful in the finished dish if you grate them not on a regular grater, but on a Korean one. Do the same with carrots. Cut the pepper into strips with a knife, chop the onion finely, and mash the tomatoes with a crush and puree with a blender. Chop hot pepper in any way.
You will now need a large saucepan. Pour oil at the bottom and send onions and carrots to fry. A little later, pour the pepper slices into it. When the onion begins to change color to golden, spread the beet slices to the vegetables. Cover the pot with a lid. After 5 minutes, pour into the container the tomato mass, garlic passed through a press, hot pepper, as well as sugar and salt. Under the lid, the salad should be stewed over a low-intensity fire for 30 minutes. Then add vinegar and wait another 15 minutes without turning off the burner. Having prepared sterile containers for blanks, distribute the salad over them, roll up. Let the conservation cool slowly. To do this, place the jars with the lids down, wrapping them with a blanket.
Beet salad for the winter with beans
Let's prepare the ingredients, there are not so many of them: beets - 2 kg; carrots and onions - 0.5 kg each; beans - 0.5 kg; tomato paste - a jar (0.5 l); vegetable oil - 400 ml; take a head of garlic for piquancy; salt - 40 g; sugar - 80 g; vinegar - 50 ml. If you like spicy, add pepper.
Boil vegetables in advance - beets and carrots, peel them, grate them. The beans also need to be boiled. Pour oil into a saucepan. Place fine onion slices there, sauté until transparent, add tomato paste. We send vegetables and beets, chopped garlic, salt, pepper, sugar to the onion. Simmer the salad over low heat for 20 minutes, pour in the vinegar at the end. We extinguish it for another 5 minutes and pour it into jars. We twist the blanks well and leave to cool, insulating them.
Salads for consumption in winter are not prepared by all housewives, since this vegetable can be bought in any store, but nevertheless, these preparations help out when there is no time to stand at the stove. This is an excellent addition to the side dish, it will be eaten with pleasure by guests who have arrived suddenly. Therefore, it is worth saving these recipes and using them.
