The best beetroot salads for the winter. Beet salad recipes for the winter. Winter beetroot and bell pepper salad
Salads with beets for the winter: recipes for delicious preparations
2.9 (58.81%) 67 vote[s]The legendary "vinaigrettes" and "fur coats" from the root vegetable got me fed up with the order. Therefore, recently I have been preparing beetroot salads for the winter according to various recipes. This vegetable gives snacks sweetness and a peculiar taste, goes well with spicy and fragrant spices.
Some recipes indicate that you first need to boil the beets until half cooked. The boiled root crop seems to me slightly watery, so I cook it differently:
- I wrap the washed fruits in a plastic bag, send them to the microwave for 6-7 minutes, at full power. I let the unit stand for a while after the signal to stop the operation and open the doors. I am in no hurry to grab the bag - there is a lot of steam and it is hot. As soon as it cools down a little, I take out the beets and gently try with a sharp knife - if it passes with little difficulty to the center - the vegetable is ready to go. If the knife is tight, I send it back to the microwave in cellophane for 3-4 minutes. It all depends on the size of the fruit and their variety;
- until I got a microwave oven, I baked beets for salads and preparations in the oven at a temperature of 180 degrees until half cooked. I poured a little water on a baking sheet - 1-2 cm - and sent it to the oven for 20-30 minutes. It also depends on the size of the root crop and the desired degree of readiness.
Beet salad "Autumn Dream"
very practical and delicious preparation for the winter, suitable for autumn, when the remains of the crop are harvested from the gardens, and the beets have gained strength and vitamins in reserve.
Recipe for 4 liter jars of salad:
- 3 kg of table beets;
- 1 kg very ripe tomatoes;
- 1 kg yellow or red bell pepper;
- 1 kg of onions (light);
- 1 st. refined oil;
- 2 tbsp. l. table salt (with top);
- 2 tbsp. l. granulated sugar (with top);
- 2 tsp vinegar essence (70%).
How I cook:
- I wash all vegetables in running water. I dry them from excess liquid on a thick towel.
- I bake or boil the beets until half cooked, pour over cold water and peel off the skin.
- I rub the root crop on a grater with large holes directly into the cooking container.
- I peel the onion and cut it into medium pieces, send it to the shavings from the root crop.
- In bell peppers, I remove the stalks, partitions and seed boxes. I put it in a common bowl.
- I cut the tomatoes into small pieces, mix with the rest of the vegetables.
- Add sugar, salt and butter, mix again.
- I send the whole mass to the fire, bring to a boil under the lid.
- I open the pan, reduce the heat intensity to medium. I simmer the mass for about 40 minutes. The exact time depends on the degree of readiness of the beets, you can always try and cook.
- I add the essence, keep the salad under the lid for another 10 minutes.
- While the acid soaks all the components, I sterilize the jars in the oven or microwave.
- I lay out the finished snack in hot containers and roll it up immediately.
- I turn the canned food on a substrate, wrap it warmly.
- I put it away for storage when the jars are completely cool.
Such a blank for future use can be stored both in the cellar and in the conditions of a city apartment.
Salad of beets and beans for the winter "Sytny"
A very convenient preparation recipe, I like to put it on the table when guests come. As a cold appetizer, salad is simply indispensable in case of emergency. Decorate with finely chopped fresh herbs and serve with black bread and butter.
We will need:
- 3 kg of table beets;
- 1//2 kg carrots;
- 1/2 kg of finished beans of any variety;
- 1/2 l of refined oil;
- 1/2 liter tomato paste.
Note: The amount of ingredients for preservation is indicated in a purified form.
How I cook:
- I soak the beans in the evening and boil in the morning until tender, but do not boil them so that the beans in canned food remain intact.
- I also pre-boil the root crops until cooked. But I don’t digest it, I like the chopped vegetables in the preparation to retain their shape.
- I clean all the components, rub on a coarse grater.
- I add to common company onion cut into half rings.
- I mix beets, carrots, tomato paste and vegetable oil. I salt and pepper to taste, but I remember that in the process of stewing, the amount of lettuce will decrease, and the salt will not go anywhere. Therefore, I do not zealous with seasonings.
- I send the salad to the stove for 60 minutes. I make sure it doesn't burn.
- I sterilize the jars and put the finished snack in hot containers, roll it up.
- I put out a salad of beets with beans on a thick bedding, wrap it warmly.
It is better to store such a workpiece in the basement or cellar.
Recipe for delicious beetroot caviar with vegetables "Lick your fingers"
A stunningly tasty preparation from such a seemingly trivial vegetable. It allows you to arrange a small snack even at the office, because it is very satisfying and fragrant. I always take a couple of jars of such a blank with me on a trip to the forest or to the river.
In this recipe we will need:
- 4 kg of table beets;
- 1.5 kg of fleshy tomatoes;
- 0.5 kg of multi-colored sweet peppers;
- 0.5 kg of light onions;
- 200 gr. garlic;
- 100 gr. white sugar;
- 60 gr. table salt;
- 0.5 l of odorless vegetable oil;
- 2 tbsp. l. table vinegar 9%.
How I cook:
- I wash and dry all vegetables from water, peel carrots, beets, onions, peppers and garlic.
- I pass the tomatoes through a meat grinder with a fine grate.
- I rub the roots on a fine grater. You can also pass them through a meat grinder, but I prefer the grated mass.
- I chop the onion in half rings, fry until golden edges in a small amount of oil. I do this in batches so that the pieces are fried, and not boiled.
- I chop the garlic cloves with a knife.
- I mix all the prepared foods in one large saucepan, leave the garlic and acid for later.
- I cook caviar for about 45 minutes under the lid. This is the control time, it can and should be increased if the roots are hard. The process and its duration depend on the beet variety.
- Now I add garlic, pour in the essence, mix.
- After 10 minutes, I put the appetizer in hot sterilized jars and roll it up with lids heated in boiling water.
- I flip it over again and warm it up.
Beet caviar with vegetables can be stored at any temperature, so I keep it in the pantry so that it is always at hand.
Another version of caviar in video format:
Close jars of beetroot salad with apples for the winter
In late autumn, when mid-late varieties of a popular fruit ripen in my garden, I cook such an appetizer in large quantities. It is better to take yellow or green varieties of apples, I tried to cook with red ones, it turned out not very tasty.
We will need:
- 3 kg of table beets;
- 1.5 kg of carrots;
- 2 kg of apples;
- 300 ml of refined oil;
- 6 art. l. table salt without a slide.
How I cook:
- I boil or bake beets until half cooked.
- I clean and rub the root crops on a coarse grater.
- It is not necessary to remove the peel from the apples, nor do I cut out the cores with seeds separately. Washed and towel-dried fruits are simply rubbed on a grater with large holes directly into the total mass. If you are using a food processor for this purpose, then the seed boxes will need to be removed.
- I mix all the ingredients in a cooking container with a thick bottom and send it to the stove. I cook the salad for about 40 minutes, I try for salt.
- I spread it in prepared jars and roll it up immediately.
- I turn over on a thick substrate, insulate from all sides. I take it out to the basement when it's completely cool.
I don’t recommend using such an appetizer as an apple flavor in the first course will ruin your soup. It is better to serve it with herring and country-style baked potatoes.
Recipe for beets with horseradish prepared for the winter with sterilization
It is useful to keep several jars of such a blank in the cellar for spicy lovers. home option horseradish with beets is more aromatic and tastier than store-bought seasoning. In addition, the growth of a piquant root crop has to be controlled, horseradish has the ability to fill large areas of a vegetable garden or garden very quickly.
For this delicious recipe we need:
- small jars with screw caps
- 800 gr. table beet;
- 100-120 gr. horseradish rhizomes;
- 60 gr. refined oil;
- 50 ml of table vinegar 9%;
- 25 gr. granulated sugar;
- 0.5 gr. ground black pepper;
- 15 gr. table salt.
How I cook:
- I bake beets in the oven, because in this salad I want to keep its beautiful, thick, burgundy shade.
- My horseradish rhizomes in cold water, carefully scraping off the upper skin with a knife.
- I cut the burning roots into pieces convenient for a meat grinder.
- I put a tight plastic bag on the socket of the unit and fix it with an elastic band. This precaution will help avoid irritation of the mucous membrane of the eyes.
- I grind horseradish into a homogeneous mass.
- I rub the peeled beets on a grater arbitrarily.
- In a common stainless steel saucepan, I mix vegetables with sugar, salt and pepper.
- I heat the refined oil over low heat for 10 minutes, mix it with the salad.
- I warm up the appetizer slightly so that it can be placed in hot, sterilized jars.
- I add vinegar, mix and arrange in suitable sized canning jars.
- I put an old towel in several layers at the bottom of a large saucepan, put it on the stove.
- I put the jars in the sterilizer, fill with water up to the shoulders.
- I cover each container with lids and turn on the stove.
- As soon as the water in the sterilizer begins to boil, I reduce the heat to the minimum, cover the pan with a lid and note the time.
- For sterilization of half-liter jars according to this recipe it will take 20 minutes, keep the liter on the stove for at least half an hour.
- Now I carefully take out a spicy snack from boiling water and immediately roll it up.
- I turn it over onto a cloth, wrap it up.
You can store such blanks anywhere, as horseradish is an excellent preservative.
Spicy beetroot salad for the winter
Highly delicious recipe blanks suitable for the use of substandard vegetables - slightly mashed tomatoes of any size are used. The amount of greenery and its options can be used according to your taste and discretion. I love basil very much, so I always flavor vegetable salads with it.
We will need:
- 5 kg of very ripe tomatoes;
- 400 gr. table beet;
- dill, parsley or cilantro - to taste and desire.
For filling:
- 1 liter of drinking water;
- 3 tsp table vinegar 9%;
- 30 gr. table salt;
- black and allspice peas - 5-9 pieces each.
How I cook:
- Mine, I clean root crops. I cut into beautiful pieces.
- I cut large tomatoes into large slices. I use whole cream or cherry tomatoes whole.
- I put a saucepan on the fire, pour in water and add dry spices and seasonings according to the recipe.
- While the marinade is brewing, I warm the jars in the microwave.
- I spread the beets and tomatoes in layers in a hot dish.
- I remove the boiling brine from the stove, stir vinegar in it and pour jars of beets and tomatoes with hot composition.
- I cover the containers with iron lids, sterilize in a saucepan with water for about 20 minutes. Be sure to lay an old towel on the bottom of the container so that my jars do not burst from contact with the iron bottom of the sterilizer.
- I take out the blank for the winter, immediately roll it up. I turn it over on a blanket and warm it from all sides.
You can store pickled beetroot salad with tomatoes anywhere.
One of the most useful vegetables is beetroot, which also has decent taste. Many housewives prepare canned beetroot salads due to the fact that this vegetable goes well not only with sweet and sour additional ingredients, but also with spicy ones. Therefore, before cooking, you need to decide which beet salad recipe will be to the taste of each family member. To do this, pay attention to the required ingredients.
One of the healthiest vegetables is beets.
This salad is perfect for spicy lovers. One of its advantages is that such a preparation has a longer shelf life due to the presence of hot hot peppers in it.
For cooking you need:
- 4 kilograms of beets;
- 2 kilograms of Bulgarian sweet pepper;
- 2 kilograms of onions;
- 2 kilograms of tomatoes;
- 2 chili pods;
- 15 grams of salt;
- 80 grams of olive oil.
Spicy beetroot salad is prepared according to the following principle:
- Root crops and tomatoes are washed, peeled.
- Bulgarian pepper is washed, freed from seeds and stalk.
- Oil is poured into the pan.
- The pulp of the pepper is cut into slices, the tomatoes are turned into a paste using a meat grinder, the beets are boiled for 35 minutes, and then chopped on a grater.
- The onion is peeled, finely chopped, fried until golden brown.
- The beets are transferred to the pan along with the tomato paste. The mass is fried for 7 minutes.
- Onion, pieces of peeled chili are poured into the pan. Everything is mixed, salted, stewed for 1 hour.
- The finished salad is laid out in pre-sterilized glass containers, rolled up and cooled upside down, wrapped in a warm cloth.
The snack prepared according to this recipe should be stored in a dark, cool place. Due to the fact that it contains hot chili peppers, it is not necessary to store winter salad in the refrigerator.
Classic beetroot salad for the winter (video)
Simple Salad with Garlic and Vinegar
Garlic-flavoured marinated beetroot is a great option for a winter snack, which will not only be able to fortify the body, but also increase its immunity. For cooking you will need:
- 1 kilogram of beets;
- 1 garlic head;
- 1 dessert spoon of salt;
- 1 liter of water;
- 100 grams of sugar;
- 100 milliliters of vinegar;
- 75 milliliters of olive oil.
At first, I would like to say that beetroot is a unique product, due to the fact that it is rich in vitamins and numerous dishes are made from its preparations.
She is rich minerals: calcium, magnesium, potassium, iron, phosphorus. It contains vitamins: B1, B2, C and P. When eaten, especially as fresh juice, it improves markedly general state body and it is cleansed.
It reduces blood pressure, is a natural laxative, and is well suited for the prevention of vascular diseases and atherosclerosis. However, it should not be abused by people with kidney disease, gallbladder and indigestion.
For prevention, it can be made very tasty juice and use it 2 times a day for half a glass for 1-2 weeks. Then stop for a while and repeat again.
We take 1 kilogram of beets and pass through a juicer. On average, we will get one or two glasses of pure delicious juice. Let it rest in the refrigerator for 2-3 hours. Dilute half or to taste with boiled water and drink half a glass in the morning and evening.
This procedure can be done with carrots and, having mixed two juices, drink in the morning and evening.
From it you can cook very delicious food: vegetable salad, borscht, beetroot, soup, caviar, vinaigrette, side dishes, various sauces, as well as make syrup, juice, kvass and even make jam.
Beets for the winter - recipes. Very tasty!
So oh useful properties we have already spoken of this root crop. And now let's go directly to the recipes for preparing various dishes from this vegetable.
Beet salad recipes for the winter
Recipe 1. Beetroot salad with beans for the winter
We take beets and carrots, cut into strips or rub coarsely through a grater, then cut the onion into half rings. We put the vegetables for the salad in a saucepan, pour in sunflower oil and tomato paste, if there is no tomato.
Now we put salt, spices to taste and simmer the whole salad for about 40-60 minutes.
We lay out the vegetable salad in pre-sterilized jars, roll up the lids and, wrapping them in a blanket, give time to cool.
Recipe 2. Harvesting beetroot salad with the addition of bell peppers for the winter
- beetroot - 2 kg
- tomatoes - 500 gr or 250 gr homemade tomato paste
- sweet pepper - 250 gr
- onion - 250 grams
- garlic - 100 grams
- table salt - 2 tbsp. l.
- loose sugar - half a cup
- 9% acetic acid - 100 ml
- vegetable oil - 250 grams
Cut the beets and Bell pepper straws, and tomatoes in half rings. Finely chop the onion and put all the vegetables for the salad in a container. Add spices, grated garlic, salt, vegetable oil, sugar, and then put the salad on the burner and simmer for 40-50 minutes.
5-10 minutes before removing vegetables from the stove, add vinegar to salad. The heat treatment is now complete. We put the salad in sterilized jars and twist the lids or roll them up with a machine. The salad is ready for storage.
Pickled beets for the winter
When closing pickled vegetables, it should be borne in mind that their taste can become much more pleasant if the marinade is made with grape, apple or other vinegar. Vinegar, which is infused with herbs, gives exquisite taste to pickled vegetables. As various spices, you can use not only bitter pepper, garlic, dill, bay leaf, but also basil, tarragon, etc.
Recipe 1. Just marinated beets for the winter with sterilization
We take a sweet root, wash it, and then cook for 30-40 minutes until tender. Now peel and cut into cubes for garnish or straws for salad.
We spread the chopped beetroot in jars, previously washed, but without sterilization. Now we make a marinade filling: put salt, bay leaf, sugar, allspice according to the recipe for 1 liter of liquid and bring it to a boil.
Pour the pickled filling into jars with a sweet root and put them in hot water for pasteurization for 10-15 minutes. We take out the jars from the water, close them and, wrapping them in a blanket, give them time to cool.
Recipe 2. Pickled beets without sterilization
- water - 1 liter
- beets - 700 gr
- table salt - 1-2 tbsp. l.
- loose sugar - 1-2 tbsp. l.
- carnations - 3-4 pieces
- black pepper - 3-4 peas
- bay leaf - 1 pc.
We put the beetroot in water and cook until tender. Now we take out, clean and cut into cubes or straws.
Before closing the sweet root in jars, they need to be sterilized for a couple or in the oven for 5-10 minutes. Now we put the spices and put the beets in sterilized jars. Pour boiling water into them and insist 10-15 minutes.
Pour the same water from the jars into a saucepan and marinate, that is, put sugar, vinegar, salt. Bring the marinated filling to a boil and pour it into jars again. Now we roll up or twist them with lids and, turning them upside down, wrap them up and give time to cool. Pickled beets are ready for further storage.
Beets for the winter for borscht
When preparing beets for soups and borscht, cabbage, beans, peas, etc. can be added as additional ingredients.
Recipe 1. Vegetable seasoning from beets for the winter
Chop the onion and fry until browned. Now we take tomatoes, bell peppers, fried onions and twist everything in a meat grinder.
Put the rolled vegetables into a bowl. Now we grate the beetroot on a grater, spread it to the vegetables, add sugar and salt, vegetable oil, vinegar and cook for about 60 minutes.
After cooking, put the resulting mixture into jars that have already been sterilized, and roll up the lids. We put the jars upside down, hide in a blanket and give time to cool.
Recipe 2. Beetroot seasoning for borscht for the winter
- tomatoes - 1 kg
- carrot - 1 kg
- beetroot - 2 kg
- cabbage - 1 kg
- bulbs - 1 kg
- vinegar 9% - 70-90 g
- table salt - 3-4 tbsp.
- loose sugar - 3 tbsp.
- vegetable oil - 150 grams
First, we rub the beets and carrots through a large grater. Finely chop the onion and tomatoes. How to chop cabbage for borscht.
Now put the vegetables in a large container and simmer for 20-30 minutes, stirring occasionally.
And at the end, we lay out the vegetables in jars, cork with lids, turn over and give time to cool. And now our beetroot seasoning for borscht is ready for further storage.
Harvesting beets without pasteurization for the winter
Recipe 1. Harvesting beets with carrots for the winter
- beetroot - 1 kg
- bulbs - 0.5 kg
- carrot - 0.5 kg.
- vegetable oil - 150 grams
- hot pepper - to taste
- salt - to taste
- sugar - to taste
Cut the onion, carrot into strips and fry in vegetable oil until browned.
Now we rub the sweet root on a coarse grater, put it in a pan with vegetables and simmer everything for 30-40 minutes, and at the end do not forget to put black pepper and 1-2 tbsp. l. vinegar.
Now we lay out our beets in jars that have been sterilized in advance, roll up the jars with lids, put them upside down, wrap them up and let them cool.
Recipe 2. Beetroot with tomatoes
We take beets, carrots and three through a large grater. Onions are cut with a knife, and tomatoes are driven through a meat grinder.
Now put the chopped vegetables into the pan, put 1 tbsp. l. vinegar and pour vegetable oil. The resulting workpiece is brought to a boil and, stirring, cook for 30-40 minutes. At the end of cooking, lay down another 1 tbsp. l. vinegar.
The beetroot is ready and we put it in jars that have been sterilized, roll it up, give the jars time to cool and put it in the pantry for storage.
Golden recipes for beet caviar for the winter
Sweet root caviar cooked in summer is best suited for a festive table in winter. At the same time, it should be borne in mind that the taste of caviar harvesting will become most refined if all vegetables are fried in vegetable oil before closing in jars.
Recipe 1. Harvesting caviar from beets with zucchini
- beetroot - 2 kg
- ripe zucchini - 1.5 kg
- bulbs - 1 kg
- vegetable oil - half a cup
- table salt - 1 tbsp. l.
- loose sugar - 50 grams
- 9% acetic acid - 2-3 tbsp. l.
Beets and zucchini need to be peeled, and then grated through a coarse grater. Onion cut into medium-sized half rings.
Now add salt, vegetable oil, sugar, spices and leave for 10-20 minutes for the vegetables to release the juice.
As a result, we stew all the vegetables for about 40 minutes. Then we put them in jars sterilized earlier and roll them up with a lid. All caviar is ready for further storage and use.
Recipe 2. Harvesting beetroot caviar with tomatoes and sweet peppers
Wash vegetables, peel, cut into pieces and run through a meat grinder.
Now we shift the vegetables into a saucepan and add spices, salt, vegetable oil and sugar. Stew caviar for 30-40 minutes. At the end, add a little acetic acid (1-2 tablespoons)
We lay out the caviar in jars and roll up the lids. We put them upside down, wrap the jars with a blanket and give time to cool.
From this root crop, a huge number of dishes are available that are suitable both for a holiday and for everyday, tasty and healthy nutrition. Combining beetroot with many foods makes it possible to cook delicious treats strictly according to recipes and at the same time experiment with ingredients and cooking methods.
Beetroot salad for the winter will be tasty and healthy, beetroot preparations for the winter will surprise you with their variety.
To surprise guests with this irreplaceable vegetable to which everyone has long been accustomed, do not stop at “herring under a fur coat” or “vinaigrette”.
There are a lot of beetroot salad recipes for preservation for the winter. a large number of apart from a variety of dressings and sauces.
But the most important thing that is in beets is its benefits, namely, not an ordinary set of elements that is not found in any other vegetable, and most importantly, it does not collapse during heat treatment.
Trace elements contained in beets: Carbohydrates - 14% of the composition: glucose, fructose, sucrose (the last 6%), pectins. Vitamins, minerals, trace elements: B, BB, C (a little), carotenoids, folic and pantothenic acids, potassium, iron , magnesium, manganese, iodine, cobalt, copper, zinc, phosphorus, sulfur, cesium, rubidium, chlorine, etc.
Organic acids: citric, oxalic, malic.
Amino acids: betaine, lysine, valine, arginine, histidine, etc.
Fiber is a lot.
Beetroot calories (in 100 grams): Calories, kcal: 40 Proteins, g: 1.5 Fats, g: 0.1 Carbohydrates, g: 8.8
To get the perfect taste of the dish, always stick to the recipe and take into account all the subtleties of the recipe.
How to cook a salad for the winter from beets - 15 varieties
Ingredients:
- beets - 2 kg
- tomatoes - 750 gr
- pepper - 250 gr
- onion - 250 gr
- garlic - 100 gr
Cooking:
We cut the vegetables: we cut the beets and peppers into strips, the tomatoes into cubes, finely chop the onion. We put the vegetables in a bowl for cooking and add crushed garlic, salt and sugar, mix. cooked over low heat, the workpiece will be 40 minutes. 10 minutes before the end of cooking, add 100 g of vinegar.
We lay out the prepared vegetables hot in sterile jars, roll up and wrap them warm until completely cooled.
Ingredients:
- beets - 1.5 kg
- blue Hungarian plums - 0.8 kg
- Apple juice- 1.3 l
- sugar - 250 ml
- salt - 10 gr
- cloves - a few pieces
Cooking:
Marinade: heat apple juice and seasonings.
Cut the beets boiled until half cooked into slices and put them together with plums - pitted in jars. Leave to sterilize for 20-30 minutes.
Beets are very useful product, it reduces the risk of cancer and problems with the vegetovascular system.
Ingredients:
- beets - 3 kg
- carrots - 500 gr
- onion - 500 gr
- boiled beans - 500 gr
- tomato paste - 0.5 l
- vegetable oil - 0.5 l
Cooking:
Grate boiled beets and carrots on a coarse grater. Bow mode in half rings. We put the vegetables in a bowl for cooking, add boiled beans, tomato paste and simmer over low heat for 60 minutes.
We immediately put the finished salad into jars.
Ingredients:
- green tomato - 1 kg
- red tomato - 0.5 kg
- Bulgarian red pepper - 0.5 kg
- raw beets - 0.5 kg
- carrots - 0.5 kg
- onion - 0.5 kg
- vegetable oil - 2 stack.
- sugar - 1 stack.
- vinegar - 2 tsp
- head of garlic - 2 pcs
- ground hot red pepper to taste
Cooking:
On a coarse grater, grate the beets and carrots, cut the tomatoes into slices, onion into half rings, cut the pepper into strips and chop the garlic. Place chopped vegetables in a bowl and mix thoroughly. Add sugar and salt and stir again. We put the mixture from vegetables on a slow fire and pour 1 cup of vegetable oil and bring to a boil. The salad is cooked for 30 minutes. After 20 minutes of cooking, add chopped garlic. Approximately 1-2 minutes before readiness, add 1 tsp. vinegar and stir. Add spices and hot pepper to taste.
Arrange the hot appetizer in sterile jars, roll up the lid and wrap it in a warm blanket until it cools.
Grate on a fine grater pre-cooked to the floor of readiness beets. in sterile jars we put allspice, 2-3 cloves, 2-3 bay leaves to taste and lay the grated beets. Prepare marinade: 1 l. water, 40 gr. salt and sugar, and boil for 15 minutes. Add 3 tbsp to the brine. vinegar. Fill jars with beets with brine and sterilize for 15 minutes.
Ingredients:
- beets - 3 kg
- carrots - 1.5 kg
- apples - 2 kg
- vegetable oil - 300 gr
- salt - 6 tbsp.
Cooking:
Apples, boiled beets and carrots should be grated on a coarse grater. In a cooking pot, mix the ingredients thoroughly and add vegetable oil, salt and a little water. Boil the salad before rolling into jars for about 30-40 minutes over low heat.
Ingredients:
- beets 3.5 kg
- tomatoes, onions, carrots, sweet peppers - only 0.5 kg each
- horseradish root - 0.5 kg
- garlic - 1 head
- salt - 20 gr
- sugar - 10 gr
- vinegar - 2 gr
- oil - 250 ml
Cooking:
Finely chop all vegetables in a blender. Pour the oil into a saucepan, add salt and sugar, heat and pour the chopped vegetables and fry them over low heat until completely softened. Pour the finished mixture into sterile jars, roll up and wrap in heat until completely cooled.
Vinegar is added already to the finished salad, so it does not evaporate, and the salad is better stored and has a more interesting taste.
Ingredients:
beets - 500 gr
garlic - 3 cloves
onion - 1 piece
cilantro seeds - 1 tsp
ground black pepper - 0.5 teaspoon
Cooking:
We chop the beets into a fine grater. Grate the garlic and add to the beets along with sugar and salt. Saute the onion in a heavy bottomed pan until translucent, turn off the heat and add the cilantro and black pepper. Pour the onion into a bowl with beets and put under pressure in the refrigerator for 12-14 hours.
Ingredients:
- beets - 1 pc.
- cabbage - 500 gr
- hot red pepper - half a pod
- garlic - 3 cloves
- vegetable oil - 100 gr
- salt - 1 tsp
- sugar - 0.4 cups
- vinegar 9% - 0.4 cups
Cooking:
Shred the cabbage on a shredder. Grate the beets on a medium grater. Cut the pepper into small pieces and crush the garlic. Pour the garlic and pepper into the mixture of vegetable oil and vinegar. Put the vegetables in an enamel bowl, mix and pour over the marinade. Send to infuse in a cold place for about a day and the salad is ready, or put the pickled salad in sterile jars, roll up and sterilize the salad for at least 60 minutes, then wrap it warm until it cools completely.
Alenka salad for the winter
Ingredients:
- beets - 4 kg
- ripe tomatoes - 1.7 kg
- vinegar 9% - 200 ml
- Bulgarian sweet - 0.7 kg
- garlic - 3 heads
- salt - 60 gr
- hot red pepper - 2 pcs
- parsley - bunch
- sugar - 250 gr
- sunflower oil - 0.5 l.
Cooking:
Grate beets on a coarse grater. Mash the tomatoes into a puree. Cut onion and pepper into small cubes. Grate the garlic on a fine grater and finely chop the greens. Simmer the onions for 10 minutes, then add the tomatoes, herbs, garlic, salt, pepper and sugar, and mix thoroughly, add the beets and vinegar and mix again. Cook for 40-45 minutes over low heat. Pour the mixture into sterile jars, roll up and wrap until completely cool.
Ingredients:
- Beets - 4-5 pcs
- pickles - 5 pcs
- onion - 1 pc.
- apple - 1 pc
- corn - 150 gr
- juice from 1/2 lemon
- olive oil- 4-5 tablespoons
- garlic - 2 cloves
- salt, ground black pepper - to taste
Cooking:
Cut the apple into small cubes and pickle, finely chop the onion. Add corn and pre-boiled beets cut into cubes. Add olive oil, salt, pepper and stir. Add garlic and refrigerate for 30 minutes.
Ingredients:
- beets - 2 kg
- onion - 1 kg
- tomato paste - 1 jar medium
- lemon or lemon juice (can be concentrated)
- salt and pepper - to taste
- garlic - a few cloves
- vegetable oil
Cooking:
Finely chop the onion and simmer in a saucepan over low heat. We grate the beets on a fine or medium grater, add to the pan with onions and simmer over low heat for 20-30 minutes, add tomato paste and simmer for another 30 minutes. 10 minutes before cooking, add chopped garlic and lemon juice. Roll into sterilized jars and wrap until completely cool.
Beetroot is an amazing root vegetable. Despite its inherent sweetness, it is incomparable in both spicy and sour dishes. Salads made from beets are unusually tasty, fragrant. delicious salad from beets for the winter, this is not just a preparation, but a gourmet dish that will certainly be in demand.
Little cucumbers in beetroot salad They look original and taste great. Such a dish in the winter cold not only saturates, but also reminds of a sunny summer. Each jar seems to contain a piece of it.
You will need:
- half kg. young beets;
- 1 kg. tomatoes;
- half a lettuce bulb;
- quarter kg. cucumbers;
- a couple of cloves of early garlic;
- floor st. l. salt;
- 50 gr. celery leaves;
- 5 peas of ordinary pepper;
- quarter 200 gr. a glass of vinegar;
- a couple of laurel leaves;
- half tsp Sahara;
- 50 gr. any greenery.
Beet salad for the winter:
- The existing husk is removed from the onion and it is cut into thin rings.
- Beets must be washed, cleaned and only then cut into rings.
- Naturally, cucumbers and tomatoes are also washed, the stalks and tails are removed from them. Careful holes should be made on each of these vegetables. To do this, you can use a toothpick or a regular fork.
- The dishes necessary for successful canning are being prepared. It is especially carefully washed and subjected to obligatory pasteurization.
- Garlic and herbs are laid out in thermally processed jars.
- Very densely further it is necessary to lay out all the vegetables.
- Water is poured into a suitable marinade and boiled. Fill jars with boiling water and leave for at least twenty minutes, after which the water is drained.
- Fresh water is boiled again, only with spices, sugar and of course salt.
- After boiling, the marinade moves into jars.
- At the end, vinegar is poured into each jar, and they immediately roll up.
- For slow cooling, they should be covered with something warm enough.
Beetroot salads for the winter are the most delicious
The combination of cabbage with beets is well known to everyone thanks to such a dish as borscht. But few people know about the existence of a surprisingly tasty snack from these vegetables. Its taste bears little resemblance to the famous first course, it is richer and brighter, with a pleasant, unobtrusive sourness.
You will need:
- 1 kg. young beets;
- 1 kg. ordinary cabbage;
- quarter kg. salad onion;
- 5 two-hundred-gram glasses of water;
- a couple of st. l. Sahara;
- a couple of tsp salt;
- quarter 200 gr. a glass of vinegar.
Salads for the winter are the most delicious of beets:
- Beets should be pre-boiled. Only already in the boiled form it is cleaned and cut into thin straws.
- The existing husk is removed from the onion and it is cut into thin rings.
- Cabbage is also thinly sliced.
- Water is poured into a dish suitable for all further actions and mixed with sugar and salt.
- After boiling, chopped vegetables are added to the water and in this composition the salad is boiled for literally ten minutes.
- At the end of this process, vinegar is also added to the salad.
- It is necessary to take care of the container that will be required for canning. It is washed with soda and subjected to high-quality sterilization.
- Hot salad is laid out in processed high temperature jars.
- Banks are sterilized for half an hour in a container filled with water. Upon completion of this process, they are immediately rolled up.
- The cooling process of the jars must be slowed down as much as possible. To do this, it is desirable to cover them with a warm blanket.
Beets for the winter recipes very tasty salad
An excellent spicy appetizer of beets and horseradish simply cannot be left unattended. This is just the case of an amazing combination of completely different components, creating a unique taste of ordinary products.
You will need:
- 4 kg. young beets;
- half kg. tomatoes;
- half kg. salad onion;
- half kg. juicy carrots;
- half kg. sweet pepper;
- half kg. horseradish roots;
- a couple of st. l. salt;
- a couple of tsp Sahara;
- 1 head of early garlic;
- a couple of st. l. vinegar;
- two hundred gram glass of oil.
Beetroot salad for the winter recipes:
- Beets and carrots with horseradish are washed and peeled.
- All seeds are removed from the pepper, and it is cut into several parts.
- Existing husks are removed from onions and garlic. The onion is cut into several pieces.
- Tomatoes are immersed in water for a few seconds and after that the skin is very easily removed from them.
- Absolutely all vegetables are chopped in a conventional meat grinder.
- Oil is poured into a container suitable for all subsequent manipulations, mixed with sugar and the necessary salt and heated to the maximum.
- All chopped vegetables are added to the oil and fried until they become soft.
- This time, dishes are being prepared, which are simply necessary for the full implementation of the conservation process. It is washed with soda and sterilized.
- The hot salad is moved into already thermally processed jars and poured with vinegar, after which it is immediately rolled up.
- It is recommended to cool the jars upside down and securely wrapped in something very warm. Used for this and a blanket, and a blanket and an old jacket.
Red beet salad for the winter
The delight that you experience after you try this marvelous salad cannot be expressed in words. The refined taste and unsurpassed aroma of this dish simply cannot leave anyone indifferent. Such an appetizer magically transforms any side dish.
You will need:
- 3 kg. young beets;
- half kg. juicy carrots;
- half kg. salad onion;
- half kg. beans;
- floor l. tomato paste;
- floor l. oils;
- a couple of st. l. salt;
- floor st. l. ground pepper.
Red beet salad for the winter:
- Beets must be boiled in an unpeeled form, only after that the skin is removed from it and it is crushed on a regular grater.
- Beans are also pre-boiled.
- Carrots must be washed, peeled and chopped after the beets and the same grater.
- The existing husk is removed from the onion and it is cut into thin halves of rings.
- Chopped vegetables are stacked in a dish suitable for further actions.
- All the components that have not been used up so far are added to the vegetables, and in full force the future salad is boiled for at least an hour.
- At this time, you should start preparing the containers necessary for the implementation of the subsequent preservation of the container. It is very well washed and subjected to obligatory pasteurization.
- The finished salad is laid out in the heat-treated jars and immediately rolled up.
- The jars should be upside down and covered with something warm enough to cool.
Important! Vegetables must be boiled over low heat so that they only boil a little. In this case, you can not only avoid burning, but also keep the kitchen clean.
Tip: Beans should be soaked overnight first. This time will be enough for it to swell properly. Due to this, it will cook much faster. You can speed up this process even if you pour cold water into boiling water. Due to the temperature contrast, the beans become soft faster.
Delicious beetroot salad for the winter
The most affordable vegetables are, of course, beets and zucchini. Making a salad from them is not only very cheap, but also simple. But despite this, finished product so unusual that you want to prepare as much as possible.
You will need:
- couple kg. young beets;
- 4 kg. young zucchini;
- couple kg. salad onion;
- a couple of two-hundred-gram glasses of sugar;
- a quarter of a two-hundred-gram glass of salt;
- two hundred gram glass of oil;
- half a two-hundred-gram glass of vinegar;
- third tsp. cinnamon;
- half tsp ground ordinary pepper;
- a couple of cloves.
Beetroot salad for the winter in jars:
- Beets should be boiled in advance so that they are about half cooked. Only after that it can already be peeled and cut into miniature cubes.
- Zucchini is washed and also cut into cubes of the appropriate size.
- The existing husk is removed from the onion and it is cut into tiny pieces.
- Without exception, all prepared vegetables are transferred to a dish suitable for all further manipulations and mixed with all the necessary components without exception.
- In its entirety, the vegetable mass is boiled for about half an hour.
- While the vegetables are cooking, you should start preparing the container, which is simply necessary for further canning. Jars of soda are washed and subjected to high-quality sterilization.
- In jars that have already been treated with high temperature, a very hot finished product is laid out and immediately rolled up.
- The jars should be cooled upside down and carefully wrapped in something warm enough. For these purposes, you can use a blanket or an old blanket.
Important! Beets must be pre-boiled, as they cook much longer than other vegetables. Accordingly, if it is not boiled, it will be hard in comparison with all other vegetables.
Beet salad for the winter without sterilization is an amazing appetizer that can be spread on bread and served with any side dishes. A huge amount of vitamin contained in this product is necessary for the body. Therefore, such blanks are especially valuable. Plus, they're incredibly delicious. You can eat them with pleasure and on a normal day, and on a holiday they will not be superfluous. Thanks to such salads, the winter diet becomes more varied and nutritious.