Sunsets from beets for the winter salads. Beet blanks for the winter: “Golden recipes. Beet salad "Alenka" for the winter
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 very large number of salad recipes for the winter from beets for preservation, not counting 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.
Although most root vegetables keep well through the winter fresh, many make preparations such as beetroot salad for the winter. Firstly, it is very convenient, since in winter it will be enough to open a jar, and not bother with boiling root vegetables and preparing salads. Secondly, canned salads are very tasty.
There are many options for beetroot salad recipes for the winter. But in order for the workpiece to be well stored and turn out tasty, you need to know the intricacies of its preparation. Here are the basic principles of preparation:
- for canning, fresh dense beets of a rich burgundy color without dark spots and light streaks are suitable;
- do not use root crops that have begun to deteriorate or wither for harvesting;
- some recipes use raw beets, while others use pre-cooked beets. Ideally, beets are best baked in the oven in foil or steamed, so vitamins are better preserved;
- when cooking a salad, a strong boil of the vegetable mass should not be allowed, since the beets may lose their bright color;
- to preserve the color of the root crop, it is necessary to use acidic products, therefore vinegar or lemon juice is almost always included in the recipe of the workpiece;
- the amount of salt and sugar should be adjusted to your taste, as beets can have different levels of sugar content, so the amount of spices in recipes is approximate;
- prepare beetroot salad in small jars - 0.5-0.75 or 1 liter. Depending on the recipe, you need to sterilize either the container or the salad itself, already packed in jars. Beetroot salads, prepared according to all the rules, are perfectly stored at room temperature.
Interesting facts: Beets contain tryptophan, a substance called a hormone. Have a good mood. As well as betaine - a drug used to treat depression.
Salad "Alenka"
Even those who do not like beets too much, as a rule, do not refuse Alenka salad. This is a great preparation for the winter.
- 4 kg of beets;
- 200 gr. peeled garlic;
- 500 gr. Luke;
- 500 gr. peeled bell pepper;
- a large bunch of parsley;
- 1.5 kg of tomatoes;
- 200 ml of vinegar;
- 200 gr. Sahara;
- 60 gr. salt;
- 500 ml vegetable oil.
We wash vegetables, clean. Pass through a meat grinder or blender bell pepper, tomatoes and garlic. We rub the drill using a grater with large holes. Cut the onion in half or into quarters, and then into thin transverse slices. Pour vegetable oil into a cauldron or pan with a thick bottom, heat it up. Dip the onion into it and fry for 5 minutes. Then pour in the cooked vegetable puree, add sugar, vinegar, add some salt. Bring to a boil and boil for 2-3 minutes.
We lower the beets into the vegetable sauce, mix and simmer at a low degree of heating for 45-50 minutes, stir often when stewing. Add finely chopped parsley to the vegetables and continue simmering for another 10 minutes.
We lay out the boiling salad in hot sterilized jars and immediately close the lids tightly. This salad can be served as an appetizer or as a side dish. In the latter case, it is mono to warm up.
Pickled beets for the winter without sterilization
A delicious snack is pickled beets. There are a lot of recipes for marinades, here is one option, using which beets are cooked without sterilization.
- 1.5 kg of beets;
- 1 liter of water;
- 40 gr. salt;
- 40 gr. Sahara;
- 60 ml of vinegar (6%);
- 2 bay leaves;
- 3-5 peas of allspice;
- 3 buds of dry cloves.
Wash the beets and boil them in their skins until tender. You can wrap each root vegetable in foil and bake in the oven for 40-45 minutes. Cool vegetables (you can immerse in cold water to cool faster). Peel and cut into sticks or cubes.
We put in clean and dried jars in the oven, pour boiling water. Cover with clean lids and leave for 10 minutes. Then we put a lid with holes on the jar and drain the water. We put sugar in it, add salt, add spices and boil for 5 minutes. Before removing from the heat, pour in the vinegar. Pour the boiling marinade into jars of beets, immediately seal tightly. We set the jars upside down and wrap them well with a blanket so that the cooling takes place slowly.
Salad of beets and carrots
The universal version of the workpiece is prepared from beets and. It can be eaten as a salad, used as a dressing for borscht, or served as a side dish.
- 3 kg of beets;
- 1 kg of carrots;
- 1 kg of tomatoes;
- 100 gr. garlic;
- 2 glasses of vegetable oil;
- 0.5 cups of sugar;
- 1 teaspoon red ground pepper;
- 3 tablespoons of salt;
- 1 tablespoon vinegar essence.
Read also: Pickle for the winter fresh cucumbers with pearl barley - 6 recipes
Clean and wash vegetables well. We rub the carrots and beets with straws, it is better to use a grater for cooking Korean salads. Scald the tomatoes with boiling water, then remove the skin and cut into medium-sized cubes.
Pour oil into a large deep frying pan or cauldron. We spread the beets, sprinkle with sugar and simmer for about 15 minutes. Then add the carrots and continue to simmer over low heat. When the vegetables become softer, add the tomato cubes and the garlic passed through the press. Season with salt and pepper, pour in vinegar, stir. Continue simmering for another 10 minutes.
We lay out the hot salad in pre-sterilized still hot jars and immediately close it hermetically. Cool in the air, the salad is perfectly stored at room temperature.
Beet salad for the winter with garlic
Spicy and spicy beetroot salad with garlic.
- 2 kg of beets;
- 1 pod of hot pepper;
- 500 gr. onion;
- 1 cup vinegar (6%);
- 100 gr. garlic;
- 250 ml of refined oil;
- 0.5 cups of sugar;
- 0.75 ml of tomato juice or 1.2 kg of tomatoes;
- 1 teaspoon of salt.
Prepare all vegetables, wash and clean. We rub the beets with straws, you can use a regular grater or a food processor. Onion cut into thin slices - halves or quarters of rings.
We clean the hot pepper from the seeds and cut it very finely. Garlic cloves are also finely chopped or passed through a press. If tomatoes are used instead of tomato juice, then you will need to pass the vegetables through a meat grinder. After that, you need to wipe the tomato mass through a colander. This will remove the seeds and remaining peel from the mass.
Heat vegetable oil in a large frying pan or cauldron. Add finely chopped onion and fry for 5 minutes. Then add beets, pour tomato juice and add sugar and salt. We simmer for 1.5 hours. 10 minutes before the end of the stew, add hot pepper, and after another five minutes, garlic and vinegar. We lay out the hot salad in clean, sterilized and still hot jars. Seal immediately. We put upside down, wrapped in something warm.
Beet salad with cabbage
Another variation of beetroot salad is made with cabbage. Citric acid is not used as a preservative and flavoring additive in this recipe.
- 1 kg of white cabbage;
- 500 gr. beets;
- 2 onions;
- 2 carrots;
- 100 ml vegetable oil;
- 1 teaspoon of sugar;
- 1 tablespoon of salt;
- 1 teaspoon citric acid;
- 1 teaspoon mustard powder.
We clean all the vegetable components of the salad. Shred the cabbage into small strips, sprinkle with salt and knead with your hands, as in the preparation of a regular salad. We rub the beets and carrots, chop the onion into thin half rings.
Advice! For the preparation of this and other beetroot salads, it is recommended to take red or white onions instead of ordinary onions. These varieties are sweeter and more palatable.
Mix all the vegetables in a bowl, sprinkle with mustard powder, sugar. Add salt and oil. In not in large numbers hot water we dilute citric acid and pour this solution into a vegetable salad.
We lay out the salad in jars with a volume of 0.5 or 0.75 liters, tamp it well so that juice appears over the vegetables. We put the jars in a saucepan for sterilization, pour warm water over the “shoulders”. Boil for 25-30 minutes, immediately roll up. Turn the lid down and leave to cool, without wrapping anything.
Beet salad with tomatoes, peppers and onions
Beetroot salad, pepper and onion is fragrant and very tasty.
- 2 kg of beets;
- 250 gr. carrots;
- 750 gr. tomatoes;
- 350 gr. sweet pepper;
- 75 gr. garlic;
- 0.5 hot pepper pod;
- 150 gr. vegetable oil;
- 100 gr. Sahara;
- 1.5 tablespoons of salt;
- 100 ml of vinegar (9%).
Let's start with the preparation of the tomato mass. You can peel the tomatoes from the skin and chop in a blender. Or pass the tomatoes through a meat grinder and rub through a colander to remove the remnants of the skin.
Read also: Apple jam for the winter - 6 recipes for cooking at home
Salt the tomato mass, add oil, season with sugar. Bring to a boil on moderate heat. Peel and grate the carrots and beets. Finely chop the onion. Peel and cut sweet pepper into thin strips.
We spread all the prepared vegetables in the tomato mass and simmer at a slow boil for exactly an hour. In the process of extinguishing, stirring occasionally, making sure that the mass does not burn. Then add chopped garlic, finely chopped hot pepper and vinegar. Continue simmering for another 10 minutes. We quickly lay out the hot salad in sterilized jars and close hermetically using twist-on or regular lids.
Beetroot in Korean
Korean beetroot salad is a delicious and mouth-watering appetizer with a spicy taste and spicy aroma. To prepare it, it is convenient to take a ready-made mixture of spices for the Korean Carrot salad, but you can also make a bouquet of seasonings yourself using spices to your liking.
- 1 kg of beets;
- 2-3 tablespoons of table vinegar (6%);
- 2 teaspoons of sugar;
- 1 teaspoon of salt;
- 1 glass of refined sunflower oil;
- 3-4 cloves of garlic;
- spices to taste.
We clean fresh beets from the peel, rub using a special grater. Put the beetroot into a bowl. Pour in vinegar, add salt and sugar, mix and leave for half an hour to separate the juice.
Peel the garlic and cut into thin slices. Heat the oil in a frying pan, it should be hot. Add garlic cloves to it and fry for 2-3 minutes. Fry for 2-3 minutes, then we catch the garlic with a skimmer, we will no longer need it. And pour the hot oil over the beets. Mix thoroughly. Cover the container with a lid or tighten with cling film. We put in the refrigerator to marinate for a day. After that, the salad can be served on the table.
But if the snack is prepared for the future, then it must be laid out in dry, clean jars with a volume of 0.5 or 0.75 liters. We put the jars in a wide saucepan filled with warm water. The water level should be such that the jars are covered to the shoulders. We cover the jars with boiled lids and put them on the stove.
Bring to a boil and heat in boiling water for 12-15 minutes, then take out one at a time and immediately roll up the lids. We put the jars upside down and wrap them in warm blankets to ensure slow cooling.
Salad of boiled beets with beans
Many salads for the winter are made from boiled beets. One option is beetroot salad with beans. Beans for this blank can be used both red and white. This version of the salad is prepared without the addition of vinegar.
- 2 kg of beets;
- 400 gr. dry beans;
- 400 gr. carrots;
- 400 gr. Luke;
- 350 gr. tomato paste;
- 300 ml of refined oil;
- salt and black pepper to taste.
Wash carrots and beets thoroughly, but do not peel. Boil vegetables for a couple or in water, you can bake root vegetables in the oven, wrapping each in foil. Approximate baking time is 40 minutes. Cool vegetables, peel and chop. Can be grated or cut into cubes.
Beans need to be boiled until cooked, so that it cooks faster, it is recommended to soak it in advance in cold water for 6-8 hours.
Pour vegetable oil into a cast-iron pan, when it heats up, lower the onion into it, which must be cut either into halves of the rings, or even smaller. After 10-15 minutes, add boiled beans, boiled carrots and beets to the onion, add tomato paste. Season to taste with salt and pepper. Sugar can be added if desired. Simmer for 40 minutes.
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 of 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 with cold water and remove 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 keep their shape.
- I clean all the components, rub on a coarse grater.
- I add onion, cut into half rings, to the general company.
- I mix beets, carrots, tomato paste and vegetable oil in a cooking container. 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 l 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.
A very tasty and easy-to-make version of a cold appetizer, ideal for second courses. The number of spicy components and spices can be selected empirically - for those who love the aroma of cloves, you can add a few spice buds to the total mass, but if lovers of "hot" prefer spicy snacks, you can increase the portion of garlic or hot pepper.
Ingredients:
2 kg of fleshy tomatoes;
600 gr. peeled carrots;
600 gr. peeled beets;
700 gr. onions of light varieties;
1/2 l of refined oil;
1 tsp hot, ground pepper;
1/2 head of winter garlic;
4 tbsp. l. coarsely ground table salt.
Cooking:
1. Rinse all vegetables, dry on a kitchen towel and peel.
2. Cut into small pieces, pass through a meat grinder.
3. Mix all the ingredients, including spices and seasonings, in a fireproof dish with high sides.
4. Bring to a boil, simmer over low heat, stirring occasionally, for at least an hour.
5. While the salad is being prepared, degrease suitable sized containers baking soda, rinse and sterilize in any convenient way. Warming up in the oven is ideal - put jars in a cold appliance, set the thermostat pointer to 100 degrees. As soon as the temperature is reached, count the prescribed 10 minutes and turn off the oven.
6. Arrange the beetroot snack in hot containers, roll up, turn over and insulate.
You can store such a blank anywhere, but a cool cellar is preferable.
Important! Vegetable oil will help all brightly colored vegetables give carotene to the general company - this is a fat-soluble component.
Recipe for beetroot salad for the winter "Lick your fingers"
An amazingly versatile preparation - it will perfectly complement both the festive menu and meat broth, becoming an excellent component of Ukrainian borscht.
Ingredients:
4 kg of table beets;
0.5 kg of peeled carrots;
600 gr. multi-colored bell peppers without seeds and stalk;
1 hot pepper - optional;
1.5 kg of fleshy tomatoes;
200 gr. garlic cloves;
0.5 kg of light onion;
200 ml of table vinegar 9%;
60 gr. coarse table salt;
200 gr. Sahara;
1.5 st. refined sunflower oil.
Cooking:
1. All vegetables should be washed, peeled and weighed on a kitchen scale.
2. Prepare shavings from beets and carrots by rubbing the roots on a medium-sized grater.
3. Chop the onion and peppers into thin half rings.
4. Pass the garlic through a press.
5. Make puree from tomatoes using a meat grinder or blender. It is advisable to remove the skin from them by scalding with boiling water and holding a little in the bag. If there is no time, you can use unpeeled tomatoes.
6. Pour a little oil into a heavy-bottomed pan, heat it up and send the onion to fry.
7. As soon as it becomes transparent, add carrots and peppers to the container.
8. After 3-4 minutes, send beet chips to the company for frying, cover with a lid.
9. After 5 minutes, mix all the ingredients with the tomato mass, season with spices and additives according to the list.
10. Stew the beet salad for the winter over low heat for at least 40 minutes.
11. Arrange the prepared supplement for a hearty meal in warm, sterilized jars.
12. Roll up, turn over, insulate - everything is according to the standard scheme.
After a day, put away for storage.
Important to remember- it is better not to add greens to such blanks so that canned food is better stored.
The most delicious beetroot salad for the winter with cabbage
Most often, such preparations are made in late autumn - all vegetables are perfectly stored in the basement and a working housewife can cook the dish slowly. In addition, such salads with beets are very bright and the components for them in the season have the lowest price.
Ingredients:
1 kg late white cabbage;
500 gr. peeled beets (table);
2 large red onions;
2 large carrots;
100 ml of refined oil;
1 tsp granulated sugar;
1 st. l. (flush with the edges) table salt;
1 tsp mustard powder;
1 tsp citric acid (crumbly).
Cooking:
1. Cut the cabbage with medium-sized shavings. Sprinkle with salt and sugar, knead lightly to make the workpiece wet.
2. Grate beets and carrots on a grater with holes of the same size.
3. Chop the onion into half rings, not very wide.
4. Mix all vegetables in a deep bowl, add spices and acid diluted in a small amount of warm drinking water. Mix again, let the chips stand for a bit so that the chopped vegetables release juice - it is necessary for pouring.
5. Fold the salad of beets and cabbage for the winter in fat-free jars of a suitable volume. In the process of laying, be sure to slightly press the vegetables. reverse side a large spoon - so there will be fewer voids and liquid will appear.
6. Fill up to the shoulders, add the rest of the space with juice from a common bowl.
7. Cover with metal canning caps, send to be sterilized in a water bath.
8. Time to count from the moment the water boils in the sterilizer - for half-liter containers it will take at least 45 minutes.
9. Remove canned food from boiling water, cork, turn over and cover with an old blanket or warm blanket in several layers. After a day, clean in the cellar or basement.
Curious fact! If vegetables for preparations are grated for Korean salads, the shavings hold their shape better, and the salads look much prettier.
Salad for the winter from beets: a recipe for a slow cooker
For such a preparation, a bright root crop must be boiled or baked in the oven in advance, after wrapping the vegetable in foil. It is better to take small-sized fruits - they cook faster.
Ingredients:
800 gr. finished beets;
100 gr. onions of light varieties;
150 gr. bell pepper without seeds and stalk;
3 art. l. refined oil;
3 bay leaves;
fresh or dried basil - to taste and desire;
2 garlic cloves;
fresh hot pepper - to taste;
1 st. l. vinegar 9%.
Cooking:
1. Chop onion into small cubes.
2. Pour oil into the bowl, turn on the "Frying" or "Baking" mode, fry the onion slices in the unit until golden brown.
3. Pass pepper and garlic through a meat grinder with a large grill, send to the onion.
4. Stir, pour half a glass of drinking water. Put the lavrushka to the vegetables and cook for 10 minutes in the “Stew / stew” mode.
5. Grind the beets on a grater with medium-sized holes, mix with vegetables. Season the appetizer with spices, basil, vinegar and your favorite fragrant herbs - parsley or dill.
6. Close the lid of the multicooker, simmer the salad for another 10 minutes.
7. Arrange the workpiece in prepared hot jars, cork. Turn over, cover with an old coat or thick blanket.
A day later, take it to the cellar or to the balcony.
Polish beetroot salad for the winter
Our closest neighbors love marinades, and all vegetables, without exception, are used. You need to choose a slightly flat root crop for such a snack - such varieties have a rich color and a sweetish taste.
Ingredients:
1 kg of beets;
80 ml of vinegar 9%;
50 gr. granulated sugar;
4 black peppercorns;
0.5 st. l. table salt;
3 bay leaves;
200 gr. onions of light varieties;
1-2 garlic heads.
Cooking:
1. Boil the root crop until half cooked - keep in boiling water over a fire for about 20 minutes. Pour cold water for a few minutes.
2. Remove the peel and grate the root vegetable on a medium-sized grater.
3. Squeeze the garlic to the chips.
4. Cut the peeled onion into thin half rings.
5. Mix vegetables in a deep bowl.
6. Dissolve sugar and table salt in vinegar.
7. Add spices to the marinade, bring to a boil.
8. After 5 minutes, strain the fragrant liquid through 2-3 layers of gauze, pour beetroot salad with it.
9. Cover the bowl with a plate of a suitable size, set aside to marinate.
10. After 8 hours, put the pickled beets with onions in jars, pour over the marinade.
11. Sterilize in a water bath for at least a quarter of an hour - 15 minutes.
12. Cork, turn over and cover with an old blanket.
After a day, put it in the cellar.
Advice: It is better to serve such an appetizer with brown bread. Can be used to prepare Ukrainian borscht.
Salad of beets and carrots with bell peppers for the winter
In late autumn, vegetables on the market are still cheap, so a housewife with any budget can cook a fragrant snack for the whole family. For such a preparation, root crops with a high sugar content are needed, so it is better to try each variety before purchasing.
Ingredients:
600 gr. table beet;
400 gr. bell peppers;
600 gr. carrots;
400 gr. light onion.
For filling:
0.5 kg of fleshy tomatoes;
200gr. refined vegetable oil;
100 gr. table salt;
100 gr. granulated sugar;
100 ml bite 9%.
Cooking:
1. Boil the washed root crops until cooked or bake in the oven.
2. Cool, peel and cut into medium-sized cubes.
3. Chop the peeled onion into large quarter rings.
4. Pepper cut into thick strips.
5. Make puree from tomatoes by passing them through a meat grinder with a fine grate or breaking them in a blender.
6. Bring the resulting mass to a boil, add sugar and salt.
7. After 10 minutes, add vegetable oil.
8. Add onion slices and pepper to the filling.
9. 15 minutes after boiling, mix the boiled vegetables with beet and carrot sticks.
10. After another 15 minutes, pour in the vinegar, bring the salad to a boil, turn off the heat.
11. Arrange the workpiece in hot sterilized jars, seal hermetically.
12. Turn over and insulate. After a day, put away for storage.
The most unusual salad for the winter of beets and zucchini
In the preparation of this dish, the closest relatives of pumpkin are used, and spicy spices and herbs give the appetizer an unusual, piquant flavor. Root crops should be pre-boiled or baked, as the components have a different degree of hardness.
Ingredients:
200 gr. boiled beets;
250 gr. fresh zucchini;
1 garlic clove;
1 purple onion;
fragrant herbs to taste: thyme, ground ginger, dried dill, paprika;
2 tbsp. l. flavored vegetable oil roasted sunflower seeds;
2st. l. vinegar 9%;
1/2 tsp finely ground table salt.
Cooking:
1. Grate the boiled root crop on a coarse grater.
2. Zucchini can be chopped into thin strips, or you can slice it with a vegetable peeler into thin, short plates, after cutting the vegetable across into several pieces.
3. Chop the peeled and washed onion into thin half rings, send to common company. Add garlic passed through the press there.
4. Mix everything with seasonings and spices, pour in oil and vinegar.
5. Fold the salad in sterilized and fat-free jars, send to a water bath for 10 minutes, covered with lids for preservation.
6. Remove the blanks from boiling water, cork. Turn over, cover with an old coat or an unnecessary blanket. After a day, take it to the cellar or basement.
Advice: it is better to use dishes with screw lids for such blanks. Then you can roll up the cans immediately, before sterilization, which will help maintain the tightness of the seaming.
Salad of beets and vegetables for the winter "Assorted"
A colorful variation on the theme of leftovers from a garden or a personal plot - everything that turned out to be at hand goes into the harvest. Beetroot juice will give a noble color to all participants in the composition, and such an appetizer will look very unusual at a festive or everyday dinner.
Ingredients:
1 kg of table beets;
Bulgarian pepper, ripe tomatoes, cauliflower inflorescences, carrots - 1 kg. The quantity is arbitrary;
200 ml of vinegar 9%; 300 gr. peeled garlic;
3 art. l. sugar-salt mixture - adjust to taste;
300 ml of refined oil;
spices and seasonings - optional: bay leaf, allspice or black pepper.
Cooking:
1. Dry the washed vegetables on a kitchen towel and peel.
2. Grate beets and carrots on a coarse grater or cut into thin sticks.
3. cauliflower disassemble into small pieces.
4. Pepper and tomatoes crumble into small pieces.
5. Mix all the vegetables in a deep saucepan, add spices and oil to them.
6. Simmer covered over low heat for at least half an hour, stirring regularly with a wooden spatula.
7. Pour vinegar into the salad, soak for another 10 minutes on the stove.
8. Arrange the snack in canning containers prepared in any convenient way, roll up.
9. Turn over and insulate.
A day later, you can send a snack to the cellar or basement - it is best stored in a dark, cool place.
Advice: if according to the recipe it is necessary to sterilize the workpiece, you can use the oven for these purposes. You should pour a little water on a baking sheet and put the cooked canned food on such a tray.
Send to a cold oven. As soon as the thermostat tells you that the unit has reached 80-100 degrees, note the time required for sterilization. In this case, canning lids can be held for 1 minute in a bowl of boiling water. Naturally, this method is only suitable for half-liter and liter glass jars.