Beetroot is one of the healthiest vegetables, and most of the vitamins and minerals it contains are preserved even after heat treatment. This makes it possible to make beet salad for the winter in a simple way, without fear that the appetizer will lose its beneficial properties due to long cooking. Therefore, such canned food is popular; many housewives prepare them for the future.
Knowing a good recipe is sometimes not enough to prepare a delicious winter meal that looks good and keeps well at room temperature. To do this, you need to know a few important points.
The form of cutting beets and other vegetables, as well as some features of the technology, may depend on a particular recipe. Therefore, the cooking instructions must be carefully studied each time and not violated.
Composition (per 5 l):
Cooking method:
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.
Composition (for 2 l):
Cooking method:
After the salad has cooled, it can be stored in the pantry.
Composition (for 2 l):
Cooking method:
Despite the fact that the vegetables according to this recipe are not boiled, the salad is well worth it in the winter. Cabbage in it retains its crunchiness and benefits. After all, it is rich in vitamin C, which would be destroyed at high temperatures. Therefore, this salad is worth preparing for those who monitor their health.
Composition (per 2.5 l):
Cooking method:
This snack is also good at room temperature. It can be served as an independent dish, added to soups instead of frying. The appetizer according to this recipe is low-calorie, since no oil is used in its preparation.
Composition (per 6 l):
Cooking method:
This recipe for beetroot salad was especially loved by our compatriots, so it even got a gentle name.
Composition (per 3 l):
Cooking method:
The above recipe is one of the simplest; even an inexperienced housewife can prepare an appetizer for the winter. Moreover, it will not take much time and effort from her.
Beetroot salad for the winter is one of the most economical and sought-after preparations. In addition, in this appetizer, vegetables retain their beneficial qualities.
The healing and cleansing properties of beets have been used since ancient times. Modern housewives also give a special place to this incredibly vitamin-rich vegetable. In addition to a pleasant sweet taste, beetroot has a low calorie content, for which it has become a well-known dietary product. The amazing root crop is not afraid of the highest heat treatment, therefore, raw in salads and cooked in soups with casseroles, beets remain healthy. Beetroot preparations for the winter are an ideal option to treat yourself to vitamins and cook a delicious dinner in a quick way. So, harvested for the future, pickled beets will become a lifesaver in the preparation of borscht or salad. Knowledgeable cooks also often prepare kvass, beetroot caviar and even jam. There are many simple ways to harvest beets at home. Step-by-step recipes will help with the choice and once again convince that culinary tricks are available to everyone.
In winter, cabbage will be the most delicious, crispy treat. It is added to a vinaigrette, a salad with potatoes is made and simply poured over with vegetable oil. What if she was also beautiful? If you want to surprise your loved ones, make pickled pink cabbage with beets, carrots and peppers.
“Drive” 1.5 kg of tomatoes through a meat grinder, and rub 4 kg of beets on a grater with large holes. Warm up? liters of vegetable oil, put 500 g of chopped onion, let it brew for 10 minutes. Pour in the tomato, 200 ml of vinegar, chopped garlic, 60 g of salt, 3 bunches of parsley, a teaspoon of ground pepper, mix everything thoroughly. Lower the beetroot, stir again. Boil 45 min. over low heat with frequent stirring. Pack in sterile jars, roll up, let cool, pre-wrapped.Red caviar.
2 kg of carrots, 3 kg of red tomatoes, 500 g of vegetable oil, a teaspoon of black pepper, a head of garlic, 1 kg of beetroot and onion, pass through a meat grinder, boil for a couple of hours, add a glass of semolina while stirring, cook for another half an hour, spread over sterilized containers, and then roll up.
Boil the beets for 20-30 minutes, as soon as the vegetables boil. Cool the mass, clean, grate on a fine grater. In pre-prepared containers, put 3 peas of allspice, grated vegetables, a couple of bay leaves, 3 pcs. cloves, allspice peas. Fill dressing with marinade. To prepare it, mix 1 liter of water, 40 g of salt and sugar. Boil the liquid, let it boil for 10 minutes. Add 60 ml of vinegar. Roll up containers carefully.
Do and . It has amazing taste.
Salad "Simplicity itself".
Grate 3 kg of boiled beets and 0.5 kg of carrots, chop 0.5 kg of onion into thin rings. Put all the products in a saucepan, simmer over low heat for an hour. Pack the salad, cork, wrap and let cool completely.
Salad "Red Commissioner".
Soak 4 cups of beans in advance, leave for 10 hours. Only after that proceed to the preparation of the salad. Grate 2 kg of beet roots and carrots, chop the onion into incomplete rings, and chop the tomatoes. Pour into a saucepan? liters of water, l vegetable oil, 1 glass of vinegar, pour in? Art. salt and 1 tbsp. sugar. Add the rest of the products, mix thoroughly, simmer for 2 hours. Arrange the finished salad in sterile jars, roll them up, cover them warmly until completely cooled.
Grate 2 kg of carrots and 3 kg of beetroot, cut 2 kg of bell pepper into strips. Pass 3 kg of tomatoes through a meat grinder. Pour vegetable oil into a deep bowl, lower the vegetables after boiling, simmer for another 1 hour, arrange in sterilized containers, roll up, cover until cool.
Borscht in the bank.
Grind 0.5 kg of beetroot and 1 kg of carrots on a grater or cut into thin strips. Chop 3 kg of dense tomatoes into slices, 1 kg of onion into half rings, add sugar and salt, put on a slow fire to stew. Pour in? l sunflower oil, simmer for half an hour. Roll up the salad, cover warmly.
Boil 1 kilogram of beet roots, rub on a coarse grater or pass through a meat grinder. Grate 200 g of carrots on a grater with large holes, chop 2 pods of sweet pepper and 200 g of onion into small pieces. Put all the vegetables in a saucepan, add oil, put sugar, salt. Extinguish the dish for 30 minutes, roll up, cover the jars until cool.
Do and . It is very tasty and nutritious.
Hot Pepper Recipe.
3 kg of beetroot, 2 kg of onions and tomatoes, 2 kg of sweet pepper and chili pod, rinse, peel and peel. For sweet peppers, clean out the center along with the seeds. Cut the peeled vegetables. Mix onions with peppers, lightly fry in sunflower oil. Grate beetroots, process in a food processor or meat grinder. Stir the tomatoes with beetroot mass in a separate saucepan, simmer for 60 minutes. on a weak fire. Mix all the ingredients, put hot pepper, boil for ten minutes with the lid closed. Place the hot salad in pasteurized containers, seal tightly.
Recipe with beans.
Soak 2.5 cups beans, boil them in a saucepan after soaking until tender. 1 kg of tomatoes, beets, onions, carrots, wash, peel, mix in a saucepan in a separate saucepan. Simmer it all for 2 hours. For 12 min. before the end of cooking, pour in acetic acid, mix. Fold the workpiece into the prepared jars, tighten the lids, place upside down under the covers.
Pickled cucumber option.
Select 200 g of dark red beetroot, wash it thoroughly. Add it to a bowl with boiled water, add sugar, a teaspoon of vinegar, cook with the lid closed. Cool in cold water, remove the skin, cut into small pieces. Divide 70 g of pickled cucumbers into small slices. 100 g potatoes, washed, peeled, cut into small pieces. Rinse the greens, finely chop. Put all the components in a large bowl, stir, add suneli hops, granulated sugar, vinegar, salt. prepare a clean sterile container, pour oil on the bottom, put the vegetable mixture, cover with lids, pasteurize in a water bath for 30 minutes. Cool the workpiece, after wrapping it in a blanket.
Recipe with dill.
Chop 1 kg of beetroot into strips. Pass 2 kg of ripe tomatoes through a meat grinder, salt to taste. Combine vegetables, put to boil. 0.5 kg of onion crumble into half rings,? rub a kg of carrots. ? chop the bell pepper into strips. Fry everything together. Put the vegetable mixture into the tomato-beet mixture, stir, boil until the beet fruits are ready. Toward the end of cooking, pour in the vinegar, put the spices: dill seeds, bay leaf, salt, sugar. Spread the mass in jars, cork.
Beet salad with apple juice.
Rinse the beets, boil for 20 minutes. It is not necessary to clean it, let it cool, clean it, cut it into cubes, cubes, slices or plates. Put the beet fruits in jars, pour over the squeezed apple juice, sterilize, twist.
Margarine recipe.
Boil 500 g of beets until they are ready, cool, peel, rub. Put the mass in a saucepan, 2 tbsp. spoons of margarine, 2 tbsp. spoons of granulated sugar, zest and juice of half a lemon, stir, sweat for 5 minutes. with frequent stirring. Arrange the salad in sterilized containers, and then roll it up.
Beetroot spins will be the highlight of your winter menu. They will complement the taste of fish, meat, various cereals. If you want to spend less time preparing borscht, we recommend that you make a dressing. It will greatly facilitate your "culinary share".
A very tasty and simple beetroot salad for the winter with the beautiful Russian name "Alenka" will appeal to all fans of not only beets, but also vegetable salads. Sweet and sour salad of rich ruby color with spicy notes of garlic and red pepper won my heart!
I am preparing this beetroot salad for my husband, according to the mother-in-law's recipe. He, like many men, believes that his mother's salads are the most delicious, and remind him of the unique taste of Soviet childhood.
Beet salad "Alenka" is very tasty to eat just as a snack with bread, and even tastier with rustic baked potatoes and herring! Also, this beetroot salad can be safely used as a dressing for red borscht, which makes this type of preparation universal, and significantly saves the time of modern housewives.
Ingredients:
My beets, clean and rub on a medium grater. We do the same with carrots. I grated for Korean carrots, so the finished beetroot salad looks much more appetizing.
We skip the tomatoes in a meat grinder, or puree in a blender.
Cut the bell pepper into strips, and the onion into cubes.
We clean the garlic and pass it through a press.
In a large saucepan, where our salad will be prepared, pour all the vegetable oil, and pour onions. Saute the onion until transparent, then add the bell pepper and carrots, and fry for 2-3 minutes.
And last add twisted tomatoes, garlic, hot peppers, salt, sugar, vinegar. Stir the salad, cover with a lid, and cook for 40-45 minutes.
We lay out the beetroot salad hot in dry sterile jars, and roll it up with boiled lids. We turn the jars over and wrap them with a blanket until they cool completely.
I store this type of workpiece in a cool place (on the balcony in the closet), because. I am terrified of surprises in the form of "explosive cans". If you have experience storing this kind of preservation at room temperature, then you can not take the jars of salad into the cellar.
From this root crop, a huge number of dishes are available that are suitable both for a holiday and for everyday, tasty and healthy food. 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 that everyone has long been accustomed to, 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.
Ingredients:
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:
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.
Beetroot is a very useful product, it reduces the risk of cancer and problems with the vegetative-vascular system.
Ingredients:
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:
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:
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:
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:
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.
Ingredients:
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 onion 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:
Cooking:
Cut the apple and pickle into small cubes, 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:
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.
