How to close caviar from beets for the winter. Tasty and juicy beet caviar for the winter

I present to you today original blank from ordinary beets. This root crop is usually used for borscht and salads. And I want to show you how to prepare beet caviar for the winter. The recipe through a meat grinder is one of the simplest.
In winter, beet caviar can be served in pure form on crispy toast. Alternatively, beet caviar can be mixed with sour cream or mayonnaise, chopped greens can be added to it. It turns out original snack, which flies quickly off the table. By the way, it turns out just as tasty.
Preparation time: 40 minutes.
Cooking time: 1.5 hours.



Ingredients:
- beets - 1 kg,
- bell pepper - 3 pcs.,
- tomatoes - 700 g,
- onion - 1 pc.,
- carrot - 3 pcs.,
- garlic - 5 cloves,
- apples - 2 pcs.,
- vegetable oil- 0.5 cups,
- salt - 1.5 tbsp. l.,
- sugar - 0.5 cups,
- vinegar - 6% 3.5 tbsp. l.




First you need to rinse all the vegetables. Cut the tomatoes into slices. Remove the seeds from the bell pepper and cut into random strips




Carrots and apples must be peeled, then cut into arbitrary pieces. Peel and rinse garlic cloves.




Cut the peeled beets into slices so that they easily enter the meat grinder.




Scroll all vegetables through a meat grinder.




Pour the beet mass into a deep thick-walled or enamel pan. Pour vegetable oil into the caviar and put the pan on the fire. Add sugar and salt to beet caviar, simmer over low heat for 50 minutes.




Stir the caviar, you can add spices, more sugar or salt to taste. You should not feel hard pieces in the caviar, so if necessary, simmer it longer (another 10-20 minutes).




Add to caviar Apple vinegar and cook for two more minutes.




Prepare glass jars in advance for this time. It is enough to rinse the jars with soda and boil them in a pot of water for several minutes. Pour lids for jars for five minutes with boiling water in a bowl. Arrange the boiling beetroot caviar in jars and roll up the lids. It is recommended to store such beet caviar in a cool pantry.




By the way, they are very tasty. liver cutlets, in the dough of which a few tablespoons of this finished beet caviar are added. Children are so addicted to such cutlets, they don’t even feel beets in them, even those who refuse to eat it.




Best regards, Elbi
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Beets are known for their all-season availability and great benefit for good health. Delicious beet caviar mass is easier to make than it seems at first glance, and the cooking process will not take you much time.

Taste and benefits

Caviar from a nondescript-looking root crop has high palatability. Such yummy cannot get bored, since a wide variety of ingredients are used for its preparation. Every new recipe it tastes special.

Nutritionists advise including this red product in the diet as often as possible. The benefits of the root crop, as the basic component of caviar, are evaluated according to two criteria:

1. Firstly, beets contain almost all necessary for a person minerals and vitamins.
2. Secondly, there are substances in beets that do not break down during heat treatment. The healing substance betaine, on the contrary, enhances its effect during heat treatment.

Dishes from this root crop perfectly remove toxins and toxins from the body, and help well with diseases of the heart and blood vessels. As a result of regular consumption, the walls of the capillaries are strengthened, the vessels expand, and excess fluid is removed from the body.

Beetroot is famous for its hematopoietic effect, and is also famous as a reliable assistant in maintaining hemoglobin levels and as a protector against anemia, atherosclerosis and leukemia.

Did you know? The heaviest beetroot in the world was grown in Somerset in 2001. The root crop weighed 23.4 kg.

Features of the choice of products for the recipe

For the preparation of preservation, choose mature root crops. They should not be hard: it is preferable that they are even soft to the touch. The main thing is not to stumble upon a fodder sample, since the taste of the workpiece will not turn out to be the one that most housewives achieve.

For beet harvesting for the winter the best varieties are:

• "Delicacy";
• "Bohemia";
• "Detroit";
• "Modana".

Beetroot Supplement Recipes Do Not Require a large number ingredients. IN classic recipe, except for beets, table or apple cider vinegar is an obligatory ingredient. Present also onion. It will not be superfluous if you add a little fresh garlic. Other vegetables and spices are selected individually. Thanks to various additives and spices, you can change the taste of the dish according to your taste preferences.

Did you know? Our ancestors used beetroot instead of blush for many years.

How to prepare beetroot caviar for the winter at home: a recipe with a photo

Here are the most famous recipe caviar from beets. The classic winter preparation is juicy, spicy and slightly sweet in taste.

What you need in the kitchen: appliances and utensils

The caviar mass assumes a homogeneous consistency without any large pieces. To do this, a blender, meat grinder or grater come to the rescue.

IN this case use only pasteurized glass jars, the volume of which is not more than 1 liter.

Required kitchenware also includes a large cast iron cauldron, conservation key, seaming lids. In addition, a small knife, a ladle, a tablespoon (for measuring bulk products), a measuring cup (for measuring liquid products) will come in handy.

Required Ingredients

General list of components required for cooking classic caviar from beets, includes:

• beets - 1 kg;
• carrots - 0.5 kg;
• onion - 0.5 kg;
• tomatoes - 1 kg;
• hot peppers- 1 PC.;
• vinegar 9% - 40 ml;
• salt - 1 tbsp. l.;
• granulated sugar - 80 g (3-4 tablespoons);
• vegetable oil - 150 ml;
• garlic - 1 medium head;
• dill - 1 bunch;
• parsley - 1 bunch.

Step by step cooking process

Important! Garlic and greens should be added to the composition of the workpiece 5-10 minutes before the end of the cooking process, then their aroma will not be lost in the total mass.

How to diversify beet caviar

There are many variations on the theme of beet caviar. Each housewife, having gained experience in cooking winter conservation, once begins to conduct experiments and create his own unique recipes. So, in addition to the classic caviar from a red root crop, preparations with various additives. Recipes vary both in composition and in the method of preparation. Today we will look at delicious and simple caviar with carrots and bell peppers, a recipe with the addition of an apple, as well as a dish with zucchini.

Recipe with carrots and bell peppers

This recipe is distinguished by the most correct observance of the proportions of vegetables. To prepare, take:

• beets - 3 kg;
• carrots - 2 kg;
• Bulgarian sweet pepper - 2 kg;
• garlic - 2 large heads;
• vegetable oil - 200 ml;
• dill - 150 g;
• parsley - 150 g;
• black pepper - 6-7 peas;
• salt - to taste.

Walkthrough:

1. Wash vegetables thoroughly.
2. Peel the beets and carrots, cut the stalks from the bell peppers.
3. Chop vegetables with a meat grinder or grater.
4. Put the vegetables in a saucepan, add all the other seasonings and bring to a boil.
5. Boil for about 1.5 hours.
6. Expand into sterile jars and roll up immediately.

Recipe with apples

Try to cook an original, but simple version with an apple. in winter this dish eaten without a trace.

Components:

• beets, tomatoes, sour apples (green), onions, sweet bell peppers, carrots - all 1 kg each;
• chili pepper - 1 pod;
• garlic - 2 large heads;
• vegetable oil - 200 ml;
• lemon - 1 pc.

Cooking process:

1. Pour oil into the bottom of a large saucepan, heat it up and add the onion, cut into half rings. While it is fried, mince the tomatoes and add them one by one to the frying.
2. When the onions and tomatoes are stewed together a little, add the grated carrots, beets and apples. Next, send the diced sweet bell pepper. At the end, add finely chopped chili peppers. Stew all vegetables for about an hour.
3. Next, add the chopped garlic, pour in the lemon juice and bring to a boil. This should take approximately 5-10 minutes.

Important! Hot mass needed withdistribute at onceon the banks and roll up the lids. And the banks must certainly cool down under a blanket.

Recipe with zucchini

Very tasty dish comes in combination with zucchini. The workpiece acquires a pleasant crunch.

• beets - 3 kg;
• zucchini - 3 kg;
• onion - 1.5 kg;
• salt - 3 tbsp. l.;
• table vinegar 9% - 100 ml;
• sugar - 300 g;
• vegetable oil - 100 ml.

Cooking:

1. Wash beets and zucchini thoroughly and peel.
2. Grind the beets and zucchini on a grater with the largest holes. Onion cut into half rings. Add the rest of the ingredients and leave to infuse for 30 minutes. After the specified period of time, juice should stand out.
3. Put the mass on fire. After boiling, simmer for another 40 minutes.
4. Divide the dish into sterilized jars and roll up.

Rules and conditions for storing blanks

To store this canned food no exceptional conditions are required. It is recommended to keep jars of caviar in a cool, dark room. Quite as a storage suitable refrigerator, but it is better if it is a cellar or basement.

How to serve caviar to the table

Canned beet mass is a versatile dish. Delicious caviar can be served as independent dish as an easy savory snack. In addition, borscht is often seasoned with this vegetable mass. The preparation is wonderfully suited as a side dish to any dishes, and in combination with meat or fish dishes she's just perfect. You can also spread caviar on a piece of bread and eat it with first courses.

Preservation will be a convenient solution when there is not enough time for cooking. festive dishes. It is worth opening the jar, transfer the contents to beautiful dishes- And vitamin salad already decorates your table.

As we see, winter preparations from a red root crop it is no more difficult to make than regular salad for dinner. Fragrant and useful supplement everyone will like it. This simple dish is able to satisfy the highest requirements of lovers of winter preservation. Bon appetit!

Video: how to cook beetroot caviar for the winter

Cook delicious, inexpensive and very useful caviar from beets for the winter through a meat grinder. The main ingredient is rich in vitamins and minerals. It contains potassium, iodine, magnesium, as well as vitamins C and B.

And also the root crop contains folic acid, which has a beneficial effect on the digestion process, removes cholesterol and toxins. Even after heat treatment beets do not lose their valuable substances.

Beetroot caviar can be cooked for dinner, or you can prepare it for the future, for the winter. Ready caviar is rolled into sterilized glass jars and stored in a cool place - a cellar or basement.

To prepare caviar, beets are grated or chopped with a blender. But the most delicious caviar It turns out if the main ingredient is ground in a meat grinder.

Recipe for beetroot caviar "Classic"

To prepare caviar according to this recipe, you need to prepare the following ingredients:

• one and a half kilograms of beets;
• package tomato juice;
• three tablespoons of tomato paste;
• sweet bell pepper - eight pieces;
• hot pepper "chili" - two pieces;
• three carrots;
• four bulbs;
• salt, sugar - to taste;
• vinegar 9% at the rate of one teaspoon per one half-liter jar;
• two and a half cups of vegetable or corn oil.

We prepare as follows:

• wash the beets thoroughly and peel;
• pass through a meat grinder;
• pour 100 ml of vegetable oil into a saucepan with a thick bottom;
• stew beets for thirty minutes;
• separately fry in oil until soft - onion, diced; grated carrots and bell peppers, cut into thin strips;
• separately fried vegetables add to the stewed beets;
• pour tomato juice into a separate pan and add it to it tomato paste;
• add spices (to taste), mix;
• simmer for twenty minutes;
• pour tomato juice into the vegetable mass;
• add chopped hot pepper;
• stew caviar for another half hour;
• put hot caviar into prepared glass containers;
• pour in a teaspoon of vinegar;
• leave to cool, covered with a large terry towel;
• after cooling, put the jars in the cellar or basement.

Beet caviar "Fragrant"

If you want beetroot caviar to turn out not only bright and tasty, but also fragrant, add some dry or dry beetroot to the main ingredients. fresh mushrooms. To prepare beet caviar "Fragrant" you need:

• wash a kilogram of beets thoroughly and boil until half cooked;
• pass through a meat grinder;
• if you have fresh mushrooms then cut (100 grams) them into small cubes;
• if you have dried mushrooms(50 grams), then first soak them in hot water and then cut into thin strips;
• cut two large onions into small squares;
• fry the prepared ingredients separately in vegetable oil;
• transfer all the components of the caviar into a saucepan with a thick bottom;
• add spices (salt, sugar, black pepper, allspice, bay leaf);
• mix everything thoroughly;
• leave to simmer over low heat for about forty minutes;
• at the end of cooking, add two teaspoons of vinegar 9%;
• decompose a hot snack with sterilized half-liter jars;
• roll up metal lids;
• after complete cooling, remove cool place- on the balcony, in the basement or cellar.

Vegetable dish can be served with boiled or fried potatoes, meat or fish dishes. Just open the snack jar, transfer it to beautiful salad bowl and sprinkle with finely chopped herbs, and healthy dinner on your table.

Beet caviar in a slow cooker: a quick recipe

It is very easy to cook beetroot caviar in a slow cooker, the recipe is simple and useful for absolutely everyone. In a miracle - a saucepan, caviar turns out to be unusually tasty and fragrant. From useful and light snack you can cook wonderful sandwiches from black bread and salted fish.

To cook beetroot caviar you need:

• pass two boiled beets through a coarse grater or grind in a meat grinder;
• chop one onion and three cloves of garlic;
• add vegetable oil to the multi-bowl (a quarter cup);
• put onion and garlic there;
• set the mode "Baking" or "Frying";
• fry vegetables until golden brown;
• put prepared beets to them;
• pour vegetables with a glass of tomato juice (you can store it);
• add spices: salt, sugar, black pepper, rosemary;
• set the "Extinguishing" mode and cook caviar for forty minutes;
• the finished product can be immediately served on the table, garnished with finely chopped dill, or you can add a tablespoon of vinegar and prepare an appetizer for the future.

Beetroot caviar "Aromatika" from boiled beets

What could be easier than making beetroot caviar from boiled beets. It can be mixed with various ingredients and season with sour cream, vegetable oil or mayonnaise. And you can decorate the salad with any finely chopped greens - dill or parsley.

Caviar appetizer can be prepared for dinner, or you can prepare it for the winter. As a rule, beet caviar is cooked with garlic, black or red pepper. Provencal herbs can be used as seasonings.

Beetroot caviar - basic recipe

1. Boiled beets in the amount of four pieces, grind in a meat grinder, grate or chop with a blender;
2. Add four cloves of minced garlic, salt and a pinch of sugar, and any other spices of your choice to the beet mass;
3. Pour half a glass of vegetable oil;
4. shift vegetable mass in a saucepan;
5. Put on a small fire, simmer with constant stirring until all excess liquid has evaporated and the caviar becomes thick;
6. At the end of the stew, add the juice of half a lemon (if you are preparing caviar for dinner) or two dessert spoons vinegar 9% (if you want to roll caviar in jars and store it for a long time).
7. Serve caviar:

• with herbs (parsley and dill)
• with prunes and chopped walnuts;
• with mayonnaise or sour cream.

Such beet caviar for the winter through a meat grinder will significantly save time. Even if there is no time to have a full dinner or lunch, you can cook a simple but very satisfying sandwich. Put a dessert spoon of beetroot caviar on a piece of black bread, and a thin piece of smoked or salted bacon on top.

Perhaps the most simple blank beet caviar for the winter. Moreover, with such a beetroot, you can also make salads, eat as a snack, and even add to borscht or beetroot.

The first dishes come out just right!

I would like to remind you that beets - the healthiest vegetable. By using it regularly, you will not have any problems with digestion, especially with the intestines. Beet caviar helps to reduce cholesterol, it cleanses the blood, rejuvenates the body. If you have a slow cooker, you can cook with it great snack in 40 minutes.

What you need:

Beet dark varieties- 1 kg;
carrots - 400 g;
garlic - 4 cloves;
sunflower oil(preferably unrefined) - 300 ml;
onion - 300 g;
vinegar 70% - 1.25 tsp;
tomato paste or twisted fresh tomatoes- 0.5 stack;
sugar and salt- to your taste.

How will we cook beetroot caviar for the winter

1. Wash the beets and boil in the peel, but not until soft, but so that it remains firm and crispy. Then clean it and grate it coarsely, you can also Korean grater or crank through a meat grinder. Also, beets can be baked until fully prepared by wrapping each vegetable in foil.

2. Chop the onion into cubes, rub the carrots too - but smaller than the beets. Squeeze the garlic.

3. Set the slow cooker in the “Frying” mode, pour in oil (about a third), heat it up. Throw in the onion and cook for about five minutes.

4. Put the grated carrot, cook for another 5 minutes in the same mode, and then add the rest of the oil.

5. Transfer beets, twisted tomatoes or tomato paste to vegetables, stir. Add vinegar.

6. Switch the device to the "Extinguishing" mode and cook for half an hour. A couple of minutes before stopping, season and put the garlic.

7. When the beetroot caviar is ready, immediately spread it into sterile jars, cork, wrap warmer. Put into storage after the workpiece has completely cooled down.

Bon appetit!

Among the many homemade preparations of vegetables, especially bright and taste and appearance succeeded in a beetroot appetizer in the form of caviar. It is about her that we will talk today and tell you how to cook such a delicacy yourself for the winter.

How to cook red beet caviar for the winter - a recipe with garlic

Ingredients:

• red beets - 1.9 kg;
• tomatoes - 2.9 kg;
• large garlic heads - 3 pcs.;
• sweet bell pepper - 850 g;
• hot pepper pods - 2-3 pcs.;
• stone not iodized salt- 50 g or to taste;
• granulated sugar - 15 g.

Cooking

To prepare caviar, we select beets of vinaigrette varieties with a rich color, peel the root crops and pass through a meat grinder (you can grind in a blender). We place the crushed beetroot mass in a saucepan or cauldron, add unflavored sunflower oil and put it on the burner of the stove over moderate heat. Let the contents of the vessel boil and let it boil for half an hour with occasional stirring.

At this time, the washed tomatoes, as well as the Bulgarian and hot peppers, peeled from the stalks and seeds, are crushed in the same manner as the beets and put into separate bowls.

We also grind the peeled garlic cloves. You can simply squeeze them through a press, grind through a grater, or also use a meat grinder or blender.

After thirty minutes of cooking, add the twisted tomatoes to the bowl and cook the workpiece for another forty minutes. After the lapse of time, lay the bell pepper and continue cooking for another twenty minutes. At the final stage, we throw in the garlic mass and hot pepper, add some salt to the snack, add sugar, let it boil for ten minutes and immediately pack it into sterile and dry glass jars. After corking the vessels, it is necessary to place them for natural self-sterilization under a “fur coat” until they cool completely.

To get sharper beet caviar for the winter, the number of pods hot pepper needs to be doubled. For the dietary option of harvesting, you can not put it at all, and also replace the garlic with onions.

Caviar from boiled beets for the winter - a recipe with onions

Ingredients:

• red beets - 4 kg;
• bulbs - 2 kg;
• rock non-iodized salt - 60 g or to taste;
• refined sunflower oil - 240 ml;
• peas allspice- 4-5 pieces;
• bay leaves (optional) - 2 pcs.;
• vinegar (9%) - 190 ml.

Cooking

This option for preparing caviar from beets is fundamentally different from the previous one both in technology and in taste of the finished workpiece. This time we will pre-boil the beets until fully cooked. To do this, wash the roots of vinaigrette varieties thoroughly and fill them with water in a suitable vessel. Cook the vegetable after boiling from forty minutes to one and a half hours (until soft). Beets can also be cooked in foil or in a sleeve in the oven, so it will turn out even tastier, and also retain the color and valuable properties as much as possible.

While the beets are cooking, peel and cut into cubes as small as possible onions. When ready and after cooling, we clean the root crops and grind on a medium or fine grater. You can simply use a blender or food processor to chop the vegetable.

Put the prepared onion in a frying pan with heated oil and fry a little. Now add the beetroot mass, add salt to the components, throw in the peppercorns and bay leaves as desired and simmer with frequent stirring for twenty minutes.

Tasty and juicy beet caviar for the winter

We add vinegar at the end, heat the workpiece for another minute and immediately pack it into dry, sterile vessels. After corking, we place the containers under the “fur coat” for natural self-sterilization.

Beet caviar in a slow cooker

Beetroot caviar, like grandmother's, in a slow cooker

It so happened that the taste of beetroot caviar is inextricably linked with the feeling of summer. The fact is that this delicacy was fed to me by my grandmother, with whom I stayed during the summer holidays. And she cooked this very ordinary beetroot or, as they called it in my small homeland, beet so tasty that it turned out real delicacy. Would someone suggest me boiled beets as a source of many beneficial vitamins for lunch - I wouldn't even look at her. But it was impossible to drag me away from beetroot caviar. It was especially pleasant to have a bite to eat with a sandwich or two, generously spread with sweetish and slightly spicy caviar, during the summer rain, when all the games in the grandmother's garden were suspended, and you could sit on the veranda, watch how the downpour watered the beds, and slowly drink fragrant tea with lemon balm ... Grandmother was roasting beetroot yummy on a huge cast iron pan. And I use a multicooker. But still, the memories of the summer are the best. I offer you a recipe for beetroot caviar in a slow cooker. Maybe she will remind you of something good.

I used my grandmother's recipe and deviated from it only in small details. I took the following products:

• Beets - 2 pcs. (at the exit I got a half-liter jar of caviar),
• Onion - 1 pc.,
• Garlic - 4-5 cloves,
• Tomato juice - 100 g (you can replace it with tomato paste or fresh tomato),
• Olive oil for frying - 10 g,
• Sugar - 10 g,
• Dill - to taste.

If you want, you can diversify the dish with your choice of raisins, prunes or crushed walnuts. All this will get along well with beets and garlic and will give the caviar a special piquancy.

There is another option: add about the same volume of carrots as beets. It will be, however, already carrot-beet caviar.

How to cook beetroot caviar in a slow cooker

In order for beetroot caviar to be a success, you first need to cook beetroot. I poured root crops cold water and put them to cook for 40 minutes. At first I wanted to steam vegetables, but I realized that I didn’t guess with the size of the beets, which did not fit in a low basket for a double boiler. However, it can be cooked in any way or baked, if it is more convenient. When the beets were cooked, I put them aside to cool.

And meanwhile she cut smaller onion and garlic.

I poured oil into the bowl of the multicooker and put the onion and garlic there, fry until golden brown. After 5 minutes, I added tomato juice to the vegetables in the slow cooker and left it all to stew for some more time.

Now to run main ingredient- beets. If I had a blender, cooking would be completed easily and naturally. But for some reason I was not going to acquire this miracle of technology yet, despite the fact that there were already more than enough reasons. Well, since the blender is not available to me right now, the good old grater comes to the rescue. It was on a grater, by the way, that my grandmother rubbed beets for caviar when I was little. How she had the patience - I do not understand. While I was rubbing two juicy root crops on a fine grater (you must use a fine one, if grated on a large grater, it will be completely different), I managed to remember a bunch of other things that seem so funny from the height of many years. For example, the way grandfather grumbled at my grandmother: “what are you doing in the kitchen and housework, it would be better if you went and rested ...”, and my grandmother explained that she wanted to pamper her granddaughters, and then go to rest ... Or the way my grandmother taught me and my sister to play football and rejoiced noisily when she managed to score the ball into our goal ...

However, I talk too much - it's beet caviar that affects me. Grated or chopped beets in any other way should be put in a slow cooker, sprinkled with sugar, dill and whatever else you want to add to caviar. Sugar is for... honestly, I don't know what for. It’s just that my grandmother sprinkled sugar on the beets, and I didn’t dare to deviate from this rule. If you are going to pour raisins, then hold it a little in boiling water before that - it will turn out delicious. Next, the multicooker extinguishes fragrant snack within 40 minutes.

Beetroot caviar can be served hot, but you can also wait until it cools down. Grandmother rolled the still hot “beetroot” (as she called caviar) into sterilized jars, then they stood “upside down” for a whole day, after which they were placed on the refrigerator shelf. The cold "beetroot" from the fridge was just as delicious.

Caviar from beets through a meat grinder for the winter

The main rule of eating it is spreading it on fresh "gray" bread and sprinkling with herbs. In this case, pleasant memories are provided to you. 🙂

Cooking time - about 2 hours (of which 40 minutes the beets are cooked by themselves and another 40 minutes the caviar is also stewed by itself)

Beetroot caviar in a slow cooker

Beet caviar - lean, dietary and very healthy dish. It is important to choose the right beets, this healing root crop should not be very large, have maroon flesh without any white patches. Young beet leaves can also be eaten, for example, for botvinnik (borscht with beet tops). Beets are a real healer of our body - it stabilizes metabolism, lowers cholesterol levels, and helps to eliminate toxins from the body. Such vegetable caviar can be cooked at any time of the year, and in winter it is simply necessary for the body. I try to cook more often healthy vegetable. Well, beetroot caviar cooked in a slow cooker turns out to be especially tasty and tender.

Ingredients:

• beets - 2-3 pcs
• carrots - 1-2 pieces
• onion - 2-3 pcs
• tomato paste - 1 tbsp.
• vegetable oil.
• salt, spices to taste.
• fresh dill and garlic - optional.

How to cook beetroot caviar in a slow cooker:

Prepare all vegetables, wash and peel them.

Heat the multicooker bowl with vegetable oil on the "frying" or "baking" mode. Finely chop the onion, put it in a preheated multicooker bowl and fry until transparent.

Grate the carrots on a medium grater, add to the onion, mix and continue cooking.

Grate the beets on a coarse or medium grater, add to the onions and carrots. Mix.

Then salt the dish, add spices (black pepper, Provencal herbs, fresh dill, garlic) and tomato paste. If you come across beets that are not sweet enough, you can add a little sugar to the caviar to taste. Mix.

Beetroot caviar is ideal for sandwiches; when hot, it can be a side dish, and when cold, it can be an appetizer. I recommend trying this recipe to all beetroot lovers.

Bon appetit!!!

Multicooker Polaris PMC 0510AD. Power 700 W.

Other recipes from the site:

Beet caviar in a slow cooker

Posted by Nina Minina | in the category Recipes tasty and inexpensive, Recipes for a slow cooker, Recipes from vegetables in a slow cooker 08.05.2015

Total cooking time - 1 hour 10 minutes Active cooking time - 1 hour 0 minute Cost - very economical Calories per 100 gr - 89 kcal Number of servings - 3 servings

How to cook beetroot caviar in a slow cooker

Ingredients:

Beets - 1 pc. Carrot - 1 pc. Onion - 1 pc. Tomato juice - 1 tbsp. (200 ml) Vegetable oil - 2 tbsp. for frying Spices - to taste Salt - to taste

Cooking:

Beets and carrots for caviar can be raw or ready-made, i.e. pre-cooked or baked. Cooking is similar, but will differ only in the time of stewing in a slow cooker. By the way, if you decide to cook from boiled vegetables, it is best to cook them in a slow cooker in the automatic “steamed” mode. Then you need to cool the beets and carrots, peel, grate and stew along with the fried onions and tomato ingredient in the multicooker bowl in a matter of minutes.

Another option is to prepare caviar from raw beets and carrots, which will be shown in step-by-step photographs.

All vegetables must be cleaned. Chop the onion into small cubes. Grate the beets and carrots into a medium grater or chop them with kitchen appliances(in a food processor or in a blender bowl). Set the automatic “stewing” mode in the multicooker, the time of which depends on the model, but on average one hour is enough for vegetables, and you are guided by this time.

If the multicooker has such a function as a "multi-cooker", then use it. Set 105-110 degrees and time 30 minutes.

Pour vegetable oil into the bowl of the multicooker and put the onion in it. Let the onion heat up with the oil, then fry it while stirring for a couple of minutes and add the carrots. Lightly salt. The first minutes of extinguishing take place on high temperatures, it turns out almost frying, so the ingredients for caviar need to be stirred.

Five minutes after the carrots, add the grated beets. Next you need to pour in the tomato juice and mix. In addition to tomato juice, you can take tomato sauce or tomato paste mixed with water.

As spices, the most popular options for beet caviar are garlic and fresh herbs. Garlic should be crushed through a press or on a fine grater, and fresh herbs (dill, parsley) finely chopped. You can experiment with ready-made mixtures of dry spices and herbs: Provence or Italian herbs, Caucasian herbs, curry, masala for vegetables or pick something to your liking.

It is easy to check the readiness of caviar from beets and carrots, the vegetables should be soft, and almost all the liquid should boil away. Salt the dish to taste, mix with spices, let it brew for five minutes. Serve hot or cold.

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Beet caviar recipes for the winter in a slow cooker

Beetroot snack is perfect option not only for lovers of vegetables, but also for those who follow their figure or observe fasts.

Beetroot caviar in a slow cooker for the winter is very easy to prepare, this unit is a real lifesaver for busy housewives.

Beetroot is a very useful vegetable, it is the most valuable source folic acid and improves metabolism, removing toxins from the body.

Try to cook beetroot caviar in a slow cooker, according to the suggested delicious recipes homemade beets.

Preservation of caviar from beets in a slow cooker

Ingredients:

• 1.5 kg beets
• 150 g tomato paste
• 2 onions
• 2 tbsp 6% vinegar
• salt, sugar, pepper - to taste
• vegetable oil

How to roll caviar from beets for the winter:

1. Wash and boil the beets without peeling. Cool, peel and grate on a fine grater.

2. Turning on the “Baking” mode, fry the finely chopped onion in vegetable oil until transparent.

3. Add tomato paste and cook for another 5 minutes.

4. Put the beets in the slow cooker, add vinegar, salt, sugar and ground pepper to taste, fry together on the “Baking” mode for another 10 minutes.

5. Switch the multicooker to the "Extinguishing" mode and cook for 1.5 hours with the lid closed.

6. Immediately transfer the finished caviar to sterilized jars and roll up the lids.

Beet caviar with carrots in a slow cooker for the winter

Ingredients:

• beets - 2-3 pcs.
• carrots - 1-2 pcs.
• onion - 2-3 pcs.
• tomato sauce - tablespoon
• vinegar essence - 1 teaspoon
• vegetable oil for frying
• spices

Cooking caviar from beets in a slow cooker:

1. Wash and clean vegetables. Grate the beets and carrots coarse grater.

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2. Pour enough oil into the slow cooker so that it covers the bottom completely. Heat it up on the "Frying" mode.

3. Add diced onion and fry until translucent.

4. Put the grated root vegetables and tomato sauce, salt to taste, pepper, add spices and mix well.

5. Cook in the "Extinguishing" mode for 30-40 minutes, depending on the program.

6. After opening the pressure cooker, pour in vinegar essence, mix quickly with a previously scalded spoon and immediately place in sterilized jars.

7. Roll up boiled lids and leave to cool upside down under a warm blanket.

Combined beet caviar for the winter in a slow cooker

Ingredients:

• beets - 3 large
• onion - 5 pcs.
• bell pepper - 8 pcs.
• tomatoes - 1 kg
• garlic - 5-6 cloves
• oil - 200 ml
• salt - 1.5 tbsp. spoons
• sugar - 1 cup
• vinegar (70%) - 1.5 tsp

How to cook caviar from beets in a slow cooker:

1. Heat the oil on the “Baking” mode and fry the finely chopped onion in it.

2. bell pepper wash, remove seeds and stalks and also cut into small cubes. Send to the bow.

3. Cut the garlic into thin slices and add to the slow cooker.

4. Cut the tomatoes in half and grate, discarding the skins, and then rub through a sieve to get rid of the seeds.

5. Add to the multicooker bowl, salt and add sugar.

6. Wash the beets, peel and grate on a coarse grater. Pour over vegetables and stir. Taste it. If necessary, salt and add granulated sugar.

7. After the end of the “Baking” mode, turn on the “Stew” mode and cook for at least an hour.

If you want to spin homogeneous beet caviar, after stewing, punch the mass with a blender.

8. Open the lid, add vinegar, stir and simmer for another 7-10 minutes.

9. Arrange in sterilized jars, roll up with boiled lids and leave to cool, turning upside down under the covers.