Beetroot salad for the winter finger recipes. Beet salad through a meat grinder for the winter

With a large crop of beets in a personal plot or garden, it is difficult to store the crop in an unsuitable room for this. Therefore, recipes will tell you how to prepare delicious salads from this vegetable. In addition to simplicity in execution, such canned food options are of universal importance - they are good as a side dish for meat or can be used as an additive to soup.

• beet caviar
• Salad for the winter "Fragrant"
• Carrot and beetroot salad
• Autumn assortment
• Czech salad with beets

Delicious beetroot salad for the winter: recipe with photo

In this version of the workpiece, it is necessary to pre-boil the beans or bake the root crops in the oven until half cooked. Then all the ingredients will be cooked at the same time and canned food will withstand storage anywhere, even in the apartment.

Ingredients:

3 kg of boiled table beets;
1/2 kg of peeled carrots;
1/2 kg light onion;
1/2 liter of tomato paste without additives;
2 tbsp. boiled beans of any variety;
2 tbsp. refined oil- any;
3 art. l. without a slide table salt;
ground black and allspice - to taste.

Cooking:

1. Grate half-finished beets on a coarse grater and raw carrots into a common container, after removing the peel from the root crops.
2. Chop the peeled onions into thin strips and mix with other ingredients.
3. Put the mass in a fireproof cooking dish, add all the spices, oil, tomato paste or fresh tomatoes, ground in a blender.
4. Simmer the whole mass on the stove for about an hour, avoiding a strong boil and stirring from time to time with a wooden spatula.
5. Put the workpiece tightly into jars of suitable volume, heated in the oven, and roll up hermetically with scalded lids.
6. Turn on a thick substrate, cover with an old blanket.
7. Put away for storage when the most delicious salad from beets for the winter will cool completely.

Advice: such a preparation should be stored in cool place, since he was preparing without sterilization and in a warm apartment there is a risk of ruining all the work.

Beet salad for the winter "Lick your fingers"

This preparation will bring real pleasure to both the hostess and her guests, replenishing their vitamin reserves in a cold, snowy winter.

Ingredients:

1 kg of table beets;
125 g of peeled carrots;
125 g prepared bell pepper;
125 purified onion;
125 g of the most ripe tomatoes;

6 large garlic cloves;
1.5 st. l. granulated sugar;
1 tsp table salt with a slide;
50 ml table vinegar 9 %;
0.5 tsp. red ground pepper;
0.5 tsp ground black pepper.

Cooking:

1. Rub on Korean grater or chop root vegetables - beets and carrots into thin strips.
2. Rinse the peeled peppers, dry and cut into thin strips.
3. Chop the onion into the same straw, garlic into small pieces.
4. Cut the stalks off the tomatoes and grate the vegetables on a grater with large holes. Or skip them through a meat grinder.
5. Mix all the ingredients except bell pepper and vinegar in a deep cooking pot, simmer the beetroot salad over low heat for about 1 hour. Stir from time to time.
6. 5 minutes before readiness, pour in the vinegar, add the prepared bell pepper, mix.
7. Lay out the salad for the winter without sterilization in hot, preheated in the oven, jars and immediately roll up with scalded metal lids.
8. Expose delicious preparation on a thick substrate upside down, cover with a warm blanket or an old coat.
9. Remove for storage when the jars are completely cool.

Little trick: if you stock up on pre-threaded jars and screw caps, you can cook such a salad directly closed in a large pot of water. This will ensure complete sealing, and the product will retain its taste for a long time. At the bottom of the container, put an old terry towel and put filled containers with canned beets on it.

beet caviar

This type of preparation turns out to be very satisfying thanks to a completely unexpected ingredient - semolina. A simple root vegetable recipe for the winter is very easy to prepare, especially if the kitchen has a combine with various attachments or a powerful electric meat grinder.

Ingredients:

1/2 kg of beets;

2 kg of peeled carrots;
3 kg of fresh and very ripe tomatoes;
3 tsp table vinegar 9%;
100 g of peeled garlic cloves;
30 g of granulated sugar;
30 g of table salt;
½ l. refined oil;
250 g of semolina;
1 tsp ground black pepper.

Cooking:

1. Wash, peel and cut vegetables large pieces. Pass through a meat grinder, put in a large saucepan with a thick bottom for cooking.
2. Add salt and sugar to the resulting mass, mix thoroughly.
3. Boil over low heat for about 2 hours, add grits in a thin stream, stirring all the time so that lumps do not form in beetroot caviar for the winter.
4. Introduce spices into the workpiece, boil for about half an hour.
5. Pour vinegar into the finished snack, stir.
6. After 5 minutes, spread the mass into hot, steamed jars, pressing lightly reverse side a large spoon - there should be no voids in the containers.
7. Roll up with prepared metal lids and turn over on a thick blanket.
8. Wrap with an old blanket or winter coat.
9. Take out to the cellar when the workpiece has cooled completely.

Advice: for such dressing salads should be used only very ripe tomatoes red varieties, yellow or pink fruits, when cooked, will not give the desired concentration of acid and canned food can become unusable very quickly.

Salad for the winter "Fragrant"

The preparation prepared according to this recipe for the winter retains the aroma of spices and vegetables all season long. In addition, you can make several jars in the off-season - they will be a kind of lifesaver in case the guests are already on the doorstep.

Ingredients:

4 kg of table beets;
1/2 kg of bell pepper - slightly unripe, green;
1.5 kg of very ripe tomatoes;
1/2 kg of light onions;
1-2 bundles fresh leaves parsley;
150 g of peeled garlic cloves;
8 art. l. without a slide of granulated sugar;
2 tbsp. l. table salt;
1/2 l of refined oil;
200 ml table vinegar 9%.

Cooking:

1. Remove the seed box and partitions from the pepper, rinse under the tap. Cut into pieces suitable for a meat grinder.
2. Remove the husk from the onion, chop it into half rings.
3. Cut the tops of the tomatoes crosswise, dip them in boiling water for three minutes. As soon as the top skin on the tomatoes begins to wrinkle, remove the vegetables from the hot water and immediately cool in a container of ice liquid. Remove the skin.
4. Grind the tomatoes, peppers and garlic cloves into a puree.
5. Remove the top peel from root crops, cut them into medium-thick slices. If you want the salad with beets to become monotonous in consistency, you can grate the vegetable with large holes.
6. Fry onion half rings in a small amount of refined oil until golden brown. Transfer them with a slotted spoon to a cooking container, pour in the tomato mass, add table salt, vinegar and granulated sugar.
7. As soon as vegetable puree boil, reduce the fire and after 5 minutes put the prepared beets into the dressing.
8. Stir, cover. Simmer on the lowest heat for at least 40 minutes.
9. Shortly before the expiration of the specified time, finely chop the washed and dried greens, put beetroot salad for the winter and mix.
10. After a quarter of an hour (15 minutes) decompose hot billet into pre-prepared half-liter jars and immediately roll up hermetically with scalded metal lids.
11. Insulate and hold upside down canned food with beets until completely cooled when room temperature.

Tasting very delicious snack, prepared for the future, you can already in 2 weeks.

Carrot and beetroot salad

Since the main participants in this appetizing company are root crops with a sufficiently high sugar content, such a preparation should be sweetened during work so as not to interrupt the taste of the main vegetable.

Ingredients:

3 kg of table beets;
1 kg of peeled carrots;
1 kg of overripe tomatoes;
100 g garlic cloves;
1/2 st. refined oil;
125 g of granulated sugar (adjust the sweetness of the workpiece to your own taste);
5 g ground hot red pepper;
1.5 st. l. table salt;
30 ml vinegar essence 70%.

Cooking:

1. Using a special grater, chop carrots and beets into different containers.
2. Remove the skin from tomatoes after blanching in boiling water and cooling the fruit in ice water. Chop them into small cubes and send them to a separate container along with the allocated juice.
3. In a large saucepan with a thick bottom, heat the oil, put half of the beet chips there. Add sugar and salt, pour in vinegar. Stir and simmer until the root is completely soft.
4. Put the remaining beets and prepared carrots. Add tomatoes along with juice. Mix. Keep on low heat until fully prepared all ingredients, stirring regularly with a wooden spatula.
5. Crush the garlic cloves with a press or grind them in a meat grinder, add to ready salad prepared according to our recipe with a photo.
6. Stir and after 10 minutes put into hot prepared jars. Roll up, turn over and insulate.
7. As soon as the workpiece has cooled completely at room temperature, take the appetizing jars to the cellar.

Autumn assortment

Such harvesting for the future is good because, as a supplement to the root crop, you can use leftovers from the garden and substandard vegetables.

Interesting:

1 kg of table beets;
1 kg vegetable mixture - carrots, onions, colored or Brussels sprouts, bell pepper;
1 st. vinegar 9%;
300 g of peeled garlic cloves;
3 art. l. granulated sugar mixed with table salt - the amount will be determined independently, to taste;
300 ml of refined oil (lovers of a specific flavor can use an unrefined product);
ground black and allspice, Bay leaf- according to taste and desire.

Cooking:

1. Chop peeled root crops into thin strips or grate on a Korean grater.
2. Cut the onion and pepper in small pieces, cauliflower divide into inflorescences, Brussels - cut in half.
3. All components, except for vinegar, mix in a container for cooking. Let stand for a few minutes, stir again and taste for salt and sugar.
4. Pour in vegetable oil, send the workpiece to the stove. After boiling, cook the workpiece at a minimum heat until the products are fully cooked.
5. Add vinegar to the salad, mix thoroughly again. After 10 minutes, put the finished snack in sterilized jars and seal tightly.
6. Cover with a warm blanket, let cool in the room for several days.
7. Store canned food prepared in this way in a cool and dark place - due to the presence of cabbage in a warm pantry, the workpiece may deteriorate.

Czech salad with beets

A very unusual preparation for our country, which can be prepared for festive table, and to replenish stocks in the cellar.

Salad Ingredients:

1 kg of beets;
1 kg white cabbage late varieties;
200 g of onions - it is better to take red varieties.

Marinade:

1 liter of drinking or purified water;
200 ml of vinegar 9%;
200 g of granulated sugar;
120 g of table salt.

Cooking:

1. Boil or bake the root crop in the oven until half cooked. Chop into thin, long strips. In this case, it is better not to use a grater.
2. Cut the onion into half rings, chop the cabbage into thin chips.
3. Put the cut into a saucepan with a thick bottom. Mix.
4. Keep the workpiece on low heat for about 10 minutes.
5. Bring water to a boil in a separate saucepan, add granulated sugar and salt to it, mix.
6. As soon as the spices dissolve, pour vinegar into the brine and turn off the stove.
7. Put the hot billet into prepared jars, pressing lightly with the back of the spoon so that there is less free space in the containers.
8. Pour the marinade into the salad up to the neck, cover the jars with lids and send for sterilization.
9. Soak canned food with a capacity of 0.5 liters in boiling water for about 15 minutes.
10. Take out, roll up and turn over on a thick substrate.
11. Insulate with an old blanket, keep in the room until it cools completely.
12. Such a blank is perfectly stored at room temperature.

Beet salad for the winter with lemon juice

Not everyone likes the presence in most recipes of such preparations of vinegar or essence. Therefore, this option suggests using citrus fresh as a preservative.

Ingredients:

1 kg of finished table beets;
1 large lemon;
1 tsp with a slide of table salt;
4 tbsp. l. granulated sugar;
1 st. l. refined oil.

Cooking:

1. Boil or bake the root crop until half cooked.
2. Clean, grate on coarse grater or chop into thin, long straws.
3. Add spices and fresh citrus juice, mix.
4. Simmer on the slowest fire for about 15-20 minutes, put in prepared dishes for preservation, seal tightly.
5. Insulate and keep in the kitchen until completely cooled.
6. You can store such a salad only in a cool place; in a city apartment, the product may deteriorate.

Step 1: prepare vegetables.

Step 2: Stew vegetables.

Step 3: preserve beet and carrot salad for the winter.

Step 4: Serve Beetroot and Carrot Salad.

If there is absolutely no time to mess with vegetables, then you can simply skip the tomatoes, carrots and beets through a meat grinder.

To make a salad of beets and carrots for the winter more tender, pour boiling water over the tomatoes and remove the skin from them.

Some housewives add a little onion and sweet pepper to this salad.

From specified quantity ingredients, about 5 liters of ready-made salad are obtained.

One of the most useful vegetables is beetroot, which also has worthy palatability. Many housewives prepare canned beetroot salads due to the fact that this vegetable goes well not only with sweet and sour additional ingredients, but also with spicy ones. Therefore, before cooking, you need to decide which beet salad recipe will be to the taste of each family member. To do this, pay attention to the required ingredients.

One of the healthiest vegetables is beets.

This salad is perfect for spicy lovers. One of its advantages is that such a blank has more long term storage due to the presence of hot hot peppers in it.

For cooking you need:

• 4 kilograms of beets;
• 2 kilograms of Bulgarian sweet pepper;
• 2 kilograms of onions;
• 2 kilograms of tomatoes;
• 2 chili pods;
• 15 grams of salt;
• 80 grams of olive oil.

Spicy beetroot salad is prepared according to the following principle:

1. Root crops and tomatoes are washed, peeled.
2. Bulgarian pepper is washed, freed from seeds and stalk.
3. Oil is poured into the pan.
4. The pulp of the pepper is cut into slices, the tomatoes are turned into a paste using a meat grinder, the beets are boiled for 35 minutes, and then chopped on a grater.
5. The onion is peeled, finely chopped, fried until golden brown.
6. The beets are transferred to the pan along with tomato paste. The mass is fried for 7 minutes.
7. Onion, pieces of peeled chili are poured into the pan. Everything is mixed, salted, stewed for 1 hour.
8. The finished salad is laid out in pre-sterilized glass containers, rolled up and cooled upside down, wrapped in a warm cloth.

The snack prepared according to this recipe should be stored in a dark, cool place. Due to the fact that it contains hot peppers chili, refrigerated winter salad storage is not required.

Classic beetroot salad for the winter (video)

At first I would like to say that beets are unique product, due to the fact that it is rich in vitamins and numerous dishes are made from its preparations.

She is rich minerals: calcium, magnesium, potassium, iron, phosphorus. It contains vitamins: B1, B2, C and P. When eaten, especially as fresh juice, the general condition of the body is noticeably improved and its purification occurs.

It reduces blood pressure, is a natural laxative, and is well suited for prevention. vascular diseases and atherosclerosis. However, it should not be abused by people with kidney disease, gallbladder and indigestion.

For prevention, it can be made very tasty juice and use it 2 times a day for half a cup for 1-2 weeks. Then stop for a while and repeat again.

We take 1 kilogram of beets and pass through a juicer. On average, we will get one or two glasses of pure delicious juice. Let it rest in the refrigerator for 2-3 hours. Dilute by half or to taste boiled water and drink half a cup in the morning and evening.

This procedure can be done with carrots and, having mixed two juices, drink in the morning and evening.

From it you can cook very tasty dishes: vegetable salad, borscht, beetroot, soup, caviar, vinaigrette, side dishes, various sauces, as well as make syrup, juice, kvass and even make jam.

Beets for the winter - recipes. Delicious!

So oh useful properties we have already spoken of this root crop. Now let's move on to the recipes themselves. various dishes from this vegetable.

Beet salad recipes for the winter

Recipe 1. beetroot salad with the addition of beans for the winter

We take beets and carrots, cut into strips or rub coarsely through a grater, then cut the onion into half rings. Put vegetables for salad in a saucepan, pour sunflower oil and tomato paste, if there is no tomato.

Now we put salt, spices to taste and simmer the whole salad for about 40-60 minutes.

We lay out the vegetable salad in pre-sterilized jars, roll up the lids and, wrapping them in a blanket, give time to cool.

Recipe 2. Harvesting beetroot salad with the addition of bell peppers for the winter

• beetroot - 2 kg
• tomatoes - 500 gr or 250 gr homemade tomato paste
• sweet pepper - 250 gr
• onion - 250 grams
• garlic - 100 grams
• table salt - 2 tbsp. l.
• loose sugar - half a cup
• 9% acetic acid- 100 ml
• vegetable oil - 250 grams

Cut the beets and Bell pepper straws, and tomatoes in half rings. Finely chop the onion and put all the vegetables for the salad in a container. Add spices, grated garlic, salt, vegetable oil, sugar, and then put the salad on the burner and simmer for 40-50 minutes.

5-10 minutes before removing vegetables from the stove, add vinegar to salad. The heat treatment is now complete. We put the salad in sterilized jars and twist the lids or roll them up with a machine. The salad is ready for storage.

Pickled beets for the winter

When closing pickled vegetables, it should be borne in mind that their taste can become much more pleasant if the marinade is made with grape, apple or other vinegar. Refined taste gives pickled vegetables vinegar, which is infused with herbs. As various spices, you can use not only bitter pepper, garlic, dill, bay leaf, but also basil, tarragon, etc.

Recipe 1. Just marinated beets for the winter with sterilization

We take a sweet root, wash it, and then cook for 30-40 minutes until tender. Now peel and cut into cubes for garnish or straws for salad.

We spread the chopped beetroot in jars, previously washed, but without sterilization. Now we make a marinade filling: put salt, bay leaf, sugar, allspice according to the recipe for 1 liter of liquid and bring it to a boil.

Pour the pickled filling into jars with a sweet root and put them in hot water for pasteurization for 10-15 minutes. We take out the jars from the water, close them and, wrapping them in a blanket, give them time to cool.

Recipe 2. Pickled beets without sterilization

• water - 1 liter
• beets - 700 gr
• table salt - 1-2 tbsp. l.
• loose sugar - 1-2 tbsp. l.
• carnations - 3-4 pieces
• black pepper - 3-4 peas
• bay leaf - 1 pc.

We put the beetroot in water and cook until tender. Now we take out, clean and cut into cubes or straws.

Before closing the sweet root in jars, they need to be sterilized for a couple or in the oven for 5-10 minutes. Now we put the spices and put the beets in sterilized jars. Pour boiling water into them and insist 10-15 minutes.

Pour the same water from the jars into a saucepan and marinate, that is, put sugar, vinegar, salt. Bring the marinated filling to a boil and pour it into jars again. Now we roll up or twist them with lids and, turning them upside down, wrap them up and give time to cool. Pickled beets are ready for further storage.

Beets for the winter for borscht

When preparing beets for soups and borscht, you can use them as additional ingredients add cabbage, beans, peas, etc.

Recipe 1. vegetable seasoning from beets for the winter

Chop the onion and fry until browned. Now we take tomatoes, bell peppers, fried onions and twist everything in a meat grinder.

Put the rolled vegetables into a bowl. Now we grate the beetroot on a grater, spread it to the vegetables, add sugar and salt, vegetable oil, vinegar and cook for about 60 minutes.

After cooking, put the resulting mixture into jars that have already been sterilized, and roll up the lids. We put the jars upside down, hide in a blanket and give time to cool.

Recipe 2. Beetroot seasoning for borscht for the winter

• tomatoes - 1 kg
• carrot - 1 kg
• beetroot - 2 kg
• cabbage - 1 kg
• bulbs - 1 kg
• vinegar 9% - 70-90 g
• table salt - 3-4 tbsp.
• loose sugar - 3 tbsp.
• vegetable oil - 150 grams

First, we rub the beets and carrots through a large grater. Finely chop the onion and tomatoes. How to chop cabbage for borscht.

Now put the vegetables in a large container and simmer for 20-30 minutes, stirring occasionally.

And at the end, we lay out the vegetables in jars, cork with lids, turn over and give time to cool. And now our beetroot seasoning for borscht is ready for further storage.

Harvesting beets without pasteurization for the winter

Recipe 1. Harvesting beets with carrots for the winter

• beetroot - 1 kg
• bulbs - 0.5 kg
• carrot - 0.5 kg.
• vegetable oil - 150 grams
• hot pepper - to taste
• salt - to taste
• sugar - to taste

Cut the onion, carrot into strips and fry in vegetable oil until browned.

Now we rub the sweet root on a coarse grater, put it in a pan with vegetables and simmer everything for 30-40 minutes, and at the end do not forget to put black pepper and 1-2 tbsp. l. vinegar.

Now we lay out our beets in jars that have been sterilized in advance, roll up the jars with lids, put them upside down, wrap them up and let them cool.

Recipe 2. Beetroot with tomatoes

We take beets, carrots and three through a large grater. Onions are cut with a knife, and tomatoes are driven through a meat grinder.

Now put the chopped vegetables into the pan, put 1 tbsp. l. vinegar and pour vegetable oil. The resulting workpiece is brought to a boil and, stirring, cook for 30-40 minutes. At the end of cooking, lay down another 1 tbsp. l. vinegar.

The beetroot is ready and we put it in jars that have been sterilized, roll it up, give the jars time to cool and put it in the pantry for storage.

Golden recipes for beet caviar for the winter

Summer-cooked caviar from the sweet root is best served in winter time to the holiday table. At the same time, it should be borne in mind that the taste of caviar harvesting will become the most refined if all vegetables are fried in jars before closing into jars. vegetable oil.

Recipe 1. Harvesting caviar from beets with zucchini

• beetroot - 2 kg
• ripe zucchini - 1.5 kg
• bulbs - 1 kg
• vegetable oil - half a cup
• table salt - 1 tbsp. l.
• loose sugar - 50 grams
• 9% acetic acid - 2-3 tbsp. l.

Beets and zucchini need to be peeled, and then grated through a coarse grater. Onion cut into medium-sized half rings.

Now add salt, vegetable oil, sugar, spices and leave for 10-20 minutes for the vegetables to release the juice.

As a result, we stew all the vegetables for about 40 minutes. Then we put them in jars sterilized earlier and roll them up with a lid. All caviar is ready for further storage and use.

Recipe 2. Harvesting beetroot caviar with tomatoes and sweet peppers

Wash vegetables, peel, cut into pieces and run through a meat grinder.

Now we shift the vegetables into a saucepan and add spices, salt, vegetable oil and sugar. Stew caviar for 30-40 minutes. At the end, add a little acetic acid (1-2 tablespoons)

We lay out the caviar in jars and roll up the lids. We put them upside down, wrap the jars with a blanket and give time to cool.

To prepare a winter beetroot salad, you can take any recipe that is offered. experienced housewives and follow it step by step. It will turn out delicious bright snack, which is perfect in winter for serving with meat, fish dishes, side dishes. You can diversify it by adding vegetables or spices.

Preparations for the winter from beets

How to cook winter preparations from beets, every housewife thought more than once. This healthy vegetable ideal for canning, because it retains its color, vitamin content. It can be rolled up in its entirety simple marinade from vinegar or make homemade complex salads that the whole family will love. You can combine beets, tomatoes, peppers, apples, and many other ingredients.

To get the right balanced salad with beets for the winter, you should prepare the main components and jars for twisting. Not every variety of beets is suitable for conservation - it is best to take fresh table fruits of dark red Egyptian or Bordeaux, you need to buy them right before harvesting. In addition to pickling in general, salad cutting, you can preserve the vegetable as a dressing for soup. Then in the winter you do not have to spend time cooking.

There is a classification according to which beetroot salad can be distinguished for the winter in the following state of the vegetable:

• natural - the fruits are rolled in brine;
• pickled - use salt and oppression;
• pickled - with seasonings, spices, vinegar;
• salads - with onions, spices, other vegetables;
• soup condiments.

Preparing jars for canning

In order for the beetroot snack to stand for a long time for the winter, it is worth responsibly preparing jars and lids. First you need to carefully check all containers for chips, damage, cracks. Covers for seaming should be new, smooth, clean. If used metal lids, then they must be with a new gasket, without rust, twisting - they fit perfectly to the neck of the can, have no damage.

An important point in preparing beet salad for the winter is the sterilization of jars so that microorganisms do not get into the finished snack and do not harm health. This can be done like this:

1. Steam - boil water in a saucepan, put a grate or sieve on it, put the jar upside down. The process lasts 20 minutes, then you need to wait for the droplets of steam to drain, remove, put the bottom on clean towel.
2. In water - put a board, a jar on the bottom of the pan, pour water. Boil for a quarter of an hour.
3. In a double boiler - put the jars in the device, turn on the cooking mode for a quarter of an hour.
4. In the microwave - pour a centimeter of water into a jar, put in the oven at maximum power for 2.5 minutes.
5. In the oven - preheat the cabinet to 160 degrees, heat the jars until the water droplets dry.

Beet salad recipes

Exist different recipes from beets for the winter, which are easy and simple to cook according to step by step instructions presented as a photo or video. The ingredients included in each dish can be different - spices, seasonings, onions with garlic, cabbage, apples, carrots, peppers. Use interesting mixtures of seasonings, marinades for making beetroot salad for the winter can already be more experienced chefs who will make another masterpiece canning.

with carrots

bright color And undoubted benefit preparations from beets and carrots for the winter differ. They are good to serve as an independent dish or fill the soup. To facilitate the process, save time, you can scroll all the components through a meat grinder, and peeled tomatoes will add tenderness to the appetizer. If the taste seems too sweet, you can dilute it onions, bell pepper.

Ingredients:

• beets - 3 kg;
• carrots - 1 kg;
• tomatoes - 1 kg;
• garlic - 0.1 kg;
• vegetable oil - 400 ml;
• sugar - half a glass;
• red ground pepper - a teaspoon;
• salt - 0.1 kg;
• vinegar essence- 30 ml.

Cooking method:

1. Rinse vegetables, peel, stalks. Grate carrots and beets. Cut the tomatoes into cubes.
2. Pour oil into a saucepan, heat over medium heat, lay half of the beets, sprinkle with sugar, sweat until soft, pour in the rest. After extracting the juice, add carrots, simmer until tender.
3. Add tomatoes, crushed garlic, pour in vinegar, season with spices, salt. Boil, cook over medium heat for 10 minutes.
4. Arrange in banks, twist, cool, store in a cool and dark place.
5. Serve as an appetizer.

with garlic

Quick and easy to prepare a healthy beetroot salad with garlic. It is nice to open it in winter or during the cold season to enjoy a spicy spicy taste, protect yourself from infection. Fragrant snack useful for those moments when unexpected guests arrived, and it takes time to treat them. The dish goes well with simple rye bread.

Ingredients:

• beets - half a kilo;
• garlic - 25 g;
• vegetable oil - 55 ml;
• vinegar essence - a tablespoon;
• a mixture of black and red ground pepper - 15 g;
• salt - 50 g;
• sugar - 30 g.

Cooking method:

1. Peel the beets, cut into thin long strips.
2. Crush the garlic, fry in oil in a frying pan along with the husk for a minute over low heat, dip the beetroot straw there. Simmer for a quarter of an hour, season with spices, close the lid. Simmer for 17 minutes, after 12 minutes add vinegar.
3. Put on sterilized jars, roll up, wrap, let cool. Keep cool.

with cabbage

How to cook vitamin salad from cabbage and beets with vinegar, the recipe will tell. Vegetables cooked according to it have a vitamin charge, beautiful appearance, look good in the photo. Marinated appetizer is liked by adults as self-dish, but it is also good to use it as a dressing for healthy soup which is easy and simple to make.

Ingredients:

• beets - 1 kg;
• White cabbage- 1 kg;
• onion - 1 pc.;
• vinegar 10% - half a glass;
• sugar - ¾ cup;
• water - 0.3 l;
• salt - 1 tbsp. l.

Cooking method:

1. Rinse the beets, boil in water until soft, cool, remove the peel, grate coarsely.
2. Peel the cabbage from withered leaves, cut the head of cabbage into 4 parts, cut out the stalk, chop into strips.
3. Onion cut into cubes. Mix all vegetables in a large bowl with vinegar.
4. Make a marinade of sugar, salt, vinegar in boiling water. Cool, marinate the salad mixture, mash, press down with a press, leave for a day.
5. Arrange in jars, sterilize for half an hour, close with lids, wrap, cool, store in a cool place, protected from the sun.

with pepper

A salad for the winter with beets and peppers, cooked with the addition of vinegar marinade. It turns out spicy by adding onion and garlic, serves as a pleasant snack for meat, side dishes, fish. It can be supplemented tomato juice, cucumbers or beans to make a more satisfying spin. In its current form, the dish is distinguished by low calorie content and dietary orientation.

Ingredients:

• beets - 2 kg;
• tomatoes - ¾ kg;
• sweet pepper - 250 g;
• onions - 3 pcs.;
• garlic - head;
• salt - 50 g;
• sugar - half a glass;
• vinegar 9% - half a glass.

Cooking method:

1. Wash and peel the vegetables, cut the root crops and pepper into strips, dice the tomatoes, chop the onion, push the garlic through a press.
2. mix vegetable mix with salt, sugar, put on fire, simmer for 2/3 hours. 10 minutes before the end, pour the vinegar, arrange in jars, roll up.

Pickled beets

For lovers of natural taste, it will be interesting to learn how to pickle beets for the winter in order to embellish its aroma and preserve all the benefits to the maximum. To do this, there are several recipes for marinades using a combination of spices and seasonings. It turns out tasty dish, which emphasizes natural taste vegetables, looks good in the photo, pleases all household members.

Ingredients:

• beets - 1 kg;
• horseradish root - 30 g;
• bay leaf - 1 pc.;
• vinegar 9% - 1 cup;
• peppercorns - 5 pcs.;
• cinnamon - a stick;
• sugar - 30 g;
• salt - 20 g;
• carnation - 3 inflorescences;
• hot pepper - 2 pods.

Cooking method:

1. Boil the root crops, cool, cut into chips or cubes, put in jars.
2. Make a marinade from a liter of water, all spices, boil, marinate the mixture in jars.
3. Roll up, in a day the dish is ready for use.

With tomatoes

A salad with beets and tomatoes has a bright color and juiciness, which becomes more satisfying by adding beans to it. If desired, legumes can be replaced with any other cereal, peas, or completely removed from the recipe to get pure taste. The dish can be marinated, then it will be distinguished by piquant sweetness, but for spicy lovers it is allowed to add garlic, onion, and hot pepper there.

Ingredients:

• beets - 2 kg;
• carrots - 2 kg;
• onion - 2 kg;
• tomatoes - 2 kg;
• beans - 800 g;
• vegetable oil - 500 ml;
• water - half a liter;
• sugar - a glass;
• 9% vinegar - 200 ml;
• salt - ¼ cup.

Cooking method:

1. Soak beans in water for 9 hours. Coarsely rub the root crops, cut the tomatoes into slices, onion into half rings.
2. In a saucepan, mix water, oil, vinegar, seasonings, put vegetables, simmer for 2 hours.
3. Decompose by sterile jars, roll up, wrap until cool.

Boiled beetroot salad

Salads with boiled beets are very popular with housewives, because they turn out juicy, tender, and have a soft texture. It is good to use the product as an independent dish, for a side dish or in addition to baked potatoes. Plums and apple juice pouring add spice to this recipe, which makes the twist unusual in taste.

Ingredients:

• beets - 1500 g;
• blue plums- 800 g;
• freshly squeezed Apple juice- 1300 ml;
• sugar - a glass;
• salt - 10 g;
• carnation - 3 inflorescences.

Cooking method:

1. Rinse the root crops, boil until half cooked, pour over cold water, peel off.
2. Cut into circles, put in layers in jars mixed with pitted plums cut in half.
3. Make a marinade from juice and seasonings, pour into jars, sterilize for a quarter of an hour for half-liter containers or half an hour for liter containers. Roll up.

Alenka

Saturated ruby ​​color turns out the popular light Alenka, cooked with the addition of garlic, tomatoes, bell peppers. Due to spices and seasonings, the appetizer has piquant note, slightly spicy taste and rich aroma. It is good to serve it with a side dish or instead of it, just eat it with bread or boiled potatoes. like it light dish to all lovers beetroot snacks.

Ingredients:

• beets - 4 kg;
• tomatoes - 2500 g;
• bell pepper - half a kilo;
• onion - 200 g;
• garlic - 2 heads;
• salt - 100 g;
• sugar - 30 g;
• unrefined sunflower oil - a glass;
• vinegar - ¾ cup.

Cooking method:

1. Boil beets of brightly saturated color, grate coarsely, put in a saucepan.
2. Scroll the tomatoes through a meat grinder, add to the beet mass.
3. Chop the onion, cut the pepper into cubes, send to the salad. Season with salt, sugar, butter.
4. Boil, cook for 25 minutes. Pass the garlic through a press, pour into the salad along with vinegar. Boil 5 minutes.
5. Arrange in jars, close with lids.

with apples

The recipe for beetroot salad with apples for the winter is unusual, because the combination of the sourness of apples and the tartness of beets adds piquancy to the taste. It turns out fragrant dish, for which it is better to choose sour apples. To give the appetizer even more unusual taste, you can combine a mixture of seasonings and spices in it, but even without them, it is loved by many and welcomed on the table.

Ingredients:

• beets - 3 kg;
• carrots - 1.2 kg;
• apples - 2 kg;
• sunflower oil - 250 ml;
• salt - 200 grams;
• water - 600 ml.

Cooking method:

1. Wash the root crops, remove the peel from the carrots. Cut the apples into 2 parts, clean the seeds and partitions, remove the peel.
2. Boil the beets until half cooked, remove the skin. Grate all the vegetables on a coarse grater, pour into the pan.
3. Stir, season with salt, oil, pour in water. Cook on low heat for half an hour.
4. decompose vegetable stew on sterilized jars.

Real jam

Vegetable caviar they also call beetroot salad for the winter lick your fingers, which is different amazing taste. This is achieved through the use fragrant spices and herbs, fresh ingredients and unusual combinations. To enhance the taste, carrots, apples, mushrooms, bell peppers and chili peppers are added to the salad, but without them you get a very tasty dish for the winter.

Ingredients:

• beets - 1 kg;
• onions - 3 pcs.;
• garlic - 5 cloves;
• vegetable oil - 150 ml;
• tomato paste - 4 tsp;
• Provencal herbs- a pinch;
• vinegar essence - 20 ml.

Cooking method:

1. Rinse the root crops, boil until half cooked in salted water with spices.
2. Finely chop the onion, fry in vegetable oil until golden brown, add coarsely grated beet mass there. Simmer for a third of an hour.
3. Season the mixture with tomato paste, salt, sugar, pepper, peas allspice, bay leaf, herbs. Simmer with the lid open for 8 minutes, at the end add chopped garlic and pour in the vinegar.
4. Allow to cool slightly, arrange in jars, roll up, store on the balcony.

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