Beet seasoning for the winter. Beetroot recipes for the winter - a golden collection of taste

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, since beets can have different levels of sugar content, so the amount of seasoning 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 the feel-good hormone. 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. We pass bell peppers, tomatoes and garlic through a meat grinder or blender. 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 of vinegar essence.

Read also: Adjika from zucchini for the winter - 6 delicious recipes

Clean and wash vegetables well. We rub 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 in 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 of 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 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 a small amount of 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 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.

Beetroot in Korean

Korean beetroot salad is a delicious and appetizing 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 decomposed into 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 cold water for 6-8 hours in advance.

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.

You can talk endlessly about the benefits of beets.

It is she who is recommended to be eaten with anemia, digestive problems, and hypertension.
Fiber helps in better digestion of food. Pectins, which are rich in beets, contribute to the removal of salts of heavy metals, tin, mercury, lead and even some toxic substances of microbial origin from the body.
Regular consumption of beets provides the body with calcium, potassium, sodium, phosphorus, chlorine, cobalt, as well as vitamins B1, B2, B6, PP, P, E, U.
If there is a possibility of atherosclerosis, then beets should be included in the menu daily.
Everyone is used to cooking dishes only from root crops, throwing out the tops. But it contains a large amount of protein and other important substances for the body. If the beets are young, then its leaves and petioles can also be eaten, adding them to salads, soups, and botvinia.

Beets can be bought at any time of the year. But in winter, it is often frostbitten, spoiled or lethargic due to improper storage. Therefore, zealous housewives prepare this vegetable for the future in the form of pickles and marinades.

What beets can be pickled

Both mature root crops and small beets are suitable for pickling. The main thing is that they are strong, healthy, without black spots.

Beets should be a rich burgundy color without whitish blotches on the cut, and even more so without white circles.

Preparing beets for pickling

Cut off the tops of the root crops, wash them thoroughly under running water with a brush.

To retain most of the nutrients, beets are recommended to be boiled in their skins. To do this, immerse the vegetables in boiling water and cook until soft. According to some recipes, beets are boiled until half cooked. But in any case, you do not need to add salt to the water, as this worsens the taste of the beets.

In order for the beets to retain their burgundy color, some housewives advise adding vinegar to the water. If you also decide to take their advice, you should be prepared for the fact that the beets will cook much longer.

But there is a way that the beets will retain their color without vinegar.

Firstly, beets cannot stand a violent boil.! Even the most maroon fruit will lose its color if it is boiled over high heat. Therefore, lowering the beets into boiling water, do not leave the stove. Wait until the water boils again, reduce the heat to a minimum, close the pan with a lid. Water when cooking beets should only sway slightly.

Secondly, beets need to be properly cooled.. This applies to root crops both in peel and without it. Remove the cooked beets from the pan and immediately substitute under a stream of cold water. Now the beets can be easily peeled. Then put it in the refrigerator until it cools completely. You will see what a rich color the fruit will turn into!

The next step is cutting. If the fruits are small, the beets can be pickled whole or cut into 2-4 parts. Cut large beets into slices, cubes, cubes or straws. It all depends on the purpose for which you pickle this vegetable.

Pay special attention to the marinade. The classic marinade is prepared with the addition of only salt, sugar and vinegar. But there are many recipes, according to which, in addition to these ingredients, other spices and spices are added. Most often, cinnamon, cloves, cumin, onion, coriander are used for pickling beets. But for the sake of experiment, you can add other spices, taking into account your taste preferences.

Pickled beetroot with cloves

Ingredients:

small beets - 1 kg.

For marinade:

beetroot broth - 1 l;
sugar - 75 g;
salt - 30 g;
citric acid - 1/3 tsp;
cloves - 1 bud;
allspice - 3 peas.

Cooking method

Wash the beets thoroughly with a brush under running water. Dip in a pot of boiling water, cook until tender.
Soak in cold water for 10-15 minutes. Remove skin.
Prepare sterile liter jars. Without cutting into pieces, fold the beets into them.
Strain beetroot broth through several layers of gauze. Put salt, sugar, citric acid, cloves and pepper. Put on fire and boil for 5 minutes.
Fill them with beets, filling the jars to the top. Close with lids.
Put the jars in a saucepan, pour hot water up to the shoulders. Sterilize 20 minutes from the moment the water boils.
Seal tightly. Turn upside down, wrap with a blanket. Leave until completely cooled.

Pickled beets with horseradish

Ingredients:

beets - 10 pcs.;
grated horseradish root - 5 tbsp. l.;
cumin seeds - 1 tbsp. l.;
vinegar 9 percent - 100 ml;
salt - to taste;
water.

Cooking method

Thoroughly wash the beets, bake in the oven until soft. Cool down. Peel off the skin, cut into thin slices.
Grate horseradish. Seeds of cumin pour boiling water, soak for 1 minute, fold on a sieve.
Mix beets, horseradish and cumin in a bowl. Pack tightly into a clean three-liter jar.
Prepare the marinade by mixing vinegar and water in half. Add salt to your liking. Pour in the beets so that the marinade completely covers them. Lay a small oppression on top.
Put the jar in the refrigerator. After three days, you can take the first sample. If you want to keep the beets as long as possible (for the winter), dilute the vinegar with a minimum amount of water, and put a little more salt.

Pickled beetroot with cinnamon

Ingredients:

beets - 1.5 kg.

water - 1 l;
5% vinegar - 60 ml;
salt - 0.5 tsp;
sugar - 100 g;
cinnamon - on the tip of a knife;
cloves - 6 buds;
black peppercorns - 6 pcs.

Cooking method

Prepare sterile jars with lids in advance.
Wash the beets well with a brush. Without peeling, dip in boiling water and cook for 30-40 minutes, depending on the variety and size of root crops.
Cool under cold running water, peel, cut out defective areas. Cut into cubes.
Fill jars with chopped beets.
Place sugar, salt, pepper, cinnamon and cloves in a pot of water. Bring to a boil, boil for 8-10 minutes. Pour in the vinegar, stir.
Pour the marinade over the beets. Cover jars with lids. Place in a wide saucepan, pour hot water up to the shoulders of the jars. Sterilize liter jars for 15 minutes, half-liter jars for 12 minutes. Then roll it up tightly, turn it upside down, wrap it with a blanket. Wait until it cools down completely.

Pickled beets without sterilization

Ingredients:

small beets - 1.5 kg;
water - 1 l;
salt - 40 g;
sugar - 40 g;
vinegar (6%) - 60 ml;
bay leaf - 2 pcs.;
black peppercorns - 3-5 grains;
cloves - 3 pcs.

Cooking method

Wash the beets thoroughly, cook until soft. Cool under running water, peel off the skin. Cut into large chunks.
Fold in sterile liter jars. Pour boiling water over, cover with sterile lids and soak for 10 minutes.
Then drain the water through the lid with holes into the pan, put sugar, salt and spices according to the norm. Boil the marinade for 5-7 minutes. At the very end, add vinegar.
Pour the beets with boiling marinade and immediately seal tightly. Turn upside down, cool, wrapped in a blanket.

Marinated spicy beets

Ingredients;

beets - 2 kg.

water - 1 l;
green dill - 10 g;
cumin - a pinch;
celery greens - 5 g;
parsley - 5 g;
hot red pepper - a small pod;
bay leaf - 2 pcs.;
ground coriander - 1 tsp;
garlic - 3 cloves;
salt - 40 g;
sugar - 40 g;
vinegar essence - 40 ml.

Cooking method

Prepare the marinade ahead of time. To do this, pour water into the pan, put sugar and salt. Boil the liquid for 10 minutes.
Put chopped greens, peeled and sliced garlic, bay leaf, coriander, and pepper into the hot marinade. As soon as the water boils, remove the pan from the stove, close the lid and let it brew for 2-3 hours.
Wash the beets with dark red pulp without peeling, dip in boiling water and cook for 30 minutes. Cool under cold running water, remove the skin. Cut into long strips.
Thoroughly wash liter jars, sterilize. Place the beets tightly in them.
Strain the marinade through several layers of gauze, bring to a boil again. Add essence.
Pour the hot marinade over the beets. Put the jars in a wide saucepan, fill with water up to the shoulders. Pasteurize for 25 minutes at 85°. Seal tightly. Turn upside down, wrap with a blanket. Cool completely like this.

Video: pickled beets, a delicious recipe for the winter

Note to the owner

If you add more vinegar to the beets prepared according to any of these recipes, then you can put them in clean jars, close them with ordinary nylon lids and put them in the refrigerator (closer to the freezer). There, beets can be stored without loss of taste until spring.

Salads for the winter from beets are unique in that beets after heat treatment are more useful than raw beets. Recipes for salads and beetroot preparations a lot: you can pickle it, or by adding various vegetables you can get homemade salads of different composition.

1. Salad for the winter from beetroot Alenka

4 kg of beets - grate on a coarse grater (I do this on a combine)
1.5 kg tomato in a meat grinder
200 grams of 9% vinegar,
60 grams of salt, chopped 500 grams of bell pepper, 200 grams of sugar, 1 teaspoon of ground pepper, 200 grams of garlic, 500 grams of onion, chopped, 3 bunches of parsley, 2 pieces of hot peppers, half a liter of vegetable oil.
Heat the oil and lower the chopped onion and let stand for 10 minutes. Pour in the tomato, vinegar, oil, chopped garlic, parsley, salt, sugar, pepper and mix everything well, lower the beets and mix again. Boil for 45 minutes over low heat, stirring frequently. Arrange in sterile jars hot, roll up, wrap. Delicious!! - comes out 9 cans of 0.7 liters.

2. Beet and bell pepper salad - homemade recipe

Beets (2 kg) cut into strips. Tomatoes (750 g) cut into cubes. Pepper (250 g) cut into strips. Onion (250 g) is also very finely chopped. Place all vegetables in a bowl. Then add garlic (100 g), passed through a garlic press, salt (2 tablespoons), sugar (100 g). We mix the whole thing, put our pan with vegetables on the stove and simmer them for 40 minutes. As soon as 10 minutes remain before the end of cooking, add 9% table vinegar (100 ml). We lay out the salad in sterilized jars and close it. And from the indicated number of products, I got nine 350-gram cans.

3. Beet and tomato salad

For 3 kg of beets, take half a kilogram of tomatoes, carrots, sweet peppers, onions, horseradish root, a head of garlic, 2 tbsp. l. salt, 1 tbsp. l. sugar, 2 tbsp. l. vinegar., a glass of vegetable oil. Grind vegetables through a meat grinder. Add sugar and salt to the butter, stir and sauté in it until golden brown. Combine with vegetables, fry. Arrange the mixture in prepared jars, add vinegar and roll up.

4. Beetroot and bean salad - a recipe for harvesting

Grate pre-boiled beets (3 kg) and carrots (0.5 kg) on a coarse grater, cut the onion (0.5 kg) into thin half rings, put it all in a large saucepan, add boiled beans (0.5 kg) there , tomato paste (0.5 l) and half a liter of sunflower oil. Pepper and salt to taste. Then simmer over low heat for about 60 minutes. We lay out the finished salad in sterile jars, roll them up and wrap them until they cool completely.

5. Beetroot platter - homemade salad

4 kg beets
1.5 kg tomato
0.5 kg bell pepper
3 heads of garlic
2 bunches of parsley
Grate the beets on a medium grater, pass the tomatoes and pepper through a meat grinder, chop the garlic and parsley. For all operations, a food processor is very handy here. Further:
0.5 liters of sunflower oil
0.5 kg onion
200 gr sugar
2 tablespoons salt
Pour off some of the oil and fry finely chopped onion on it. Mix with previously chopped vegetables, add the remaining oil, sugar, salt. Cover the mixture and put it on a slow fire for 45 minutes. It should not boil, just gurgle quietly! At the end, add 50 ml of vinegar. Arrange in sterilized jars and roll up. From above, cover the jars with something (for example, with a blanket) until cool. Keep up to 2 years.
It is more convenient to close the beets in jars of 500-800 gr, so that there is enough for cooking at a time and there is no excess left.

6. Red beet caviar

3 kg. red tomatoes
2 kg carrots
1 kg of onions and beets,
500 gr oil rast
1 stack decoys
3 heads of garlic
1 tsp ground black pepper, 3 tbsp. l. sugar and salt, 3 tsp. vinegar.
Pass through a meat grinder, cook everything (without semolina) for 2 hours, then add semolina while stirring and cook for 30 minutes.
In sterilized jars and roll up.
Delicious, tender caviar is obtained and satisfying.

7. Beets with tomatoes

Tomatoes 5 kg, beets 400 gr,
For 1 liter of water: sugar - 3 tbsp, salt - 2 tbsp, vinegar essence - 1 tsp, bay leaf, dill, peppercorns
At the bottom of the jar - an umbrella of dill, peppercorns, bay leaf, chopped beets (100-150 gr per 3l jar) Arrange the tomatoes and pour over the hot marinade. Sterilize 3-5 min. Roll up You can pour boiling water and let cool, then make a marinade from this water. Output: four 1.5 l and one 3 l jars.

8. Beet salad

3 kg of beets, 2 kg of carrots, 2 kg of bell pepper, 1 kg of onion, 2 kg of tomato, 1 liter of tomato juice, peppercorns, salt.
Grate carrots and beets on a coarse grater. Stew vegetables in vegetable oil. Cut the pepper into strips and add to the carrots and beets. Finely chop the onion and fry until golden brown. Add to vegetables. Add pepper. Add then tomatoes, tomato and salt. Bring to readiness. Close in sterile jars.

9. Pickled beets

2 kg of beets.
Marinade: 1st. vinegar (it is desirable to take 9%), 1 tbsp. water, 1 tbsp. l. sugar, 1 tsp. Salt, 3 cloves.

Boil the beets until fully cooked. Then you need to cut it into strips and put it in jars. The marinade must first be brewed, then completely cooled. Fill them with jars of beets, twist the jars well. From this portion, 3 cans of 0.5 liters are obtained.

10. Beets for borscht for the winter

Beets should be boiled for 20-30 minutes after boiling. Cool, peel, grate on a fine grater. In pre-prepared jars, put 3-5 peas of allspice, 3 pcs. cloves, and small 1-2 bay leaves and already grated beets. Prepared dressing should be poured with marinade.
Marinade: to prepare the marinade for 1 liter of water, you need to take 40 g of sugar, 40 g of salt. The prepared liquid should be boiled for 10 minutes. Then you need to add 60 g of vinegar, preferably 9%. If you take a 0.5 liter jar, then it is advisable to sterilize them for 10 minutes, but if you take a 1 liter jar, then they need to be sterilized for at least 15 minutes. Banks are good to roll up.

Let's prepare a salad of beets for the winter today.

In everyday life, the beet is divided into ordinary, fodder and sugar. The spread of beets began from time immemorial.

In Babylon, the leaves were used as food, and the roots were used as a medicine. After all, beets contain folic acid, with the help of which young cells are created, which leads to the rejuvenation of the body, it is rich in potassium, magnesium, copper, zinc, iron, iodine, and antioxidants. Regular consumption of this vegetable reduces the risk of oncology, heart disease.

This is a low-calorie product - only 40 kcal per 100 grams.

Beetroot is consumed raw, thermally processed, its leaves, rich in vitamin A, are used for salads and soups. Beetroot juice is very healthy, but even in canned form, it retains many useful substances for health.

Detailed recipes for making salads for the winter

Ingredients:

2 kg beets
250 gr. carrots
250 gr. Luke
750 gr. tomato
350 gr. sweet pepper
75 gr. garlic
1/2 hot pepper
150 gr. vegetable oil
100 gr. Sahara
1.5 tablespoons of salt
100 ml vinegar 9%

Cooking:

My tomatoes, grind in a blender to a puree

2. Add butter, salt, sugar to the tomato puree, put on fire and bring to a boil

3. We clean the beets and rub them on a coarse grater

4. Peel the carrots, grate for Korean carrots, but you can also use a coarse grater

5. Cut the onion into small cubes

6. Pepper clean from seeds and cut into thin strips

7. Add onions, carrots, beets, peppers to the puree and simmer over low heat for 1 hour, stirring

8. Grind hot pepper without seeds and garlic in a blender, add to salad

9. Pour in the vinegar

10. Mix everything thoroughly and simmer for another 10-15 minutes

11. Immediately put the finished salad in sterile jars and roll up with sterile lids

Beet Salad Classic

Ingredients:

1 kg boiled beets
1 lemon
1 heaping teaspoon of salt
4 tablespoons of sugar
4 tablespoons vegetable oil

Cooking:

Pre-cooked until cooked, rub the beets on a coarse grater

2. Add salt, sugar, butter

3. Squeeze out the lemon juice

4. Put on fire and simmer from the moment of boiling for 15 minutes, stirring

5. We put it in sterilized jars and roll it up with sterilized lids

6. We turn the jars over, wrap them in a warm cloth and leave to cool completely

Korean beetroot salad

Ingredients:

Cooking:

We rub the beetroot with a grater for carrots in Korean

2. Add oils, salts, mix thoroughly

3. Stew the beets over low heat, stirring for 1 hour

4. Cool the beets in cold water, pour water into a basin and lower the pan there

5. Rub the garlic on a fine grater

6. Add sugar, hot pepper, vinegar, mix

7. Put the finished salad into sterilized jars and tightly twist with sterilized lids

Ingredients:

Cooking:

Wash and clean all vegetables
Grate beets on a coarse grater
Grate carrots on a coarse grater
Tomatoes cut into slices
Onion cut into half rings
Pepper cut into strips
chop the garlic
Mix everything in a large saucepan
Add salt, sugar, butter and put on fire
After boiling on low heat, simmer for 30 minutes
After 20 minutes, add garlic and vinegar, mix
Add spices and hot peppers to taste
Arrange the finished salad in sterile jars and roll up with sterile lids.
Wrap in warm cloth and leave to cool

Beet salad for the winter with beans

Necessary:

4 kg boiled beets
1 kg bell pepper
500 gr. Luke
1 l boiled beans
1 glass of vegetable oil
1 cup of sugar
1 tablespoon salt
1 glass of water
1 cup vinegar 9%

Cooking:

Remove seeds from peppers and cut into strips
Grate the beets on a coarse grater
Onion cut into strips
Mix all vegetables together with beans.
Add sugar, salt, butter
Mix everything thoroughly, cover with a lid.
We put on a slow fire and simmer for 40 minutes, stirring
5 minutes before cooking, add vinegar, mix
We lay out the finished salad in sterilized jars, cover with sterilized lids
In a large dish, laying the bottom with a towel, expose the jars and fill with water
Sterilize jars 500 ml - 20 minutes and roll up the lids
Turn over and let cool

Czech beetroot salad with cabbage

You will need:

1 kg beets
1 kg cabbage
200 gr. Luke
For the marinade (for 1 liter of water):
200 gr. vinegar
200 gr. Sahara
120 gr. salt

Cooking:

Boil the beets until tender, peel and cut into strips
chop the cabbage
Onion cut into rings
Put the vegetables on the fire and cook for 10 minutes
Bring water to a boil, add salt, sugar, vinegar
Arrange the still hot salad in sterilized jars and pour over the marinade
In a large container, laying the bottom with a cloth, put the jars and pour water
Sterilize in boiling water 1 liter cans for 15 minutes

Beet salad for the winter Alenka

Ingredients:

Cooking:

Dip the tomatoes for 2 minutes in boiling water and remove the skin
Peppers clean from seeds
Grind peppers, tomatoes and garlic in a blender
Finely chop the onion and fry in a pan heated with oil
Add vegetables, salt, sugar, vinegar to the onion
Boil vegetables for 3 minutes
We clean the beets and grate them for Korean carrots
Add to the rest of the vegetables and simmer for 40 minutes over low heat.
Finely chop the parsley and add to the salad, mix
Lettuce simmer for another 10 minutes and remove from heat.
We lay out the finished salad in sterilized jars and roll up with sterilized lids, let cool

Beet Salad Winter Pleasure