Salad with beets old recipes for the winter. Beet salad for the winter

Beetroot for the winter is a tasty and convenient preparation. It allows you to quickly prepare lunch or. The blank can be formed in jars in the form of lettuce, beetroot caviar, assorted with other vegetables.

Beetroot preparations are made simply and quickly. The content of the jar is successfully used as a side dish, salad and dressing for borscht.

Today you will learn how you can save time when there are jars of beets in your bins for the winter.

Harvesting whole beets for the winter in jars

Cooked beets for the winter as a whole allows you to quickly cook in winter or borscht. And also keep small root crops in jars, as they are simply unpresentable for storage.

Ingredients per 1.5 liter can:

2 allspice peas
5 black peppercorns
1 bay leaf

For marinade:

1 liter of water
2 tbsp. spoons of salt
1 st. a spoonful of sugar
2 tbsp. spoons of vinegar 9%

Cooking plan:

1. We take beets with a diameter of no more than 5 cm in an amount of 2.5 kg, rinse and put in a saucepan. Pour the root crops with water and cook for 40-60 minutes until they become soft. They do not need to be digested, readiness can be checked with a knife.

Let the beets cool or you can put them under cold running water to cool.

2. After cooling, cut off the tips on both sides and remove the skin.

3. In prepared jars, put allspice, peas, black peppercorns and bay leaf. We put the boiled and peeled beets up to the shoulders of the cans.

4. Cooking the marinade. Pour water into a saucepan, put salt, sugar and put on fire. Bring water to a boil and cook for 2 minutes. Then pour in the vinegar. Everything, the marinade is ready.

5. Pour the marinade into jars with beets and put on a napkin in a saucepan for sterilization. We only cover the jars with sterilized lids on top, no need to twist.

6. Fill the pan with warm water at a temperature of 60 degrees C on the shoulders of the cans. We sterilize jars from the moment of boiling for 30 minutes (we sterilize jars with a capacity of 1 liter for 20 minutes).

7. We take out the jars, twist the lids, turn them upside down and insulate until cool. Beets for the winter in jars are ready.

8. In winter, you can open a jar, get ready-made beets, cut into cubes and make a salad.

9. And you can cut into slices and prepare another salad with seeds.

10. Or make a quick simple and popular vinaigrette.

Nice to eat!

Delicious caviar from beets and vegetables for the winter

Ready-made beetroot caviar can be eaten as a salad, as an appetizer or added to borscht.

Required:

beets - 4 kg
Bulgarian pepper - 0.5 kg
onion - 0.5 kg
tomatoes - 3 kg
garlic - 200 g
vegetable oil - 1 cup
vinegar 9% - 1 cup
sugar - 200 g
greens, salt and hot pepper - to taste

Cooking:

Grate the beets.
Pass the tomatoes through a meat grinder.
Chop the onion, garlic, pepper and herbs. The best chopping option is in a food processor using the appropriate attachments.
Mix all prepared vegetables together and set to stew for 1 hour.
Arrange hot caviar in sterilized jars and roll up with lids. Ready.

Bon appetit!

Pickled beets for the winter in jars

Banks according to this recipe can be stored at room temperature.

Products:

beets - 1.6-2 kg

For marinade:

water - 1 liter
apple cider vinegar - 100 ml
allspice peas - 5 pcs.
hot black pepper - 10 pcs.
cloves - 3 pcs.
salt - 30 g

Cooking method:

Wash the beetroot and remove the skin.
Cut it into strips, put in jars of 0.5 liters.
Add salt, pepper, cloves to the water. bring to a boil and add vinegar.
Pour the beets with the resulting hot marinade. The marinade should cover the roots by 1-2 cm.
Then pasteurize the jars of beets for 10 minutes from the moment the water boils.
Then roll up the jars with lids.

Nice to eat!

Video on how easy it is to cook beetroot

See how easy it is to cook beets that can later be used for salad

Alternatively, such a preparation can be added to borscht, as a side dish with any meat dish, or just eat with bread. It is very tasty and convenient - a cool and versatile beetroot for the winter.

Beet salad for the winter without sterilization with carrots, peppers and onions

The preparation is very popular.

Required:

3 kg - boiled beets
1 kg - bell pepper
0.5 kg - onion
200 g - vegetable oil
1 glass of cold boiled water
200 g - sugar
1 st. spoon - salt
0.5 cups of vinegar

Cooking method:

1. Peel the onion and cut into half rings. Pour 200 g of vegetable oil into a saucepan with a thick bottom, bring it to a boil and lower the onion into it. Fry the onion until transparent.

2. Put the chopped pepper into the pan to the onion and mix. Fry together for 15 minutes.

3. Combine grated beets on a coarse grater with pepper and onion, mix. Add 200 g sugar, 1 tbsp. a spoonful of salt, 0.5 cups of vinegar and 1 cup of cold boiled water.

4. Mix all the ingredients and cook for 20-25 minutes.

5. We lay out the finished salad in sterilized jars.

6. Tighten the boiled lids tightly. Ready.

Good luck preparing salad for the winter.

Video on how to cook dressing for borscht with beets

The workpiece is made without vinegar and is stored remarkably.

Arm yourself with proven recipes and beets for the winter in jars will always surprise your home with their original taste.

From this root crop, a huge number of dishes are available that are suitable both for a holiday and for everyday, tasty and healthy food. Combining beetroot with many foods makes it possible to cook delicious treats strictly according to recipes and at the same time experiment with ingredients and cooking methods.

Beetroot salad for the winter will be tasty and healthy, beetroot preparations for the winter will surprise you with their variety.

To surprise guests with this irreplaceable vegetable to which everyone has long been accustomed, do not stop at “herring under a fur coat” or “vinaigrette”.

There are a very large number of salad recipes for the winter from beets for preservation, not counting a variety of dressings and sauces.

But the most important thing that is in beets is its benefits, namely, not an ordinary set of elements that is not found in any other vegetable, and most importantly, it does not collapse during heat treatment.

Trace elements contained in beets: Carbohydrates - 14% of the composition: glucose, fructose, sucrose (the last 6%), pectins. Vitamins, minerals, trace elements: B, BB, C (a little), carotenoids, folic and pantothenic acids, potassium, iron , magnesium, manganese, iodine, cobalt, copper, zinc, phosphorus, sulfur, cesium, rubidium, chlorine, etc.

Organic acids: citric, oxalic, malic.

Amino acids: betaine, lysine, valine, arginine, histidine, etc.

Fiber is a lot.

Beetroot calories (in 100 grams): Calories, kcal: 40 Proteins, g: 1.5 Fats, g: 0.1 Carbohydrates, g: 8.8

To get the perfect taste of the dish, always stick to the recipe and take into account all the subtleties of the recipe.

How to cook a salad for the winter from beets - 15 varieties

Ingredients:

beets - 2 kg
tomatoes - 750 gr
pepper - 250 gr
onion - 250 gr
garlic - 100 gr

Cooking:

We cut the vegetables: we cut the beets and peppers into strips, the tomatoes into cubes, finely chop the onion. We put the vegetables in a bowl for cooking and add crushed garlic, salt and sugar, mix. cooked over low heat, the workpiece will be 40 minutes. 10 minutes before the end of cooking, add 100 g of vinegar.
We lay out the prepared vegetables hot in sterile jars, roll up and wrap them warm until completely cooled.

Ingredients:

beets - 1.5 kg
blue Hungarian plums - 0.8 kg
apple juice - 1.3 l
sugar - 250 ml
salt - 10 gr
cloves - a few pieces

Cooking:

Marinade: heat apple juice and seasonings.

Cut the beets boiled until half cooked into slices and put them together with plums - pitted in jars. Leave to sterilize for 20-30 minutes.

Beetroot is a very useful product, it reduces the risk of cancer and problems with the vegetative-vascular system.

Ingredients:

beets - 3 kg
carrots - 500 gr
onion - 500 gr
boiled beans - 500 gr
tomato paste - 0.5 l
vegetable oil - 0.5 l

Cooking:

Grate boiled beets and carrots on a coarse grater. Bow mode in half rings. We put the vegetables in a bowl for cooking, add boiled beans, tomato paste and simmer over low heat for 60 minutes.

We immediately put the finished salad into jars.

Ingredients:

green tomato - 1 kg
red tomato - 0.5 kg
Bulgarian red pepper - 0.5 kg
raw beets - 0.5 kg
carrots - 0.5 kg
onion - 0.5 kg
vegetable oil - 2 stack.
sugar - 1 stack.
vinegar - 2 tsp
head of garlic - 2 pcs
ground hot red pepper to taste

Cooking:

On a coarse grater, grate the beets and carrots, cut the tomatoes into slices, onion into half rings, cut the pepper into strips and chop the garlic. Place chopped vegetables in a bowl and mix thoroughly. Add sugar and salt and stir again. We put the mixture from vegetables on a slow fire and pour 1 cup of vegetable oil and bring to a boil. The salad is cooked for 30 minutes. After 20 minutes of cooking, add chopped garlic. Approximately 1-2 minutes before readiness, add 1 tsp. vinegar and stir. Add spices and hot pepper to taste.

Arrange the hot appetizer in sterile jars, roll up the lid and wrap it in a warm blanket until it cools.

Grate on a fine grater pre-cooked to the floor of readiness beets. in sterile jars we put allspice, 2-3 cloves, 2-3 bay leaves to taste and lay the grated beets. Prepare marinade: 1 l. water, 40 gr. salt and sugar, and boil for 15 minutes. Add 3 tbsp to the brine. vinegar. Fill jars with beets with brine and sterilize for 15 minutes.

Ingredients:

beets - 3 kg
carrots - 1.5 kg
apples - 2 kg
vegetable oil - 300 gr
salt - 6 tbsp.

Cooking:

Apples, boiled beets and carrots should be grated on a coarse grater. In a cooking pot, mix the ingredients thoroughly and add vegetable oil, salt and a little water. Boil the salad before rolling into jars for about 30-40 minutes over low heat.

Ingredients:

beets 3.5 kg
tomatoes, onions, carrots, sweet peppers - only 0.5 kg each
horseradish root - 0.5 kg
garlic - 1 head
salt - 20 gr
sugar - 10 gr
vinegar - 2 gr
oil - 250 ml

Cooking:

Finely chop all vegetables in a blender. Pour the oil into a saucepan, add salt and sugar, heat and pour the chopped vegetables and fry them over low heat until completely softened. Pour the finished mixture into sterile jars, roll up and wrap in heat until completely cooled.

Vinegar is added already to the finished salad, so it does not evaporate, and the salad is better stored and has a more interesting taste.

Ingredients:

beets - 500 gr
garlic - 3 cloves
onion - 1 piece
cilantro seeds - 1 tsp
ground black pepper - 0.5 teaspoon

Cooking:

We chop the beets into a fine grater. Grate the garlic and add to the beets along with sugar and salt. Saute the onion in a heavy bottomed pan until translucent, turn off the heat and add the cilantro and black pepper. Pour the onion into a bowl with beets and put under pressure in the refrigerator for 12-14 hours.

Ingredients:

beets - 1 pc.
cabbage - 500 gr
hot red pepper - half a pod
garlic - 3 cloves
vegetable oil - 100 gr
salt - 1 tsp
sugar - 0.4 cups
vinegar 9% - 0.4 cups

Cooking:

Shred the cabbage on a shredder. Grate the beets on a medium grater. Cut the pepper into small pieces and crush the garlic. Pour the garlic and pepper into the mixture of vegetable oil and vinegar. Put the vegetables in an enamel bowl, mix and pour over the marinade. Send to infuse in a cold place for about a day and the salad is ready, or put the pickled salad in sterile jars, roll up and sterilize the salad for at least 60 minutes, then wrap it warm until it cools completely.

Alenka salad for the winter

Ingredients:

beets - 4 kg
ripe tomatoes - 1.7 kg
vinegar 9% - 200 ml
Bulgarian sweet - 0.7 kg
garlic - 3 heads
salt - 60 gr
hot red pepper - 2 pcs
parsley - bunch
sugar - 250 gr
sunflower oil - 0.5 l.

Cooking:

Grate beets on a coarse grater. Mash the tomatoes into a puree. Cut onion and pepper into small cubes. Grate the garlic on a fine grater and finely chop the greens. Simmer the onions for 10 minutes, then add the tomatoes, herbs, garlic, salt, pepper and sugar, and mix thoroughly, add the beets and vinegar and mix again. Cook for 40-45 minutes over low heat. Pour the mixture into sterile jars, roll up and wrap until completely cool.

Ingredients:

Beets - 4-5 pcs
pickles - 5 pcs
onion - 1 pc.
apple - 1 pc
corn - 150 gr
juice from 1/2 lemon
olive oil - 4-5 tbsp.
garlic - 2 cloves
salt, ground black pepper - to taste

Cooking:

Cut the apple and pickle into small cubes, finely chop the onion. Add corn and pre-boiled beets cut into cubes. Add olive oil, salt, pepper and stir. Add garlic and refrigerate for 30 minutes.

Ingredients:

beets - 2 kg
onion - 1 kg
tomato paste - 1 jar medium
lemon or lemon juice (can be concentrated)
salt and pepper - to taste
garlic - a few cloves
vegetable oil

Cooking:

Finely chop the onion and simmer in a saucepan over low heat. We grate the beets on a fine or medium grater, add to the pan with onions and simmer over low heat for 20-30 minutes, add tomato paste and simmer for another 30 minutes. 10 minutes before cooking, add chopped garlic and lemon juice. Roll into sterilized jars and wrap until completely cool.

Ingredients:

beets - 2.5 kg
tomatoes - 1 kg
sweet pepper - 300 gr
onion - 3 heads
garlic - (2-3 heads)
salt - 20 gr
sugar - 130 gr
vinegar 9% - 75 ml

Cooking:

Cut beets into strips, tomatoes into cubes, pepper into strips. Pour all the vegetables into a cooking container, add chopped garlic, salt and sugar. Mix thoroughly and set to simmer on a slow fire for 40 minutes, with the lid closed. Pour vinegar 5-10 minutes before cooking. We roll the finished vegetables into sterile jars.

Suitable as a dressing for borscht. If used as a separate salad, green onions should be added.

Ingredients:

tomatoes - 5 kg
beets - 0.4 kg
sugar, salt - 30 gr. for 1 liter of water
vinegar - 3 tsp
dill, pepper, allspice

Cooking:

Make a brine: take 1 liter of unboiled water, add 30 gr. sugar with salt and 3 tsp. vinegar and add herbs. Put in jars chopped beets and seasonings. Add tomatoes and pour in hot marinade. Put on sterilization for 3-5 minutes and roll up.

It can be used as a separate salad, as an ingredient for salads or borscht.

Marinade: 250 ml. water, vinegar -250 ml, 1 tsp. salt, 1 tbsp. l. sugar, and 2-3 cloves. Boil the marinade for 5 minutes and let cool. Pour the jars with beets with the finished marinade and roll them up. You don't need to sterilize.

To cook the beets faster, place the unpeeled root vegetables in a plastic bag, add a little water and tie the bag tightly. Place this in a non-metal bowl and microwave for 20 minutes.

Beetroot is a vitamin-rich, tasty vegetable. For the winter, it is often preserved and pickled in the form of salads, caviar, assorted dishes, dressings for borscht and even juices. Dishes with root crops acquire a bright, rich color and a unique flavor. Serving a beetroot appetizer is especially good in combination with garlic, fresh onions or cabbage, as well as olive oil, herbs, spices and spices.

Pickled beets "classic" - a universal winter recipe

One of the popular and classic options for preserving beets for the winter using spices and spices. The result is a versatile dressing that can be used to prepare delicious salads or first courses.

For 1 jar of a liter capacity, the following set of products will be required:

beets - 300-350 gr;
table salt, vinegar and sugar (1/2 tbsp each);
cloves, allspice, garlic 2-4 pcs.;
ground cinnamon with hot pepper.

Fresh beets are washed with water, cut off the tips and dipped in cold water in a saucepan on the stove. Boil it well for 40-50 minutes, then lay it out, cool and remove the skin.

After that, the vegetable is cut into slices, slices or small cubes and poured into a sterilized glass container. Spicy lovers can also add a few small pieces of fresh green or orange chili and a couple of garlic cloves.

To prepare the marinade, the necessary spices are added to the pot with water - salt, pepper, sugar. You can also add a little cinnamon, a quarter of a teaspoon, dried or fresh chili. Spices are mixed and brought to a boil, everything is boiled for 10-15 minutes, vinegar is poured in at the very end.

The resulting mixture is poured into the vegetables laid out in a jar under the neck, after which they are rolled up, cooled and sent to be stored. Sterilization of seams in this case is not necessary.

Vitamin salad with apples and carrots

A healthy vegetable salad is used as an independent snack or as an addition to dishes. To roll up 5 liters of such canned food in a classic marinade, you will need:

fresh beets - 3 kg;
carrots and apples (antonovka or simirenko variety) 1 kg each;
salt, sugar, black pepper for marinade.

The beets are washed several times to remove dirt and placed in a clean pan filled with cold water. Turn on the fire, bring to a boil and then boil over low heat for 20-25 minutes until half cooked.

Now take out the vegetables from the pan, cool them naturally or in the refrigerator. Peel the beets from the skin and cut into thin, small slices.

Carrots and apples are also washed, after which they remove the peel and rub on a medium grater or cut with a sharp knife into small strips.

Chopped vegetables and fruits are mixed in a saucepan, spices, salt and a little sugar are added to the water and set to boil over a slow fire.

After 10-15 minutes of cooking, the hot mixture with marinade is poured into pre-washed and sterilized glass jars and the lids are immediately rolled.

Beets with garlic - a simple and tasty way to preserve

Processing beets according to this recipe allows you to save a maximum of useful properties, it can be used as the basis for vinaigrette and other salads and dishes.

To prepare a seam for the winter, take the following ingredients:

beets (sweet or salad variety);
spices: vinegar, salt, sugar;
garlic, lavrushka, peppercorns.

Beets are pre-boiled in water until fully cooked. Then they are allowed to cool naturally, carefully peeled and cut into medium or large cubes (so that there is more space in the jar for the brine). Garlic is peeled and rinsed under water.

Vegetables are placed in a jar one by one. First, beets, garlic and bay leaf on top. In parallel, prepare the marinade according to the classic recipe. Salt, pepper and sugar are added to the water. All this is brought to a boil and boiled over low heat for 10-15 minutes.

At the end of cooking, pour vinegar essence (it is better to use the usual table 5% option.). With the resulting brine, the contents of the jar are carefully poured under the very neck, corked and the rolls are sent to be sterilized in a large pot of boiling water, for about 15-20 minutes.

Due to the properties of garlic and vinegar, under the right conditions, this twist can be stored longer than usual and is especially suitable for creating savory salads.

Salad with juicy peppers and onions - a taste for all seasons

A versatile snack that acts as the basis for baking, sandwiches, or dressing for beetroot soup or borscht. In addition to fresh beets, you will need:

onion and bell pepper (red or green);
natural vinegar and vegetable oil;
salt, ground pepper and peas, sugar to taste.

First of all, the beets are boiled well. To do this, it must first be washed, cut off the roots and placed in a pan with clean water.

Cooking time over low heat depends on the size of the root crop: for small and medium-sized, 30-40 minutes is enough, for larger ones from 45 minutes. up to 1.5 hours.

While the beets are cooking, other vegetables are prepared: the peppers are washed, cut and cleaned of seeds and inner core, after which they are cut into small cubes.

The husk is removed from the onion, washed and chopped into as small pieces as possible, with a knife or blender, but only so that it does not turn into porridge.

A pot of water is placed on the stove, salt, pepper, a little sugar are added to it, spices are kneaded and the marinade is brought to a boil. As soon as this happens, pepper and finely chopped onion are poured into the container. Everything is thoroughly mixed and simmered over low heat for 7 to 10 minutes according to the situation.

The boiled beets are taken out and cooled. After the skin is peeled, the vegetable is passed through a meat grinder and added to the chopped onion and pepper, which are boiled in the marinade until they acquire the desired texture and aroma. Mix all the ingredients well and simmer over low heat for another 15 minutes.

Distribute the hot salad in well-washed and pre-sterilized jars and roll them up. They turn over, be sure to wrap them in a warm blanket or blanket until they cool completely.

Delicious beets for the winter - a spicy recipe in Korean

This appetizer-salad will appeal not only to lovers of spicy and spicy, you will certainly lick your fingers from the taste. To prepare such a salad, you will need the following set of ingredients:

red beets and garlic;
vinegar and sunflower oil;
a ready-made set of "Korean" spices for carrots.

You can buy this seasoning at the store or make your own. It includes ground red and black pepper, coriander and dried garlic, as well as salt and quite a bit of sand sugar. It is universal and suitable for pickling and preserving vegetables such as cabbage or carrots.

The beets are washed with a brush and boiled until fully cooked over low heat. Then the boiling water is drained and cooled, the peel is removed, if necessary, the damaged areas are removed and rubbed on a grater with a "Korean" nozzle or cut accordingly with a sharp knife.

Straws are poured into a bowl and mixed with a dry mixture of spices. A little sunflower or olive oil is poured into a frying pan or pan, to which garlic, chopped with a press or manually, is added. Bring the oil to a boil so that it acquires a characteristic garlic aroma.

Boiling, fragrant mixture is poured into a bowl with beetroot pieces and spices, mixed thoroughly and seasoned with a little vinegar. The resulting dish is poured into jars and closed with lids.

Such a salad can be safely served both fresh, immediately after preparation, and as a preservation for the winter.

Classic borscht - preparing the first dish for the winter

Borsch is a very convenient preparation in the winter, you just need to warm up the contents of the jar, and a delicious first course is ready for the table. Zakatka will retain its taste properties if you use the classic recipe, and a little vinegar essence is added to the jars as a natural preservative.

In addition to beets, fresh onions, carrots, bell peppers, tomatoes and marinade spices - salt, sugar, black pepper and vinegar are also taken for making borscht.

Fresh vegetables are washed, peeled and cut into thin strips. Beets are cleaned, boiled and also cut into small pieces. Tomatoes are divided into 2 or 4 parts with slices and passed through a meat grinder or in a blender until a paste is formed.

Sunflower oil is heated in a frying pan, the onions are lightly fried, then all the other vegetables, spices are added there, mixed well and cooked over low heat for 7-10 minutes until a crust and a pleasant aroma appear. After that, pour them with fresh tomato puree and stew for another 10-15 minutes.

When hot, the workpiece is poured into well-sterilized jars, the lids are clogged and turned over. Now you can store it in a warm and dry place, and in winter use this mixture as a ready-made dressing for cooking borscht or beetroot.

Winter vinaigrette - preparing your favorite salad

Vinaigrette often decorates the festive table, why not prepare a fresh salad for the winter without sterilization in order to enjoy your favorite dish all year round.

For cooking use:

fresh carrots and beets, medium-sized;
potatoes, onions;
bay leaf, salt, vinegar essence and other spices for the marinade.

Beets and carrots are thoroughly washed and boiled together or separately until fully cooked. Then cut them into identical cubes, but not too large.

Potatoes are peeled and chopped into small pieces. Then they are lowered for cooking in cold, slightly salted water for 20-25 minutes.

Then the chilled vegetables are mixed together with finely chopped onions. Sort the salad into jars and start preparing the marinade.

A standard set of spices of salt and ground pepper, a little refined oil, and lavrushka are poured into boiling water.

Directly from the stove, pour the contents of glass jars with hot brine and close the lids. In addition to potatoes, you can also use boiled beans with green peas - they definitely won’t spoil the taste of the salad.

Beetroot with fresh sauerkraut for the winter - the perfect snack

To prepare a juicy appetizer according to this old Russian recipe, you will need:

white cabbage of autumn varieties;
red beetroot, carrots;
allspice, garlic, hot chili;
bay leaf, salt and sugar.

The outer leaves of the cabbage are removed, the head is washed and cut into fairly large slices. Carrots are peeled and chopped on a "Korean" grater into thin strips.

Beets are boiled according to a standard recipe, after washing and cleaning from the roots. Sliced and chopped vegetables are laid out in clean glass jars in layers on top of each other, and topped with parsley and garlic cloves.

Salt and a little sugar are dissolved in water (to taste). Bay leaf and allspice are added there too. The marinade is brought to a boil, boiled for up to 15 minutes, then cooled and poured over the contents of the jars.

Loosely cover everything with lids and cool in the refrigerator for about 2-3 days. On the 2nd day, the jar is opened and lightly pressed down so that excess air comes out of it. As soon as the juice becomes cloudy, cabbage with beets can be laid out on plates and treated to guests, seasoned with onion rings or fresh herbs.

Instead of glass containers, it is permissible to use buckets or a basin, and lay out the contents in layers and put under pressure for several days in the refrigerator to obtain a natural marinade.

Grated horseradish with beets - spicy sauce in Russian style

Such a dressing with a unique and juicy taste will add spice to meat and fish dishes, and is ideal as a sauce for traditional aspic.

For cooking according to the classic Russian recipe at home, fresh horseradish roots and spices in the form of salt, sugar and ordinary vinegar are used. Horseradish is washed under running water, cleaned with a special knife and cut into several pieces. The resulting pieces are soaked in clean, cold water and sent to the shelves in the refrigerator. There they should brew for a couple of hours and additionally cool.

In the second stage, the chopped roots are passed through a meat grinder and chopped, and while they are infused, the beets are boiled until fully cooked, after which they are rubbed on a medium grater.

The crushed root crop is wrapped in gauze and squeezed until juice is formed, which is then poured over the mashed horseradish and mixed properly. Then salt and sugar are added, all the ingredients are mixed again and poured with a little cold, boiled water.

Red sauce is sorted into prepared and well-sterilized jars and sent to the refrigerator. In this form, the dressing can be stored for several months, the main thing is to observe the temperature regime, but it is even better to use it after 2-3 days of inactivity. Serve with your favorite cold and hot meat dishes.

Adjika from beets and spices and pepper - delicious exotic on the festive table

At first glance, the recipe seems unusual and even experimental, but this is its main highlight. Such a spicy filling is combined with many familiar dishes, and unlike ordinary adjika, it is more useful.

To prepare such a spicy sauce, take the following ingredients:

beets and carrots;
bell pepper and cayenne pepper (chili);
garlic, cloves, lavrushka;
spices for marinade (salt, pepper, etc.);
tomato juice or fresh tomatoes.

Carrots are peeled and chopped on a fine grater or in a meat grinder. In a bowl, mix the grated vegetable with salt and sugar. Beets are boiled for 30-40 minutes and scrolled in a meat grinder into a separate container with vegetable oil. Leave the boiled beets soaked in spices for 20-30 minutes.

All the above ingredients are mixed in a deep frying pan or a suitable saucepan and stewed in tomato juice over low heat, loosely covered with a lid. Sweet pepper and small pieces of hot pepper are also passed in a meat grinder, the garlic is peeled and crushed with a crusher.

Mix everything again, pour in the remaining tomato juice and simmer for another 20-30 minutes, so that the contents of the pan become soft and uniform. A few minutes before turning off the fire, add lavrushka and a little vinegar essence.

Then the vegetable puree is cooled and crushed again in a blender and only then distributed in sterile jars for storage.

Snack "assorted vegetables" - just lick your fingers

Recipes from beets for the winter are different, popular salads like "Alenka", "Winter Classic", etc. But so that everyone you treat remains full and satisfied, the best way is to make an assorted appetizer with beets and beans, the output is very tasty and quite independent dish.

Together with beets, fresh tomatoes (cherry can be used), onions, carrots, white or red beans (only 1 kg for 4 servings) are harvested. As spices, they take a classic set in the form of salt, sugar (1.5-2 tablespoons), ground pepper, vinegar (half a glass) and laurel.

Beets and carrots are thoroughly washed and peeled. After removing the peel, boil, and then cut into pieces or grate on a coarse grater. The beans are washed in cold water. Then it is soaked for several hours. After that, cook for about 10-15 minutes until half cooked. Onions are cut into half rings, and tomatoes into small slices, and when using cherry tomatoes, they can be closed whole.

Salt, vinegar and other spices are added to the water, boiled for 10-15 minutes. Next, the vegetables need to be mixed in a separate bowl and pour the marinade. Turn on the fire, loosely cover the pan with a lid and simmer for 40-50 minutes until cooked, stirring the contents occasionally. As soon as everything is ready, the salad is sorted into jars and sent for the winter to the cellar or to home shelves.

In the hot season of home canning, many housewives unfairly ignore beets. And absolutely in vain! From this tasty and incredibly healthy vegetable, you can cook a wide variety of preparations for every taste, and our selection of recipes will help you with this.

Delicious and fragrant beetroot salad got its sonorous name not by chance. It could often be found in Soviet times on store shelves, and it sold out just instantly. Unfortunately, now you can’t find jars of salad in the supermarket, but you can cook it yourself from fresh natural products.

To prepare beetroot salad, we need:

600 gr. beets;
400 gr. Luke;
2 large tomatoes;
30 gr. salt;
60 gr. Sahara;
100 ml of natural apple cider vinegar;
half a cup of sunflower oil (and a little more for frying the onions).

Cooking

Boil the beets whole, without cutting off the tails, in order to preserve all the vitamins in it. Peel the cooled fruits and cut into cubes of medium thickness.
Finely chop the onion, mash the tomatoes with a blender or a regular grater. Saute the onion rings until lightly browned.
Add tomato puree and simmer uncovered for 10 minutes. Put beets to the onion, salt, add sugar, oil and vinegar and boil the resulting mass for another half hour. Optionally, at this stage, you can add any spices to the dish.
Put the finished snack in sterile jars and seal tightly.

Delicate and fragrant beet caviar is liked by both adults and children for its unusual sweetish taste and delicious aroma. It can be used as an addition to main dishes, as well as for making sandwiches.

To prepare caviar from 2 kg of beets, you will need:

3 kg of juicy tomatoes;
6 bell peppers;
3 hot peppers;
a glass of chopped garlic;
50 gr. salt (can be adjusted during cooking);
a glass of sunflower oil.

Cooking

Grind all the listed vegetables with a meat grinder or blender separately.
Pour all the oil into a heat-resistant dish, put the beets and simmer for half an hour.
Add tomato puree and boil caviar for another 40 minutes. Put the pepper to the vegetables and cook for another half hour.
At the end, add garlic, salt and boil for 10 minutes.
Arrange hot caviar in small sterilized jars and cork with lids. Leave the jars warm until their contents are completely cool.

Spicy beetroot salad for the winter

Quick and easy to prepare salad will be a real salvation for busy housewives. In winter, it perfectly diversifies the diet of the family and provides the body with vitamins and trace elements. Such a salad is indispensable in the cold season, as a large amount of garlic in its composition will help resist viruses.

To prepare the salad you will need:

4 kg of beets;
half a kilo of onions and sweet peppers;
2 kg of ripe tomatoes;
40 gr. salt;
half a glass of sugar;
half a glass of sunflower oil;
a glass of chopped garlic;
20 ml of vinegar essence.

Cooking

All vegetables (beets, sweet peppers, tomatoes), except garlic, cut into medium-sized cubes, put in a container for further cooking.
Add a mixture of oil, salt and sugar and essence and simmer covered for an hour.
Add garlic to the vegetables and cook the salad for another 10 minutes.
Transfer the hot beetroot salad to pre-sterilized jars and roll up.

Pickled beets "Amazing"

For a two-liter jar you will need:

3 medium beets;
4 large tomatoes;
2 carrots;
5 cloves of garlic;
half a pod of hot pepper;
a few sprigs of dill and parsley;
1 liter of water;
20 gr. salt;
40 gr. Sahara;
10 ml of vinegar essence (70%).

Cooking

Peel beets and carrots, cut into thin slices.
Also chop the tomatoes.
In a sterile jar, put sprigs of greenery, garlic chopped into thin slices, hot pepper rings. On top, alternate layers of beets, tomatoes and carrots until the jar is full.
Add the vinegar essence to the water along with sugar and salt, boil everything and pour the mixture over the vegetables.
Clog the bank. Store the snack in the refrigerator or cellar.

When harvesting, gardeners often cut and discard beet tops. And in vain! After all, it contains a huge amount of vitamins and minerals, so necessary for our body in winter. Pickled beet tops will be an excellent dressing for cabbage soup and borscht, as well as complement vegetable salads.

For the recipe you will need:

1 kg of beet leaves;
2 sprigs of dill along with umbrellas;
2 sheets of cherries and currants;
50 gr. chopped garlic;
20 gr. coarse salt.

Cooking

Wash the leaves thoroughly, chop into large pieces and put in a saucepan or basin, adding salt to each layer and shifting with currant and cherry leaves, dill and garlic.
Cover the container with a clean cloth, place the load on top.
Leave the tops warm for 3 days.
Then transfer to jars, cork with nylon lids and put in the cold for storage.

It should be noted here that beets are not just a tasty root crop, but also healthy. By the number of vitamins contained, and, consequently, by the benefits for the human body, this vegetable is the leader among its fellows. Beetroot dishes help fight cancer cells, constipation, affect brain activity and significantly increase stamina.

Simply put, this is a whole complex of vitamins, which in pharmacies we are offered to buy for a lot of money. But why, when nature is already giving us free help? And beetroot preparations for the winter are the best confirmation of this.

And now let's get acquainted with very tasty beetroot recipes, for sure there are some in the kitchen arsenal of any housewife.

Caviar "Tenderness"

Required Ingredients:

beets - 1.5 kg;
eggplant - 1.5 kg;
apples - 1.5 kg;
sugar - 5 tbsp. l.;
salt - 1.5 tbsp. l.;
vegetable oil - 80 g.

Grind beets, apples, eggplants into equal ribbons of any thickness. Mix the crushed ingredients, salt and sweeten in the indicated quantities. Keep on fire for 55 minutes. Put the resulting mass in a frying pan and put it on the minimum heat level for 30 minutes. The lid must be closed during this time. Then remove the lid and keep on the stove for another 20 minutes. After cooking, distribute the caviar in a container.