We prepare delicious beetroot caviar for the winter. Delicious beetroot caviar for the winter - you can’t buy this in a store! Recipes for the most delicious beetroot caviar for the winter: boiled and fried

Beetroot is one of the most useful vegetables, it is sure to be included in the diet of people who care about their health and want to maintain a good figure. One of the most popular beetroot snacks is caviar. Its preparation takes some time, but the result is worth it. It is not surprising that many housewives often make it according to one of their favorite recipes, but not all of them are designed for long-term storage of the finished dish. Beet caviar for the winter is made according to special recipes, it contains natural preservatives: salt, sugar, vinegar and others. This is important to consider if you want to prepare a tasty and healthy snack for the future.

Cooking features

Cooking caviar from beets is not difficult, but if you do not take into account some features, then it will not come out appetizing enough.

Beetroot caviar should have a uniform consistency, so the beets for it must be crushed, while avoiding unground pieces from getting into the vegetable mass. It is most reliable to skip the beets through a meat grinder, but other options are also acceptable. For example, you can use a blender or a grater with large holes.
Before boiling the beets, it only needs to be washed. It is not worth cutting off the tail and the stalk, otherwise the beets will give all the juice to the broth, and it will become pale, tasteless and less useful.
It takes a long time to boil beets: from 45 to 90 minutes, depending on their size. The microwave will speed up this process. To do this, beets of the same size must be folded into a bag and put in the microwave, turning it on at maximum power for 8 minutes, and after a 10-minute break for another 5 minutes. The time indicated is for medium-sized beets, with a diameter of 7-8 cm. For larger specimens, a little more time will be required.
To store ready-made caviar, you can only use sterilized jars, preferably small ones: from 0.5 l to 1 l.

The recipe for preparing beet caviar for the winter should be read carefully, since in some cases the beets are not boiled before grinding.

Classic beet caviar recipe

Composition (for 2 l):

beets - 2 kg;
onion - 1 kg;
vegetable oil - 125 ml;
table vinegar (9 percent) - 50 ml;
salt - 20 g.

Cooking method:

Wash the beets, boil until tender and refrigerate.
Peel the beets and grate. You can also use a Korean salad grater for this.
Peel the onion and cut it into small pieces if you used a regular grater to chop the beets, or quarters of rings (as thin as possible) if you chopped it on a grater for Korean salads.
Mix onions with beets, salt the vegetable mixture.
Pour in the oil and vinegar, stir and put in a deep frying pan or cauldron.
Simmer over low heat for 20 minutes after boiling.
Divide the caviar into sterilized jars. If you plan to store this appetizer in a warm place, put the jars of caviar in a pot of water and sterilize them for 5-25 minutes, depending on the capacity of the jars. Sterilization is not required for storage in a cool place.
Roll up the jars, wait for them to cool and put them away for the winter.

Caviar cooked according to this recipe is very tender. It can be eaten as an independent snack, it can be used to prepare other dishes, in particular the salad "Herring under a fur coat".

A simple recipe for beet caviar with garlic

Composition (for 2 l):

beets - 2.5 kg;
vegetable oil - 50-60 ml;
sugar - 30 g;
salt - 30 g;
garlic - 2 heads;
vinegar essence (70 percent) - 20 ml.

Cooking method:

Peel the boiled and cooled beets and grate on a coarse grater or grater for Korean salads. If you like a finer consistency, then you can grind the beets with a blender or meat grinder.
Pass the peeled garlic cloves through a press.
Pour the oil into the pan, put the beetroot mass and simmer until the excess liquid has evaporated from the beets (about 20 minutes).
Add the garlic, stir, simmer for another 5 minutes and remove from heat.
Add vinegar essence, mix well and place in sterilized jars.
Close up the banks. You can store them immediately after they have cooled down.

Caviar according to this recipe is quite spicy. Before serving, it is a good idea to season this appetizer with sour cream or mayonnaise.

Fried beet caviar for the winter

Composition (for 2 l):

beets - 1.5 kg;
carrots - 0.5 kg;
onion - 0.5 kg;
garlic - 2 heads;
hot capsicum - 0.2 kg;
vegetable oil - 0.2 l;
salt (preferably with fragrant herbs) - 20 g;
tomato paste - 0.25 kg;
vinegar essence (70 percent) - 10 ml.

Cooking method:

Peel the raw beets and grate coarsely. If desired, you can grind it with a food processor.
Grind raw peeled carrots in the same way.
Cut the onion into small cubes.
Finely chop the peeled garlic cloves.
Wash the pepper, remove the seeds from it, cut into thin strips.
Pour oil into a saucepan, put onion and pepper in it, fry them for 5 minutes, add carrots and fry for another 5 minutes over medium heat.
Add beets, fry vegetables for another 10 minutes.
Put the garlic and tomato paste to the vegetables, salt them and mix vigorously.
Continuing to stir, fry for another 10 minutes.
Arrange in sterilized jars, tamping with a spoon.
Pour a little vinegar essence into each jar (a teaspoon per liter jar).
Put the jars in a water bath and sterilize them for 10-20 minutes, depending on their size.
Screw on the lids, turn over and cover with a blanket.
Store after 24 hours.

Caviar prepared according to this recipe can be served as a side dish. It is also good as a dressing for borscht.

Delicate beet caviar with semolina

Composition (per 2.5 l):

beets - 0.5 kg;
onion - 0.5 kg;
carrots - 1 kg;
tomatoes - 1.5 kg;
semolina - 100 g;
vegetable oil - 0.2 l;
salt - 40 g;
sugar - 40 g;
ground black pepper - 5 g;
vinegar essence - 10 ml.

Cooking method:

Peel all vegetables and scroll through a meat grinder.
Salt, pepper the vegetable mass, add oil and sugar to it, put on a quiet fire.
Boil for 2 hours.
Add semolina in small portions, mixing well each time so that there are no lumps.
Simmer another 20 minutes.
Pour in the vinegar essence, mix well and remove from heat.
Pour into sterilized jars and seal immediately.
After cooling, put away for winter storage.

Caviar prepared according to this recipe has a delicate and thick texture, it can be spread on sandwiches like a pate.

Beetroot caviar is tasty and satisfying. It looks good on sandwiches, it can be served instead of a salad or as a side dish, used to make soups and other dishes.

Elementary products and classic taste. An hour to prepare and very little vinegar.

We need:

Beets - 6 pcs. medium
Onion - 4 pcs. medium
Tomato paste - 1.5-2 tbsp. heaped spoons
Vegetable oil - 7-8 tbsp. spoons
Sugar - 2 teaspoons + to taste
Salt - 1 teaspoon + to taste
Black and allspice - to taste
Vinegar (9%) - 3-4 teaspoons

Important details.

Conservation yield - up to 2 liters
We always take fresh, domestic-made tomato paste for blanks, without E-nis. Similarly - pure coarse salt, not China.

The preparation is simple - to the point of genius!

We clean the root crop, and three large chips. On a regular grater - you can't imagine easier. And if you want an interesting texture, we take a Berner with a nozzle for thin straws. The option through a meat grinder is also suitable, preferably with a large grate.

Traditionally chop the onion finely. Fry until golden.

We combine vegetables in a cauldron, where we send all the dressing components - tomato paste, salt, sugar, spices. Stir and simmer over low heat with a lid on. Stir more often so that it doesn't burn. If necessary, add a little boiling water. Until the root crop is ready - about 45 minutes.

At the end, add vinegar. We pack the hot mass in jars, roll it up, wrap it up.

The sunset is perfectly stored, costs a penny and tastes very nice.

Another cooking algorithm. First, boil or bake the beets, and then combine them with fried onions and briefly warm them up - up to 30 minutes.

Delicious beet caviar with pepper

We do it quickly and easily. Proportions for a solid party and photos will help you step by step. Succeed lightly!

We need:

Beets - 2 kg
Tomatoes - 1 kg
Sweet pepper (red) - 500 g
Onion - 250-300 g
Hot pepper of medium hotness - 1 pc.
Garlic - 3 heads (the size of a chicken egg)
Vegetable oil - 200 ml
Salt - 2 tbsp. spoons
Sugar - 1 tbsp. spoon
Vinegar (9%) - 3-4 tbsp. spoons

And again we cook according to the quick scheme.

Everything was twisted through a meat grinder. The beets were stewed with sugar, salt and butter - 20 minutes. Added tomatoes, onions and sweet peppers, then simmered at a low boil - another 30 minutes. At the end, garlic and hot peppers - another 5-10 minutes of stewing. Before laying in jars - vinegar. Packed hot. The beauties slowly cool down and are placed in a closet for storage.

It is in this recipe that it is very tasty to add an apple. Choose a sweet and sour variety, without fanaticism - up to 300 grams.

"Awesome" with eggplant and apple

Ingredients:

Beets - 1 kg
Blue - 1 kg
White onion - 300 g
Apples (sweet and sour) - 300 g
Tomatoes - 400 g
Salt - 1.5 tbsp. spoons + to taste
Sugar - 3 tbsp. spoons (flat)
Spices - optional
Vegetable oil - about 200 ml
Vinegar (9%) - up to 3 tbsp. spoons

Important details.

Billet output - up to 3.2 liters
Classics are appropriate in spices: black and allspice pepper, 3-4 cloves and a couple of bay leaves. Before laying out the jars, remove the spices.
Tomato paste instead of fresh vegetables is also suitable. Taste for salt and acidity. Vinegar can be reduced if tomatoes and apples are sour.

How we cook.

We clean all components. We cut according to mood. A sophisticated option is to make short and thin straws using a Berner grater. And everyday, but also tasty - large chips on a regular grater.

We combine colorful slides with salt and sugar. Stir and leave alone for at least 1 hour. We need semi-finished products to release juice.

Finely chop the onion and peeled tomatoes.

We simmer all the ingredients on a low boil, stirring often - 50-60 minutes. Hot mass on the banks, closed, insulated, allowed to cool. Just a darling, a little darling! And you will lick your fingers, and you will not have time to get tired.

Simple spicy caviar with horseradish

Choose the cooking method that you liked in the first recipe.

Or boil the main root crop and briefly stew with horseradish.
Or simmer everything together - from 30 minutes until cooked. The mixture should become soft.

Cutting is also free. Everything will do: a regular grater, meat grinder, thin straws on a blender. You can add onions, carrots, sour apples and tomato paste. Salt and sugar fall asleep at the end of the stew and try with predilection, which is not enough. Horseradish should not be knocked out of the ensemble in a burning solo.

Vinegar at the rate - 1 teaspoon per liter jar.

Keep proportions. For 2 kg of root - 200 grams of spicy root.
Clean up the hell well.

"Sharp classic" beetroot with chili

A curious video recipe for a large portion and a great opportunity to adjust the spiciness by stopping in time with a chili bookmark. We love to cut the pepper finely and toss it in pinches. Stirred - tried. So you definitely won’t miss with a picky taste.

Ingredients:

Beets - 2 kg
Carrot - 250 g
Onion - 250 g
Tomatoes - 750 g
Bulgarian pepper - 350 g
Garlic - 75 g
Hot pepper (chili) - from ½ pod, i.e. piece 5-6 cm
Vegetable oil - 150 g
Sugar - 100 g
Salt - 1.5 tbsp. spoons
Vinegar (9%) - 100 ml

The yield of blanks is about 4 liters

With tomatoes without vinegar

We need:

Beets - 4 kg
Tomatoes - 1.5 kg
Sweet pepper (preferably red) - 400 g
Garlic - 8 cloves + to taste
Salt - 1 tbsp. spoon + try!
Sugar - 2 teaspoons
Hot chili pepper - up to 1 pod (medium, 8-10 cm)
Vegetable oil - 100 ml

Important details.

Output of blanks - under 2 liters
It is better to take dense tomatoes with obvious sourness, for example, cream. We clean them at will. Quick cleaning hack: cut each vegetable crosswise and pour boiling water for 3 minutes. After that, the skin comes off in a second.

How to cook.

We pass the root crop through a meat grinder. If it is more convenient in a blender, do not forget about the pulsating mode. Stew the beets first with all the oil - 20 minutes.

Tomatoes with or without skins are also chopped with a kitchen assistant. The last to twist are two bell peppers. Cut the rest of the peppers to taste. We love a small cube or a short straw.

Chili pepper and garlic are tastier to chop with a knife - finely-finely. Adjust the amount according to your taste for spiciness. It is better to do without seeds: they are for reckless spicy lovers.

We put the puree of tomatoes to the softened beets, mix and continue to boil - 15 minutes. Then there is a slice of pepper - 15 minutes over low heat, stirring. At the end, add garlic and chili to the mixture. We keep it on fire for 5 minutes and pack it in jars for seaming. Cool down under a blanket.

Preservation without vinegar, but will stand until winter at room temperature - in a dark closet, in the hallway or on the loggia. Tomato acid is also a preservative.

If you are afraid of such experiments, when packaging the dish, add 1 teaspoon of vinegar per liter jar.

Video - for lovers of the format. The composition of vegetables is the same, but there are a couple of differences in the procedure. Video version is prepared from boiled beets. For conservation, it is suggested to twist it through a meat grinder. And for sourness in this version, the hostess relies on tomato paste.

Ingenious life hack “Pure beetroot joy”

Ideal preparation for the future without additives. Suitable for borscht, and as a base for many salads. And it’s also so easy to make a truly festive caviar at this sunset: with fried onions and nuts in a large crumb.

What are we doing.

We boil the root crop of this year in the skin, clean and three. Chip size as you like. We lay out the juicy mass in sterile jars up to 1 liter. Fill each with salted boiled water. We cover with lids and poison to be sterilized - 15-20 minutes. We take out and pour 1 teaspoon of any vinegar into a jar, tightly roll it up. That's all the trouble!

Solo beetroot is great in the apartment, pleases with minimal sourness and rich taste of your favorite vegetable.

P.S. What to cook in winter

Of course, with these soft, well-chopped beets, it is easiest to make all kinds of salads. Due to the uniform texture, they can become an appetizer or side dish, as well as lie down on bread for a lazy breakfast.

Men's salad "Minute" with cheese and eggs.

We add a boiled egg and hard cheese in cubes, a handful of chopped nuts and a little greenfinch, which was at hand, by eye. A dash of mayonnaise or mustard sauce in olive oil. Half of the dinner is ready: in 10 minutes at an imposing pace!

With beans, meat and even herring.

Don't be alarmed: we don't recommend nasty things. :) It's really very satisfying and appetizing - add beans canned in their own juice to an open jar and sliced cold meat. We shade the dense taste with onion, lemon, garlic. Yes, you never know! Each hostess has her own sense of beauty.

And the most interesting thing is that even salted herring in a large cube and fresh finely chopped onions will decorate the beetroot ensemble from preservation for the future. Serve with boiled potatoes: a real hit!

With dried fruits and nuts.

Any beetroot seaming is an excellent base for the well-known composition with prunes and walnuts. We expand the maneuver to any dried fruits, seeds and nuts. Just chop the last ones coarsely: it tastes so much better!

Which finger licking recipe inspires you to try? Beetroot caviar for the winter is worth a little effort. Agree, there are not so many similar blanks that in just an hour of trouble you get an inexpensive and multifaceted charm.

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Beetroot is valued for its rich content of nutrients and uniqueness of application, the fruit can be used as an independent product and as an ingredient for salads and soups. You can save the value of the root crop and diversify the menu during the cold season with the help of recipes for preparations, so it is recommended to learn about the best options for preparing caviar for the winter from beets.

Beets belong to the category of products, in the benefits of which the supporters of traditional and alternative medicine are unanimous and have no doubts. The composition of the root crop contains a large amount of vitamins and acids. Regular inclusion of a root crop in the diet allows you to compensate for the deficiency of phosphorus, potassium and sodium. Due to the content of manganese and copper, the blood supply system improves, and iodine reduces the risk of atherosclerosis.

100 g of beets contain 42 kcal, which, combined with the diuretic effect of the product, allows you to include it in the menu when losing weight. Today, it is customary to eat root vegetables, but the tops are not inferior to them in value, and the amount of protein in it is 3 times more. The composition of the product contains a unique component betaine, due to which the liver function is normalized.

The root crop has a wound-healing, anti-allergic effect. Its juice is used in medicine as a choleretic agent. Due to the high content of fiber with regular use, the functioning of the food system is normalized. When using the root crop, the processes of removing toxins from the body, heavy salts and radioactive elements are activated.

What varieties are better to choose for harvesting for the winter

There is a wide variety of red beets on the market today. Root crops differ in shape, color, weight and sugar content. For harvesting, only table varieties of beets are used. Fresh tender greens are used to process the tops.

Late beet varieties are often used as raw materials for recipes, as they are characterized by a long ripening period, greater yield of fruits, and the ability to maintain external and taste qualities for a long period of time. The most popular varieties of beets include:

cylinder;
Bordeaux;
Valens.

When planting beets for future use as raw materials for winter preservation, it is important to take into account the recommendations of the producers. On the packaging of seeds suitable for such purposes, the possibility of using them for conservation is directly indicated.

How to cook beetroot caviar at home

Recipes for the preparation of beet-based preserves today are presented in a wide variety. They may involve frying, stewing, preserving the product, sterilization, or no heat treatment. Thanks to their simplicity, even novice cooks can cook a delicious snack.

Beet caviar is served cold, the product can be used as an ingredient in soup recipes. Depending on the composition, the appetizer may differ in shades of taste, have sweetness or have a slight sourness.

classical

Classic beetroot caviar consists of common products that are always on hand or in stores. The recipe looks like this:

beets - 1 kg;
large garlic head;
lemon - 1 pc.;
onion turnip - 8 pcs.;
water - 0.5 l;
granulated sugar - 2 tsp;
odorless frying oil;
ground pepper, clove buds, coriander;
salt - 2 tbsp. l.

The amount of spices, salt and sugar is adjusted during cooking depending on personal preference and the sweetness of the chosen variety.

The process of working with ingredients:

unpeeled beets are washed and put for cooking, the finished product is easily pierced with a knife blade;
carrots are rubbed on a large grater;
garlic cloves and onion finely chopped;
heat the oil in a frying pan, fry the onion in it for 2 minutes, add the carrot mixture for frying for 2 minutes, add water and cover with a lid to stew until cooked;
add a mixture of spices and lemon juice;
the beets are rubbed on a grater with a large hole size and laid out for frying, holding for 40 minutes.

To facilitate the stewing process, it is recommended to take a frying pan with high thick walls, which will facilitate the mixing process and prevent burning. The cooled blank can be used as an independent dish, as a side dish or a base for toasts and sandwiches.

Fried beetroot caviar

A fried appetizer can be used neat or with mayonnaise, as well as a dressing for soups. This will require:

beets - 3 pcs.;
carrot - 1 pc.;
bulb - 1 pc.;
oil - ½ cup;
tomato paste - ½ cup;
salt to taste.

Onions are cut into small cubes, carrots and root crops are chopped on a grater. Onions are fried in a frying pan, when a golden color appears, carrots are introduced and, after a couple of minutes, beetroot. Pasta, salt and a small amount of water are added so that the vegetable mixture does not burn, otherwise the appetizer will acquire an unpleasant rancid taste.

Recipe with carrots and onions in jars

beets - 2 kg;
carrot - 1 kg;
turnip onion - 600 g;
red tomatoes - 1 kg;
oil - 600 ml;
garlic cloves - 2 heads;
salt, granulated sugar;
ground pepper;
9% vinegar - 200 ml.

In the recent past, the technology for preparing caviar involved grinding beetroot on a grater. Today, a combine is increasingly used for these purposes.

Cooking process:

vegetables are fried with the addition of oil, first onions, then the carrot mixture and tomatoes cut into small cubes are sequentially introduced, the total time of all ingredients is 10 minutes;
add beets and spices, a small amount of water, cover with a lid and simmer for 35 minutes;
at the end, crushed garlic, vinegar are driven and left on the stove for another 3 minutes.

The mixture with vegetables is laid out in jars. If desired, caviar can be pureed with a blender; it is convenient to use such a blank as a basis for sandwiches.

Variant of spicy-sweet beet caviar

This option will appeal to fans of unusual dishes who prefer snacks with a spicy flavor with peppercorns. For the recipe you will need:

beet, carrot, sweet pepper - 1 kg each;
red tomatoes - 4 kg;
oil - 1 glass;
onion turnip - 800 g;
apples - 0.5 kg;
garlic - 1 head;
lavrushka - 2 pcs.;
allspice peas - 4 pcs.;
vinegar essence - 2 tbsp. l.;
chili pepper - 1 pc.;
salt, sugar, spices - to taste.

For the recipe, you need to take apples with a sweet and sour flavor. For the process, a container with a thick bottom is chosen to eliminate the problem of burning.

Cooking process:

beets and carrots are chopped on a coarse grater, peppers and turnips are cut into half rings;
for 20 min. fry vegetables;
tomatoes are pureed with a blender, apples are rubbed separately with a grater;
processed tomatoes, along with spices, are poured into the vegetable mixture, apples are introduced;
quenching is continued for 30 minutes, adding water if necessary.

The workpiece is laid out in pre-sterilized jars and ½ tsp is added to each container. essences, after which they are rolled up and after cooling they are cleaned in a cool place.

"Real jam"

The advantage of the method is the ease of manufacture and the excellent taste of the resulting snack.

For the recipe you will need:

beets - 1 kg;
onion - 3 pcs.;
garlic - 1 head;
oil - 5 tbsp. l.;
tomato paste - 4 tbsp. l.;
essence - 1 tsp;
salt, sugar and spices - to taste.

Beets with spices are boiled in slightly salted water. Onions are roasted, after obtaining a golden hue, grated beets are introduced and stewed for 20 minutes. Salt, granulated sugar and spices are successively introduced and kept on fire for 10 minutes. Adding a couple of peas of allspice will give the workpiece a unique spicy aroma. At the final stage, garlic, vinegar are introduced and mixed thoroughly. After the workpiece has cooled slightly, the caviar is laid out in sterilized containers.

with garlic

Such caviar has a special garlic flavor and during the winter cold is an excellent tool to maintain immunity. For the recipe you will need:

beets - 1 kg;
garlic - 1 head;
vinegar - 100 ml;
water - 2 l;
salt, sugar - to taste.

Adding a mixture of peppers, cumin, rosemary, Provencal herbs will help to give a spicy aroma, but such ingredients are not considered mandatory for the recipe. Cooking process:

marinade is prepared from water, sugar, vinegar and seasonings;
beets are cut into thin strips;
garlic, passed through a press, is thoroughly mixed with a beetroot base;
the vegetable mixture is laid out in jars and poured with hot marinade.

Banks need to boil in water for 20 minutes, then roll up.

With apples and eggplant

A delicious product is obtained by combining beets with apples and eggplants. Fruit acts as a natural preservative in this recipe. Caviar prepared according to this option has an unusual sweet and sour taste.

For the recipe you will need:

beets, eggplants - 1 kg each;
apples - 800 g;
sugar - 7 tbsp. l.;
salt - 1.5 tbsp. l;
oil for frying - 0.4 l.

Apples and eggplants are cut into small cubes, boiled beets are rubbed on a grater. The vegetables are put in a container, mixed and sprinkled with sugar, left for 1.5 hours to extract the juice. The pan is put on fire, salt is added and stewed for 1 hour, after which oil is poured in and the process continues for another 10 minutes.

With tomatoes without vinegar

Tomatoes are considered the "ideal" ingredients for caviar, so this ingredient is often found in recipes. Beetroot snack for non-durable storage can be prepared without the use of vinegar. For the recipe you will need:

beets - 1 kg;
tomatoes - 5 pcs.;
a head of garlic;
onion - 3 pcs.

The amount of sugar and salt is determined taking into account personal preferences, as well as the characteristics of the selected variety of tomatoes and beets. If you want to get a richer taste, add allspice and black pepper. The general cooking process is similar to the classic recipe, that is, onions, tomatoes and beets are fried in succession. The stewing time varies from 45 to 60 minutes, salt and spices are introduced at the end of cooking.

Recipe with garlic and beets without sterilization

A feature of caviar with garlic is that it is not only tasty, but also healthy. The usefulness and value of the root crop due to this combination is greatly enhanced, and in the winter, such caviar will become an indispensable source of vitamins. The undoubted advantage of the recipe is that it is quite simple and even beginners can do it.

For the recipe you will need:

beets - 1 kg;
onions - 6 pcs.;
garlic - 6 large cloves;
oil - 100 ml;
vinegar - 100 ml;
tomato paste - 6 tbsp. l.;
salt, sugar - to taste.

Preservation is prepared according to standard technology:

chopped onion fried;
add grated beets and chopped tomatoes, stew vegetables for 5 minutes;
introduce the paste and continue the process for 35 minutes;
at the end add the garlic mixture and vinegar.

If during the cooking process there is not enough moisture, then add a small amount of water. If the caviar is too liquid, then the quenching is carried out without a lid.

Multicooker cooking option

The advantage of this method of preparation is a significant simplification of the process, since the vegetable mixture does not need to be constantly stirred, and there is no risk of burning it. Beets can be boiled in the traditional way or using the “steamed” multicooker mode, in which the vegetable is aged for 30 minutes.

Pre-onions with oil are processed in the “frying” mode for 10 minutes. Vegetables, along with spices, salt and sugar, are aged using one of the following functions:

"boiling" - 1 hour;
"quenching" - 40 minutes.

For cooking, you can choose any of the recipes for beet caviar. Before unfolding the product, it is mandatory to sterilize the jars.

french

French caviar is very light and has an unusual taste. For cooking you will need:

beets - 4 pcs.;
a bunch of cilantro;
olive oil - 3 tbsp. l.;
lemon - 1 pc.;
a pinch of salt and black pepper.

Beets boiled or baked in the oven are rubbed on a coarse grater. Dressing for snacks is prepared from oil and lemon juice. The vegetable mixture is soaked in marinade, greens are added, seasoned with pepper and salt, and then mixed thoroughly.

How to store beet blanks

Beet billets perfectly retain their qualities and properties for 1 year. You can store jars at home in a closet, refrigerator or basement. The optimum temperature for storage is +6 C, while over +15 C is considered undesirable for preservation.

The guarantee of the safety of beet blanks is the careful preliminary processing of raw materials, adherence to the recipe, sterilization of containers and tightness of rolling.

Air access can lead to acidification of the product, the beginning of such a process is indicated by the appearance of mold in the jar. It is undesirable to have an increased level of humidity in the room, as this leads to the formation of rust on metal lids, which can adversely affect the taste of the product.

If you like to make preparations for the winter, then beetroot caviar will be a great addition to your piggy bank of recipes.

Classic beetroot caviar for the winter

The recipe for beet caviar, the very one that was prepared back in Soviet times, is considered basic.

Required products:

300 grams of onion;
two cloves of garlic;
seasonings to your taste;
about 250 milliliters of vegetable oil;
kilogram of beets;
salt and sugar 2 large spoons.

Cooking process:

We start cooking by preparing vegetables. To do this, clean them and rinse well.
Next, they need to be crushed with a meat grinder or blender. The onion is pre-cut into quarters.
After all the vegetables have turned into a homogeneous mass, we add all the bulk ingredients to them, add vinegar and oil.
We put a container with vegetables on a hot stove, pouring a small amount of water into it. We keep on fire for at least three hours, while we do not forget to constantly stir the contents of the pan.
What happened, we close it in banks.

Recipe "Lick your fingers"

This option did not just get its name. Such caviar for the winter really turns out to be very tasty.

Required products:

five cloves of garlic;
Provence herbs and other spices to taste;
kilogram of beets;
two bulbs;
40 milliliters of oil;
four tablespoons of tomato paste;
a small spoonful of vinegar.

Cooking process:

We wash the beets well and send them to boil in water with spices, so that they become very soft.
In a hot frying pan, bring the pre-chopped onion to a golden color and add grated boiled beets to it. We keep the vegetables on low heat for about 20 minutes.
After the specified time, add spices to them, the prepared amount of tomato paste (it can be replaced with tomatoes) and keep on fire for about 7 more minutes.
It remains only to add vinegar and garlic, wait until the caviar cools slightly and transfer it to thoroughly sterilized jars in advance.

Winter preparations are a personal matter for every housewife. Many adhere to years of proven recipes for making spins. To make caviar from beets for the winter, you don’t have to work especially hard. And the prepared mixture will go as a dressing for soups and borscht and an independent snack. There are a few common recipes to try.

Those who monitor their weight attach great importance to the presence of a certain amount of proteins, fats and carbohydrates. It is impossible to accurately calculate their number in the finished product, as the variety and components that make up it change. But there is an approximate ratio:

calorie content 85-125 kilocalories;
fats 6.63 grams;
carbohydrates 13.72 grams;
proteins 2.15 grams.
water 82 grams;
dietary fiber 1.6 grams.

The peculiarity of the product is that with a low calorie content, it has a high fat content.

Benefits of using the product:

helps with diseases of the heart and blood vessels;
recommended for hypertensive patients;
strengthens the immune system;
heals the liver;
used to prevent thyroid disease.

In addition to the positive effect, beet caviar also has a negative effect on the human body.

Product harm:

contraindicated in diabetics;
interferes with the absorption of calcium, for this reason it is strictly contraindicated in osteoporosis.

By eating a snack, taking into account the precautions given, at any time of the year people provide support to the body. This is especially true in winter, when a person receives less vitamins.

What varieties are better to choose for harvesting for the winter

The summer resident, who first encountered this issue, finds himself in a difficult position. How to choose from the whole variety of modern manufacturers and not make a mistake?

The best varieties for blanks for future use:

only culinary varieties of red beets are suitable, you should not choose fodder;
Detroit;
Bohemia;
Delicacy;
Bordeaux 237;
Modana.

Growing beets in the garden, you should look at the appearance of the tops. The leaves of the fodder crop are green, without red veins. It is better not to use these root crops.

How to cook beetroot caviar at home

Housewives asking this question are looking for vegetable cooking recipes that are more suitable for the needs and preferences of households. It is important that it is tasty, healthy, easy to cook. The variety of ways is amazing. It is worth trying to cook a little of several options, and choose the right recipe for yourself.

For the preparation of snacks, boiled beets are used; to preserve more nutrients, they are baked.