American beetroot salad for the winter recipes. Beetroot salads for the winter, delicious recipes. Salad for the winter of beets, carrots and onions

The beneficial substances of this vegetable are preserved even after heat treatment and during preservation. Beetroot recipes for the winter are a great opportunity to realize your culinary potential. It is used to prepare borscht dressing, various salads, adjika and caviar. Bulgarian and hot peppers, cabbage, tomatoes, onions, garlic, herbs, horseradish root, chili, carrots and lemon are closed with it. To give taste and aroma, various spices and seasonings are added.

The five most commonly used ingredients in recipes are:

In this case, cloves, basil and bay leaves are perfect. You can serve ready-made salads for a simple dinner or on a festive table. Cooking such a dish is not difficult, and even a beginner can cope with this work. But it is important to strictly follow the requirements and recommendations specified in the recipe so that the finished product turns out tasty and does not deteriorate over time. To do this, it is necessary to observe the proportions, sequence and time of heat treatment.

Salad with beets for the winter is prepared by many housewives, as it contains a large amount of vitamins and minerals that are not lost during canning. This root crop improves the functioning of the digestive tract, cleanses blood vessels and the liver, and also strengthens the immune system.

There are a lot of recipes for beetroot salads, as beets are combined with a wide variety of products - garlic, bell peppers, beans and many others.

For the preparation of preservation, it is better to take beets of a bright burgundy color, which are fully ripe and have a fresh look. The most suitable varieties are Egyptian and Bordeaux.

In order for beet preservation to stand in the cellar all winter, it is necessary to properly prepare the lids with jars. Lids should be new, clean and undamaged. Banks should also be free of chips and cracks.

A mandatory point for blocking winter salads is the sterilization of jars and lids. It can be produced both in steam and in the form of boiling. You can also sterilize jars in an oven heated to 180 degrees.

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

Traditional salad with beets and carrots is very healthy and quite easy to prepare. This delicacy can exist as a separate dish, or become a dressing for borscht or soup.

Ingredients:

• beets - 2 kg;
• carrot - 0.7 kg;
• tomatoes - 0.7 kg;
• two cloves of garlic - about 40 gr.;
• vegetable oil - 280 ml;
• two tablespoons of sugar;
• salt - 70 gr.;
• ground red pepper - 0.5 teaspoon;
• vinegar - 20 ml.

Cooking:

Grate carrots and beets on a coarse grater. Finely chop the tomatoes.

Send beets to a pan with oil and simmer until juice is released. Next, add the carrots and simmer until the vegetables are cooked.

At the end, add all the remaining ingredients and cook for about 10 minutes.

This type of beetroot salad is very common in southern countries. Having prepared "Alyonka" for the winter, you can be sure that your relatives will be delighted.

Ingredients:

• beet tubers - 4 kg.,
• tomatoes - 1.5 kg.,
• garlic - 0.2 kg.,
• onion - 0.5 kg.,
• sweet pepper - 0.5 kg.,
• oil grows. - 0.5 l.
• parsley to taste
• vinegar essence - 200 ml.,
• sugar - 0.2 kg.,
• salt - two tablespoons.

Cooking:

Chop the beets on a grater, turn the tomatoes into mashed potatoes, cut the pepper and onion into cubes. Squeeze the garlic in the garlic press, and chop the parsley with a knife.

If you are preparing more than one serving of salad for the winter, then when chopping beets, you can use a food processor with the appropriate attachment.

Fry the onion in oil, then add the tomatoes and all other ingredients, mix everything thoroughly. Simmer for 45 minutes.

Place lettuce in jars, roll up and wrap well until cool. You should get 7 liter jars.

Pickled beetroot is a savory appetizer for the festive table. With this method of preparation, the maximum amount of useful substances and vitamins is preserved.

Ingredients:

• beets - 2 kilograms,
• horseradish - 60 grams,
• a couple of lavrushka leaves,
• 9% vinegar - 400 milliliters,
• 10 pieces of peppercorns,
• 2 tbsp salt,
• 6 tbsp sugar
• cinnamon and cloves to taste
• a couple of pieces of red hot pepper of medium size.

Cooking:

Boil the beets until half cooked, rub on a Korean grater or cut, put in jars.

Add the rest of the ingredients to a liter of water and boil, pour into jars. Roll up in a day.

Beet-carrot salad for the winter "Chile"

This salad has a slight note of spiciness, as it contains chili peppers. It goes well with both side dishes and sandwiches.

Ingredients:

• beets and carrots - 1 kg each,
• sweet pepper - 0.5 kg,
• tomato juice - 0.8 l,
• garlic - 2 head.,
• sugar - 2/3 cup,
• oil rast. and vinegar - 2/3 cup each,
• salt 1 tbsp,
• chilli one,
• allspice 5 pcs.

Cooking:

Twist two types of peppers in mashed potatoes and add a tomato and cook for 15 minutes. Grate beets and carrots. Add vinegar, sugar and oil to the boiled tomato.

Mix all the remaining ingredients and boil for half an hour. Roll the mixture into jars.

Beetroot twist with garlic will come in handy in the season of winter colds. Good spread on rye bread.

Ingredients:

• half a kilo of beets,
• medium head of garlic
• vinegar - 1 tbsp,
• black and red pepper - a pinch,
• 2 tbsp salt and 1 tbsp sugar.

Cooking:

Cut the beets into strips. Flatten the garlic without peeling and fry in oil with beets for about half an hour. Then add spices and simmer for half an hour. 10 minutes before readiness, pour in the vinegar.

Roll up in banks and wrap up.

A wonderful winter delicacy "cabbage in beetroot sauce" will appeal not only to adults, but also to children. Be sure to try cooking.

Ingredients:

• cabbage one head
• a couple of pieces of medium beet roots,
• 3 tooth garlic,
• onion - 1 head,
• 2 tbsp salt
• sugar 100 gr.,
• oil 125 ml.,
• vinegar 40 ml.,
• lavrushka 2 leaves,
• peppercorns 5 pcs.

Cooking:

Cabbage cut into cubes 2cm/2cm. Beets - on a grater. Chop garlic and onion with a knife. To mix everything.

Make a marinade: boil the spices in a liter of water for 5 minutes. and add vinegar.

Pack the cabbage into a jar and pour over the marinade. Roll up.

Sour apples and sweet beets give the salad a tangy flavor. The dish will be fragrant.

Ingredients:

• 1.5 kg beets,
• 0.6 kg carrots,
• 1 kg sour apples,
• 1/2 st. rast. oils,
• salt 3 tbsp. l.
• water 0.3 l.

Cooking:

Cook beets and grate with carrots and apples.

Mix all ingredients in a saucepan and simmer for 30 minutes.

Arrange in sterilized jars and roll up.

This salad recipe is juicy and satisfying. You can add garlic or pepper to taste.

If desired, the beans can be replaced with peas or any cereal

Ingredients:

• 1 kg each - beets, carrots, onions and tomatoes;
• beans 0.5 kg;
• sunflower oil 250 ml;
• half a glass of sugar and vinegar;
• salt 1 tbsp;
• water 250 ml.

Cooking:

Soak beans for 10 hours. Cut the onion and tomatoes, grate the rest of the vegetables on a coarse grater.

In a saucepan, mix all other ingredients and simmer for about 2 hours.

Roll up and wrap in towels to cool.

This salad is popular among winter preparations. It is simple and cheap to prepare.

Ingredients:

• 1 small beetroot
• 0.5 kg zucchini,
• granulated sugar 1 tbsp,
• 1.5 tbsp salt and vinegar
• garlic 3 cloves.

Cooking:

We cut the zucchini into strips along, and the beets arbitrarily.

We put vegetables in prepared jars and add spices according to the recipe. Next, fill with boiling water to the top. We sterilize and roll up the banks.

Boiled beets will add juiciness and softness to a winter salad. A plum will add piquancy and originality.

Ingredients:

• 800 gr. boiled beets,
• 0.5 kg. plums,
• 700 ml. apple juice
• 1/2 st. Sahara,
• 5 gr. salt,
• carnation 1 pc.

Cooking:

Cut the beets into circles. Put in a jar in layers mixed with plums cut in half.

Mix the juice with the rest of the seasonings and pour into jars. Sterilize for 15 minutes and roll up.

Either lettuce, or caviar - everyone calls it their own way. The consistency of the salad is like that of caviar.

Ingredients:

• 3 kg of ripe beets,
• bell peppers, onions, carrots, tomatoes - 0.5 kg each.,
• horseradish 500 gr.,
• salt 2 tbsp,
• garlic 5 cloves,
• sugar 1 tbsp,
• vinegar 1/2 tbsp,
• vegetable oil - a glass.

Cooking:

Grind all vegetable ingredients into puree. Add oil with spices, as well as mashed vegetables to the pan. Fry until done.

Place the mass in jars and pour in the vinegar. Roll up.

Beet salad "Vkusnyashka"

Beet caviar "Vkusnyashka" has an amazing taste due to spices and herbs.

Ingredients:

• half a kilo of beets;
• two bulbs;
• 1 tbsp tomato. pastes;
• two cloves of garlic for flavor;
• a pinch of Provence herbs;
• 1 tablespoon of vinegar.
• sunflower oil - 80 ml;
• sugar 1 tsp;
• salt for cooking beets to taste;
• bay leaf and a couple of pieces of allspice.

Cooking:

Boil beets in water with spices and salt. Fry the onion in oil and add the grated root crop. Cook 15 min.

Add the rest of the ingredients and simmer for 10 minutes. Remove from heat and add garlic and vinegar.

Roll up when it cools down a bit.

Beets for dressing borscht

It is very convenient to open a jar with ready-made beets in winter and quickly season borscht. This saves a lot of time.

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 the vegetables out of 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, then peeled and rubbed 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 saucepan, 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.

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

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

Delicious beetroot salad for the winter: recipe with photo

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

Ingredients:

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

Cooking:

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

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

Beet salad for the winter "Lick your fingers"

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

Ingredients:

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

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

Cooking:

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

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

beet caviar

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

Ingredients:

1/2 kg of beets;

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

Cooking:

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

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

Salad for the winter "Fragrant"

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

Ingredients:

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

Cooking:

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

You can taste a very tasty snack prepared for the future in 2 weeks.

Carrot and beetroot salad

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

Ingredients:

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

Cooking:

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

Autumn assortment

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

Interesting:

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

Cooking:

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

Czech salad with beets

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

Salad Ingredients:

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

Marinade:

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

Cooking:

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

Beet salad for the winter with lemon juice

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

Ingredients:

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

Cooking:

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