Beetroot carrots onion preparation. Beetroot salads for the winter: Very tasty recipes. Winter appetizer made from beets and garlic “Witch”

First, I would like to say that beets are a unique product due to the fact that they are rich in vitamins and numerous dishes are made from their preparations.

It is rich in minerals: calcium, magnesium, potassium, iron, phosphorus. It contains vitamins: B1, B2, C and P. When consumed, especially as fresh juice, the general condition of the body noticeably improves and it is cleansed.

It lowers blood pressure, is a natural laxative, and is well suited for the prevention of vascular diseases and atherosclerosis. However, it should not be abused by people with kidney disease, gall bladder or indigestion.

For prevention, you can use it to make very tasty juice and consume it 2 times a day, half a glass, for 1-2 weeks. Then stop for a while and repeat again.

Take 1 kilogram of beets and put them through a juicer. On average, we will get one or two glasses of pure, tasty juice. Let it sit in the refrigerator for 2-3 hours. Dilute by half or to taste with boiled water and drink half a glass in the morning and evening.

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

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

Beetroot for the winter - recipes. Delicious!

So, we have already talked about the beneficial properties of this root vegetable. Now let’s move on directly to the recipes for preparing various dishes from this vegetable.

Beet salad recipes for the winter

Recipe 1. Beetroot salad with beans for the winter

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

Now add salt and spices to taste and simmer the entire salad for about 40-60 minutes.

We put the vegetable salad into jars that have been sterilized in advance, roll up the lids and, wrapped in a blanket, let it cool.

Recipe 2. Preparing beet salad with the addition of bell pepper for the winter

beets - 2 kg
tomatoes - 500 g or 250 g homemade tomato paste
sweet pepper - 250 gr
onions - 250 grams
garlic - 100 grams
table salt - 2 tbsp. l.
bulk sugar - half a glass
9% acetic acid - 100 ml
lean oil - 250 grams

Cut the beets and sweet peppers into strips, and the tomatoes into half rings. Finely chop the onion and place all the vegetables for the salad in a container. Add spices, grated garlic, salt, lean oil, sugar, and then put the salad on the burner and simmer for 40-50 minutes.

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

Pickled beets for the winter

When marinating vegetables, you need to take into account that their taste can become much more pleasant if the marinade is made with grape, apple or other vinegar. Vinegar infused with herbs gives pickled vegetables an exquisite taste. As various spices, you can use not only hot pepper, garlic, dill, bay leaves, but also basil, tarragon, etc.

Recipe 1. Just beets in marinade for the winter with sterilization

Take the sweet root, wash it, and then cook for 30-40 minutes until tender. Now peel and cut into cubes for garnish or into strips for salad.

Place the chopped beets in jars that have been previously washed, but without sterilization. Now we make the marinade filling: add salt, bay leaf, sugar, allspice according to the recipe to 1 liter of liquid and bring it to a boil.

Pour the pickled filling into jars with sweet root and place them in hot water to pasteurize for 10-15 minutes. We take the jars out of the water, close them and, wrapping them in a blanket, allow time to cool.

Recipe 2. Pickled beets without sterilization

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

Place the beets in water and cook until tender. Now we take it out, peel it and cut it into cubes or strips.

Before closing the sweet root into jars, they need to be sterilized by steaming or in the oven for 5-10 minutes. Now add the spices and place the beets in sterilized jars. Pour boiling water into them and let it sit for 10-15 minutes.

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

Beetroot for the winter for borscht

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

Recipe 1. Vegetable seasoning from beets for the winter

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

Place the rolled vegetables in a saucepan. Now grate the beets, add them to the vegetables, add sugar and salt, vegetable oil, vinegar and cook for about 60 minutes.

After cooking, put the resulting mixture into jars that have already been sterilized and roll up the lids. Place the jars upside down, hide them in a blanket and let them cool.

Recipe 2. Beetroot seasoning for borscht for the winter

tomatoes – 1 kg
carrots – 1 kg
beets – 2 kg
cabbage – 1 kg
bulbs – 1 kg
vinegar 9% – 70-90 g
table salt – 3-4 tbsp.
bulk sugar - 3 tbsp.
vegetable oil – 150 grams

First, grate the beets and carrots through a coarse grater. Finely chop the onions and tomatoes. As for borscht, we chop the cabbage.

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

And at the end, put the vegetables into jars, seal them with lids, turn them over and let them cool. And now our beetroot seasoning for borscht is ready for further storage.

Harvesting beets without pasteurization for the winter

Recipe 1. Preparation of beets and carrots for the winter

beets – 1 kg
bulbs - 0.5 kg
carrots - 0.5 kg.
vegetable oil – 150 grams
hot pepper - to taste
salt - to taste
sugar - to taste

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

Now grate the sweet root on a coarse grater, put it in a frying pan with the vegetables and simmer everything for 30-40 minutes, and at the end don’t forget to add black pepper and 1-2 tbsp. l. vinegar.

Now we put our beets in jars that were sterilized in advance, roll up the jars with lids, put them bottom up, wrap them up and let them cool.

Recipe 2. Beetroot and tomato preparation

Take beets, carrots and three through a coarse grater. Grind the onions with a knife, and grind the tomatoes through a meat grinder.

Now put the chopped vegetables in the pan, add 1 tbsp. l. vinegar and pour in vegetable oil. Bring the resulting mixture to a boil and, stirring, cook for 30-40 minutes. At the end of cooking, add 1 more tbsp. l. vinegar.

The beets are ready and we put them in jars that have been sterilized, roll them up, give the jars time to cool and put them in the pantry for storage.

Golden recipes for beet caviar for the winter

Caviar prepared from the sweet root in the summer is best suited to the holiday table in the winter. It should be taken into account that the taste of the caviar preparation will be most refined if all the vegetables are fried in vegetable oil before closing in jars.

Recipe 1. Making beet caviar with zucchini

beets - 2 kg
ripe zucchini - 1.5 kg
bulbs - 1 kg
vegetable oil - half a glass
table salt - 1 tbsp. l.
bulk sugar - 50 grams
9% acetic acid - 2-3 tbsp. l.

Beetroot and zucchini need to be peeled and then grated through a coarse grater. Cut the onion into small half rings.

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

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

Recipe 2. Making beetroot caviar with tomatoes and sweet peppers

Wash the vegetables, peel them, cut them into pieces and put them through a meat grinder.

Now transfer the vegetables to the pan and add spices, salt, vegetable oil and sugar. Simmer the caviar for 30-40 minutes. At the end, add a little acetic acid (1-2 tbsp.)

We put the caviar into jars and roll up the lids. Place them bottom up, cover the jars with a blanket and let them cool.

A beetroot snack for the winter is an original and versatile preparation. It can be used for salad or borscht, as a snack with vodka or caviar on a sandwich, and some recipes can also be served as dessert.

You can add absolutely any vegetables or even berries to beets as an appetizer. And preparing a salad for the winter with beets is no more difficult than usual. .after all, the technology for preparing this snack is the same as usual. We clean and dry the vegetables well, put them in sterilized jars, and roll them up.

By the way, it is sterilization that plays a dominant role in the preparation of canned salad. There are several options for sterilization. Some people put the jars in the oven, many process the jars in the microwave, but it is better to do the following - sterilize the jars immediately with the salad. To do this, put the salad in jars and cover them with lids. Place the jars in a deep bowl, pour water up to the shoulders of the jars. Make sure that the jars do not touch each other or the sides of the dishes. It is better to put a towel on the bottom. Cover the jars with lids and turn on the heat. Sterilize for 10-20 minutes depending on the jars.

How to prepare a beetroot snack for the winter - 15 varieties

This salad can replace the famous horseradish appetizer. It goes perfectly with jellied meat and meat dishes.

Ingredients:

Beetroot - 4 kg
Garlic - 180 g
Horseradish - 400g
Sugar - 3 tbsp. l.
Salt - 1 tbsp. l.
Vinegar - 1 tbsp. l.

Preparation:

The beets must first be boiled until half cooked. Then pass the beets and garlic through a meat grinder. Grind the horseradish with a blender. Place the pan with the beets and garlic on the fire and bring to a boil, adding sugar and salt. When the beets have boiled, add the horseradish, leave on the fire for another 20 minutes, then add the vinegar. Mix everything well. Now you can put it into jars.

A tasty and simple recipe for those who know a lot about beets.

Ingredients:

Beetroot - 3 kg
Salt - 100 g
Vinegar9% - 100 ml

Preparation:

Wash the beets and cut off the roots. Place in a saucepan, add cold water and place the saucepan on the fire. Cook over high heat until done. Then remove and cool. While the beets are cooling, prepare the marinade. To do this, add salt and vinegar to 500 ml of water. Cook until boiling. Then remove from heat and let cool. We clean the beets and cut them into cubes. Place the beets in jars and fill with marinade. Roll up the lids. Beets can be served as a side dish for meat dishes.

A very tasty and unusual version of pickling cabbage.

Ingredients:

Cabbage - 2 kg
Beetroot - 0.4 kg
Carrots - 0.3 kg
Garlic - 4 teeth
Bay leaf - 2 pcs.
Vinegar essence - 150 ml

Preparation:

We clean the cabbage from old leaves and dirt. Cut off the pumpkin. Cut the beets into cubes and put them in a jar. Cut the chili pepper into small pieces and place at the bottom of the jar. Cut the cabbage into small pieces. Place the cabbage in a jar. Cut the carrots into rounds. Place carrots in the next layer. Cut the garlic into small slices and place it in the next layer. Then again lay out the beets, cabbage and carrots. Repeat layers until the jar is full. Pour vinegar into a liter of water, add sugar, salt, peppercorns, bay leaf. Place the pan on the fire and bring to a boil. Pour boiling marinade over cabbage. Add 2 tablespoons of vegetable oil to the jar. Roll up the jar.

Bon appetit.

This recipe will definitely remain on your menu. If you make this salad at least once. Very tasty cabbage with beets.

Ingredients:

Garlic - 120 g
Beetroot - 1 kg
Cabbage - 2 kg
Celery root - 1 pc.
Vinegar - 100 ml
Sugar

Preparation:

We clean the cabbage from old leaves and cut off the stalk. Cut into small cubes. Peel the beets and cut them into 0.5 cm thick slices. Chop the garlic. Finely chop the celery. Layer the salad in a jar. Boil half a liter of water in a saucepan, add vinegar, sugar and salt. Mix well and remove from heat. Pour the marinade over the salad.

Bon appetit.

Surely the name of this salad comes from the fact that this dish acts on anyone like a love potion; you want to eat it again and again.

Ingredients:

Green tomatoes - 1 kg
Red tomatoes - 1 kg
Sweet pepper - 0.5 kg
Raw beets - 0.5 kg
Carrots - 0.5 kg
Onion - 0.5 kg
Sugar - 250 g
Vinegar - 40 ml
Garlic - 2 heads

Preparation:

Wash and peel all vegetables well. On a coarse grater, grate three beets and carrots. Cut the tomatoes into slices. Cut the onion into half rings. Cut the pepper into strips. Finely chop the garlic. Mix all the vegetables in a bowl, add sugar and salt. Mix well. Place on the fire and cook over low heat for 30 minutes. 10 minutes before the end, add oil. 3 minutes before the end of cooking, add vinegar. Place the hot snack into jars. Roll up and wrap with a blanket.

Bon appetit.

A very good option for making pickles. The recipe is for a 500 ml jar.

Ingredients:

Cherry - 250 g
Garlic - 2 heads
Small beets - 2 pcs.
Green onion - 2 stalks
Chili pepper - 1 tsp.
Dill
Parsley
Apple cider vinegar - 50 ml
Bay leaves - 2 pcs.
Barberry - to taste
Sugar
Juniper - 4 berries
Pepper

Preparation:

Pierce the cherry tomatoes with skewers and place them in a saucepan with 500 ml of water. Add chili pepper, vinegar, salt and sugar. Marinate for 1 hour. Meanwhile, prepare the remaining vegetables. Peel the garlic. Cut the onion into long cloves. We clean the beets and cut them into 4 parts. When the tomatoes are pickled, remove the toothpicks from them. Add beets to the marinade that contained the tomatoes. Wash the greens and finely chop. Boil half a liter of water, then remove from heat, add salt, pepper, herbs and vinegar. Place cherry tomatoes, onions, garlic, tomatoes, berries in a jar and fill with marinade. We twist the jar.

Bon appetit.

This snack will be a great help for any housewife. This appetizer can be used for both borscht and salads. Very comfortably.

Ingredients:

Beetroot - 1 kg
Sugar - 4 tbsp. l.
Salt - 1 tsp.
Lemon - 1 pc.
Oil - 4 tbsp.

Preparation:

Boil the beets and grate them on a coarse grater. Pour 120 ml of oil, 10 g of salt, 50 g of sugar into a saucepan. Squeeze the beets with lemon juice. Cook for 15 minutes. Place salad in jars.

It is very comfortable! Season the borscht with freshly harvested vegetables from the summer. And it takes less time to prepare your favorite dish.

Ingredients:

Carrots - 1 kg
Sweet pepper - 1 kg
Onion - 1 kg
Tomatoes - 1 kg
Beetroot - 1 kg
Vegetable oil - 400 ml

Preparation:

Peel and chop the vegetables. Peppers and carrots in strips. Cut the onion into cubes.

Cut the tomatoes into small pieces. Grate the beets. Place all the vegetables in one pan and cook over low. Add vegetable oil, salt. After an hour of cooking, place the salad in sterilized jars.

We roll up the jars.

Bon appetit.

A very tasty snack for sandwiches and more.

Ingredients:

Beetroot - 1 kg
Onion - 300 g
Tomatoes - 500 g
Spices
Bay leaf

Preparation:

Boil the beets until half cooked. Pass all vegetables through a meat grinder. Then mix all the vegetables in a bowl. Add bay leaf, sugar, salt, oil and spices. Simmer for 20-30 minutes. Place the salad in jars. We twist and insulate.

Bon appetit.

A tasty and very juicy salad for lovers of fresh vegetables in winter.

Ingredients:

Beetroot - 1 kg
Pumpkin - 1.8 kg
Tomatoes - 1.5 kg
Sweet pepper - 0.5 kg
Vinegar 6% - 100 ml
Garlic - 150 ml
Salt - 50 g
Sugar - 50 g
Parsley - 2 bunches

Preparation:

Wash and clean all the vegetables. Three beets on a coarse grater. Cut the pumpkin into large cubes. Pass the garlic and tomatoes through a meat grinder. Finely chop the greens. Dilute vinegar, salt and sugar in a liter of water. Gather the vegetables in one pan and pour in the marinade. Boil for about 1 hour. At the same time, we sterilize the jars and lids.

It is necessary to sterilize the lids, because dust and dirt invisible to the human eye also settle on them, so do not be lazy to boil them in water.

Place the salad in jars and roll up.

If you don’t have a cold room to store beets for the winter, you can prepare this appetizer.

Ingredients:

Beetroot - 3 kg
Tomatoes - 3 kg
Pickled cucumbers - 1 kg
Chili pepper - 2 pcs.
Salt - 60 g
Oil - 200 ml
Sugar - 100 g
Vinegar - 4 tbsp.
Garlic - 100 g

Preparation:

Boil the beets until tender. Sterilize jars. Grind tomatoes, cucumbers, peppers, and beets through a meat grinder. Stir the vegetables into the pan and put it on the fire. Add salt and sugar. After 10 minutes of cooking, add oil. Cook for another 20 minutes, add garlic. After 20 minutes, add vinegar. Remove from heat and place in hot jars.

Bon appetit.

This salad has a very spicy taste, try it, you will like it too.

Ingredients:

Beetroot - 1 kg
Blackcurrant - 250 g
Vinegar - 9% - 70 ml
Salt - 30 g
Cinnamon - to taste
Cloves - to taste
Pepper - to taste

Preparation:

We clean and wash the beets. Cut into cubes. Place beets and currants in jars. Prepare the marinade. Dissolve salt, sugar and vinegar in water, add spices. Boil the marinade and pour it over the salad. Place the jars in a large bowl. Fill the jars with water up to the shoulders and turn on the heat. Boil with lids on for 15 minutes. Then we roll it up and insulate it.

Bon appetit.

Pickled beets are not only a tasty and quick preparation for the winter, but also very healthy.

Ingredients:

Beetroot - 1 kg
Vinegar - 50 ml
Sugar - 10 g
Black peppercorns.

Preparation:

We clean the beets and cut them into cubes.

Pour half a liter of water into a saucepan and put on fire. When the water boils, add salt, sugar, vinegar, bay leaf and pepper. Add beets to the marinade. Mix well and immediately remove from heat. Place the pickled beets in jars and fill with marinade. Sterilize for 15 minutes in a water bath. We roll up the jars.

If you keep the beets in boiling water longer, the beets will lose their beautiful color.

Ingredients:

Prunes - 0.5 kg
Beetroot - 1.5 kg
Apple juice - 1.2 l
Schisandra leaves - 10 pcs.
Cloves - 5 pcs.
Sugar - 200 g
Salt - 20 g

Preparation:

We wash the beets and place them in boiling water to cook for 1 hour. Peel and cut into slices or cubes. Pour boiling water over the prunes and leave for 30 minutes. Dissolve salt and sugar in apple juice. Place beets and prunes in jars. Fill with apple juice. Add cloves and lemongrass leaves. Let's put the jars in a deep bowl to pasteurize. Boil for 15 minutes.

Bon appetit.

A simple and very interesting winter salad made from a large number of different vegetables.

Ingredients:

Beetroot - 2 kg
Carrots - 250 g
Onion - 250 g
Tomatoes - 750 g
Hot pepper - 0.5 pcs.
Sweet pepper - 350 g
Garlic - 75 g
Oil - 150 g
Sugar - 100 g
Salt - 1.5 tbsp.
Vinegar - 100 ml

Preparation:

Three carrots on a coarse grater. Cut the onion into cubes. Cut the sweet pepper into strips. We pass the tomatoes through a meat grinder or grind them in a blender.

Grind the chili pepper and garlic in a blender.

Place the tomatoes in a large saucepan. Add butter, salt, sugar. Bring the tomatoes to a boil. When the tomatoes boil, add the rest of the vegetables. Mix well and cook for 40 minutes. Now add garlic, pepper and vinegar.

Boil for 15 minutes and place in sterile jars.

Beets are a very healthy root vegetable; they have a beneficial effect on the digestive system. However, few people pay attention to canning beets, relying on the fact that they are available all year round. Beet preparations are underestimated. They can greatly simplify the preparation of many dishes, such as borscht or cold beetroot soup, for example.

We invite you to get acquainted with several “golden” recipes for delicious rolls.

Recipe for preparing beets for the winter

Pay attention to this recipe, it can significantly reduce your time near the stove. You will especially appreciate this option if there are borscht lovers in the family, because this is a complete dressing. Moreover, this preparation is excellent as a salad or snack.

Ingredients

Servings: – +

beet 3 kg
bulb onions 1 kg
carrot 1 kg
tomatoes 1 kg
Sweet pepper 1 kg
sunflower oil500 ml
table vinegar 200 ml
granulated sugar 200 ml
table salt 2 tbsp. l.

Per serving

Calories: 192 kcal

Proteins: 2.7 g

Fats: 10.8 g

Carbohydrates: 20.9 g

1 hour. 40 min.

Video recipe Print

Remove tops from root vegetables. Rinse all vegetables thoroughly under running water.

Peel the beets and carrots. Grate using a coarse or medium grater, or for a more aesthetically pleasing look, use a Korean grater. This will allow you to get smooth and textured “noodles”.

Pour all the vegetable oil into a fairly large saucepan at once, heat it and add the grated vegetables to the bowl. Stir and fry over low heat.

At this time, peel the onion. Remove the “entrails” from the pepper and remove the skin from the tomato. In order for the peel to come off well, the tomatoes must be placed in boiling water for a couple of minutes, after making a crosswise cut.

Cut the onions, tomatoes and peppers into cubes and add to the vegetables in a saucepan.

Stir again, add granulated sugar, salt and vinegar.

Place the prepared vegetable mixture into sterilized jars and secure with iron lids. Turn upside down, insulate and leave until completely cool. This type of sealing has a shelf life of about a year.

Rate this article

Did you like the recipe?

Gorgeous!

We need to fix it

Recipe for canned beets for the winter “You'll lick your fingers”

A very tasty and incredibly beautiful preparation is obtained if you follow this recipe. It can be added to a vinaigrette, or simply put on the table as an appetizer or as an addition to meat with a potato side dish. This option for preparing beets for future use will be more advantageous compared to other preparations, because beets are distinguished by an almost complete absence of a vinegar aftertaste and a spicy aroma. Cooking time:

1 hour 15 minutes 10

Number of servings:

Energy value
calorie content - 139.6 Kcal;
proteins - 3.4 g;
fats - 0 g;

Ingredients

carbohydrates - 31.5 g.
red beets - 2 kg;
granulated sugar - 100 g;
table salt - 2.5 tbsp;
table vinegar - 100 ml;
black pepper - 5 peas;
allspice - 3 peas;
spicy cloves - 1 bud;

bay leaf - 3 pcs.

Step-by-step preparation
Rinse the beets thoroughly with a brush so that there are no stuck lumps of earth, place them in a saucepan, fill with cold water and turn on the burner. Cook until soft. You can sometimes check whether the root vegetable is ready by piercing it with a knife.
To ensure that the skin is easily removed from the vegetable, after cooking, place it in a bowl of ice water. Clean.
Cut the boiled and cooled beets at your discretion - these can be either cubes or cubes, it doesn’t matter.
Transfer everything into sterilized jars. Do not place the pieces too tightly; there should be some space left in the jar for the marinade.
Pour 1 liter of clean water into a saucepan and bring to a boil. Add sugar, salt, vinegar and spices. Cook for about 3 minutes over medium heat until the bulk ingredients are completely dissolved.
Pour the hot marinade over the chopped beets. Cover the containers with baked lids and re-sterilize for no longer than ¼ hour.

Roll it up with a special machine and wrap it in a cotton blanket. Advice:

If you put the beets in a baking bag, you can reduce the cooking time.

Recipe for Siberian beetroot appetizer for the winter

1 hour 15 minutes 34

Number of servings:

1 hour 25 minutes
calorie content - 137.8 Kcal;
proteins - 3.1 g;
fats - 5.4;

Ingredients

beets - 3 kg;
garlic - 100 g;
onion - 500 g;
sweet pepper - 1 kg;
carrots - 2 kg;
hot pepper - 3 pcs.;
sunflower oil - 200 ml;
granulated sugar - 70 g;
coarse salt - 90 g;
vinegar - 50 ml.

bay leaf - 3 pcs.

Rinse the vegetables thoroughly under running water. Clean.
Grate the beet and carrots on a coarse grater and place in a frying pan with hot oil.
At this time, pass the seeded bell peppers, hot peppers and onions through a meat grinder.
Garlic - through a garlic press or grate on a mini grater.
Add all remaining ingredients to the bowl with the sauteed vegetables, cover and simmer for at least 45 minutes.
About 10 minutes before the end, add sugar, vinegar and salt. If you wish, you can add a bouquet of seasonings with ground black pepper.
Transfer the prepared beet caviar into prepared jars (you need to take care of their proper sterilization in advance). Screw on the lids. All is ready!

Recipe for stewed beets for the winter

A very tasty and juicy preparation that can be used as an independent dish, seasoned with mayonnaise and garlic, or added to “Herring under a fur coat.” Step-by-step recipes for the most delicious salad options with photos and videos can be found on our website.

1 hour 15 minutes 10

Number of servings:

calorie content - 209.7 Kcal;
calorie content - 139.6 Kcal;
fats - 10 g;
carbohydrates - 26.6 g.

Ingredients

carbohydrates - 31.5 g.
granulated sugar - 2 tsp;
rock salt - 2 tsp;
sunflower oil - 100 ml;
table vinegar - 1 tbsp. l.

bay leaf - 3 pcs.

Boil the washed beets until half cooked, wait until they cool, and peel. It should be noted that when preparing seaming, it is better to give preference to small-sized specimens - they are not stored very well and cook quickly, so in this way “catch two birds with one stone”.
Grind the beets in any way, depending on how you plan to use the workpiece in the future. For salad with herring, it is better to grate it on a coarse grater.
Pour oil into a saucepan with a thick bottom and add granulated sugar and salt. Using a wooden spatula, stir the mixture quickly to avoid burning. Add the processed beets and simmer for 15 minutes, also constantly stirring the mass. You can add a little water if there is not enough juice.
Finally, add vinegar and allow the product to cool slightly.
Place in sterilized containers and roll up as usual.

Roll it up with a special machine and wrap it in a cotton blanket. If desired, you can add carrots, onions or mushrooms to this roll.

Homemade beet juice recipe for the winter

Very rare among winter preparations, alas. Most people don't even think about stocking up on them. Its taste, of course, is not for everyone. However, if you add sugar or citric acid, you get a very healthy and interesting drink.

1 hour 15 minutes 6

Number of servings:

calorie content - 390.6 Kcal;
proteins - 1.5 g;
proteins - 3.4 g;
carbohydrates - 96.1 g.

Ingredients

beets - 2 kg;
granulated sugar - 500 g.

bay leaf - 3 pcs.

Wash the beets and peel them with a sharp knife.
Chop into medium-sized pieces.
To obtain juice, you can use any convenient kitchen appliance. You can easily pass the vegetable through a juicer or grind it in a meat grinder. In the latter case, the resulting pulp must be squeezed out through gauze.
Pour the juice into a saucepan, add granulated sugar and cook slowly over low heat until the sugar is completely dissolved. An important condition in this case is not to digest the juice, otherwise all the beneficial substances will disappear.
Pour the hot drink into glass containers (be sure to steam them first) and seal. You can also seal the jars with polyethylene lids, but in this case it is recommended to store such preparations exclusively in the refrigerator.

Note: You can supplement the preparation with cabbage or black currants. If you are making a completely vegetable drink, it is recommended to exclude sugar and make the juice salty.

Kuban beet recipe for the winter

A very simple preservation product, but universal in use. It can be flavored with the same borscht, spread on a piece of fresh black bread, or used as an addition to stewed beans. In any case, you will experience gastronomic pleasure from the product.

1 hour 15 minutes 15

Number of servings:

calorie content - 205.8 kcal;
proteins - 2.5 g;
fats - 12 g;
carbohydrates - 21.9 g.

Ingredients

carbohydrates - 31.5 g.
apples - 1 kg;
sunflower oil - 200 ml;
garlic cloves - 10-15 pcs.;
table vinegar (5%) - 100 ml;
coarse salt - 1 tbsp;
ground black pepper - ½ tbsp. l.

bay leaf - 3 pcs.

Peel the washed beets. It is best to use varieties with a rich ruby hue and very juicy pulp. But it is not recommended to use root vegetables that are too soft.
Give preference to sweet and sour apples. They need to be divided into several parts and the seed box removed.
Collect all ingredients and pass through a large mesh grinder. You can grate it, and if you have a food processor at your disposal, even better!
Heat the butter in a saucepan, add the beetroot-apple mixture and the garlic passed through a press. You can use both a saucepan and a slow cooker as available cooking tools, which will greatly facilitate the process.
Add spices, salt and sugar. And leave it to simmer for a long time. But do not forget to stir the mass often, otherwise it will burn and all your efforts will be in vain.
While the preparation is languishing, start preparing the jars. On average, you will get three 800 ml jars. Heat them either in the oven or hold them over steam. Don't forget to boil the lids.
Distribute the finished mass into containers and seal. Turn over to check for leaks. If you hear whistling or bubbles appear, twist the workpiece.

Recipe for soaked beets for the winter

For a change, many lovers of preparations make soaked vegetables without using acetic acid. They reach through natural fermentation. In most cases, cabbage, zucchini, cucumbers or tomatoes are chosen, but root vegetables such as beets can also be soaked. According to this principle, food should be prepared in large barrels. But you can also prepare a similar snack for apartment residents, for example in jars. It is convenient to ferment either a whole vegetable or cut into several parts.

1 hour 15 minutes 5

Number of servings:

calorie content - 113.2 kcal;
proteins - 3.3 g;
fats - 0.1 g;
carbohydrates - 25.1 g.

Ingredients

beets - 500 g;
sour apples - 200-300 g;
horseradish root - 10 g;
garlic, head - 3 pcs.;
salt - 30 g.

bay leaf - 3 pcs.

Peel the beets, roots and apples.
Cut beets and horseradish into slices, apples into slices.
Remove the husks from the garlic.
First place a layer of apples on the bottom of a clean jar, then beets on top and then horseradish. Add garlic cloves. In this order, fill the container to the top.
Prepare the brine. To do this, dissolve salt in purified water. The given amount is calculated on average per liter of liquid.
Fill the jars with the solution and cover with a plastic lid. Leave in this state at room temperature for a period of at least 3 days. Then transfer to the cold.

The conclusion suggests itself - you can spend the winter deliciously under any conditions, even if you have nothing on hand except beets. The main thing is to be smart. Bon appetit!

Rate this article

Did you like the recipe?

Gorgeous!

Beets are a vitamin-rich, delicious vegetable. For the winter, it is often canned and pickled in the form of salads, caviar, assorted dishes, borscht dressing and even juices. Dishes with root vegetables acquire a bright, rich color and a unique flavor. Serving beetroot appetizer to the table is especially good in combination with garlic, fresh onions or cabbage, as well as olive oil, herbs, herbs and spices.

Pickled beets “classic” - a universal winter recipe

One of the popular and classic options for canning beets for the winter using herbs and spices. The result is a universal dressing with which you can prepare delicious salads or first courses.

For 1 liter jar you will need the following set of products:

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

Fresh beets are washed with water, the ends are cut off and placed 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 this, the vegetable is cut into slices, slices or small cubes and poured into a sterilized glass container. Those who like it spicy can also add a few small pieces of fresh green or orange chilies and a couple of cloves of garlic.

To prepare the marinade, add the necessary spices - salt, pepper, sugar - to a pan of water. You can also add a little cinnamon, a quarter of a teaspoon, dried or fresh chili. Mix the spices and bring to a boil, cook everything for 10-15 minutes, add vinegar at the very end.

The resulting mixture is poured under the neck of the vegetables placed in a jar, after which they are rolled up, cooled and stored. In this case, it is not necessary to sterilize the seams.

Vitamin salad with apples and carrots

A healthy vegetable salad is used as a stand-alone snack or as an addition to dishes. To roll up 5 liters of these canned foods 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 heat, bring to a boil and then simmer over low heat for 20-25 minutes until half cooked.

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

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

Mix chopped vegetables and fruits in a saucepan, add spices, salt and a little sugar to the water and set to simmer over low heat.

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

Beetroot with garlic - a simple and tasty way to preserve

Processing beets according to this recipe allows you to preserve maximum beneficial properties; it can be used as a basis for vinaigrette and other salads and dishes.

To prepare seaming for the winter, take the following ingredients:

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

The beets are boiled in water in advance until fully cooked. Then they are allowed to cool naturally, carefully peeled and cut into medium or large cubes (to leave more space in the jar for brine). Garlic is peeled and rinsed under water.

Vegetables are placed one by one in the jar. Beets first, garlic and bay leaf on top. At the same time, prepare the marinade according to the classic recipe. Salt, pepper and sugar are added to the water. Bring all this to a boil and boil over low heat for 10-15 minutes.

At the end of cooking, pour in vinegar essence (it is better to use a regular table version of 5%). With the resulting brine, carefully pour the contents of the jar right up to the neck, seal it and send the seams to sterilize in a large saucepan with boiling water for about 15-20 minutes.

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

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

A universal appetizer that serves as the basis for preparing baked goods, sandwiches, or as a dressing for beetroot soup or borscht. In addition to fresh beets, you will need:

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

First of all, boil the beets well. To do this, you must first wash it, trim the roots and place it in a pan with clean water.

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

While the beets are boiling, other vegetables are prepared: the peppers are washed, cut and peeled from seeds and inner core, and then cut into small cubes.

Peel the onion, wash it and chop it into as small pieces as possible, using a knife or blender, but only so that it does not turn into mush.

Place a pan of water on the stove, add salt, pepper, a little sugar, mix in the spices and bring the marinade to a boil. As soon as this happens, pour pepper and finely chopped onion into the container. Mix everything thoroughly and simmer over low heat for 7 to 10 minutes, depending on the situation.

The cooked beets are removed and cooled. After the skin is peeled, the vegetable is passed through a meat grinder and added to chopped onions and peppers, which are boiled in the marinade until they acquire the required consistency and aroma. All ingredients are thoroughly mixed and simmered over low heat for about 15 minutes.

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

Delicious beets for the winter - a spicy Korean recipe

This salad appetizer will appeal not only to lovers of spicy and spicy foods; the taste will certainly make you lick your fingers. To prepare this salad, you will need the following set of ingredients:

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

This seasoning can be purchased at the store or prepared yourself. It includes ground red and black pepper, coriander and dried garlic, as well as salt and quite a bit of granulated 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, damaged areas are removed and grated with a “Korean” nozzle or cut accordingly with a sharp knife.

The straws are poured into a bowl and mixed with the dry spice mixture. A little sunflower or olive oil is poured into a frying pan or saucepan, to which garlic crushed using a press or by hand is added. Bring the oil to a boil so that it acquires a characteristic garlic aroma.

Pour the boiling, aromatic mixture into a bowl with pieces of beets and spices, mix thoroughly and season with a small amount of vinegar. The resulting dish is scattered into jars and covered with lids.

This salad can be safely served either fresh, immediately after preparation, or as preserved food for the winter.

Classic borscht - preparing the first dish for the winter

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

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

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

Heat sunflower oil in a frying pan, lightly fry the onion, then add all the other vegetables and spices, mix well and cook over low heat for 7-10 minutes until a crust appears and a pleasant aroma. After this, pour them with fresh tomato puree and simmer for another 10-15 minutes.

When hot, the product is poured into well-sterilized jars, the lids are sealed 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 making borscht or beetroot soup.

Winter vinaigrette - preparing your favorite salad

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

For preparation use:

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

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

The potatoes are peeled and chopped into small pieces. Next, lower them to boil in cold, lightly salted water for 20-25 minutes.

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

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

Directly from the stove, pour hot brine into the contents of glass jars 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.

Buryak with fresh pickled cabbage for the winter - an ideal snack

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

white cabbage of autumn varieties;
red beet, 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. The carrots are peeled and chopped on a “Korean” grater into thin strips.

The beets are cooked according to the standard recipe, having first been washed and peeled from the roots. Sliced and chopped vegetables are placed in clean glass jars in layers on top of each other, and topped with bay leaves and garlic cloves.

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

Cover everything loosely with lids and cool in the refrigerator for about 2-3 days. On day 2, open the jar and lightly press down so that excess air comes out of it. As soon as the juice becomes cloudy, the cabbage and beets can be placed 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 them under pressure in the refrigerator for several days to obtain a natural marinade.

Horseradish grated with beets - spicy sauce in Russian style

This dressing with a unique and juicy taste will add piquancy to meat and fish dishes, and is ideal as a sauce for traditional jellied meat.

To prepare the classic Russian recipe at home, use fresh horseradish roots and spices in the form of salt, sugar and ordinary vinegar. Horseradish is washed under running water, peeled 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 sit for a couple of hours and cool further.

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

The crushed root vegetable is wrapped in gauze and squeezed until juice is formed, which is then poured over the pureed horseradish and mixed thoroughly. Next, add salt and sugar, mix all the ingredients again and pour in a little cold, or boiled, water.

The 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. Use 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. This spicy filling goes well with many familiar dishes, and unlike regular adjika, it is healthier.

To prepare this spicy sauce, take the following ingredients:

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

The 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. The beets are boiled for 30-40 minutes and minced in a meat grinder into a separate container with vegetable oil. Leave the boiled beets to soak in the spices for 20-30 minutes.

In a deep frying pan or suitable saucepan, mix all the above ingredients and simmer them in tomato juice over low heat, covering loosely with a lid. Sweet peppers and small pieces of hot pepper are also passed through a meat grinder, the garlic is peeled and crushed using a crusher.

Mix everything again, pour in the remaining tomato juice and simmer for another 20-30 minutes until the contents of the pan become soft and homogeneous. A few minutes before turning off the heat, add bay leaf and a little vinegar essence.

Then cool the vegetable puree and grind it again in a blender and only then distribute it into sterile jars for storage.

Appetizer "Assorted Vegetables" - just to 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 result is very A tasty and completely independent dish.

Along with beets, fresh tomatoes (cherry can be used), onions, carrots, white or red beans (1 kg total for 4 servings) are prepared. For spices, take the 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 it and then cut it into pieces or grate it on a coarse grater. The beans are washed in cold water. Then it is soaked for several hours. Then cook for about 10-15 minutes until half cooked. The onions are cut into half rings, and the tomatoes into small slices, and when using cherry tomatoes, they can be closed whole.

Add salt, vinegar and other spices to the water and cook for 10-15 minutes. Next, mix the vegetables in a separate bowl and pour in the marinade. Turn on the heat, cover the pan loosely with a lid and simmer for 40-50 minutes until tender, stirring the contents occasionally. As soon as everything is prepared, the salad is sorted into jars and sent to the cellar or home shelves for the winter.

A huge number of dishes are available from this root vegetable that are suitable both for holidays and for everyday, tasty and healthy nutrition. Combining beets with many foods makes it possible to prepare delicious treats strictly according to recipes and at the same time experiment with ingredients and cooking methods.

A winter beet salad will be tasty and healthy; beet preparations for the winter will surprise you with their variety.

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

There are a very large number of winter beet salad recipes for canning, not counting a variety of dressings and sauces.

But the most important thing that beets have is their benefits, namely, not an ordinary set of elements that are not found in any other vegetable, and most importantly, they are not destroyed during heat treatment.

Microelements contained in beets: Carbohydrates - 14% of the composition: glucose, fructose, sucrose (the latter 6%), pectins. Vitamins, minerals, microelements: 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 - a large amount.

Calorie content of beets (in 100 grams): Calories, kcal: 40 Proteins, g: 1.5 Fats, g: 0.1 Carbohydrates, g: 8.8

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

How to prepare beetroot salad for the winter - 15 varieties

Ingredients:

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

Preparation:

We cut the vegetables: cut the beets and peppers into strips, tomatoes into cubes, finely chop the onion. Place the vegetables in a cooking bowl and add crushed garlic, salt and sugar, mix. Cooking over low heat will take 40 minutes. 10 minutes before the end of cooking, add 100 grams of vinegar.
Place the prepared vegetables hot into sterile jars, roll them up and wrap them warm until they cool completely.

Ingredients:

beets - 1.5 kg
blue Hungarian plums - 0.8 kg
apple juice - 1.3 l
sugar - 250 ml
salt - 10 g
cloves - several pieces

Preparation:

Marinade: Heat apple juice and add seasonings.

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

Beets are a very healthy product; they reduce 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

Preparation:

Grate the boiled beets and carrots on a coarse grater. Onion mode in half rings. Place the vegetables in a cooking vessel, 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
red bell pepper - 0.5 kg
raw beets - 0.5 kg
carrots - 0.5 kg
onions - 0.5 kg
vegetable oil - 2 cups.
sugar - 1 cup.
vinegar - 2 tsp.
head of garlic - 2 pcs
ground red hot pepper to taste

Preparation:

Grate the beets and carrots on a coarse grater, cut the tomatoes into slices, onion into half rings, cut the pepper into strips and chop the garlic. Place the chopped vegetables in a deep container and mix thoroughly. Add sugar and salt and stir again. Place the vegetable mixture on low heat, add 1 cup of vegetable oil and bring to a boil. Cook the salad 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.

Place the hot snack in sterile jars, roll up the lid and wrap with a warm blanket until it cools.

Grate the beets, previously cooked until half done, onto a fine grater. Place allspice, 2-3 cloves, 2-3 bay leaves into sterile jars and add 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.

Preparation:

Apples, boiled beets and carrots should be grated on a coarse grater. In a cooking pot, thoroughly mix the ingredients and add vegetable oil, salt and a little water. Cook 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 g
sugar - 10 g
vinegar - 2 g
oil - 250 ml

Preparation:

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

Vinegar is added to the prepared 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

Preparation:

Chop the beets on a fine grater. Grate the garlic and add to the beets along with sugar and salt. In a frying pan with a thick bottom, fry the onion until transparent, turn off the heat and add cilantro and black pepper. Pour the onions into a bowl with the beets and put under a press in the refrigerator for 12-14 hours.

Ingredients:

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

Preparation:

Shred the cabbage using a shredder. Grate the beets on a medium grater. Cut the pepper into small pieces and crush the garlic. Add garlic and pepper to vegetable oil and vinegar mixture. Place the vegetables in an enamel bowl, mix and pour in the marinade. Send it to steep in a cold place for about a day and the salad is ready, or put the pickled salad in sterile jars, roll it up and freeze 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
red hot pepper - 2 pcs
parsley - bunch
sugar - 250 gr
sunflower oil - 0.5 l.

Preparation:

Grate the beets on a coarse grater. Grind the tomatoes into a puree. Cut the 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 tomatoes, herbs, garlic, salt, pepper and sugar, and mix thoroughly, add 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:

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

Preparation:

Cut the apple and pickled cucumber 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
onions - 1 kg
tomato paste - 1 medium can
lemon or lemon juice (can be concentrated)
salt and pepper - to taste
garlic - a few cloves
vegetable oil

Preparation:

Finely chop the onion and simmer in a saucepan over low heat. Grate the beets on a fine or medium grater, add to the pan with the onions and simmer over low heat for 20-30 minutes, add tomato paste and simmer for another 30 minutes. 10 minutes before readiness, 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
onions - 3 heads
garlic - (2-3 heads)
salt - 20 g
sugar - 130 gr
vinegar 9% - 75 ml

Preparation:

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

Suitable as a dressing for borscht. If eaten as a separate salad, add green onions.

Ingredients:

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

Preparation:

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

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. Fill the jars with beets with the prepared marinade and roll them up. No need to sterilize.

To cook 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.