Beetroot is one of the healthiest and most affordable foods. It provides the body with essential nutrients, prevents the development of various diseases, and also improves the absorption of iron, which is important for anemia.
But some people don't like the taste of this vegetable. But if you marinate it for the winter, it turns out very tasty. Such a preparation allows you to save time for cooking in the winter, because you can quickly make a salad or cook borscht.
I offer you some great recipes for a delicious preparation. There is nothing difficult to prepare, so don't worry if you don't have a certain amount of experience. It will take a little time and the simplest ingredients. So go for it.
How to make a salad with beets for the winter - 15 varieties
- Classic salad for the winter with beets and carrots
- Beet salad Alenka
- Pickled beetroot winter salad
- Beet and carrot salad for the winter "Chile"
- Beetroot with garlic
- Korean cabbage with beets
- Salad with beets and apples
- Beets with tomatoes and beans for the winter
- Winter harvesting from zucchini and beets
- Boiled beetroot and plum salad
- Beetroot caviar salad with horseradish
- Beetroot salad "Vkusnyashka"
- Beetroot for borscht dressing
- Korean Beetroot Salad
- Beetroot salad with bell pepper
Classic salad for the winter with beets and carrots
The traditional beetroot and carrot salad is very healthy and easy to prepare. This delicacy can exist as a separate dish or become a dressing for borscht or soup.
Ingredients:
- beets - 2 kg.;
- carrots - 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.
Preparation:
Grate carrots and beets on a coarse grater. Chop the tomatoes finely.
Send the beets to a saucepan with butter and simmer until the juice is released. Then add carrots and simmer until vegetables are ready.
Finally, add all the remaining ingredients and cook for about 10 minutes.
Then place in sterilized jars and tighten.
Cooking pickled beets for the winter in a jar of brine
I suggest trying another great recipe. Thanks to this method of preparation, the appetizer turns out to be incredibly tasty and healthy.
Ingredients:
- 2 kg of beets;
- 500 ml of water;
- 2 tsp dill seeds;
- 100 g of salt;
- 1 cup of sugar;
- 0.5 tsp cinnamon;
- 4 bay leaves;
- 4 cloves of garlic;
- 1 tsp peppercorns;
- 500 ml of apple cider vinegar.
Preparation
First you need to boil the beets and then peel them. Then we cut it into pieces or grind it on a coarse grater. In any case, the vegetables are delicious.
In the next step, we will deal with the preparation of the brine. To do this, fill the pan with water, add ordinary salt, granulated sugar, dill seeds, 4 bay leaves, a little cinnamon, peppercorns, and chopped garlic.
Mix everything thoroughly and put on the stove. After boiling, cook for about five minutes, no more. Pour in apple cider vinegar a couple of minutes before cooking.
We fill the jars with beets up to the shoulders. Then pour hot marinade all the way to the top. Close with lids and leave to cool completely.
After the jars have cooled, we put them in the refrigerator or other cool place. The appetizer can be served in a couple of weeks. Bon Appetit!
Beet salad Alenka
This type of beetroot salad is very common in southern countries. Having prepared "Alyonka" for the winter, you can be sure that your family will simply be delighted.
Ingredients:
- beet tubers - 4 kg.,
- tomatoes - 1.5 kg.,
- garlic - 0.2 kg.,
- onions - 0.5 kg.,
- sweet pepper - 0.5 kg.,
- the oil grows. - 0.5 l.
- parsley tastes
- vinegar essence - 200 ml.,
- sugar - 0.2 kg.,
- salt - two tablespoons.
Preparation:
Chop the beets on a grater, turn the tomatoes into mashed potatoes, cut the pepper and onion into cubes. Squeeze the garlic in a garlic bowl, 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 onions in oil, then add the tomatoes and all the other ingredients, mix everything thoroughly. Simmer for 45 minutes.
Place the salad in jars, roll up and wrap well until it cools. You should get 7 liter jars.
Preparing beetroot salad with zucchini in jars
Beetroot and squash salad is delicious and light. Especially if you open the jar on a winter evening for dinner.
Structure:
- zucchini, beets - 2 kg;
- onions - 1 kg;
- vegetable oil - 200 ml;
- 300 ml vinegar (6%);
- salt - 40 gr.
Optional: 6 cans of 1 liter.
Cooking process:
I boil the beets and then cut them into strips.
Remove the peel from the zucchini and grate it on a medium-sized grater.
I cut the onion into half rings.
I take a saucepan with thick walls. I pour in the oil and bring it to a boil.
First I bring in the onion. The extinguishing time is 15 minutes.
I add chopped beets and onions. Salt. The extinguishing time is 20 minutes.
At the very end I add vinegar.
Even in a cool form, I put it in banks, seal it tightly. I cool it by turning it upside down, placing it under a warm blanket.
Zucchini salad in jars - Lick your fingers.
Pickled beetroot winter salad
Pickled beets are a savory appetizer for a festive table. With this cooking method, the maximum amount of nutrients and vitamins is preserved.
Ingredients:
- beets - 2 kilograms,
- horseradish - 60 grams,
- a couple of leaves of lavrushka,
- 9% vinegar - 400 milliliters
- 10 pieces of peppercorns,
- 2 tablespoons of salt
- 6 tablespoons of sugar
- cinnamon and cloves to taste
- a couple of medium sized red hot peppers.
Preparation:
Boil the beets until semi-cooked, grate on a Korean grater or cut, put in jars.
Add the remaining ingredients to a liter of water and boil, pour into jars. Roll up in a day.
Beet and carrot salad for the winter "Chile"
This salad has a slight hint of pungency, as it contains chili peppers. It goes well with both a side dish and sandwiches.
Ingredients:
- beets and carrots - 1 kg each,
- sweet pepper - 0.5 kg,
- tomato juice - 0.8 l,
- garlic - 2 heads,
- sugar - 2/3 cup,
- vegetable oil and vinegar - 2/3 cup each,
- salt 1 tbsp,
- chili pepper one,
- allspice 5 pcs.
Preparation:
Twist two types of peppers in mashed potatoes and add the tomato and cook for 15 minutes. Grate beets and carrots. Add vinegar, sugar and oil to boiled tomato.
Mix all the remaining ingredients and boil for half an hour. Roll the mixture into jars.
How to make winter beetroot salad with beans
And now on the agenda is bean salad, which is also famous for the fact that many refer to it as an auxiliary element that will perfectly fit into the soup. Yes, if you need to quickly whip up lunch. Well, if you surprise the guests, then you can put this dish as an appetizer on the table.
We need:
A source
https://youtu.be/LoC2vCZXfFk
Stages:
one.Beets and carrots must be grated through a grater into coarse straws. Make a paste from the tomatoes, chop them in a blender.
Pour vegetable oil into the tomato paste, put it on the stove so that the mixture boils. Then, bookmark 50 ml of beets and vinegar so that the vegetables do not lose their scarlet color. Simmer for 15 minutes on medium heat. Then add grated carrots and diced onions.
2. After another 10-15 minutes have passed, add the beans, which are boiled until half cooked, Bulgarian pepper in cubes, sugar and salt. Simmer over low heat for 11 minutes. So, taste it.
The day before, the beans will need to be soaked, and then boiled in slightly salted water until almost completely cooked.
3. The next step is to add 50 ml of the remaining 9% vinegar and cook for another 10 minutes.
4. Put such salad or boiled borsch dressing in clean sterile jars and fix tightly with lids using a seaming key. Place the blanks with the lids down and cover with a fur coat. Allow to cool completely, and then take out to a cool place, for example, in a subfloor. Happy discoveries!
Beetroot with garlic
Beetroot twist with garlic will come in handy during the winter cold season. Spread well on rye bread.
Ingredients:
- a pound of beets,
- medium head of garlic,
- vinegar - 1 tablespoon,
- black and red pepper - pinch at a time,
- 2 tablespoons salt and 1 tablespoon sugar.
Preparation:
Cut the beets into strips. Flatten the garlic without peeling it off and fry in butter with beets for about half an hour. Then add spices and simmer for half an hour. 10 minutes before ready to pour in vinegar.
Roll up in jars and wrap up.
Korean cabbage with beets
A wonderful winter delicacy "cabbage in beetroot sauce" will please not only adults, but also children. Be sure to try cooking.
Ingredients:
- cabbage one head,
- a couple of pieces of medium beetroot,
- 3 tooth. garlic,
- bow - 1 head,
- 2 tablespoons salt
- sugar 100 gr.,
- oil 125 ml.,
- vinegar 40 ml.,
- lavrushka 2 leaves,
- peppercorns 5 pcs.
Preparation:
Cut the cabbage into 2cm / 2cm cubes. Beets - grated. Chop the garlic and onion with a knife. Mix everything.
Make a marinade: boil the spices in a liter of water for 5 minutes. and add vinegar.
Tamp the cabbage into a jar and pour over the marinade. Roll up.
Salad with beets and apples
Sour apples and sweet beets add a spicy flavor to the salad. The dish will be fragrant.
Ingredients:
- 1.5 kg of beets
- 0.6 kg of carrots,
- 1 kg of sour apples
- 1/2 tbsp. rast. oils,
- salt 3 tbsp. l.
- water 0.3 l.
Preparation:
Boil the beets and grate with carrots and apples.
Combine all ingredients in a saucepan and simmer for 30 minutes.
Arrange in sterilized jars and roll up.
Beet salad "Alenka" for the winter without sterilization
A very tasty, spicy and rich salad "Alenka" is known as one of the most delicious beetroot dishes since the times of the Soviet Union. Thanks to this, treats are prepared in many families, and the recipes are passed down from generation to generation.
Components:
- Beets - 2 kg
- Garlic - 140 g
- Tomatoes - 250 g
- Sweet pepper - 200 g
- Onions - 160 g
- Sunflower oil - 120 ml
- Salt - 20 g
- Granulated sugar - 80 g
- Vinegar - 80 ml
Algorithm for cooking a vegetable dish:
- Wash the tomatoes, remove the stalks and their attachment points from the tomatoes. Twist vegetables in a meat grinder or grind with a blender.
Attention! For a more delicate taste, peel the tomatoes beforehand.
- Peel the beets, rinse with water and grate.
- Peel the garlic. Pass the garlic cloves through a press or cut into thin slices.
- Peel the onion, chop as small as possible.
- Rinse the pepper, peel it from seeds, cut the stalk off the vegetable. Cut the pepper into small cubes.
- Pour all prepared vegetables into a saucepan. Add oil, vinegar, granulated sugar and salt to the container. Stir salad ingredients.
- Put the saucepan over low heat. Simmer the vegetable mixture for 30 minutes after boiling.
- Arrange the red beet salad in disinfected jars, close with clean lids.
- Turn the cans upside down, cover with a blanket and leave in this position until they cool completely and transfer to a place for subsequent storage.
Beetroot dish
Beets with tomatoes and beans for the winter
This salad recipe is juicy and satisfying. You can add garlic or pepper to your taste.
If desired, 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.
Preparation:
Soak the beans for 10 hours. Chop the onion and tomatoes, grate the rest of the vegetables on a coarse grater.
In a saucepan, mix all the other ingredients and simmer for about 2 hours.
Roll up and wrap with towels until it cools.
Home preparation for the winter - salad dressing for borscht
Dressing for borscht for the winter is a great option to save your time and effort. It is so convenient during the preparation of the first courses to simply take out the workpiece and use it as a base. The following products are required:
- 700 grams of beets;
- half a kilo of carrots and onions, tomato paste;
- vinegar 9% - 45 ml;
- dill, parsley (amount at your discretion);
- sunflower oil - 60 gr;
- salt and ground pepper (black) to taste.
Additionally: 4 cans of 1 liter.
Let's start the preparation:
I boil carrots and beets. Grind on a coarse grater.
Chop the onion.
I combine all the ingredients in one saucepan. I put it on the stove on a slow fire. I add a little oil. Carcass 15 minutes.
I add tomato paste. Mix thoroughly. Then I bring in the greens. I continue to simmer on low heat - 20 minutes.
5 minutes before the end of cooking, I add vinegar. I put it on pre-prepared banks.
I close it tightly with lids, wrap it with a blanket and store it in a cool, dark place.
A few more recipes: Borsch dressing for the winter.
Winter harvesting from zucchini and beets
This salad is popular among winter preparations. It is simple and cheap to prepare.
Ingredients:
- 1 small beet
- 0.5 kg zucchini,
- granulated sugar 1 tbsp,
- 1.5 tbsp salt and vinegar
- garlic 3 cloves.
Preparation:
We cut the zucchini in strips along, and the beets arbitrarily.
Put vegetables in prepared jars and add spices according to the recipe. Next, pour boiling water to the top. We sterilize and roll up the jars.
Boiled beetroot and plum salad
Boiled beets will add juiciness and softness to the winter salad. And the plum will add piquancy and originality.
Ingredients:
- 800 gr. boiled beets,
- 0.5 kg. plums,
- 700 ml. apple juice
- 1/2 tbsp. Sahara,
- 5 gr. salt,
- cloves 1 pc.
Preparation:
Cut the beets into circles. Place in a jar in layers mixed with plums cut in half.
Mix the juice with the rest of the seasonings and pour into the jars. Sterilize for 15 minutes and roll up.
Beetroot caviar salad with horseradish
Either salad, or caviar - each calls it differently. The consistency of the salad is similar to that of caviar.
Ingredients:
- 3 kg of ripe beets,
- bell peppers, onions, carrots, tomatoes - 0.5 kg each,
- horseradish 500 gr.,
- salt 2 tablespoons,
- 5 cloves garlic,
- sugar 1 tablespoon,
- vinegar 1/2 tablespoon
- vegetable oil - glass.
Preparation:
Grind all vegetable components in puree. Add spice oil and vegetable puree to a saucepan. Fry until tender.
Place the mass in jars and pour in the vinegar. Roll up.
Beetroot salad "Vkusnyashka"
Beetroot caviar "Vkusnyashka" has an amazing taste due to spices and herbs.
Ingredients:
- half a kilo of beets;
- two onions;
- 1 tbsp tomato pastes;
- two cloves of garlic for flavor;
- a pinch of Provencal herbs;
- 1 tablespoon vinegar.
- salted oil - 80 ml.;
- sugar 1 tsp;
- beetroot salt to taste;
- bay leaf and a couple of pieces of allspice.
Preparation:
Boil the beets in water with spices and salt.Fry the onions in oil and add the shabby root vegetable. Cook for 15 minutes.
Add the rest of the ingredients and simmer for 10 minutes. After removing from heat, add garlic and vinegar.
Roll up when it cools down a little.
What can beets be combined with?
This vegetable is unique in that it goes well with many products, including other vegetables: bell peppers, horseradish, carrots, onions, lemon.
Can be combined with dried fruits such as prunes. Greens are always appropriate, as well as spices and herbs.
What can I advise from seasonings: basil, bay leaf (a constant ingredient in any preparation), cloves, dill, parsley. This is the foundation. The rest is added at their own discretion.
Don't worry if you are cooking for the first time. Most importantly: follow the recipe, observing the indicated proportions. And you will succeed! Let's start?
Beetroot for borscht dressing
It is very convenient in winter to open a jar of ready-made beets and quickly fill the borscht. This saves a lot of time.
Ingredients:
- 3 kg of beets
- 3 allspice peas,
- 3 laurel. sheet,
- 2 tsp each salt and sugar,
- cloves to taste
- litere of water.
Preparation:
Boil the beets until semi-cooked and finely grate.
Quick cooking of beets: put the roots in a plastic bag, pour some water and tie. Send to microwave for 15 minutes.
Put spices and beets in a jar. Fill with marinade (boiled water with salt and sugar, added vinegar at the end). We sterilize. We roll up.
Pickled beets for the winter: a delicious recipe in a food jar
From grated beets, you can make a universal blank, which will always come in handy in the winter. After all, this vegetable is cooked for a long time, but you can save your time when you prepare salads and other dishes.
Ingredients:
- 2.5-3 kg of beets;
- 2 tsp table salt;
- 150 ml of sunflower oil;
- 2 tsp citric acid;
- 6 tablespoons granulated sugar.
Cooking with a photo
First of all, we boil the beets in the usual way. Cooking time depends on the size of the root vegetables. In order for it to reach, at the end it must be placed under a stream of cold water.
Cut the cooled beets into large pieces, and then grind them on a grater or in a blender bowl, as it is more convenient for you, do so.
Transfer to a clean saucepan and add all the necessary ingredients. We mix everything and put the container on the stove. Cover with a lid and after boiling, cook for 15 minutes. Stir the ingredients periodically so as not to burn.
We tamp the hot appetizer into sterilized jars, and then tightly close it with metal lids. Turn the workpiece over, wrap it up and leave to cool.
Subject to all the rules, the snack is stored even at room temperature.
Korean Beetroot Salad
A spicy salad with oriental notes will diversify your table in winter.
Ingredients:
- kilogram of beets,
- onions 2 heads,
- head of garlic,
- sugar and salt 1 tablespoon each,
- 2 tsp cilantro,
- 1 tsp ground black pepper
- sunflower oil. for frying.
Preparation:
We pass the beets through a fine grater. Chop the onion and fry in a pan until golden brown, add cilantro and pepper. Sprinkle the beets with onions and add salt, sugar and grated garlic. We send it to the press for 13 hours in a cold place.
Bulgarian pickled beets
This recipe is simple and quick. Beets in it retains all their useful qualities when stored for a year. Due to the high content of amino acids and natural antioxidants, it has a healing effect on various injuries. It can be used to prepare a cold chill, borscht, and salad, as well as serve as an independent dish or as a side dish for meat and fish.
Ingredients:
- Medium beets - 10 kg.
- Onions - 1kg.
- Ground pepper - 1 hour l.
- Table vinegar - 1 l.
- Salt - 30 gr.
Cooking process:
- We clean the beets, wash them under running water. Put the washed beets into the pan, fill them with clean water and place them on the stove.Cook the beets over low heat for 60–80 minutes, covering with a lid. You can bake beets in the oven.
- Peel the finished beets and cut them into cubes up to 5 mm thick.
- Peel the onions, wash them with cold water and cut them into cubes or half rings.
- Put chopped beets in a deep bowl, sprinkle with onions and pepper. We mix everything carefully.
- Pre-wash canning jars. We lay out the beets in jars.
- Bring the vinegar to a boil, add salt and cool the brine.
- Fill the beets with the prepared brine. Pour 2-3 cm into jars on top of the beets. sunflower oil.
- Cork jars with beets and store in any cool place.
Bulgarian beets are ready. Cook, you will like it!
