Beetroot snack for the winter. Beet salad for the winter in jars

Despite the fact that most root vegetables are well stored fresh during the winter, many make preparations such as beet salad for the winter. Firstly, it is very convenient, since in winter it will be enough to open the jar, and not bother with boiling root vegetables and preparing salads. Secondly, canned salads turn out very tasty.

There are many options for beet salad recipes for the winter. But in order for the preparation to be well stored and tasty, you need to know the intricacies of its preparation. Here are the basic cooking principles:

fresh, dense beets of a rich burgundy color without dark spots and light veins are suitable for canning;
do not use root vegetables that have begun to deteriorate or wither;
Some recipes use raw beets, and some use pre-cooked beets. Ideally, it is better to bake beets in the oven in foil or steam them, this way the vitamins are better preserved;
when cooking salad, the vegetable mass should not be allowed to boil strongly, as the beets may lose their bright color;
To preserve the color of the root vegetable, it is necessary to use acidic products, so the preparation recipe almost always includes vinegar or lemon juice;
the amount of salt and sugar should be adjusted to your taste, since beets can have different levels of sugar content, so the amount of seasonings in recipes is indicated approximately;

Prepare beet salad in small jars - 0.5-0.75 or 1 liter. Depending on the recipe, you need to sterilize either the container or the salad itself, already placed in jars. Beet salads, prepared according to all the rules, are perfectly stored at room temperature.

Interesting facts: beets contain tryptophan, a substance called the good mood hormone. Betaine is also a drug used to treat depression.

Salad "Alenka"

Even those who don’t like beets too much, as a rule, do not refuse the Alenka salad. This is an excellent preparation for the winter.

4 kg beets;
200 gr. peeled garlic;
500 gr. Luke;
500 gr. peeled bell pepper;
a large bunch of parsley;
1.5 kg of tomatoes;
200 ml vinegar;
200 gr. Sahara;
60 gr. salt;
500 ml vegetable oil.

We wash and clean the vegetables. Pass bell peppers, tomatoes and garlic through a meat grinder or blender. We rub the drill using a grater with large holes. Cut the onion in half or into quarters, and then into thin transverse slices. Pour vegetable oil into a cauldron or thick-bottomed pan and heat it up. Place the onion in it and fry for 5 minutes. Then pour in the prepared vegetable puree, add sugar, vinegar, and add some salt. Bring to a boil and simmer for 2-3 minutes.

Dip the beets into the vegetable sauce, stir and simmer on low heat for 45-50 minutes, stirring frequently while simmering. Add finely chopped parsley to the vegetables and continue simmering for another 10 minutes.

Place the boiling salad into hot, sterilized jars and immediately close the lids tightly. This salad can be served as an appetizer or as a side dish. In the latter case, it can only be heated.

Pickled beets for the winter without sterilization

Pickled beets are a delicious snack. There are many recipes for marinades, here is one option in which beets are prepared without sterilization.

1.5 kg beets;
1 liter of water;
40 gr. salt;
40 gr. Sahara;
60 ml vinegar (6%);
2 bay leaves;
3-5 peas of allspice;
3 buds of dry cloves.

Wash the beets and boil them in their skins until tender. You can wrap each root vegetable in foil and bake in the oven for 40-45 minutes. Cool the vegetables (you can immerse them in cold water to cool them faster). Peel and cut into cubes or cubes.

Place in clean, oven-dried jars and fill with boiling water. Cover with clean lids and leave for 10 minutes. Then put a lid with holes on the jar and drain the water. Put sugar in it, add some salt, add spices and boil for 5 minutes. Before removing from heat, add vinegar. Pour the boiling marinade into the jars with beets and immediately seal them tightly. We place the jars with the neck down and wrap them well in a blanket so that cooling occurs slowly.

Beet and carrot salad

A universal version of the preparation is prepared from beets and. It can be eaten as a salad, used to season borscht, or served as a side dish.

3 kg beets;
1 kg carrots;
1 kg of tomatoes;
100 gr. garlic;
2 cups vegetable oil;
0.5 cups sugar;
1 teaspoon ground red pepper;
3 tablespoons salt;
1 tablespoon of vinegar essence.

Beetroot salad for the winter with garlic

Beetroot salad with garlic is spicy and piquant.

2 kg beets;
1 pod of hot pepper;
500 gr. onions;
1 glass of vinegar (6%);
100 gr. garlic;
250 ml refined oil;
0.5 cups sugar;
0.75 ml of tomato juice or 1.2 kg of tomatoes;
1 teaspoon salt.

It is necessary to prepare all vegetables, rinse and peel. Grate the beets into strips; you can use a regular grater or food processor. Cut the onion thinly into halves or quarters of rings.

Remove seeds from hot peppers and chop very finely. We also finely chop the garlic cloves or pass them through a press. If tomatoes are used instead of tomato juice, you will need to mince the vegetables. After this, you need to wipe the tomato mass through a colander. This will remove seeds and remaining peel from the mixture.

Heat vegetable oil in a large frying pan or cauldron. Add finely chopped onion and fry for 5 minutes. Then add the beets, pour in the tomato juice and add sugar and salt. Simmer for 1.5 hours. 10 minutes before the end of stewing, add hot pepper, and after another five minutes, garlic and vinegar. Place the hot salad in clean, sterilized and still hot jars. Immediately close tightly. Place it upside down, wrapped in something warm.

Beetroot and cabbage salad

Another version of beet salad is prepared with cabbage. This recipe uses citric acid rather than vinegar as a preservative and flavoring additive.

1 kg of white cabbage;
500 gr. beets;
2 onions;
2 carrots;
100 ml vegetable oil;
1 teaspoon sugar;
1 tablespoon salt;
1 teaspoon citric acid;
1 teaspoon mustard powder.

We clean all the vegetable components of the salad. Shred the cabbage into small strips, sprinkle with salt and knead with your hands, as when preparing a regular salad. Grate the beets and carrots, chop the onion into thin half rings.

Advice! To prepare this and other beet salads, it is recommended to use red or white onions instead of regular onions. These varieties are sweeter and more pleasant to taste.

Mix all the vegetables in a bowl, sprinkle with mustard powder and sugar. Add salt and oil. We dilute citric acid in a small amount of hot water and pour this solution into the vegetable salad.

Place the salad in 0.5 or 0.75 liter jars and compact well so that juice appears above the vegetables. Place the jars in a pan for sterilization and fill them with warm water up to the shoulders. Boil for 25-30 minutes, roll up immediately. Turn the lid down and leave to cool without wrapping anything.

Beetroot salad with tomatoes, peppers and onions

Beetroot salad with peppers and onions turns out aromatic and very tasty.

2 kg beets;
250 gr. carrots;
750 gr. tomatoes;
350 gr. sweet pepper;
75 gr. garlic;
0.5 pods of hot pepper;
150 gr. vegetable oil;
100 gr. Sahara;
1.5 tablespoons salt;
100 ml vinegar (9%).

Let's start by preparing the tomato mass. You can peel the tomatoes and grind them in a blender. Or pass the tomatoes through a meat grinder and rub through a colander to remove any remaining skin.

Read also: Cucumbers in their own juice for the winter – 8 finger-licking recipes

Salt the tomato mass, add butter, season with sugar. Bring to a boil over medium heat. Peel and grate carrots and beets into strips. Chop the onion finely. Peel and cut the sweet pepper into thin strips.

Place all the prepared vegetables in the tomato mixture and simmer at a low simmer for exactly one hour. During the stewing process, stir occasionally, making sure that the mass does not burn. Then add chopped garlic, finely chopped hot pepper and vinegar. Continue simmering for another 10 minutes. We quickly place the hot salad in sterilized jars and close hermetically using screw-on or regular lids.

Korean beets

Korean beet salad is a delicious and appetizing appetizer that has a spicy taste and piquant aroma. To prepare it, it is convenient to take a ready-made spice mixture for the “Korean Carrot” salad, but you can also create a bouquet of seasonings yourself, using spices to your liking.

1 kg beets;
2-3 tablespoons of table vinegar (6%);
2 teaspoons sugar;
1 teaspoon salt;
1 glass of refined sunflower oil;
3-4 cloves of garlic;
spices to taste.

Peel the fresh beets and grate them using a special grater. Place the beetroot strips in a bowl. Pour in vinegar, add salt and sugar, stir and leave for half an hour to release the juice.

Peel the garlic and cut into thin slices. Heat the oil in a frying pan; it should be hot. Add garlic slices to it and fry for 2-3 minutes. Fry for 2-3 minutes, then use a slotted spoon to catch the garlic; we won’t need it anymore. And pour the hot oil onto the beets. Mix thoroughly. Cover the container with a lid or cover with cling film. Place in the refrigerator to marinate overnight. After this, the salad can be served.

But if the snack is being prepared for future use, then it needs to be placed in dry, clean 0.5 or 0.75 liter jars. Place the jars in a wide saucepan filled with warm water. The water level should be such that the jars are covered up to the hangers. Cover the jars with boiled lids and place on the stove.

Bring to a boil and heat in boiling water for 12-15 minutes, then remove one at a time and immediately roll up the lids. We place the jars upside down and wrap them in warm blankets to ensure slow cooling.

Boiled beet salad with beans

Many winter salads are prepared from boiled beets. One option is beet salad with beans. You can use both red and white beans for this preparation. This version of the salad is prepared without adding vinegar.

2 kg beets;
400 gr. dry beans;
400 gr. carrots;
400 gr. Luke;
350 gr. tomato paste;
300 ml refined oil;
salt and black pepper to taste.

Wash the carrots and beets thoroughly, but do not peel them. Boil the vegetables by steaming or in water; you can bake the root vegetables in the oven, wrapping each one in foil. Approximate baking time is 40 minutes. Cool the vegetables, peel and chop. Can be grated or cut into cubes.

The beans need to be boiled until tender so that they cook faster; it is recommended to soak them in cold water for 6-8 hours in advance.

Pour vegetable oil into a cast iron pan; when it is hot, drop the onions into it, which need to be cut either into halves of rings or even smaller. After 10-15 minutes, add boiled beans, boiled carrots and beets to the onions, add tomato paste. Season with salt and pepper to taste. You can add sugar if desired. Simmer for 40 minutes.

Beets for the winter in jars are a useful addition to any dish. There are various options for preparing the workpiece. We advise you to try several options at once so that you can choose.

Sterilizing full jars is another way to eliminate bacteria that contribute to rapid spoilage of canned foods.

Sterilization time for full jars:

0.5 liter - 10-15 minutes;
1 liter - 20-25 minutes;
3 liter - 30-35 min.

Sometimes beets are pickled for the winter without the need for sterilization. The marinade in this recipe has a sweet and sour taste, which goes very harmoniously with the taste of root vegetables. Vegetables can be added separately or together with marinade to soups or salads after cooking.

There are many recipes for cooking beets. Recipes differ from each other in the use of spices and herbs. It all depends on what flavor you like and how you plan to use the vegetable in pickled form.

Such pickled beets are suitable both for seasoning borscht and as a separate salad or for preparing salads from it. For borscht it is better to choose sweet varieties of beets, but, in general, it all depends on your taste.

Spices can be added to taste. Recipe for preparing beets with sterilization: 0.5 liter jars are sterilized for 10 minutes, 1 liter for 15 minutes.

Ingredients for preparing beets for borscht for the winter:

1 liter of water;
40 g sugar;
40 g salt;
60 ml table vinegar 9%;
Bell pepper;
carnation;
bay leaf;
beets in the right quantity

How to cook beets for borscht:

Wash the beets, cover with cold water and boil for about 20-30 minutes after it boils on the stove. It is better to cook over medium heat without adding salt.
Then pour cold water over the beets, cool, peel and cut into small pieces - depending on your goals.
In prepared clean jars, place allspice (2-4 pieces), cloves (1-2 pieces), bay leaf (1 piece), and add chopped beets.

Recipe for marinade:

Add the indicated amount of ingredients to the water and heat, stirring, until the sugar and salt dissolve.,
After receiving the marinade, pour the beets into jars, cover and sterilize for the amount of time indicated in the recipe description.
Roll up, turn over onto a clean towel until completely cooled and store in a cool place.

To prepare Korean beets for the winter, we need the following products:

1 kg beets;
3 tablespoons vinegar or more (to taste);
6 cloves of garlic;
half a spoon of red and black pepper;
1 tsp. coriander powder;
1 tbsp. Sahara;
at least 1 tsp. salt or to taste;
3-4 tablespoons of sunflower oil.

Preparation:

We wash root vegetables and do not cut off any tails or leaves.
Place in a saucepan, fill with cold water and cook for 10-15 minutes after boiling. Cooking time depends on the size of the vegetables. During this short time, the roots will be only slightly boiled, almost fresh.
Turn off the heat, drain the water and place the pan with vegetables under a stream of cold water. Change the water to cold until the vegetables have cooled down.
We peel and chop the root vegetables into strips on a special grater for Korean salads. Place in a bowl, sprinkle with salt and sugar, pour over vinegar.
Mix and place in sterilized jars. We wait half an hour for the vegetables to release enough juice.
Spices are mixed and garlic is added.
Pour the oil into a heated frying pan and before it boils, pour in a mixture of spices and garlic.
Stir and fry for 10 seconds! Immediately after frying, fill the jarred product with enriched oil.
We close the jars with tight sterile lids and store the salad in the refrigerator. If you want to roll up the salad, then, closing the jars with sterile metal covers, sterilize the salad for 10 minutes - after the water temperature reaches 90 degrees.

How to prepare it so that you always have beets boiled in jars on hand for the winter.

Ingredients:

Baked or boiled beets - 2-3 pcs. (700 g);
salt - 1.5 tsp;
sugar 4.5 tbsp. l.;
lemon - 1 piece;
vegetable oil - 70 ml.

How to prepare beets for a winter vinaigrette:

Boil the beets until tender. Instead of boiling, you can wrap the vegetable in foil and bake in the oven for 30-40 minutes at 180 degrees.
Chilled beets are cleaned. Don't rush to take it out too early, it should be completely ready. It’s not difficult to check the readiness of the product, just pierce it with a knife. If a sharp object passes in the same way as a clock mechanism, the beets are ready. Otherwise, increase the cooking time
The beets are cut into small cubes or grated on a coarse grater.
Place the beets in a frying pan or saucepan. Add sugar, salt, freshly squeezed juice of one lemon and pour in the vegetable oil. Place on the stove to simmer for 15 minutes over low heat.
Wash glass jars thoroughly with soda and sterilize. Fill the jar tightly with beets. Place a piece of cloth or a waffle towel at the bottom of the container and place the jars of beets.
Pour warm water into the pan according to the shoulder level of the glass containers and sterilize after boiling for 10 minutes. Roll up the lids and leave until completely cool. Beets are stored in jars in a cool pantry or refrigerator during the winter.

An excellent recipe for storing beets boiled in jars for the winter. Pickled beets keep well. Grated perfectly complements any hot dish and is suitable for preparing cold dishes and salads. Preparing this way will help reduce cooking because the beets are already processed and ready to use.

Maybe this recipe will become “necessary” for you too. It's time to try new dishes using your favorite vegetables!

Ingredients: beets (quantity is arbitrary).

For the marinade:

Water - 1 liter;
Sugar 1 tbsp.;
Salt 1 tbsp.;
Vinegar 1 tbsp.

Preparation:

Root vegetables should be washed, boiled until tender, drained, pour cold water, peeled, and grated.
Place beets in sterilized jars up to the shoulders.
Prepare the marinade by bringing to a boil.
Fill the beets with the hot marinade and roll them up immediately.
The jars are turned upside down and left until completely cooled.

How to pickle beets in jars? This recipe is suitable for those who love beets in their pure form or plan to use beets for other dishes, for example, for borscht or vinaigrette. Another advantage of this recipe is that even small roots that are traditionally considered useless for anything can be used.

The first thing we need to do is wash and peel the beets from leaves and roots. Then cook the beets until they are completely cooked. It has recently become popular to cook it in the microwave with a little water, so this technique will not work for our recipe because the beetroot broth will also work.

The finished beets should be immediately placed in cold water and left there for about twenty minutes. In the meantime, let's prepare the marinade. The broth is carefully filtered through gauze folded in several layers. Now for each liter of liquid we need to add 3 tbsp. tablespoons sugar, 1 tbsp. a spoonful of salt, as well as one clove bud and two sweet peppercorns.

Alternatively, you can add 1 teaspoon of citric acid, but it is up to you. Now take our beets, peel them (thanks to cold water, the skin from the root is completely removed) and place them in sterilized jars. After rolling, all cans of canned beets should be placed in a container of water, brought to a boil and sterilized for 20 minutes.

Marinade without vinegar

How to pickle beets in jars without vinegar? Just!

water - 1 l;
salt (coarse grain only) - 2 tbsp.;
citric acid (in granules) - 1 tsp.
sugar - 3 tbsp.

Fill the pan with water. Add sugar, citric acid and salt. Bring the resulting mixture to a boil.

Do you think a marinade without vinegar is better?

Yes, it's healthier that wayI don't see the difference

Storage

It is best to store jars of canned beets in the cellar, basement, refrigerator, or even on the balcony (the most important thing is to avoid frost!). Sterilized products do not need a refrigerator. They can be stored at temperatures from 0 to 25 degrees for two years. The best place for storage is a dark closet.

Thus, there are several recipes for preparing beets for the winter. Which one will be best for you is up to you to choose.

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.

During the busy season of home canning, many housewives undeservedly ignore beets. And completely in vain! From this tasty and incredibly healthy vegetable you can prepare a wide variety of preparations for every taste, and our selection of recipes will help you with this.

The tasty and aromatic beet salad received its sonorous name not by chance. It could often be found on store shelves in Soviet times, and it sold out instantly. Unfortunately, now you won’t find jars of salad in the supermarket, but you can prepare it yourself from fresh natural products.

To prepare beet salad we need:

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

Preparation

Boil the beets whole, without cutting off the stems, to retain all the vitamins. Peel the cooled fruits and cut them into cubes of medium thickness.
Finely chop the onion, prepare puree from the tomatoes using a blender or a regular grater. Fry the onion rings until lightly browned.
Add tomato puree and simmer uncovered for 10 minutes. Add beets to the onions, add salt, sugar, oil and vinegar and simmer the resulting mass for another half hour. If desired, at this stage you can add any spices to the dish.
Place the finished snack in sterile jars and seal tightly.

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

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

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

Preparation

Grind all the listed vegetables separately using a meat grinder or blender.
Pour all the oil into a heat-resistant bowl, add the beets and simmer for half an hour.
Add tomato puree and simmer the caviar for another 40 minutes. Add pepper to vegetables and cook for another half hour.
At the end, add garlic, salt and boil for 10 minutes.
Place hot caviar into small sterilized jars and seal with lids. Leave the jars in a warm place until the contents have cooled completely.

Spicy beet salad for the winter

A quick and easy-to-prepare salad will be a real salvation for busy housewives. In winter, it will perfectly diversify the family’s diet and supply the body with vitamins and microelements. This salad is indispensable during the cold season, as a large amount of garlic in its composition will help resist viruses.

To prepare the salad you will need:

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

Preparation

Cut all vegetables (beets, bell peppers, tomatoes), except garlic, into small cubes and place in a container for further cooking.
Add a mixture of butter, salt and sugar and essence and simmer covered for an hour.
Add garlic to the vegetables and cook the salad for another 10 minutes.
Transfer the hot beet salad into pre-sterilized jars and roll up.

Pickled beets “Amazing”

For a two-liter jar you will need:

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

Preparation

Peel the beets and carrots and cut into thin slices.
Chop the tomatoes in the same way.
Place sprigs of herbs, chopped garlic, and hot pepper rings into a sterile jar. Alternate layers of beets, tomatoes and carrots on top until the jar is full.
Add vinegar essence to water along with sugar and salt, boil everything and pour the resulting mixture over the vegetables.
Seal the jar. Store the snack in the refrigerator or cellar.

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

For the recipe you will need:

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

Preparation

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