Home Drinks and cocktails What can be done with beets for the winter. Is the beet harvest huge? Make preparations and you will be happy in the winter

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What can be done with beets for the winter. Is the beet harvest huge? Make preparations and you will be happy in the winter

Beetroot is one of the healthiest vegetables, and most of the vitamins and minerals it contains are preserved even after heat treatment. This makes it possible to make beetroot salad for the winter. in a simple way, without fear that the appetizer will lose its beneficial features. Therefore, such canned food is popular; many housewives prepare them for the future.

Cooking features

Knowledge good recipe sometimes it turns out to be insufficient to cook for the winter tasty dish, which both looks good and is stored for a long time room temperature. To do this, you need to know a few important things.

Not all varieties of beets are suitable for making salads. For conservation, you should choose culinary, not fodder varieties. Choose beets are better burgundy in color, not having brown spots or light streaks. Of course, the root crop must be juicy and unspoiled.
To prepare salads for the winter, both raw and boiled beets can be used. In the latter case, it is better not to boil it, but to bake it - so it will save more useful substances and will not lose its attractive hue.
Try not to boil the vegetable mixture too much when cooking canned food, otherwise the beets may turn white and become less appetizing.
Vinegar helps to maintain a bright shade of beets. It is for this reason that it is added to the salad immediately, and not at the last stage of preparation, as is most often the case when preparing other vegetable snacks.
Banks you plan to deposit beetroot salad to save it for the winter, you need to wash it with soda and sterilize. Otherwise, the snack will not last long, even if it has been subjected to prolonged heat treatment.
It is not recommended to add a lot of carrots to beetroot salad - it can interrupt the taste of the main ingredient.
Don't add too much sugar to the beetroot salad, as this can make it too sweet. Do not forget that the beets themselves contain a lot of sugars.

The form of cutting beets and other vegetables, as well as some features of the technology, may depend on a specific recipe. Therefore, the cooking instructions must be carefully studied each time and not violated.

Salad of beets and carrots

Composition (per 5 l):

beets - 3 kg;
carrots - 1 kg;
tomatoes - 1 kg;
garlic - 100 g;
vegetable oil - 0.5 tbsp.;
sugar - 125 g;
red ground pepper - 5 g;
salt - 1.5 tbsp. l.;
vinegar essence (70 percent) - 30 ml.

Cooking method:

Peel raw beets. Grate it on a coarse grater. The salad will look even more appetizing if you use a grater to chop vegetables. Korean salads. However, to simplify the process, vegetables can be scrolled through a meat grinder. This will save time and effort, but will not allow you to make the consistency of the salad optimal.
Peel the carrots and chop them in the same way as the beets. Place the carrots in a separate container; at this stage, you do not need to mix it with the beets.
Wash the tomatoes. Make cross cuts on them. Dip the tomatoes for 2 minutes in boiling water. Using a slotted spoon, transfer the tomatoes to a bowl with cold water so that they cool down faster. Clean and cut into small cubes.
Heat oil in a large saucepan and add half the beetroot. Sprinkle it with salt and sugar, add pepper and vinegar, stir. Simmer over low heat until the beets are soft.
Add the remaining beets and carrots. Put the pieces of tomatoes in the pan, pour in the juice that stands out from them. Cook until all vegetables are soft.
Peel the garlic cloves. Grind them with a blender or pass through a hand press. Add to salad, stir.
Continue cooking the snack for 10 minutes.
While the beets and carrots are stewing, prepare the jars. They must be washed with soda and sterilized in any convenient way.
Fill prepared jars hot snack and roll them up with metal lids.
Place the jars upside down and cover with a woolen blanket.
After a day, remove the jars from under the blanket and put them in the pantry.

This recipe for a beetroot snack for the winter is made in many Russian families, as it is economical and versatile. It can be eaten just like that, spread on bread, served as an addition to a side dish, used as a dressing for borscht.

Beet salad with garlic

Composition (for 2 l):

beets - 2 kg;
garlic - 100 g;
vegetable oil - 4 tbsp. l.;
vinegar essence (70 percent) - 20 ml;
a mixture of peppers - 0.5 tsp;
salt - 20 g;
sugar - 120 g.

Cooking method:

Peel the garlic, cut into thin slices. Some suggest chopping the garlic along with the husk. This allows you to give the finished snack a more piquant flavor, but because of this, its taste becomes less pleasant due to the rough texture. So which option to choose, each hostess decides for herself.
Wash and clean the beets. Cut it into thin long strips.
Heat oil in a heavy bottomed saucepan. Put the garlic in it and fry it for 10 minutes, stirring occasionally.
Add beetroot, fry it with garlic for 5 minutes.
Add salt, sugar, pepper mixture. Pour in the vinegar essence. Simmer for half an hour.
Arrange the salad in sterilized jars and roll them up using a special key.
Put the jars on the lids and wrap them up. This will result in additional conservation.

After the salad has cooled, it can be stored in the pantry.

Beet and Cabbage Salad

Composition (for 2 l):

beets - 1 kg;
White cabbage- 1 kg;
onions - 100 g;
water - 0.3 l;
table vinegar (9 percent) - 50 ml;
sugar - 150 g;
salt - 20 g.

Cooking method:

The salad is made from boiled beets. Therefore, it must first be washed and boiled until cooked or baked in the oven or microwave. The latter option is the most preferable, as it saves time. At the same time, the beets will remain bright, appetizing, healthy.
Cool the beetroot and remove the skin from it. Grate the root vegetable on a coarse grater.
Remove sluggish leaves and stalk from white cabbage. Shred the cabbage into small strips. Keep in mind that only late varieties of cabbage are used for preservation.
Remove the skin from the onion. Cut the onion into thin half rings.
Place vegetables in a bowl and stir.
In a separate container, combine salt, sugar, water and vinegar. Boil this mixture for a minute, pour vegetables into it. Place a plate on top and a jar filled with water on it. Put in the refrigerator for a day.
Divide the salad into clean jars. It is very important that they are the same size as they will need to be sterilized. Cover the jars with boiled lids, but do not twist.
To the bottom large pot Lay down a kitchen towel and place the salad jars on it.
Fill the pan with warm water so that it reaches the “shoulders” of the jars. Put the pan on low heat and sterilize the jars for 20-30 minutes, depending on their size. Half an hour to sterilize liter cans, 20 minutes - half a liter.
Carefully, so as not to burn yourself, remove the jars from the pan and tighten the lids.
Leave the jars to cool upside down in a steam bath.

Despite the fact that the vegetables according to this recipe are not boiled, the salad is well worth it in the winter. Cabbage in it retains its crunchiness and benefits. After all, it is rich in vitamin C, which would be destroyed at high temperatures. Therefore, this salad is worth preparing for those who monitor their health.

Beet salad with bell pepper

Composition (per 2.5 l):

beets - 2 kg;
tomatoes - 0.75 kg;
bell pepper- 0.25 kg;
onions - 0.25 kg;
garlic - 1 head;
salt - 1 tsp;
sugar - 125 g;
table vinegar (9 percent) - 35 ml.

Cooking method:

Wash raw beets and pat dry with a towel. Peel and grate on a coarse grater.
Pour boiling water over tomatoes and peel. Cut into small cubes.
Wash the pepper, cut off the stem. Remove the seeds from the pepper. Slice the pepper into strips.
Peel the garlic cloves and pass through a special press.
Peel the onion and cut into small pieces.
In a thick-bottomed saucepan, mix all the vegetables, adding salt, sugar and vinegar to them.
Place the saucepan over low heat and bring the contents to a boil. Boil 20 minutes.
Arrange the appetizer in prepared jars and seal them tightly. Turn over and let cool under a warm blanket.

This snack is also good at room temperature. It can be served as an independent dish, added to soups instead of frying. The appetizer according to this recipe is low-calorie, since no oil is used in its preparation.

Salad "Alenka" from beets for the winter

Composition (per 6 l):

beets - 4 kg;
bell pepper - 0.5 kg;
tomatoes - 2.5 kg;
garlic - 2 heads;
onion - 0.2 kg;
salt - 1.5 tbsp. l.;
sugar - 30 g;
unrefined sunflower oil - 0.25 l;
table vinegar (9 percent) - 80 ml.

Cooking method:

Wash tomatoes, dry. Scroll through a meat grinder or chop with a blender. According to this recipe, they are allowed not to be peeled, although they will be more tender when peeled.
Clean and grate the beets.
Grind the garlic using a special press or in any other way.
Peel the onion and finely chop.
Wash the pepper, remove the seeds. Cut the pulp into small cubes.
Put all the vegetables in a saucepan, pour oil and vinegar, add sugar and salt, mix.
Put on low heat and cook for half an hour after the vegetable mixture boils.
Arrange the snack in jars and roll them up using a special key.
Place the jars upside down and cover with a blanket. Let them cool in this state, then put them in a place of permanent storage for the winter.

This recipe for beetroot salad was especially loved by our compatriots, so it even got a gentle name.

Beet salad with tomato paste

Composition (per 3 l):

beets - 3 kg;
onions - 1 kg;
garlic - 3 heads;
vegetable oil - 100 ml;
tomato paste - 50 ml;
vinegar essence (70 percent) - 25 ml;
salt - to taste.

Cooking method:

Cut the garlic into small pieces.
Boil the beets until half cooked, chop on a coarse grater.
Peel the onion, cut it into small pieces.
Fry the onion and garlic in plenty of hot vegetable oil.
Add beets to them and simmer for 15 minutes.
Pour in vinegar essence, add tomato paste, salt to taste. Remove from heat after 5 minutes.
Arrange the appetizer in sterilized jars, seal.
After the jars have cooled, they can be stored in the pantry.

The above recipe is one of the simplest; even an inexperienced housewife can prepare an appetizer for the winter. Moreover, it will not take much time and effort from her.

Beetroot salad for the winter is one of the most economical and sought-after preparations. In addition, in this appetizer, vegetables retain their beneficial qualities.

In mid-autumn, beetroot preparations in my kitchen are the final chord of the conservation season. When various jams, preserves, compotes and salads are already prepared, and there are several boxes of beets on the balcony, there is nowhere to go, and you urgently need to come up with something tasty and healthy from beets for the winter.

Many modern housewives do not pay special attention to beet preparations, believing that this vegetable is affordable. all year round. Meanwhile, there are many interesting recipes that can significantly enrich and expand the range of our usual winter preparations, especially during Lent. In addition, such beet preparations, such as dressing for borscht, significantly save time and make life easier for modern women.

There are not very many beetroot recipes for the winter in my collection yet, but I honestly promise you that every year I will replenish this page with new, interesting and tasty recipes.

Beet salad for the winter with fried onions

I want to bring to your attention an excellent preparation - beetroot salad for the winter with fried onions. Why is she good? Well, firstly, for its preparation you need very simple ingredients- beets, garlic and onions. Secondly, such preservation is prepared very easily, so even a hostess who is not at all sophisticated in preparations can handle it. And thirdly, it turns out really very tasty, moderately spicy, bright and interesting. See how to cook.

Beet salad for the winter with bell peppers and onions

If you like simple but delicious preparations from quite affordable ingredients, then I want to offer you to make a beetroot salad for the winter with bell peppers and onions. This preservation is another confirmation of the fact that for cooking delicious recipe it is not necessary to invent something like that. Beets, onions and bell peppers are in great abundance in late summer and early autumn, so prepare delicious salad from beets for the winter will not be difficult. See how to cook.

In September-October, when the season of delicious "beet vinaigrette" begins, I do not mind spending half a day of my time to close up a few servings of this delicious snack for the winter. But, for that, it is very convenient in winter - we take out a jar from the cellar, or pantry, and tasty snack already on the table, no special preparation required. Recipe .

Tasty dressing for borscht for the winter with tomatoes

Despite the fact that the 21st century is outside, borscht in jars for the winter is still relevant! This dressing for borscht can also be eaten as a salad, and in appearance it does not differ much from beetroot salad. Recipe .

Beets marinated for the winter "Behind the glass"

Looking for interesting beetroot blanks? Try to cook pickled beetroot! The pickled beets turned out to be very tasty: with a pronounced taste of traditional spices, moderately sweet, without the taste of vinegar. And in jars - the beauty is indescribable, which is why the recipe was called "Behind the Glass". I wrote how to cook.

According to legend, the heroes in Russia believed that it gives strength and helps fight various ailments, the common people baked it in the oven and served it with tea, and Russian beauties blushed their cheeks with it. It is completely unpretentious, picky and somehow even invisible, but at the same time simply irreplaceable in our daily life. Without it, borscht is not borscht, and vinaigrette is not vinaigrette, and you can’t even cook beetroot without it. Guess what we're talking about? Of course, about beets. No other vegetable requires so little from us and does not provide so many benefits. Moreover, absolutely everything is edible in beets: as they say, both tops and roots. Many do not even realize that anything can be created from this juicy, sweetish beauty with an incomparable color shade.

According to the advice of nutritionists, beets should be eaten raw or baked more often in order to extract the maximum of what nature has accumulated in it. Indeed, in terms of nutritional value and medicinal qualities, beets have no equal among other vegetables. One of the most remarkable qualities of beetroot is its ability to be stored. long time, which allows you to eat this healthy vegetable throughout the year. You can, of course, be content with the harvest of root crops, carefully harvested and stored in cellars. And if there is no basement or cellar, you can make beet blanks for the winter using other methods, more interesting and original. Beetroot blanks for the winter surprise with their diversity. It is marinated, fermented, frozen, kvass is made from it and even jam is made. It is delicious in any form, with the addition of other products and without them, it goes wonderfully with almost all vegetables. Pickled or pickled beets are perfect both as a side dish for meat or fish, and as a vitamin salad. And as for the preparation from a jar, when borscht is cooked in just a minute, you just need to add the contents to the pot with broth, and there is nothing to say! In addition, if your family still slightly disliked beets, then beetroot preparations for the winter in this form will help them look at this vegetable in a completely different way.

Ingredients:
5 kg beets,
2 stack Sahara,
1 tbsp salt,
300 ml 9% table vinegar,
cloves - to taste.

Cooking:
Boil the beets until cooked (you need to cook it without salt, and a pinch of sugar added to the water will make the color of your workpiece unusually beautiful, fiery red). If the beets are large, cut them into quarters. Drain the beetroot broth, save 2 cups of the broth, cool and peel the beets. Fill each of the prepared sterilized jars with beets (you can cut them into circles or straws), add a few cloves and pour over the marinade made from sugar, beetroot broth, vinegar and salt and brought to a boil over high heat. Close the lids and sterilize for 10 minutes. Roll up.

Ingredients:
2 kg beets,
25 g horseradish root,
100 g sugar
250 ml of water
20 g citric acid,
salt - to taste.

Cooking:
Boil the washed beets for 45 minutes, cool, peel and grate on a coarse grater. Clean horseradish and pass through a meat grinder. Dilute in a glass of water citric acid, add sugar and salt. Pour the beets and horseradish with this solution and mix. Spread the finished mass into jars and sterilize: 0.5 l jars - 15 minutes, 1 l - 25 minutes. Roll up.

Ingredients:
beets, onions.
For marinade in 1 liter of water:
100 ml apple cider vinegar
100 g honey
3 cloves
10 peas black pepper,
15 g salt.

Cooking:
Cut the peeled beets in half, each half into thin slices. Place in a saucepan and pour over the marinade, to prepare it, simply combine all the ingredients and mix. Put the pot with the beets in the marinade on the fire and boil for 3 minutes. Then spread the hot beets in jars, shifting with chopped onion rings. Pour the marinade in which the beets were boiled and sterilize the jars: 0.5 l - 10 minutes, 1 l - 15 minutes. Roll up.

Ingredients:
1.5 kg of beets,
1 kg plums,
1.2 liters of apple juice,
1 stack Sahara,
1 tbsp salt,
5 cloves.

Cooking:
Boil the beets, peel them and cut into thick circles. Wash the plums and remove the pits. Place the beets and plums in jars in layers to the very top, put a clove between the layers. Prepare the marinade. To do this, dissolve sugar and salt in apple juice and bring to a boil. Pour the boiling marinade into jars, cover them with lids and sterilize for 20 minutes. Roll up.

Ingredients:
1 kg beets,
150 g onion
2 tbsp salt,
3 bay leaves,
8 peas of allspice,
3 cloves
4 black peppercorns,
½ tsp coriander.

Cooking:
After boiling the beets, immediately dip them for a few minutes in cold water, peel and cut into medium cubes. Onion cut into circles. Put the beets in jars, shifting with onions and spices, and pour hot brine prepared from 1 liter of water and salt, brought to a boil. Sterilize jars: 0.5 l - 30 minutes, 1 l - 40 minutes. Roll up.

Soak the beets in warm water for several hours. Then wash it thoroughly with a brush, peel and cut into thin circles or strips. Place in 3-liter jars (fill about ⅔ of the jar with beets), pour warm boiled water and put in a warm place. To speed up the pickling process, add rye crusts to the jars. After a week, remove the mold from the surface. Pour the beet kvass into clean bottles, and leave just enough liquid in the jars to cover the beets. Keep both in a cool place.

Ingredients:
500 g beets,
1 kg of cabbage
300 g carrots
300 g bell pepper,
300 g onion
500 ml tomato juice
1 liter of water
1 tbsp Sahara,
2 tbsp salt,
9% vinegar - 2 tbsp each to each bank.

Cooking:
Peeled pepper cut into thin strips, grate carrots and beets on a coarse grater. Chop cabbage and combine with carrots, peppers and beets. Put it all in enamel pan and pour tomato juice. In a separate container, combine salt, sugar, water and bring to a boil. Pour the resulting brine into the vegetables and heat for 30 minutes over low heat. Pour hot borscht into sterilized liter jars, add 2 tablespoons to each. 9% vinegar, roll up, turn upside down and wrap.

Ingredients:
1 kg beets,
1kg carrots
1 kg of tomatoes,
1 kg sweet pepper
1 kg of onion
1 pod of hot pepper,
100 g salt
200 ml vegetable oil,
ground black pepper - to taste.

Cooking:
Grate the beets and carrots on a coarse grater, chop the onion. Remove the seeds from the pepper and cut into rings. Cut the tomatoes into pieces. Lightly fry all the vegetables in vegetable oil, put in a saucepan, salt, pepper, add hot pepper and cook for 5 minutes. Put the hot mass in sterilized jars, roll up and wrap.

Ingredients:
4 young beets with tops,
3 carrots
3 bulbs.
For brine (per 1 liter of water):
1 tbsp salt,
4 tbsp chopped greens.

Cooking:
Cut the beets and carrots into circles, finely chop the tops, chop the onion. In an enameled pan, lay the beet tops, beets and carrots in layers, sprinkling the layers with onions. Pour everything with brine made from water, salt and herbs. Put a circle on top and set oppression. Leave for 3 days at room temperature. After the expiration date, put the mass in sterilized jars, close with nylon lids and place in a cold place.

Ingredients:
4 kg beets,
1.5 kg of tomatoes,
500 g sweet pepper,
500 g onion
200 g grated garlic
200 g sugar
60 g salt
500 ml vegetable oil,
150 ml 9% vinegar.

Cooking:
Dip the onion cut into half rings into boiling vegetable oil, add the tomatoes cut into rings. After 3-5 minutes, add the Bulgarian pepper, de-seeded and cut into half rings. Bring to a boil, pour in the vinegar, mix, add the beets, grated on a coarse grater, salt, sugar and cook for 30-40 minutes. At the end, put the garlic, mix, place in sterilized jars and roll up.

Ingredients:
500 g peeled beets,
500 g peeled eggplant,
500 g apples without core,
1 tbsp salt,
3-4 tbsp Sahara,
3/4 st. vegetable oil.

Cooking:
Grate the beets on a coarse grater, finely chop the apples and eggplants. Put everything in a saucepan, add salt, sugar, mix and leave for 1 hour. Then add vegetable oil and put on fire. Cook for 30 minutes from the moment of boiling over low heat under a lid and 10 minutes - without a lid. Place hot caviar in jars, roll up, wrap.

Ingredients:
1 kg beets,
1 kg of cabbage
200 g onion
1 liter of water
2 tbsp Sahara,
1 tbsp salt,
3 tbsp 9% vinegar.

Cooking:
Cut the boiled and peeled beets into strips. Cut the onion into rings, chop the cabbage. Dissolve salt and sugar in boiling water, pour over vegetables and cook for 10 minutes. Add vinegar at the end. While hot, spread the salad in 0.5 l jars, sterilize for 25 minutes and roll up.

Ingredients:
4 kg beets,
1.5 kg of tomatoes,
500 g onion
1 kg of bell pepper,
300 g garlic
3 bunches of dill
3 bunches of parsley
500 ml vegetable oil,
1 tbsp top salt,
1 tbsp Sahara,
200 ml 9% vinegar.

Cooking:
Grate the beets on a coarse grater, pass all the other ingredients through a meat grinder. Combine everything together, mix and cook over low heat for 40 minutes under the lid and 20 minutes without the lid. Spread hot in jars and roll up.

Ingredients:
2 kg of boiled beets,
400 g beans
400 g carrots
400 g onion
350 g tomato paste,
300 ml vegetable oil,
black pepper, salt - to taste.

Cooking:
Grate the boiled beets and carrots on a coarse grater, boil the beans until tender, cut the onion into rings. Fry carrots and onions in vegetable oil, add tomato paste, pepper, salt. Mix everything and simmer for 40 minutes. Spread hot in jars and roll up.

Ingredients:
1 kg of beets.
For marinade:
½ stack vegetable oil,
3 tbsp Sahara,
1 tsp salt,
4-5 tbsp 9% vinegar,
1 tsp black ground pepper,
2 tsp cilantro seeds,
1 large head of garlic,
10 walnut kernels,
red ground pepper.

Cooking:
chop the garlic walnuts crush with a knife and finely chop, crush the cilantro in a mortar. Combine all the ingredients for the marinade together and mix well. Pour the beets with marinade, mix again and put under oppression for a day in a cool place. Then spread the beets in jars, cover with a nylon lid and store in the refrigerator.

Ingredients:
1.2 kg beets,
2 kg sugar
1 lemon.

Cooking:
Boil or bake beets until half cooked. Then cool and pass through a meat grinder. Grate the lemon. Mix the beets with sugar and lemon and cook for 1 hour until the syrup thickens. Arrange the finished jam in sterilized jars and roll up the lids.

Beet drying

Thoroughly wash the root vegetables, peel them and cut into small noodles. Blanch in boiling salted water (5 g of salt per 1 liter of water) for 3 minutes. Then immediately cool in cold water. Dry the beet noodles at 85°C for 6 hours. An electric dryer can also cope with this task.

Ingredients:
1 kg beets,
50 g chopped dry marjoram,
50 g dry chopped parsley.
2 tbsp salt.

Cooking:
Select a small beetroot, wash it thoroughly, put it in a saucepan, pour boiling water over it and cook for an hour over low heat. Cool and peel the beets, cut them into thin circles, sprinkle with marjoram and parsley. Mix gently so as not to damage the circles. Put the beets on a baking sheet in one layer and place in an oven preheated to 100 degrees for 1 hour. Open the oven from time to time to release steam. Then remove the dried beets from the oven, cool, put in dry jars, cover with a plastic lid and store in the refrigerator. Beets can be withered in an electric dryer.

Freezing beets

Wash the roots well, peel, chop finely or coarsely (you can grate) of your choice. Spread the beets into bags in a thin layer, getting rid of excess air, or place in containers in small portions intended for cooking one dish, so as not to defrost the beets once again, and put in the freezer. Beets can be used to prepare your favorite dish without defrosting.

Beetroot blanks for the winter are tasty, healthy, and varied! So, dear hostesses, spare no effort and time, everything will return to you with pleasure from the results obtained and praise from loved ones.

Good luck preparing!

Larisa Shuftaykina

To prepare winter salad from beets, you can take any recipe that is offered experienced housewives and follow it step by step. You get a delicious bright appetizer that is perfect in winter for serving meat, fish dishes, side dishes. You can diversify it by adding vegetables or spices.

Preparations for the winter from beets

How to cook winter preparations from beets, every housewife thought more than once. This healthy vegetable is ideal for canning because it retains its color and vitamin content. It can be rolled up in its entirety simple marinade from vinegar or make homemade complex salads that will appeal to the whole family. You can combine beets, tomatoes, peppers, apples, and many other ingredients.

To get the right balanced salad with beets for the winter, you should prepare the main components and jars for twisting. Not every variety of beets is suitable for conservation - it is best to take fresh table fruits of dark red Egyptian or Bordeaux, you need to buy them right before harvesting. In addition to marinating in its entirety, salad cutting, you can preserve the vegetable as a dressing for soup. Then in the winter you do not have to spend time cooking.

There is a classification according to which beetroot salad can be distinguished for the winter in the following state of the vegetable:

natural - the fruits are rolled in brine;
pickled - use salt and oppression;
pickled - with seasonings, spices, vinegar;
salads - with onions, spices, other vegetables;
soup condiments.

Preparing jars for canning

In order for the beetroot snack to stand for a long time for the winter, it is worth responsibly preparing jars and lids. First you need to carefully check all containers for chips, damage, cracks. Covers for seaming should be new, smooth, clean. If metal lids are used, then they must be with a new gasket, free of rust, twisted - ideally fit to the neck of the jar, have no damage.

An important point in preparing beet salad for the winter is the sterilization of jars so that microorganisms do not get into the finished snack and do not harm health. This can be done like this:

Steam - boil water in a saucepan, put a grate or sieve on it, put the jar upside down. The process lasts 20 minutes, then you need to wait for the droplets of steam to drain, remove, put the bottom on a clean towel.
In water - put a board, a jar on the bottom of the pan, pour water. Boil for a quarter of an hour.
In a double boiler - put the jars in the device, turn on the cooking mode for a quarter of an hour.
In the microwave - pour a centimeter of water into a jar, put in the oven at maximum power for 2.5 minutes.
In the oven - preheat the cabinet to 160 degrees, heat the jars until the water droplets dry.

Beet salad recipes

Exist different recipes from beets for the winter, which are easy and simple to cook according to step by step instructions presented as a photo or video. The ingredients included in each dish can be different - spices, seasonings, onions with garlic, cabbage, apples, carrots, peppers. More experienced chefs can use interesting mixtures of seasonings, marinades for making beetroot salad for the winter, who will make another masterpiece of canning.

with carrots

Beetroot and carrot blanks for the winter are distinguished by their bright color and undoubted benefits. They are good to serve as an independent dish or fill the soup. To facilitate the process, save time, you can scroll all the components through a meat grinder, and peeled tomatoes will add tenderness to the appetizer. If the taste seems too sweet, you can dilute it with onions, bell peppers.

Ingredients:

beets - 3 kg;
carrots - 1 kg;
tomatoes - 1 kg;
garlic - 0.1 kg;
vegetable oil - 400 ml;
sugar - half a glass;
red ground pepper - a teaspoon;
salt - 0.1 kg;
vinegar essence - 30 ml.

Cooking method:

Rinse vegetables, peel, stalks. Grate carrots and beets. Cut the tomatoes into cubes.
Pour oil into a saucepan, heat over medium heat, lay half of the beets, sprinkle with sugar, sweat until soft, pour in the rest. After extracting the juice, add carrots, simmer until tender.
Add tomatoes, crushed garlic, pour in vinegar, season with spices, salt. Boil, cook over medium heat for 10 minutes.
Arrange in jars, twist, cool, store in a cool and dark place.
Serve as an appetizer.

with garlic

Quick and easy to prepare a healthy beetroot salad with garlic. It is nice to open it in winter or during the cold season to enjoy a sharp spicy taste, to protect yourself from infection. A fragrant snack is useful for those moments when guests unexpectedly arrived, and it takes time to treat them. The dish goes well with simple rye bread.

Ingredients:

beets - half a kilo;
garlic - 25 g;
vegetable oil - 55 ml;
vinegar essence - a tablespoon;
a mixture of black and red ground pepper - 15 g;
salt - 50 g;
sugar - 30 g.

Cooking method:

Peel the beets, cut into thin long strips.
Crush the garlic, fry in oil in a frying pan along with the husk for a minute over low heat, dip the beetroot straw there. Simmer for a quarter of an hour, season with spices, close the lid. Simmer for 17 minutes, after 12 minutes add vinegar.
Put in sterilized jars, roll up, wrap, let cool. Keep cool.

with cabbage

How to cook vitamin salad from cabbage and beets with vinegar, the recipe will tell. Vegetables cooked according to it have a vitamin charge, beautiful appearance, look good in the photo. Adults love the pickled appetizer as a standalone dish, but it's also good to use as a dressing for a healthy soup that's easy and simple to make.

Ingredients:

beets - 1 kg;
white cabbage - 1 kg;
onion - 1 pc.;
vinegar 10% - half a glass;
sugar - ¾ cup;
water - 0.3 l;
salt - 1 tbsp. l.

Cooking method:

Rinse the beets, boil in water until soft, cool, remove the peel, grate coarsely.
Peel the cabbage from withered leaves, cut the head of cabbage into 4 parts, cut out the stalk, chop into strips.
Onion cut into cubes. Mix all vegetables in a large bowl with vinegar.
Make a marinade of sugar, salt, vinegar in boiling water. Cool, marinate the salad mixture, mash, press down with a press, leave for a day.
Arrange in jars, sterilize for half an hour, close with lids, wrap, cool, store in a cool place, protected from the sun.

with pepper

A salad for the winter with beets and peppers, prepared with the addition of vinegar marinade, is considered very tasty. It turns out spicy by adding onion and garlic, serves as a pleasant snack for meat, side dishes, fish. You can supplement it with tomato juice, cucumbers or beans to get a more satisfying twist. In its current form, the dish is distinguished by low calorie content and dietary orientation.

Ingredients:

beets - 2 kg;
tomatoes - ¾ kg;
sweet pepper - 250 g;
onions - 3 pcs.;
garlic - head;
salt - 50 g;
sugar - half a glass;
vinegar 9% - half a glass.

Cooking method:

Wash and peel the vegetables, cut the root crops and pepper into strips, dice the tomatoes, chop the onion, push the garlic through a press.
mix vegetable mix with salt, sugar, put on fire, simmer for 2/3 hours. 10 minutes before the end, pour the vinegar, arrange in jars, roll up.

Pickled beets

For lovers of natural taste, it will be interesting to learn how to pickle beets for the winter in order to embellish its aroma and preserve all the benefits to the maximum. To do this, there are several recipes for marinades using a combination of spices and seasonings. It turns out a delicious dish that emphasizes natural taste vegetables, looks good in the photo, pleases all household members.

Ingredients:

beets - 1 kg;
horseradish root - 30 g;
bay leaf - 1 pc.;
vinegar 9% - 1 cup;
peppercorns - 5 pcs.;
cinnamon - a stick;
sugar - 30 g;
salt - 20 g;
carnation - 3 inflorescences;
spicy pepper- 2 pods.

Cooking method:

Boil the root crops, cool, cut into chips or cubes, put in jars.
Make a marinade from a liter of water, all spices, boil, marinate the mixture in jars.
Roll up, in a day the dish is ready for use.

With tomatoes

A salad with beets and tomatoes has a bright color and juiciness, which becomes more satisfying by adding beans to it. If desired, legumes can be replaced with any other cereal, peas, or completely removed from the recipe for a pure taste. The dish can be marinated, then it will be distinguished by piquant sweetness, but for spicy lovers it is allowed to add garlic, onion, and hot pepper there.

Ingredients:

beets - 2 kg;
carrots - 2 kg;
onion - 2 kg;
tomatoes - 2 kg;
beans - 800 g;
vegetable oil - 500 ml;
water - half a liter;
sugar - a glass;
9% vinegar - 200 ml;
salt - ¼ cup.

Cooking method:

Soak beans in water for 9 hours. Coarsely rub the root crops, cut the tomatoes into slices, onion into half rings.
In a saucepan, mix water, oil, vinegar, seasonings, put vegetables, simmer for 2 hours.
Arrange in sterile jars, roll up, wrap until cool.

Boiled beetroot salad

Salads with boiled beets are very popular with housewives, because they turn out juicy, tender, and have a soft texture. It is good to use the product as an independent dish, for a side dish or in addition to baked potatoes. Plums and apple juice pouring add spice to this recipe, which makes the twist unusual in taste.

Ingredients:

beets - 1500 g;
blue plums - 800 g;
freshly squeezed Apple juice- 1300 ml;
sugar - a glass;
salt - 10 g;
carnation - 3 inflorescences.

Cooking method:

Rinse the root crops, boil until half cooked, pour over with cold water, remove the peel.
Cut into circles, put in layers in jars mixed with pitted plums cut in half.
Make a marinade from juice and seasonings, pour into jars, sterilize for a quarter of an hour for half-liter containers or half an hour for liter containers. Roll up.

Alenka

Saturated ruby color turns out the popular light Alenka, cooked with the addition of garlic, tomatoes, bell peppers. Due to spices and seasonings, the appetizer has piquant note, slightly spicy taste and rich aroma. It is good to serve it with a side dish or instead of it, just eat it with bread or boiled potatoes. like it light dish to all lovers of beetroot snacks.

Ingredients:

beets - 4 kg;
tomatoes - 2500 g;
bell pepper - half a kilo;
onion - 200 g;
garlic - 2 heads;
salt - 100 g;
sugar - 30 g;
unrefined sunflower oil - a glass;
vinegar - ¾ cup.

Cooking method:

Boil beets of brightly saturated color, grate coarsely, put in a saucepan.
Scroll the tomatoes through a meat grinder, add to the beet mass.
Chop the onion, cut the pepper into cubes, send to the salad. Season with salt, sugar, butter.
Boil, cook for 25 minutes. Pass the garlic through a press, pour into the salad along with vinegar. Boil 5 minutes.
Arrange in jars, close with lids.

with apples

The recipe for beetroot salad with apples for the winter is unusual, because the combination of the sourness of apples and the tartness of beets adds piquancy to the taste. It turns out fragrant dish, for which it is better to choose sour apples. To give the appetizer an even more unusual taste, you can combine a mixture of seasonings and spices in it, but even without them, it is loved by many and welcomed on the table.

Ingredients:

beets - 3 kg;
carrots - 1.2 kg;
apples - 2 kg;
sunflower oil - 250 ml;
salt - 200 grams;
water - 600 ml.

Cooking method:

Wash the root vegetables, remove the peel from the carrots. Cut the apples into 2 parts, clean the seeds and partitions, remove the peel.
Boil the beets until half cooked, remove the skin. Grate all the vegetables on a coarse grater, pour into the pan.
Stir, season with salt, oil, pour in water. Cook over low heat for half an hour.
decompose vegetable stew on sterilized jars.

Real jam

Vegetable caviar they also call beetroot salad for the winter lick your fingers, which has an amazing taste. This is achieved through the use of aromatic spices and herbs, fresh ingredients and unusual combinations. To enhance the taste, carrots, apples, mushrooms, bell peppers and chili peppers are added to the salad, but without them you get a very tasty dish for the winter.

Ingredients:

beets - 1 kg;
onions - 3 pcs.;
garlic - 5 cloves;
vegetable oil - 150 ml;
tomato paste - 4 tsp;
Provencal herbs- a pinch;
vinegar essence - 20 ml.

Cooking method:

Rinse the root crops, boil until half cooked in salted water with spices.
Finely chop the onion, fry in vegetable oil until golden brown, add coarsely grated beetroot mass there. Simmer for a third of an hour.
Fill the mixture tomato paste, salt, sugar, pepper, allspice peas, bay leaf, herbs. Simmer with the lid open for 8 minutes, at the end add chopped garlic and pour in the vinegar.
Allow to cool slightly, arrange in jars, roll up, store on the balcony.

Video

In the hot season of home canning, many housewives unfairly ignore beets. And absolutely in vain! From this delicious and incredible healthy vegetable you can cook a wide variety of blanks for every taste, and our selection of recipes will help you with this.

Delicious and fragrant beetroot salad got its sonorous name not by chance. He was often found in Soviet time on store shelves, and it sold out just instantly. Unfortunately, now you can’t find jars of salad in the supermarket, but you can cook it yourself from fresh natural products.

To prepare beetroot salad, we need:

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

Cooking

Boil the beets whole, without cutting off the tails, in order to preserve all the vitamins in it. Peel the cooled fruits and cut into cubes of medium thickness.
Finely chop the onion, mash the tomatoes with a blender or a regular grater. Saute the onion rings until lightly browned.
Add tomato puree and simmer uncovered for 10 minutes. Put beets to the onion, salt, add sugar, oil and vinegar and boil the resulting mass for another half hour. Optionally, at this stage, you can add any spices to the dish.
Put the finished snack in sterile jars and seal tightly.

Delicate and fragrant beet caviar is liked by both adults and children for its unusual sweetish taste and delicious aroma. It can be used as an addition 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.

Cooking

Grind all the listed vegetables with a meat grinder or blender separately.
Pour all the oil into a heat-resistant dish, put the beets and simmer for half an hour.
Add tomato puree and boil caviar for another 40 minutes. Put the pepper to the vegetables and cook for another half hour.
At the end, add garlic, salt and boil for 10 minutes.
Arrange hot caviar in small sterilized jars and cork with lids. Leave the jars warm until their contents are completely cool.

Spicy beetroot salad for the winter

Quick and easy to prepare salad will be a real salvation for busy housewives. In winter, it perfectly diversifies the diet of the family and provides the body with vitamins and trace elements. Such a salad is indispensable in 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 of beets;
half a kilo of onions and sweet peppers;
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 vinegar essence.

Cooking

All vegetables (beets, Bell pepper, tomatoes), except garlic, cut into medium-sized cubes, put in a container for further cooking.
Add a mixture of oil, 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 beetroot salad to 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;
a few sprigs of dill and parsley;
1 liter of water;
20 gr. salt;
40 gr. Sahara;
10 ml of vinegar essence (70%).

Cooking

Peel beets and carrots, cut into thin circles.
Also chop the tomatoes.
In a sterile jar, put sprigs of greens, garlic chopped into thin slices, hot pepper rings. On top, alternate layers of beets, tomatoes and carrots until the jar is full.
Add the vinegar essence to the water along with sugar and salt, boil everything and pour the mixture over the vegetables.
Clog the bank. Store the snack in the refrigerator or cellar.

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

For the recipe you will need:

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

Cooking

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