Salad "Alenka" from beets for the winter


Why is it called salad, history is silent. Apparently, in honor of the little girl who did not like beets, but, having tried the dish, changed her attitude to this vegetable.

Indeed, not all love beets. This is to blame for its peculiar taste, which is enhanced if the beets are not added or improperly cooked. But with a good ratio of beets and other vegetables, you can end up with a very tasty appetizer, such as Alenka salad.

Many believe that this salad looks more like a borscht dressing. Yes, and he is preparing almost the same.

The taste of the salad depends on the amount of spices and spices. Therefore, replacing one seasoning with another, in the end, you can get a completely new snack in taste.

Salad is made from vegetables such as carrots, onions, bell peppers, fresh tomatoes, and garlic. If desired, you can replace some vegetables with others, but the main ingredient should be beets. Therefore, the salad has such a rich burgundy color.

So that during the long heat treatment of the beets does not lose color, you need to cook it properly.

  • For the preparation of a salad, burgundy-colored beets are used, without light rings and veins. It should be juicy, without dark spots and other signs of damage.
  • Beet almost always loses its color when boiling vigorously. Therefore, you need to adjust the degree of heating so that the contents of the pan barely noticeably boil.
  • It is possible to fix the burgundy color of beets by adding vinegar to the vegetable mixture. Therefore, the rule under which vinegar is added at the end of quenching or boiling, in this case does not apply. Vinegar must be added along with beetroot.
  • The taste of beets is greatly improved in combination with onions, garlic, pepper and tomatoes. But carrots need to be added metered, as it has a more pronounced taste than beets, and will dominate.
  • Beetroot for salad is cut into thin strips, rubbed on a medium grater, or even scrolled through a meat grinder with a large grill.
  • For cooking salad use vegetable oil. It must be necessarily odorless, otherwise it will interrupt the flavor of vegetables.
  • Salad can be spicy, sweet and sour, salty. It all depends on the taste preferences of the hostess and her household. Therefore, the amount of sugar, pepper, garlic and vinegar in the recipe can be varied in one direction or another.
  • In order for the salad to be stored for a long time, it must be hermetically sealed in sterile jars and put away in a cool dark place.

Beetroot salad “Alenka” with bell pepper (1st method)


  • beets - 2 kg;
  • tomatoes - 800 g;
  • garlic - 100 g;
  • Bulgarian pepper - 250 g;
  • onions - 250 g;
  • parsley - 1 large bunch;
  • 6% vinegar - 70 ml;
  • salt - 25 g;
  • sugar - 75 g;
  • sunflower oil - 100 g.

Preparation Method

  • Prepare the jars in advance: wash them with soda, put them in a cold oven. Turn the oven on at 150 °. Sterilize the container for 20 minutes, starting from the moment the temperature rises to the desired level.
  • Clean the beets, wash them. Rub on a large grater.
  • Washed tomatoes mince.
  • Peel onions and garlic, rinse with water, chop finely.
  • Pepper free from seeds, cut into thin strips. Chop greens.
  • In a cauldron, heat the sunflower oil, save onions on it. Add tomato puree, sugar, salt, pepper, stir. Cook on moderate heat for 10 minutes.
  • Dip crushed beets, garlic, and vinegar in the sauce. Simmer for half an hour.
  • In a fluidized form, place in hot, dry jars and immediately seal her. Turn upside down, wrap a blanket. The next day, cool the banks in a cool place.

Salad from “Alyonka” beetroot with Bulgarian pepper for the winter (2nd method)


  • beets - 2 kg;
  • tomatoes - 1, 5 kg;
  • Bulgarian pepper - 0, 5 kg;
  • onions - 1 kg;
  • hot pepper - 1 small pod;
  • salt - 30 g;
  • sugar - 75 g;
  • 6% vinegar - 70 ml;
  • garlic - 100 g;
  • sunflower oil - 100 g.

Preparation Method

  • Prepare all the vegetables. Wash tomatoes, cut into small cubes. Chop the onion into half rings, cut the garlic into slices. Pepper free from seeds, cut into strips.
  • Fold the vegetables into a cauldron or enamel pan, pour the oil, put salt and sugar. Put the dishes on a small fire. Stir to prevent the vegetables from burning.
  • Peel beetroot peel, wash. Using a Korean grater, shred a thin straw. Combine the beets with the rest of the vegetables. Pour in vinegar. Simmer for 40 minutes on very low heat. Ten minutes before stewing, add garlic.
  • While the vegetables are cooking, wash the jars, sterilize. It is advisable to do it in the oven, then the banks will be hot and dry (which is very important).
  • When hot, place the salad in jars, cover with sterile lids, roll up immediately. Cool it upside down and cover with a blanket.

Tip: if you do not have time to cut vegetables, you can twist tomatoes, onions and peppers in a meat grinder, put them in a saucepan and stew for 20 minutes. Then add chopped beets into strips and cook as described above.

Alyonka beet salad with carrots


  • beets - 2 kg;
  • tomatoes - 800 g;
  • Bulgarian pepper of different colors - 300 g;
  • carrots - 250 g;
  • onions - 250 g;
  • garlic - 100 g;
  • small pod of hot peppers;
  • salt - 30 g;
  • sugar - 50 g;
  • sunflower oil - 150 g;
  • 6% vinegar - 70 ml.

Preparation Method

  • Wash jars of soda in advance. Boil lids. As long as they do not sterilize - it can be done later.
  • Pepper wash, cut the stalk. Remove the seeds. In hot pepper, this must be done, otherwise the salad will be very spicy.
  • Cut the tomatoes, chop them in a blender along with the hot pepper.
  • Peel the beets, onions, garlic and carrots, wash them and cut them into thin strips. Also cut the bell pepper.
  • Heat oil in a cauldron, put onions, save until soft. Add carrots and peppers. Cook everything together for 4-5 minutes.
  • Put the beets, sugar, sprinkle with vinegar (enough teaspoonful), mix. Warm everything together for 10-15 minutes. Stir periodically to prevent the vegetables from burning.
  • Fill them with tomato paste, pour in the rest of the vinegar, put salt. Stir. As soon as the contents of the cauldron boils, reduce the fire to a minimum. Beet stew 40 minutes. 10 minutes until cooked, place the garlic.
  • While the beet is stewing, put the washed jars in a cold oven, set the temperature to 150 ° and heat the container for 20-30 minutes.
  • In a boiling form, place the prepared salad in hot jars and immediately seal her cork tightly. Turn the lids down, set on a flat surface, wrap a blanket. The next day, transfer the cooled jars of lettuce to a cool place.

Mistress to note

Salad can be served as an independent snack, as well as added to various dishes. It can be put in a borscht, replacing them with a fry, which will significantly shorten the cooking time.

If the salad is cut large, add it to the vinaigrette instead of boiled beets.

Combine it with sauerkraut, and it will get a completely new taste.

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