Beetroot salad for the winter

Beetroot salad for the winter

Beetroot is one of the most healthy vegetables, and most of the vitamins and microelements contained in it are preserved even after heat treatment. This makes it possible to make beet salad for the winter in a simple way, without fear that the appetizer will lose its beneficial properties due to long cooking. Therefore, these canned foods are popular, they are harvested for the future, many hostesses.

Cooking Features

Knowledge of a good recipe is sometimes insufficient to prepare for the winter a tasty dish that looks good at the same time and is stored for a long time at room temperature. For this you need to know a few important points.

  • Not all beet varieties are suitable for making salads. For conservation should choose culinary, not fodder varieties. Choose the best beet burgundy color, no brown spots or light streaks. Of course, the root must be juicy and unspoiled.
  • For the preparation of 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 - this way it will save more nutrients and will not lose its attractive shade.
  • Try to keep the vegetable mixture not boiling too much when cooking canned food, otherwise the beets may turn white and become less appetizing.
  • Vinegar helps to keep a bright tint of beets. For this reason, it is added to the salad immediately, and not at the last stage of cooking, as is most often the case when cooking other vegetable snacks.
  • Banks in which you plan to put beet salad to save it for the winter, you need to wash with soda and sterilize. Otherwise, the snack will not last long, even if it has been subjected to long-term heat treatment.
  • It is not recommended to add a lot of carrots to beet salad - it can kill the taste of the main ingredient.
  • You should not put a lot of sugar in a beetroot salad, because it can turn out to be too sweet. Do not forget that the beet itself contains a lot of sugars.

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

Beet and carrot salad

Composition (5 l):

  • beets - 3 kg;
  • carrots - 1 kg;
  • tomatoes - 1 kg;
  • garlic - 100 g;
  • vegetable oil - 0. 5;
  • sugar - 125 g;
  • red ground pepper - 5 g;
  • salt - 1, 5 st. l .;
  • Acetic essence (70 percent) - 30 ml.

Preparation Method:

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

This recipe for beet snacks 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 (2 liters):

  • beets - 2 kg;
  • garlic - 100 g;
  • vegetable oil - 4 tbsp. l .;
  • acetic essence (70 percent) - 20 ml;
  • a mixture of peppers - 0, 5 tsp;
  • salt - 20 g;
  • sugar - 120 g.

Preparation Method:

  • Peel the garlic, cut into thin plates. Some suggest chopping garlic with husks. This allows you to give the finished snack more savory flavor, but its taste because of this becomes less pleasant because of the coarse consistency. So what option to choose, each hostess decides for herself.
  • Wash and peel the beets. Cut it into thin long strips.
  • Heat the butter in a heavy-bottomed saucepan. Put garlic in it and fry it for 10 minutes, stirring it.
  • Add the beets, fry them with garlic for 5 minutes.
  • Pour salt, sugar, pepper mixture. Pour in vinegar essence. Stew for half an hour.
  • Spread the salad over sterilized cans and roll them with a special key.
  • Put the jars on the lids and wrap them. Due to this additional conservation will occur.

After the salad has cooled, it can be removed for storage in the pantry.

Beetroot and Cabbage Salad

Composition (2 liters):

  • 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.

Preparation Method:

  • Salad is made from boiled beets. Therefore, it must first be washed and boiled until ready or baked in the oven or microwave. The last option is most preferable, as it allows to save time. In this case, the beets will remain bright, appetizing, useful.
  • Cool the beets and peel them off. Grate the root vegetable on a coarse grater.
  • In white cabbage, remove sluggish leaves and stalk. Chop the cabbage into a fine straw. Keep in mind that only late cabbage varieties are used for preservation.
  • Remove peel from onion. Onion cut into thin half-rings.
  • Fold the vegetables into a saucepan and mix.
  • Combine salt, sugar, water, and vinegar in a separate container. Boil this mixture for a minute, pour vegetables into it. Place a plate on top and a jar filled with water on it. Clean in the fridge for a day.
  • Spread the salad on clean cans. 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 tighten.
  • At the bottom of a large pot, lay a kitchen towel and put a jar of salad on it.
  • Fill the pot with warm water so that it reaches the “hangers” of the cans. Put the pot on low heat and sterilize the jars for 20-30 minutes depending on their size. Half an hour you need to sterilize one-liter jars, 20 minutes - half-liter.
  • Be careful not to burn yourself, remove the jars from the pan and screw on with the lids.
  • Leave the jars to cool upside down in a steam bath.

Although vegetables are not cooked for this recipe, the salad is well worth the winter. Cabbage in it retains its crispness and benefits. After all, it is rich in vitamin C, which would collapse at high temperatures. Therefore, this salad should be prepared by those who monitor their health.

Beet Salad with Bell Pepper

Composition (for 2, 5 l):

  • beets - 2 kg;
  • tomatoes - 0, 75 kg;
  • Bulgarian pepper - 0, 25 kg;
  • onions - 0, 25 kg;
  • garlic - 1 head;
  • salt - 1 tsp;
  • sugar - 125 g;
  • Table vinegar (9%) - 35 ml.

Preparation Method:

  • Wash raw beets and blot with a towel. Peel and grate on a coarse grater.
  • Boil the tomatoes and peel. Cut into small cubes.
  • Pepper wash, cut the stem. Remove seeds from pepper. Trim the pepper into strips.
  • Peel garlic cloves and pass through a special press.
  • Peel the onions and cut them into small pieces.
  • In a thick-bottomed saucepan, mix all the vegetables, adding salt, sugar and vinegar.
  • Place the pot on a slow fire and bring to the boil its contents. Boil for 20 minutes.
  • Spread the snack on prepared cans and seal them tightly. Turn over and let cool under a warm blanket.

This snack is also well worth it at room temperature. It can be served as a separate dish, added to soups instead of frying. Snack for this recipe is low-calorie, as in its preparation does not use butter.

Salad "Alenka" of beets for the winter

Composition (6 liters):

  • beets - 4 kg;
  • Bulgarian pepper - 0, 5 kg;
  • tomatoes - 2, 5 kg;
  • garlic - 2 heads;
  • onions - 0, 2 kg;
  • salt - 1, 5 st. l .;
  • sugar - 30 g;
  • unrefined sunflower oil - 0, 25 l;
  • Table vinegar (9%) - 80 ml.

Preparation Method:

  • Wash and dry tomatoes. Scroll through a meat grinder or chop with a blender. According to this recipe, they are not allowed to be cleared, although they will be more refined.
  • Peel and grate beets.
  • Chop the garlic with a special press or in any other way.
  • Peel and finely chop the onion.
  • Pepper wash, remove the seeds. Cut the flesh into small cubes.
  • Put all the vegetables in a saucepan, cover with oil and vinegar, add sugar and salt, and mix.
  • Put on a low heat and cook for half an hour after the vegetable mixture boils.
  • Spread the snack over the cans and roll them with the special key.
  • Place the jars upside down and cover with a blanket. Allow them to cool in this condition, then store them in a permanent storage place for the winter.

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

Beet Salad with Tomato Paste

Composition (3 liters):

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

Preparation Method:

  • Cut the garlic into small pieces.
  • Boil the beets until half cooked, chop them on a coarse grater.
  • Peel the onion, cut it into small pieces.
  • Fry onions and garlic in plenty of heated vegetable oil.
  • Add beets to them and stew them for 15 minutes.
  • Pour in vinegar essence, add tomato paste, salt to taste. After 5 minutes, remove from heat.
  • Spread the snack on sterilized cans, seal the cork.
  • After the banks have cooled, they can be removed for safekeeping in the pantry.

The above recipe is one of the simplest, according to which even an inexperienced hostess can make a snack for the winter. And it does not take away from her a lot of time and effort.

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

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