Beet salad for the winter. Beet preparations for the winter Golden beet preparations for the winter

In mid-autumn, beet preparations in my kitchen are the final chord of the canning season. When various jams, preserves, compotes and salads have already been 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 available all year round. Meanwhile, there are a lot of interesting recipes that can significantly enrich and expand the range of our usual winter preparations, especially during Lent. In addition, beet preparations such as, for example, borscht dressing significantly save time and make life easier for modern women.

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

Beetroot salad for the winter with fried onions

I want to present to your attention an excellent preparation - beet salad for the winter with fried onions. What is it good for? Well, firstly, to prepare it you need very simple ingredients - beets, garlic and onions. Secondly, such preservation is very easy to prepare, so even a housewife who is not at all experienced in preparation can handle it. And thirdly, it turns out really very tasty, moderately spicy, bright and interesting. How to cook, see.

Beetroot salad for the winter with bell peppers and onions

If you like simple but tasty preparations from affordable ingredients, then I would like to suggest you make a beet salad for the winter with bell peppers and onions. This preservation is another confirmation of the fact that you don’t have to invent something special to prepare a delicious recipe. Beets, onions and bell peppers are in great abundance in late summer and early autumn, so preparing a delicious beet salad for the winter will not be difficult. How to cook, see.

In September-October, when the season of delicious “beet vinaigrette” begins, I don’t mind spending half a day of my time to put away a few servings of this tasty snack for the winter. But in winter it is very convenient - we take out a jar from the cellar or pantry, and a delicious snack is already on the table, no need to prepare anything special. Recipe .

Delicious winter borscht dressing with tomatoes

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

Beets pickled for the winter “Behind the Glass”

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

Beetroot is a very healthy root vegetable that grows in almost all latitudes of our vast country. This vegetable can be stored fresh, and some housewives are happy to prepare beets for the winter. We will talk about this topic today. You will learn how to prepare a delicious dressing for borscht, as well as a savory appetizer made from tops.

Secrets of home canning

Preparing beets for the winter in jars is becoming increasingly popular. If you do not have a storage room for storing vegetables, then you can can them. Jars of aromatic canned beets fit perfectly in a kitchen cabinet or refrigerator.

Beets, as a rule, are stewed before canning, adding carrots and onions. It is this combination of vegetables that allows you to create a unique dressing for beetroot soup and borscht. If first courses are held in high esteem in your family, then try making beet preparations for the winter. The golden recipes described in our article will add to your cookbook collection.

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Before we tell you popular recipes for canning beet stock, let's find out a few of its secrets from experienced housewives:

• Beets must be peeled and washed thoroughly, especially if you previously stored them in sand.
• For canning, root vegetables can be chopped into cubes.
• It is best to grate the beets or grind them in a blender.
• Winter preparation for beetroot borscht is made from a standard set of vegetables for preparing this dish. Don't forget to add sweet bell peppers, as well as aromatic spices and seasonings.

• All vegetables are chopped and then stewed first over moderate heat. After the juice has been released, the heat must be increased to the maximum threshold and in this mode, prepare the dressing for another 20-25 minutes.
• Canning jars must be sterilized.
• Tin lids are suitable for sealing.
• For 2-3 days after preservation, the beet preparation should be stored in a warm room, wrapping the jars in a blanket or blanket.
• After this time, the jars are moved for storage to the basement or cellar.
• Preparing beet leaves for the winter turns out to be very tasty, piquant and aromatic.
• A delicious salad is prepared from the tops. Young and juicy shoots are suitable only for these purposes.
• The leaves are chopped and then placed in a marinade, which is prepared according to the classic recipe.
• Pickled beet tops can be eaten 2 months after canning.
• Also allow the dressing to sit for 2-3 weeks. During this time, the beets will absorb the taste and aroma of the added seasonings and spices.

Preparation for borscht: a note for the hostess

Every housewife knows that preparing borscht takes a lot of time. First you need to boil the broth, then prepare the vegetables and sauté them. If you don't have enough time to roast beets and other vegetables, you can use canned dressing. Similar products are also sold in stores, but only in taste and quality will they be clearly inferior to homemade ones. Arm yourself with a pen and write the recipe down in your cookbook. Believe me, your household will be captivated by the taste and aroma of borscht with the addition of this beetroot dressing.

Compound:

• 3 kg beets;
• 1 kg of bell pepper;
• carrots - 1 kg;
• 1 kg of onion;
• 1 tbsp. Sahara;
• 1 kg of fresh tomatoes;
• 3 tbsp. l. salt;
• 125 ml table vinegar;
• 1 tbsp. refined vegetable oil.

Preparation:

• We thoroughly clean and rinse all vegetables. Remove the stem and seeds from the pepper.
• Chop the onion into small cubes or half rings.

• Grate the beets on a coarse grater. If you like it smooth, puree the beets in a blender or food processor.

• Cut the sweet bell pepper into shavings. It can also be crushed into equal cubes.

• Pour boiling water over fresh tomatoes and carefully peel off the skins.
• Chop the tomatoes into small cubes or slices.

• Place all the chopped vegetables in a deep bowl.

• Now add granulated sugar and mix everything again.

• Then pour in table vinegar, preferably with a 9% concentration.

• Mix everything thoroughly again and place in a heat-resistant bowl.
• Initially, simmer everything over low heat until the juice releases, and then continue sautéing at the maximum burner level for another 25 minutes.

• Let's not waste time and prepare the jars.
• We sterilize them and dry them thoroughly.
• Place the hot mixture into jars.
• Using a seaming machine, close the containers with lids.
• We leave the dressing warm for 2-3 days, and then move it to the basement for storage.

Beet tops are very popular in cooking. Preparing this product for the winter is very easy. You need to thoroughly wash the beet leaves, chop them, and then pour the hot marinade over them. There are a huge number of recipes for making marinade. Let's consider one of them.

Compound:

• beet tops;
• 4 tbsp. l. granulated sugar;
• 1 tbsp. l. fine-grained salt;
• vinegar with 9% concentration - 50 g;
• 40 ml sunflower oil;
• 1500 ml filtered water;
• laurel leaves and peppercorns - to taste.

Preparation:

• We thoroughly wash the beet leaves, dry them and chop them.
• Pour filtered water into a heat-resistant container and bring to a boil.
• Then add all the herbs and spices according to the recipe, pour in vinegar with a 9% concentration and oil.
• Place the chopped tops into sterilized containers and fill them with the prepared marinade.
• Roll up the lids.
• For several days, we infuse the beet tops appetizer in a secluded place, and then store it in the basement or cellar.

The healing and cleansing properties of beets have been used since ancient times. Modern housewives also devote a special place to this incredibly vitamin-rich vegetable. In addition to its pleasant sweet taste, beets are low in calories, which is why they have become a famous dietary product. This amazing root vegetable is not afraid of the highest heat treatment, so beets remain healthy both raw in salads and cooked in soups and casseroles. Beetroot preparations for the winter are an ideal option to pamper yourself with vitamins and prepare a quick delicious lunch. So, prepared for future use, pickled beets will become a lifesaver in preparing borscht or salad. Knowledgeable cooks also often prepare kvass, beet caviar and even jam. There are many simple ways to harvest beets at home. Step-by-step recipes will help you with your choice and once again convince you that culinary tricks are available to everyone.

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.

Beets are one of the healthiest vegetables, and most of the vitamins and microelements they contain 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 prolonged cooking. Therefore, such canned food is popular; many housewives prepare them for future use.

Cooking features

Knowing a good recipe is sometimes not enough to prepare a delicious dish for the winter that both looks good and can be stored at room temperature for a long time. To do this you need to know several important points.

• Not all beet varieties are suitable for making salads. For preservation, you should choose culinary, not fodder varieties. It is better to choose burgundy-colored beets that do not have brown spots or light veins. Of course, the root vegetable 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 - this way it will retain more nutrients and will not lose its attractive color.
• When cooking canned food, be careful not to let the vegetable mixture boil too hot, otherwise the beets may turn white and become less appetizing.
• Vinegar helps preserve the bright color 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.
• The jars in which you plan to put beet salad to preserve it for the winter must be washed with soda and sterilized. 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 beet salad - it can overwhelm the taste of the main ingredient.
• You should not put a lot of sugar in beet salad, as this may make it too sweet. Don't forget that beets themselves contain a lot of sugars.

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

Beet and carrot salad

Composition (per 5 l):

• beets – 3 kg;
• carrots – 1 kg;
• tomatoes – 1 kg;
• garlic – 100 g;
• vegetable oil – 0.5 tbsp.;
• sugar – 125 g;
• ground red 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 Korean salad grater to chop the vegetables. However, to simplify the process, vegetables can be minced through a meat grinder. This will save time and effort, but will not allow you to achieve the optimal consistency of the salad.
• Peel the carrots and chop them in the same way as the beets. Place the carrots in a separate container; at this stage there is no need to mix them with the beets.
• Wash the tomatoes. Make cross-shaped cuts on them. Place the tomatoes in boiling water for 2 minutes. Using a slotted spoon, transfer the tomatoes to a bowl of cold water to help them cool faster. Peel and cut into small cubes.
• Heat the oil in a large saucepan and add half the beets. Sprinkle it with salt and sugar, add pepper and vinegar, stir. Simmer over low heat until the beets are soft.
• Add remaining beets and carrots. Place the tomato pieces in the pan and pour in the juice that has released from them. Cook until all vegetables are soft.
• Peel the garlic cloves. Grind them with a blender or pass them through a hand press. Add to salad, stir.
• Continue cooking the appetizer 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 the prepared jars with hot snacks and seal them with metal lids.
• Place the jars upside down and cover with a wool 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 plain, spread on bread, served as a side dish, or used as a dressing for borscht.

Beet salad with garlic

Composition (per 2 l):

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

Cooking method:

• Peel the garlic, cut into thin slices. Some people suggest grinding the garlic along with the husk. This allows you to give the finished snack a more piquant aroma, but its taste becomes less pleasant due to its coarse consistency. So, each housewife decides for herself which option to choose.
• Wash and peel the beets. Cut it into thin long strips.
• Heat oil in a thick-bottomed pan. Put garlic in it and fry it for 10 minutes, stirring.
• Add beets, fry them with garlic for 5 minutes.
• Add salt, sugar, pepper mixture. Pour in vinegar essence. Simmer for half an hour.
• Place the salad in sterilized jars and seal them using a special key.
• Place the jars on the lids and wrap them. Thanks to this, additional conservation will occur.

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

Beetroot and white cabbage salad

Composition (per 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, you must first wash it and boil it until tender or bake it in the oven or microwave. The last option is the most preferable, as it saves time. At the same time, the beets will remain bright, appetizing, and healthy.
• Cool the beets and remove the skin. Grate the root vegetable on a coarse grater.
• Remove the wilted leaves and stalks from white cabbage. Chop the cabbage into small strips. Keep in mind that only late varieties of cabbage are used for preservation.
• Remove the skins from the onion. Cut the onion into thin half rings.
• Place the vegetables in a saucepan and stir.
• In a separate container, combine salt, sugar, water and vinegar. Boil this mixture for a minute, pour it over the vegetables. Place a plate on top and a jar filled with water on top of it. Place in the refrigerator for a day.
• Place the salad in 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 screw them on.
• Place a kitchen towel in the bottom of a large saucepan and place the jars of lettuce on it.
• Fill the pan with warm water until it reaches the shoulders of the jars. Place the pan over low heat and sterilize the jars for 20-30 minutes depending on their size. It takes half an hour to sterilize liter jars, 20 minutes for half-liter jars.
• Carefully, so as not to burn yourself, remove the jars from the pan and screw on the lids.
• Leave the jars to cool upside down in a steam bath.

Even though the vegetables are not cooked in this recipe, the salad stands up well in winter. Cabbage retains its crunchiness and benefits in it. After all, it is rich in vitamin C, which would be destroyed at high temperatures. Therefore, this salad is worth preparing for those who care about their health.

Beet salad with bell pepper

Composition (for 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 the raw beets and pat dry with a towel. Peel and grate on a coarse grater.
• Pour boiling water over the tomatoes and peel them. Cut into small cubes.
• Wash the pepper, cut off the stalk. Remove the seeds from the pepper. Cut 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, combine all the vegetables, adding salt, sugar and vinegar.
• Place the pan over low heat and bring its contents to a boil. Cook for 20 minutes.
• Place the snack in prepared jars and seal them tightly. Turn over and let cool under a warm blanket.

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

"Alenka" beet salad for the winter

Composition (for 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 the tomatoes and dry them. Scroll through a meat grinder or grind with a blender. According to this recipe, they are allowed not to be peeled, although they will be more tender if peeled.
• Peel and grate the beets.
• Grind the garlic using a special press or any other method.
• Peel the onion and chop finely.
• Wash the pepper, remove the seeds. Cut the pulp into small cubes.
• Place all the vegetables in a saucepan, add oil and vinegar, add sugar and salt, stir.
• Place over low heat and simmer for half an hour after the vegetable mixture has boiled.
• Place 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 beet salad was especially loved by our compatriots, so it even received a tender 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 and cut it into small pieces.
• Fry the onion and garlic in a large amount of heated vegetable oil.
• Add beets to them and simmer for 15 minutes.
• Pour in the vinegar essence, add tomato paste, add salt to taste. After 5 minutes, remove from heat.
• Place the snack in sterilized jars and seal.
• After the jars have cooled, they can be stored in the pantry.

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

Beet salad for the winter is one of the most economical and popular preparations. In addition, vegetables retain their beneficial qualities in this appetizer.