Advice

Beet salad for the winter


For beet blanks, a variety of recipes are used. Some housewives prefer to harvest beets directly, others make dressings for borscht. Beetroot salad for the winter is the most common root vegetable harvesting method. But there are a great many recipes for such preservation. It all depends on the additional ingredients, as well as on the preferences of the hostess and her preparation methods. Someone uses sterilization, and some do without it.

Secrets of making beetroot salads for the winter

For the preparation of beet blanks, it is recommended to use exclusively varietal varieties of root crops. It is important that the root crop is free of signs of disease and a good, burgundy color. Experienced housewives prefer to use small roots. The rest of the vegetables must also be free of signs of rot and disease, so that the conservation can stand successfully throughout the season.

The vegetable is used both raw and boiled, it all depends on the specific recipe and the preferences of the hostess. If boiled raw materials are used, then it is necessary to preserve the color of the root crop as much as possible during cooking. For this, vinegar or citric acid is used.

Preservation jars must be thoroughly rinsed with soda and hot water, and then sterilized, in the oven or over steam.

You should be very careful about the amount of sugar in the preparation, since the root crop itself contains enough sugar. If you take too much of this ingredient, you can get too sweet a piece.

Beetroot salad without sterilization for the winter

Red beetroot salad for the winter can be prepared without sterilizing the product. To do this, you need the following products:

  • 7 root vegetables;
  • 4 medium sized tomatoes;
  • 2 onions;
  • 1 carrot;
  • 2 cloves of garlic;
  • glass of water;
  • a spoonful of granulated sugar;
  • half a glass of table vinegar;
  • the same amount of vegetable oil;
  • half a large spoonful of table salt (not iodized);
  • ground black pepper to taste.

It is simple to prepare a workpiece, it is important to follow the instructions correctly:

  1. Boil the root vegetable without removing the skin, then cool in cool water.
  2. Grate on a fine grater.
  3. Pour the required water into the preparation container.
  4. Pour vegetable oil and loose ingredients there.
  5. Put the pan on the fire and boil everything.
  6. Add grated carrots, chopped onions, and garlic chopped into slices.
  7. Cook for 20 minutes.
  8. Add diced tomatoes and beets.
  9. Mix.
  10. Simmer for 15 minutes, add vinegar, then simmer for another 5 minutes.
  11. Arrange in prepared jars, roll up and let the workpiece cool to room temperature.

After some time, you can lower the prepared salad into the basement for the winter without any sterilization for long-term storage, or leave it in an apartment, in an unheated pantry.

Carrot and beetroot salad for the winter

There is a recipe for red beetroot salad for the winter and using carrots. This is one of the more popular options. You will need the following products:

  • a kilogram of carrots and 3 kg of beets;
  • tomatoes - 1 kg;
  • 100 grams of garlic;
  • half a glass of vegetable oil, preferably odorless;
  • 125 g sugar;
  • a pinch of ground red pepper;
  • 1.5 large spoons of salt;
  • 70% vinegar essence - 30 ml.

Cooking instructions:

  1. Peel and rub the raw root vegetable on a coarse grater.
  2. Proceed in the same way with carrots.
  3. Scald the tomatoes with boiling water, peel and cut into small cubes.
  4. In a saucepan, heat some of the oil and add half of the grated root vegetable there.
  5. Add salt, granulated sugar, pepper and essence there. To mix everything.
  6. Simmer until the root vegetable is tender, then add the remaining carrots and beets.
  7. Add tomatoes and juice, whichever comes out.
  8. Simmer until all products are soft.
  9. Chop the garlic in any way you can and add to the total mass.
  10. Simmer for another 10 minutes.
  11. Put everything in hot, sterilized jars and roll up.

A tasty and quick snack for the winter is ready.

Salad for the winter from beets, carrots and onions

Ingredients for a winter snack:

  • 2 kg of beets;
  • 1 kg of carrots;
  • onions - 1 kg,
  • 1 kg of bell pepper;
  • 100 grams of sugar;
  • salt to taste;
  • 250 ml of any vegetable oil;
  • the same 9% vinegar.

Cooking instructions:

  1. Cut the pepper into thin strips, finely dice the onion.
  2. Grate the root vegetables on a medium grater.
  3. Mix everything and set over low heat until boiling.
  4. Mix sugar and vinegar, bring to a boil separately.
  5. Add the sugar-vinegar mixture to the vegetables.
  6. If necessary, add salt and simmer for an hour over very low heat.

After the time has passed, it is necessary to roll the blank into the jars and put it under the blanket.

Beetroot salad with onions for the winter

For a recipe for beetroot salad for the winter in jars with the addition of turnip onions, you must have:

  • 2 kg of root vegetables;
  • 500 g onions;
  • odorless sunflower oil exclusively for frying;
  • a large spoonful of salt;
  • 2 tablespoons of vinegar;
  • add a pinch of ground black pepper to taste.
  • ¾ glasses of white sugar.

Cooking algorithm step by step:

  1. Boil the root vegetable and put it under cold water.
  2. Grate the boiled product on a grater of a convenient size at the request of the hostess.
  3. Cut the onions into large cubes.
  4. Fry these cubes in vegetable oil until they have a beautiful golden hue.
  5. Add the grated root vegetable and fry the whole mass together.
  6. Add spices with bulk ingredients, as well as vinegar to the mass.
  7. Simmer everything, stirring occasionally for 20 minutes.

Arrange everything in hot, clean cans and roll up under tin lids.

Beetroot and tomato salad for the winter

Products for cooking:

  • 4 kilos of beets;
  • 2.5 kg of red tomatoes;
  • large bulgarian pepper, better than a bright shade - 0.5 kg;
  • 2 heads of garlic;
  • a couple of large onions;
  • 30 g white sugar;
  • 1.5 large spoons of salt;
  • table vinegar - 80 ml.

Cooking process:

  1. Turn the tomatoes into mashed potatoes by any available method.
  2. Grate the beets, chop the garlic.
  3. Finely chop the onion and gutted pepper.
  4. Put all vegetables at once in a cooking bowl, as well as sugar, salt, spices and vinegar.
  5. After the finished product boils, it is supposed to cook for 30 minutes.

As a result, put the hot canning in banks and roll it up.

Boiled beetroot salad for the winter

Ingredients for unusual preservation:

  • 1.5 kg of beets;
  • 800 g blue plums;
  • 1 liter 300 ml of apple juice;
  • a glass of sugar;
  • 3 inflorescences of a carnation;
  • salt is enough 10 grams.

Step by step cooking process:

  1. Boil the beets until half cooked and cool in cold water.
  2. Remove the skin from the root vegetable and cut into thin slices.
  3. Transfer to sterilized jars, interspersed with halves of pitted plums.
  4. Prepare the marinade from the juice and all the spices.
  5. Pour the marinade over the contents of the jars.

Then sterilize all containers for half an hour and immediately roll up.

Beetroot salad for the winter with garlic

Garlic is the most classic beetroot ingredient. Salads for the winter with beets are the most delicious when using garlic. Products required for procurement:

  • a pound of beets;
  • garlic - 25 g;
  • 55 ml odorless vegetable oil;
  • a tablespoon of essence;
  • a mixture of ground peppers;
  • 50 g of salt;
  • 30 g sugar.

Step by step cooking process:

  1. Cut the root vegetable into thin strips.
  2. Peel, chop and fry the garlic in oil in a skillet with minimal heat.
  3. Add the beetroot straws.
  4. Simmer for 15 minutes under a closed lid, add spices.
  5. Simmer for another 17 minutes.
  6. 5 minutes until ready to pour in vinegar.
  7. Divide into clean, sterilized glass containers.

In a warm blanket, wait until the conservation cools down, and can be transferred to long-term storage.

Beetroot salad for the winter without vinegar

Products:

  • a kilogram of beets, carrots, tomatoes and onions;
  • 1 kg Antonovka;
  • 200 ml of vegetable oil;
  • 2 large spoons of oil;
  • 5-6 large tablespoons of granulated sugar.

Cooking process:

  1. Peel and chop all vegetables.
  2. Put everything in a saucepan, add salt, sugar, butter and put to simmer.
  3. Simmer for an hour.
  4. Arrange in hot jars and close hermetically.

In winter, such an appetizer can go well with any dish and simply decorate the table.

Beetroot salad through a meat grinder for the winter

Required for the recipe:

  • 1 kg of beets;
  • 200 g of carrots and onions;
  • 1 large bell pepper;
  • 150 ml tomato paste;
  • 200 ml of vegetable oil;
  • salt and sugar to the taste of the cook.

Cooking process:

  1. Boil the root vegetable and then grind it using a meat grinder.
  2. You can grate the carrots.
  3. Chop the pepper and onion.
  4. Put everything in a saucepan, add salt, sugar, butter and put on a low heat.
  5. Simmer for 30 minutes.

Ready caviar is transferred to jars and screwed with tin lids.

Beetroot salad with green tomatoes

Products for preparing green tomato blanks:

  • green tomatoes - 3 kg;
  • 1 kg of beets, carrots and onions;
  • a pound of bell pepper;
  • half a glass of vegetable oil;
  • half a glass of tomato sauce;
  • 200 ml vinegar;
  • a glass of sugar;
  • 3 large spoons of salt.

The recipe is simple: chop all the vegetables, add all the necessary spices and simmer for half an hour. Add vinegar 10 minutes before cooking. Then put everything in jars and close hermetically.

Beetroot salad with prunes for the winter

Beet salad for the winter with the addition of prunes is on many recipes with a photo, since such beauty looks very interesting in a jar. Ingredients for preparation:

  • 300 g pitted prunes;
  • root vegetable - 1 kg;
  • honey 2 large spoons;
  • a large spoonful of salt;
  • 5 cloves buds;
  • a few peppercorns;
  • 150 ml vinegar 9%.

Cooking recipe in stages:

  1. Wash, peel and grate the root vegetable.
  2. Pour boiling water over the prunes and hold in such water for 5 minutes, then drain the boiling water.
  3. Add prunes to the root vegetable, mix and arrange in jars.
  4. Prepare the filling: add salt, honey, pepper, cloves and vinegar to a liter of water. Cook everything for 2 minutes after boiling.
  5. Pour the contents of the jars with boiling marinade and cover with lids.
  6. Sterilize the workpiece in boiling water for 20 minutes.

Pull the cans out with a tack and tighten.

Beetroot salad with horseradish for the winter

Products for a great snack:

  • 50 grams of horseradish root;
  • 2 beets;
  • half a teaspoon of rock salt;
  • a large spoonful of sugar;
  • 2 tablespoons of apple cider vinegar.

To create a masterpiece is simple: chop horseradish in a meat grinder, grate boiled beets. Mix everything, add vinegar and spices. Mix everything, set aside for 30 minutes. Transfer to a dry, clean container and sterilize. Then close with tin lids under a tin key.

Beet and nut salad for the winter

Products for preparing snacks for the cold season:

  • 1 kg of root vegetables;
  • walnuts, peeled - glass;
  • 5 cloves of garlic;
  • large lemon;
  • sugar - 30 g;
  • salt and ground black pepper.

Sequencing:

  1. Boil beets, chop into strips.
  2. Heat slightly chopped nuts in a skillet and add to the beets.
  3. Add chopped garlic and lemon juice.
  4. Arrange in jars and sterilize.

Pull out and close with tin lids.

Roasted beetroot salad for the winter

For cooking, take 800 g of root vegetables, 350 g of onions, 5 tablespoons of soy sauce, 100 ml of vegetable oil, 2 tablespoons of vinegar 9%, the same amount of sugar, half a large spoonful of salt.

Cooking process:

  1. Grate the vegetable, add sugar and leave for a while.
  2. Chop the onion into cubes and place in a skillet with beets.
  3. Put out half an hour.
  4. Pour in all other components.
  5. Distribute in glass containers and roll securely under tin lids.

After everything has cooled down - send for safekeeping.

Delicious salad for the winter from beets and cabbage

The roll is also excellent with the use of cabbage.

Products:

  • a kilogram of root crops and white cabbage;
  • 100 g onions;
  • 300 ml of water;
  • vinegar 9% - 50 ml;
  • 150 g sugar;
  • 20 g of salt.

Steps for making a culinary masterpiece:

  1. Boil the root vegetable.
  2. Grate.
  3. Cut the head of cabbage into strips.
  4. Cut the onion into half rings.
  5. Put all vegetables in a saucepan and mix.
  6. Mix salt, sugar, vinegar and water separately. Boil for 1 minute.
  7. Pour into the mixture of vegetables and leave under load for a day.
  8. Arrange everything in jars, cover with lids.
  9. Sterilize the jars in a separate saucepan for 25 minutes.

Close hermetically and store. This is just one boiled beetroot salad for the winter, recipes can vary as well as ingredients.

Beetroot salad "Witch" for the winter you will lick your fingers

There is another beetroot salad, just lick your fingers, how delicious. It's called The Witch. Ingredients for him:

  • green tomatoes - 1 kg;
  • red tomatoes - 0.5 kg;
  • half a kilo of beets, carrots, onions and bell peppers;
  • 2 cups vegetable oil;
  • a glass of sugar;
  • 2 small spoons of vinegar;
  • 2 heads of garlic;
  • spices to taste.

Cooking steps:

  1. Grate the root vegetables on a coarse grater.
  2. Cut the tomatoes into wedges.
  3. The bow is in half rings.
  4. Pepper - straws.
  5. Chop the garlic.
  6. Place everything in a container and mix.
  7. Add salt and granulated sugar.
  8. Put on fire, add vegetable oil.
  9. Add garlic after 20 minutes.
  10. After another 9 minutes, add vinegar and spices.
  11. In a minute, put everything in jars.

A ready-made snack for the winter is ready. Beetroot salad for the winter according to these recipes - you will lick your fingers, it is important to preserve it correctly and you can proudly serve it on the festive table.

Winter salad of beets and bell peppers

A recipe using delicious and sweet peppers and beets is a very common recipe. Cooking is simple: you need to grind the beets, chop the onions, carrots, you can add tomatoes. Extinguish all this with the addition of oil, bulk ingredients, and acid. Distribute in hot containers and roll up. Then cover everything with a blanket and allow to cool. Only then can the finished snack be placed in the closet or on the balcony for storage.

Beetroot salad recipe for the winter with apples

Ingredients for a nice salad for the cold winter season:

  • 1.5 kg of root vegetables;
  • 0.5 kg of apples, preferably sour;
  • a pound of onions and carrots;
  • 0.5 tbsp. tablespoons of sugar;
  • 1.5 tablespoons of salt;
  • 150 ml of oil;
  • 1.5 cups of water.

The cooking steps are simple and similar to all previous recipes:

  1. Boil the main product and then grind.
  2. Cut the apples into cubes.
  3. Finely chop the onion and fry in a skillet until transparent.
  4. Place the rest of the vegetables on the onion.
  5. Add apples after 5 minutes.
  6. Add salt, sugar, water.
  7. Put out for 1.5 hours.

Place everything in sterilized hot jars and close tightly on a turnkey basis.

Harvesting for the winter: beetroot salad with sprat

Ingredients for a simple and inexpensive salad for the winter:

  • 3 kg sprat;
  • half a kilo of the main vegetable and carrots;
  • 3 kg of tomato;
  • a glass of sugar and odorless vegetable oil;
  • 3 tablespoons of salt;
  • a tablespoon of 70% vinegar;
  • a pound of onions.

Cooking is also easy:

  1. Clean the fish and remove the entrails, cut off the head.
  2. Turn the tomatoes into mashed potatoes.
  3. Cut the beets and other vegetables into bars.
  4. Boil everything for an hour, then put the fish in and cook for another hour.
  5. Add vinegar 5 minutes before the end.

After cooking, immediately spread over hot jars and roll up.

Beetroot salad for the winter in a slow cooker

For housewives who have a slow cooker, the process is greatly simplified. Products for harvesting:

  • 800 g of beets;
  • 100 g of turnip onions;
  • 150 g large sweet peppers;
  • 3 tablespoons of vegetable oil;
  • bay leaf, as well as basil to taste;
  • a large spoonful of vinegar.

It's easy to cook in a multicooker:

  1. Boil the root vegetable.
  2. Finely chop the onion.
  3. Chop the pepper and garlic.
  4. Put the frying mode in the bowl of the apparatus, fry the onions.
  5. Add pepper, garlic, turn on the "Stew" mode.
  6. Add lavrushka, basil, simmer for 10 minutes.
  7. Rub the beets in the same bowl along with salt and vinegar.
  8. Simmer for another 10 minutes.

Transfer to hot sterilized jars. Roll up and wrap with a blanket.

Storage rules for winter beetroot salads

Store beetroot, like any preservation, should be in a cool and dark room. A cellar or basement works best. The main thing is that the temperature does not drop below +3 ° C.

Conclusion

Beetroot salad for the winter is perfect for any side dish, as well as an appetizer for a festive table. At the same time, there are a huge number of recipes, for every taste and wallet. Can be prepared without sterilization or without vinegar, replacing it with sour apples.


Watch the video: Roasted Beet Salad with Tahini Lemon Sauce (October 2021).

Video, Sitemap-Video, Sitemap-Videos