Beet preparations for the winter are delicious. Is the beet harvest huge? Make preparations and you will be happy in winter

17.10.2019

Despite the fact that most root vegetables are well stored fresh during the winter, many make preparations such as beet salad for the winter. Firstly, it is very convenient, since in winter it will be enough to open the jar, and not bother with boiling root vegetables and preparing salads. Secondly, canned salads turn out very tasty.

There are many options for beet salad recipes for the winter. But in order for the preparation to be well stored and tasty, you need to know the intricacies of its preparation. Here are the basic cooking principles:

fresh, dense, rich beets are suitable for canning burgundy color without dark spots and light streaks;
do not use root vegetables that have begun to deteriorate or wither;
Some recipes use raw beets, and some use pre-cooked beets. Ideally, it is better to bake beets in the oven in foil or steam them, this way the vitamins are better preserved;
when cooking salad, the vegetable mass should not be allowed to boil strongly, as the beets may lose their bright color;
To preserve the color of the root vegetable, it is necessary to use acidic products, so the preparation recipe almost always includes vinegar or lemon juice;
The amount of salt and sugar should be adjusted to your taste, as beets may have different levels sugar content, so the amount of seasonings in recipes is indicated approximately;

Prepare beet salad in small jars - 0.5-0.75 or 1 liter. Depending on the recipe, you need to sterilize either the container or the salad itself, already placed in jars. Beet salads, prepared according to all the rules, are perfectly stored at room temperature.

Interesting facts: beets contain tryptophan, a substance called a hormone Have a good mood. Betaine is also a drug used to treat depression.

Salad "Alenka"

Even those who don’t like beets too much, as a rule, do not refuse the Alenka salad. This is an excellent preparation for the winter.

4 kg beets;
200 gr. peeled garlic;
500 gr. Luke;
500 gr. peeled bell pepper;
a large bunch of parsley;
1.5 kg of tomatoes;
200 ml vinegar;
200 gr. Sahara;
60 gr. salt;
500 ml vegetable oil.

We wash and clean the vegetables. Pass through a meat grinder or blender bell pepper, tomatoes and garlic. We rub the drill using a grater with large holes. Cut the onion in half or into quarters, and then into thin transverse slices. Pour vegetable oil into a cauldron or thick-bottomed pan and heat it up. Place the onion in it and fry for 5 minutes. Then pour in the prepared vegetable puree, add sugar, vinegar, and add some salt. Bring to a boil and simmer for 2-3 minutes.

Dip the beets into the vegetable sauce, stir and simmer on low heat for 45-50 minutes, stirring frequently while simmering. Add finely chopped parsley to the vegetables and continue simmering for another 10 minutes.

Place the boiling salad into hot, sterilized jars and immediately close the lids tightly. This salad can be served as an appetizer or as a side dish. IN the latter case its mono to warm up.

Pickled beets for the winter without sterilization

Pickled beets are a delicious snack. There are many recipes for marinades, here is one option in which beets are prepared without sterilization.

1.5 kg beets;
1 liter of water;
40 gr. salt;
40 gr. Sahara;
60 ml vinegar (6%);
2 bay leaves;
3-5 peas of allspice;
3 buds of dry cloves.

Wash the beets and boil them in their skins until tender. You can wrap each root vegetable in foil and bake in the oven for 40-45 minutes. Cool the vegetables (you can immerse them in cold water to cool them faster). Peel and cut into cubes or cubes.

Place in clean, oven-dried jars and fill with boiling water. Cover with clean lids and leave for 10 minutes. Then put a lid with holes on the jar and drain the water. Put sugar in it, add some salt, add spices and boil for 5 minutes. Before removing from heat, add vinegar. Pour the boiling marinade into the jars with beets and immediately seal them tightly. We place the jars with the neck down and wrap them well in a blanket so that cooling occurs slowly.

Beet and carrot salad

A universal version of the preparation is prepared from beets and. It can be eaten as a salad, used to season borscht, or served as a side dish.

3 kg beets;
1 kg carrots;
1 kg of tomatoes;
100 gr. garlic;
2 cups vegetable oil;
0.5 cups sugar;
1 teaspoon red ground pepper;
3 tablespoons salt;
1 tablespoon of vinegar essence.

Read also: Pickled cauliflower for the winter - 8 very tasty recipes

Peel and wash the vegetables well. Grate carrots and beets into strips; it is better to use a grater for preparing Korean salads. Scald the tomatoes with boiling water, then remove the skin and cut into small cubes.

Pour oil into a large deep frying pan or cauldron. Place the beets, sprinkle with sugar and simmer for about 15 minutes. Then add the carrots and continue simmering over low heat. When the vegetables become softer, add the tomato cubes and the garlic pressed through a press. Season with salt and pepper, add vinegar, stir. Continue simmering for another 10 minutes.

Place the hot salad in pre-sterilized, still hot jars and immediately seal it tightly. Cool in air; the salad keeps well at room temperature.

Beetroot salad for the winter with garlic

It turns out spicy and piquant beet salad with garlic.

2 kg beets;
1 pod of hot pepper;
500 gr. onions;
1 glass of vinegar (6%);
100 gr. garlic;
250 ml refined oil;
0.5 cups sugar;
0.75 ml of tomato juice or 1.2 kg of tomatoes;
1 teaspoon salt.

It is necessary to prepare all vegetables, rinse and peel. Grate the beets into strips; you can use a regular grater or food processor. Cut the onion thinly into halves or quarters of rings.

Remove seeds from hot peppers and chop very finely. We also finely chop the garlic cloves or pass them through a press. If tomatoes are used instead of tomato juice, you will need to mince the vegetables. After this, you need to wipe the tomato mass through a colander. This will remove seeds and remaining peel from the mixture.

Heat vegetable oil in a large frying pan or cauldron. Add finely chopped onion and fry for 5 minutes. Then add the beets, pour in the tomato juice and add sugar and salt. Simmer for 1.5 hours. 10 minutes before the end of stewing, add hot pepper, and after another five minutes, garlic and vinegar. Place the hot salad in clean, sterilized and still hot jars. Immediately close tightly. Place it upside down, wrapped in something warm.

Beetroot and cabbage salad

Another version of beet salad is prepared with cabbage. This recipe uses citric acid rather than vinegar as a preservative and flavoring additive.

1 kg of white cabbage;
500 gr. beets;
2 onions;
2 carrots;
100 ml vegetable oil;
1 teaspoon sugar;
1 tablespoon salt;
1 teaspoon citric acid;
1 teaspoon mustard powder.

We clean all the vegetable components of the salad. Shred the cabbage into small strips, sprinkle with salt and knead with your hands, as when preparing a regular salad. Grate the beets and carrots, chop the onion into thin half rings.

Advice! To prepare this and other beet salads, it is recommended to use red or white onions instead of regular onions. These varieties are sweeter and more pleasant to taste.

Mix all the vegetables in a bowl, sprinkle with mustard powder and sugar. Add salt and oil. We dilute citric acid in a small amount of hot water and pour this solution into the vegetable salad.

Place the salad in 0.5 or 0.75 liter jars and compact well so that juice appears above the vegetables. Place the jars in a pan for sterilization and fill them with warm water up to the shoulders. Boil for 25-30 minutes, roll up immediately. Turn the lid down and leave to cool without wrapping anything.

Beetroot salad with tomatoes, peppers and onions

Beetroot salad with peppers and onions turns out aromatic and very tasty.

2 kg beets;
250 gr. carrots;
750 gr. tomatoes;
350 gr. sweet pepper;
75 gr. garlic;
0.5 pods of hot pepper;
150 gr. vegetable oil;
100 gr. Sahara;
1.5 tablespoons salt;
100 ml vinegar (9%).

Let's start by preparing the tomato mass. You can peel the tomatoes and grind them in a blender. Or pass the tomatoes through a meat grinder and rub through a colander to remove any remaining skin.

Read also: Adjika from tomatoes and garlic for the winter - 10 recipes

Salt the tomato mass, add butter, season with sugar. Bring to a boil over medium heat. Peel and grate carrots and beets into strips. Chop the onion finely. Peel and cut the sweet pepper into thin strips.

Place all the prepared vegetables in the tomato mixture and simmer at a low simmer for exactly one hour. During the stewing process, stir occasionally, making sure that the mass does not burn. Then add chopped garlic, finely chopped hot pepper and vinegar. Continue simmering for another 10 minutes. We quickly place the hot salad in sterilized jars and close hermetically using screw-on or regular lids.

Korean beets

Korean beet salad is a delicious and appetizing appetizer that has a spicy taste and piquant aroma. To prepare it, it is convenient to take a ready-made spice mixture for the “Korean Carrot” salad, but you can also create a bouquet of seasonings yourself, using spices to your liking.

1 kg beets;
2-3 tablespoons of table vinegar (6%);
2 teaspoons sugar;
1 teaspoon salt;
1 glass of refined sunflower oil;
3-4 cloves of garlic;
spices to taste.

Peel the fresh beets and grate them using a special grater. Place the beetroot strips in a bowl. Pour in vinegar, add salt and sugar, stir and leave for half an hour to release the juice.

Peel the garlic and cut into thin slices. Heat the oil in a frying pan; it should be hot. Add garlic slices to it and fry for 2-3 minutes. Fry for 2-3 minutes, then use a slotted spoon to catch the garlic; we won’t need it anymore. And pour the hot oil onto the beets. Mix thoroughly. Cover the container with a lid or tighten cling film. Place in the refrigerator to marinate overnight. After this, the salad can be served.

But if the snack is being prepared for future use, then it needs to be placed in dry, clean 0.5 or 0.75 liter jars. Place the jars in a wide saucepan filled with warm water. The water level should be such that the jars are covered up to the hangers. Cover the jars with boiled lids and place on the stove.

Bring to a boil and heat in boiling water for 12-15 minutes, then remove one at a time and immediately roll up the lids. We place the jars upside down and wrap them in warm blankets to ensure slow cooling.

Boiled beet salad with beans

Many winter salads are prepared from boiled beets. One option is beet salad with beans. You can use both red and white beans for this preparation. This version of the salad is prepared without adding vinegar.

2 kg beets;
400 gr. dry beans;
400 gr. carrots;
400 gr. Luke;
350 gr. tomato paste;
300 ml refined oil;
salt and black pepper to taste.

Wash the carrots and beets thoroughly, but do not peel them. Boil the vegetables by steaming or in water; you can bake the root vegetables in the oven, wrapping each one in foil. Approximate baking time is 40 minutes. Cool the vegetables, peel and chop. Can be grated or cut into cubes.

The beans need to be boiled until tender so that they cook faster; it is recommended to soak them in cold water for 6-8 hours in advance.

Pour vegetable oil into a cast iron pan, when it gets hot, lower it into it onion, which needs to be cut either into halves of rings or even smaller. After 10-15 minutes, add boiled beans, boiled carrots and beets to the onions, add tomato paste. Season with salt and pepper to taste. You can add sugar if desired. Simmer for 40 minutes.

Preface

The end of summer is the time to collect vegetables from the garden. And all housewives want to keep them for as long as possible. This also applies to beets, one of our favorite root vegetables. We will tell you about beet preparations, the recipes of which are simple and clear.

Beets are a special vegetable, the consumption of which has a great effect on the intestines. Other benefits of beets include what they contain: a large number of fiber, due to which this root vegetable is considered dietary product, which is useful to consume during diets or overweight. It is also worth considering that beets contain vitamin B and iron, which have a positive effect on brain function and improve blood composition.

That is why doctors advise including this vegetable in your diet. And here the question arises - how best to preserve beets. The best option They consider preparing preparations for the winter with beets, the recipes of which are simple and do not require much time, although this is also possible. Thanks to this, absolutely every housewife can prepare canned vegetables, regardless of her culinary talent. At the same time, canned beets retain almost all the properties of the vegetable. We will tell you how to roll beets for the winter so that the cooked root vegetable retains maximum amount

vitamins and beneficial microelements.

There are a lot of recipes for winter beet preparations, but we will tell you about the fastest and easiest to prepare so that you don’t have to spend a lot of time in the kitchen. They will especially appeal to those who are tired of the usual, albeit tasty, one. So, if you want to roll up vegetables for later preparation of salads or borscht, then the following recipe will suit you.

Ingredients:
beet;
sugar;
salt;
carnation;

lemon acid. The first thing to do is wash and peel the vegetables, being careful not to damage or remove the skin. After this, boil the root vegetables until tender.

By the way, today they often boil vegetables in the microwave, but this option will not work for us, since the decoction from the juice is also useful in preparing zakoma.

Now you can start processing the beets: carefully remove the skin (after the root vegetables have been in cold water, this can be done much easier) and put them in pre-sterilized jars. Beets can be cut into pieces or placed whole in jars. We roll up the jars and place them in a container with water, bring to a boil and wait for half an hour - this is necessary for sterilization. All is ready! As you can see, this recipe for canned beets for the winter is simple and quick to prepare! Now you can move on to other recipes that are no less tasty and healthy.

Now we will tell you about a recipe for preparing beets for the winter, one of the most delicious salads, which in the winter season will fill your body with the vitamins it needs so much at this time. For preparation we take the following ingredients:

beets – 4 kg;
onion – 2 kg;
peppers and tomatoes - several pieces each;
hot pepper – 50 g;
oil;
salt.

All vegetables for preparing red beets for the winter must be thoroughly washed, peeled, chopped peppers and onions and fried for 10 minutes. After this, grate the beets and twist the tomatoes, or, if you have a blender, chop them in it. Don't forget to add hot peppers along with the root vegetables. Simmer the prepared mixture of beets and hot peppers for 60 minutes, stirring several times. After an hour, add onion, pepper, salt and keep in the pan for about 10 minutes. That's it, the beets canned for the winter, the recipe for which is also not difficult, is ready! All that's left is to just roll the vegetables into the jars!

Borscht is the most popular dish in Russian cuisine. The main difficulty in preparing the first course is that fresh root vegetables have to be cooked for a very long time - up to several hours. It is much easier and faster to prepare from beet preparations for borscht already made with your own hands. To prepare the borscht mixture we will need:

raw beets – 1 kg;
granulated sugar – 50 g;
coarse salt – 20 g;
water – 450 ml;
9% vinegar – 75 ml;
pepper, cloves.

The cooking process is quite simple: boil the root vegetables until tender, cool in water and peel without removing them from the liquid. After this, cut the beets into small slices and place them in sterilized jars. It is best to take a container with a volume of 0.5 liters. Also, do not forget about preparing the marinade - boil water (450 ml) along with spices, add salt, sugar and vinegar and bring to a boil again.

Beets for the winter in jars are a useful addition to any dish. Exist various options preparation of the workpiece. We advise you to try several options at once so that you can choose.

Sterilizing full jars is another way to eliminate bacteria that contribute to rapid spoilage of canned foods.

Sterilization time for full jars:

0.5 liter - 10-15 minutes;
1 liter - 20-25 minutes;
3 liter - 30-35 min.

Sometimes beets are pickled for the winter without the need for sterilization. The marinade in this recipe has a sweet and sour taste, which goes very harmoniously with the taste of root vegetables. Vegetables can be added separately or together with marinade to soups or salads after cooking.

There are many recipes for cooking beets. Recipes differ from each other in the use of spices and herbs. It all depends on what flavor you like and how you plan to use the vegetable in pickled form.

Such pickled beets are suitable both for seasoning borscht and as a separate salad or for preparing salads from it. For borscht it is better to choose sweet varieties of beets, but, in general, it all depends on your taste.

Spices can be added to taste. Recipe for preparing beets with sterilization: 0.5 liter jars are sterilized for 10 minutes, 1 liter for 15 minutes.

Ingredients for preparing beets for borscht for the winter:

1 liter of water;
40 g sugar;
40 g salt;
60 ml table vinegar 9%;
Bell pepper;
salt;
bay leaf;
beets in the right quantity

How to cook beets for borscht:

Wash the beets, pour cold water and boil for about 20-30 minutes after it comes to a boil on the stove. It is better to cook over medium heat without adding salt.
Then pour cold water over the beets, cool, peel and cut into small pieces - depending on your goals.
Place allspice (2-4 pieces), cloves (1-2 pieces) in prepared clean jars. Bay leaf(1 pc.), and add chopped beets.

Recipe for marinade:

Add the indicated amount of ingredients to the water and heat, stirring, until the sugar and salt dissolve.,
After receiving the marinade, pour the beets into jars, cover and sterilize for the amount of time indicated in the recipe description.
Roll up, turn over onto a clean towel until completely cooled and store in a cool place.

To prepare Korean beets for the winter, we need the following products:

1 kg beets;
3 tablespoons vinegar or more (to taste);
6 cloves of garlic;
half a spoon of red and black pepper;
1 tsp. coriander powder;
1 tbsp. Sahara;
at least 1 tsp. salt or to taste;
3-4 tablespoons of sunflower oil.

Preparation:

We wash root vegetables and do not cut off any tails or leaves.
Place in a saucepan, fill with cold water and cook for 10-15 minutes after boiling. Cooking time depends on the size of the vegetables. For that a short time the roots will be only slightly boiled, almost fresh.
Turn off the heat, drain the water and place the pan with vegetables under a stream of cold water. Change the water to cold until the vegetables have cooled down.
We peel and chop the root vegetables into strips on a special grater for Korean salads. Place in a bowl, sprinkle with salt and sugar, pour over vinegar.
Mix and place in sterilized jars. We wait half an hour for the vegetables to release enough juice.
Spices are mixed and garlic is added.
Pour the oil into a heated frying pan and before it boils, pour in a mixture of spices and garlic.
Stir and fry for 10 seconds! Immediately after frying, fill the jarred product with enriched oil.
We close the jars with tight sterile lids and store the salad in the refrigerator. If you want to roll up the salad, then, closing the jars with sterile metal covers, sterilize the salad for 10 minutes - after the water temperature reaches 90 degrees.

How to prepare it so that you always have beets boiled in jars on hand for the winter.

Baked or boiled beets - 2-3 pcs. (700 g);
salt - 1.5 tsp;
sugar 4.5 tbsp. l.;
lemon - 1 piece;
vegetable oil - 70 ml.

How to prepare beets for a winter vinaigrette:

Boil the beets until tender. Instead of boiling, you can wrap the vegetable in foil and bake in the oven for 30-40 minutes at 180 degrees.
Chilled beets are cleaned. Don't rush to take it out too early, it should be completely ready. It’s not difficult to check the readiness of the product, just pierce it with a knife. If a sharp object passes in the same way as a clock mechanism, the beets are ready. Otherwise, increase the cooking time
The beets are cut into small cubes or grated on a coarse grater.
Place the beets in a frying pan or saucepan. Add sugar, salt, freshly squeezed juice of one lemon and pour in the vegetable oil. Place on the stove to simmer for 15 minutes over low heat.
Wash thoroughly glass jars baking soda and sterilize. Fill the jar tightly with beets. Place a piece of cloth or a waffle towel at the bottom of the container and place the jars of beets.
Pour warm water into the pan according to the shoulder level of the glass containers and sterilize after boiling for 10 minutes. Roll up the lids and leave until completely cool. Beets are stored in jars in a cool pantry or refrigerator during the winter.

An excellent recipe for storing beets boiled in jars for the winter. Pickled beets keep well. Grated perfectly complements any hot dish and is suitable for preparing cold dishes and salads. Preparing this way will help reduce cooking because the beets are already processed and ready to use.

Maybe this recipe will become “necessary” for you too. It's time to try new dishes using your favorite vegetables!

Ingredients: beets (quantity is arbitrary).

For the marinade:

Water - 1 liter;
Sugar 1 tbsp.;
Salt 1 tbsp.;
Vinegar 1 tbsp.

Preparation:

Root vegetables should be washed, boiled until tender, drained, pour cold water, peeled, and grated.
Place the beets in sterilized jars up to the shoulders.
Prepare the marinade by bringing to a boil.
Fill the beets with the hot marinade and roll them up immediately.
The jars are turned upside down and left until completely cooled.

How to pickle beets in jars? This recipe is suitable for those who love beets in pure form or plans to use preparations from it for other dishes, for example, for borscht or vinaigrette. Another advantage of this recipe is that even small roots that are traditionally considered useless for anything can be used.

The first thing we need to do is wash and peel the beets from leaves and roots. Then cook the beets until they are completely cooked. It has recently become popular to cook it in the microwave with a little water, so this technique will not work for our recipe because the beetroot broth will also work.

The finished beets should be immediately placed in cold water and left there for about twenty minutes. In the meantime, let's prepare the marinade. The broth is carefully filtered through gauze folded in several layers. Now for each liter of liquid we need to add 3 tbsp. tablespoons sugar, 1 tbsp. a spoonful of salt, as well as one clove bud and two sweet peppercorns.

Alternatively, you can add 1 teaspoon of citric acid, but it is up to you. Now take our beets, peel them (thanks to cold water, the skin from the root is completely removed) and place them in sterilized jars. After rolling, all cans of canned beets should be placed in a container of water, brought to a boil and sterilized for 20 minutes.

Marinade without vinegar

How to pickle beets in jars without vinegar? Just!

water - 1 l;
salt (coarse grain only) - 2 tbsp.;
citric acid (in granules) - 1 tsp.
sugar - 3 tbsp.

Fill the pan with water. Add sugar, citric acid and salt. Bring the resulting mixture to a boil.

Do you think a marinade without vinegar is better?

Yes, it's healthier that wayI don't see the difference

Storage

It is best to store jars of canned beets in the cellar, basement, refrigerator, or even on the balcony (the most important thing is to avoid frost!). Sterilized products do not need a refrigerator. They can be stored at temperatures from 0 to 25 degrees for two years. The best place For storage there is a dark pantry.

Thus, there are several recipes for preparing beets for the winter. Which one will be best for you is up to you to choose.

To prepare winter salad from beets, you can take any recipe that is offered experienced housewives and follow it step by step execution. It will turn out delicious bright snack, which is perfect in winter for serving with meat, fish dishes, side dishes. You can diversify it by adding vegetables or spices.

Beet preparations for the winter

Every housewife has wondered more than once how to prepare winter preparations from beets. This healthy vegetable is ideal for canning because it retains its color and vitamin content. It can be rolled entirely into simple marinade from vinegar or make homemade complex salads that the whole family will enjoy. 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 wrapping. Not every variety of beet is suitable for canning - it is best to take fresh table fruits of the dark red color of Egyptian or Bordeaux, you need to buy them right before harvesting. In addition to marinating in its entirety, slicing salad, you can preserve the vegetable as a dressing for soup. Then in winter you won’t have to waste time cooking.

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

natural - fruits are rolled in brine;
pickled - use salt and pressure;
marinated - with seasonings, spices, vinegar;
salads - with onions, seasonings, and other vegetables;
seasonings for soup.

Preparing jars for canning

To ensure that beetroot appetizers last a long time for the winter, you should carefully prepare the jars and lids. First you need to carefully check all containers for chips, damage, or cracks. Seaming lids must be new, smooth, and clean. If metal lids are used, they must have a new gasket, free of rust, screw on - fit perfectly to the neck of the jar, and are not damaged.

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

Steam - boil water in a saucepan, place a wire rack or sieve on it, and place the jar upside down. The process lasts 20 minutes, then you need to wait for the steam droplets to drain, remove, and place the bottom on a clean towel.
In water - place a board, a jar at the bottom of the pan, and fill with water. Boil for a quarter of an hour.
In a double boiler, place the jars in the appliance and turn on the cooking mode for a quarter of an hour.
In the microwave, pour a centimeter of water into a jar and place 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 prepare according to step by step instructions, presented in the form of photos or videos. The ingredients included in each dish can be different - spices, seasonings, onions and garlic, cabbage, apples, carrots, peppers. More experienced chefs can use interesting mixtures of seasonings and marinades to prepare beet salad for the winter, who will create another masterpiece of canning.

With carrots

Beetroot and carrot preparations for the winter are distinguished by their bright color and undoubted benefits. They are good served as an independent dish or as a topping for soup. To facilitate the process and 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 onions, bell pepper.

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

Cooking method:

Wash the vegetables, remove peels and stems. Grate the carrots and beets. Cut the tomatoes into cubes.
Pour oil into a saucepan, heat over medium heat, add half the beets, sprinkle with sugar, simmer until soft, add the rest. After the juice has released, add the carrots and simmer until tender.
Add tomatoes, crushed garlic, pour in vinegar, season with spices and salt. Boil, cook over medium heat for 10 minutes.
Place in jars, seal, cool, and store in cool and dark conditions.
Serve as an appetizer.

With garlic

Make a quick and easy healthy beet salad with garlic. It's nice to open it in winter or cold season to enjoy the spicy spicy taste, protect yourself from infection. A fragrant snack will come in handy for those moments when guests unexpectedly arrive, and it takes time to treat them. The dish goes perfectly with a simple rye bread.

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

Cooking method:

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

With cabbage

The recipe will tell you how to prepare a vitamin salad from cabbage and beets with vinegar. Vegetables prepared using it have a vitamin charge, a beautiful appearance, and look good in photos. Adults like the marinated appetizer as an independent dish, but it is also good to use as a dressing for a healthy soup, which is easy and simple to make.

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:

Wash the beets, boil in water until soft, cool, remove the peel, and grate coarsely.
Peel the cabbage from withered leaves, cut the head of cabbage into 4 parts, cut out the stalk, and chop into strips.
Cut the onion into cubes. Mix all vegetables in a large container with vinegar.
Make a marinade of sugar, salt, vinegar in boiling water. Cool, marinate the salad mixture, mash, press down, leave for 24 hours.
Place in jars, sterilize for half an hour, close with lids, wrap, cool, and store in a cool place, protected from the sun.

With pepper

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

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 vegetables and peppers into strips, dice the tomatoes, chop the onion, press the garlic through a press.
Mix the vegetable mixture with salt and sugar, put on fire and simmer for 2/3 hours. 10 minutes before the end, pour out the vinegar, pour into jars, and 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 their aroma and preserve all the benefits to the maximum. To do this, there are several recipes for marinades using combinations of spices and seasonings. It turns out tasty dish, which emphasizes the natural taste of the vegetable, looks good in the photo, and pleases all household members.

beets – 1 kg;
horseradish root – 30 g;
bay leaf – 1 pc.;
vinegar 9% - 1 glass;
peppercorns – 5 pcs.;
cinnamon stick;
sugar – 30 g;
salt – 20 g;
cloves – 3 inflorescences;
hot pepper – 2 pods.

Cooking method:

Boil the root vegetables, cool, cut into shavings or cubes, and put in jars.
Make a marinade from a liter of water, all the spices, boil, marinate the mixture in jars.
Roll up and within 24 hours the dish is ready to eat.

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 removed from the recipe altogether to obtain a pure taste. The dish can be marinated, then it will be distinguished by its piquant sweetness, but for those who like it spicy, you can add garlic, onion, and hot pepper.

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

Cooking method:

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

Boiled beet salad

Salads with boiled beets are very popular among housewives because they turn out juicy, tender, and have a soft consistency. It is good to use the product as an independent dish, as a side dish or in addition to baked potatoes. This recipe is given a piquant flavor by plum and apple juice, which makes the twist unusual in taste.

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

Cooking method:

Rinse the root vegetables, boil until half cooked, rinse with cold water, and remove the peel.
Cut into circles, place 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

The popular light Alenka, prepared with the addition of garlic, tomatoes, and bell pepper, has a rich ruby color. Thanks to spices and seasonings, the appetizer has a piquant note, a slightly spicy taste and a rich aroma. It is good served as a side dish or instead, simply eaten with bread or boiled potatoes. Like it light dish to all lovers of beetroot snacks.

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- cup;
vinegar - ¾ cup.

Cooking method:

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

With apples

The recipe for beetroot salad with apples for the winter is unusual, because the combination of the sourness of the apples and the tartness of the beets gives a piquant taste. The result is a flavorful dish, for which it is better to choose sour apples. To give the snack even more unusual taste, you can combine a mixture of herbs and spices in it, but even without them it is loved by many and welcome on the table.

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, peel the carrots. Cut the apples into 2 parts, remove the seeds and membranes, remove the peel.
Boil the beets until half cooked, remove the skin. Grate all the vegetables on a coarse grater and add to the pan.
Stir, season with salt, oil, add water. Cook over low heat for half an hour.
Expand vegetable stew for sterilized jars.

Real jam

Vegetable caviar is also another name for a finger-licking beetroot salad for the winter that 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 even without them you get a very tasty winter dish.

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

Cooking method:

Wash the root vegetables and boil until half cooked in salted water with spices.
Finely chop the onion, fry on vegetable oil until golden brown, add coarsely grated beetroot mixture. 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 vinegar.
Allow to cool slightly, place in jars, roll up, and store on the balcony.

Beet preparations for the winter are delicious. Is the beet harvest huge? Make preparations and you will be happy in winter

Salad "Alenka"

Pickled beets for the winter without sterilization

Beet and carrot salad

Beetroot salad for the winter with garlic

Beetroot and cabbage salad

Beetroot salad with tomatoes, peppers and onions

Korean beets

Boiled beet salad with beans

Marinade without vinegar

Storage

Beet preparations for the winter

Preparing jars for canning

Beet salad recipes

With carrots

With garlic

With cabbage

With pepper

Pickled beets

With tomatoes

Boiled beet salad

Alenka

With apples

Real jam

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