Vegetable salad from beets for the winter. Beetroot salad for the winter

Beets are a very healthy root vegetable that is accessible to everyone. But since there is a great abundance of more popular vegetables and fruits on the shelves of our stores, we often forget about it and completely in vain. After all, such tasty and varied salads are prepared from beets that you can enjoy them all the time. This vegetable is good for our health. We present to your attention several delicious and interesting recipes for summer beet preparations.

What are the benefits of beets?

These root vegetables contain a lot of B vitamins, PP, as well as betaine and other substances. Beetroot is used to improve digestion and as a general tonic. This root vegetable has the ability to remove toxins and is a source of vitamin C. And young beet tops are rich in vitamin A, so in the spring it should be eaten as a salad; by the way, it has a sweetish taste.

Advice: “Introducing this root vegetable into the diet reduces the risk of developing cancer and heart disease. In addition, beets help rejuvenate the body thanks to folic acid, which helps in the creation of young cells.”

Beetroot is useful for liver diseases, strengthens the walls of blood vessels, and has an anti-sclerotic effect on the body.

Recipes for beet preparations for the winter

This vegetable has good quality - after heat treatment it does not lose its beneficial properties, so you can safely make beet salad for the winter without fear that all the vitamins will die after cooking. There are a lot of recipes for salads from it; it is prepared as an independent dish or preparation, or in the company of other vegetables, which favorably emphasize the delicate taste of this root vegetable.

Salad "Alenka"

For this southern recipe we will need the following products:

• beets - 4 kg;
• ripe tomatoes - 1.7 kg;
• vinegar 9% - 200 ml;
• Bulgarian sweet - 0.7 kg;
• garlic - 3 heads;
• salt - 60 g;
• hot red pepper - 2 pcs.;
• parsley - a bunch;
• sugar - 250 gr;
• Sunflower oil - 0.5 l.

Grate the beets on a coarse grater, grind the tomatoes in a meat grinder to a puree consistency, cut the pepper into small cubes, cut the onion into cubes, crush the garlic in a mortar, finely chop the greens. In order to quickly cope with a large amount of beets, use a food processor; you can also chop tomatoes, onions and garlic there, but it is better to carefully cut the peppers with your hands.

Place the onion in the heated oil and let it simmer for 10 minutes, then pour in the grated tomatoes, add garlic, parsley, salt, pepper, sugar, mix everything thoroughly, add beets and vinegar, mix again and cook for 45 minutes on low heat sometimes stirring. Sterilize the jars over steam or in the oven and fill with the resulting salad. Immediately roll up and wrap with a towel until the cans cool completely. These ingredients make 9 cans of 0.7 liters of delicious salad.

Salad with tomatoes and bell peppers

This salad will appeal to tomato and pepper lovers and will remind you of summer days.
Ingredients:

• beets - 2.5 kg;
• tomatoes - 1 kg;
• sweet pepper - 300 gr;
• onions - 3 heads;
• garlic - (2-3 heads);
• salt - 20 gr.;
• sugar - 130 gr;
• vinegar 9% - 75 ml.

For this salad you will have to do a little work: cut the beets into strips, and the tomatoes into squares, and also cut the pepper into strips. Place all the chopped vegetables in a container, where we also add garlic, previously crushed in a garlic press, salt and sugar. Mix thoroughly and set to cook. Vegetables will be stewed for 40 minutes under the lid. A few minutes before the end of stewing, add vinegar and stir the mixture again. After 40 minutes, transfer the hot salad into sterilized jars, roll it up and wrap it until it cools down. The quantity of products is calculated for 9 cans of 350 g each.

Beetroot salad with horseradish

What you get after cooking can hardly be called a salad, it’s more like caviar, since all the ingredients will be ground in a meat grinder, so preparing this salad will be much easier than the previous one.
We have to:

• beets - 3.5 kg;
• tomatoes, onions, carrots, sweet peppers - only 0.5 kg each;
• horseradish root - 0.5 kg;
• garlic - 1 head;
• salt - 20 gr.;
• sugar - 10 gr.;
• vinegar - 2 gr.;
• oil - 250 ml.

Place all vegetables in a meat grinder or blender and grind thoroughly. Pour oil into a saucepan and add salt and sugar to it, heat it and place the ground vegetables in it. Fry them over low heat until completely softened. Place the finished mixture in jars that have been sterilized in advance, pour an equal amount of vinegar into each, and roll up immediately.

Advice: “Vinegar is added to the prepared salad, so it does not evaporate, and the salad is better stored and has a more interesting taste.”

Preparation for Ukrainian borscht with beans

Traditional Ukrainian or red borscht is always prepared with beans. Beans add velvety, softness and richness to the first dish.

With this dressing it is very easy to quickly prepare red borscht, you just need to cook the broth with potatoes and add a portion of the dressing - that’s all, the dish is ready!

We will select the necessary products:

• beets - 3.5 kg;
• carrots, onions - 500 g each;
• beans - 500 gr;
• tomato sauce - 450 gr.;
• oil - 500 ml.

First, boil the beets and carrots directly in their skins, and also cook the beans until tender. Chop the vegetables using a coarse grater and cut the onion into rings. Place all these ingredients in a wide container, preferably with a thick bottom. Add boiled beans and tomato paste to the vegetables and onions, pour in sunflower oil. Salt and pepper and simmer over low heat for about an hour. When the salad has boiled down, transfer it to jars and roll up. This dressing is good not only to add to borscht, but also to use as a salad.

Beet caviar

Beetroot caviar is nourishing, tender and very tasty.
Compound:

• carrots - 2 kg;
• tomatoes - 3 kg;
• vinegar - 3 tsp;
• onions, beets - 500 g each;
• garlic - 100 g (2-3 heads);
• sugar, salt - 30 g each;
• sunflower oil - 500 ml;
• semolina - 250 gr;
• black pepper - 1 tsp;

Preparation:

Grind all the vegetables in a meat grinder and cook for about two hours, then slowly add semolina, stirring constantly, and cook with semolina for 30 minutes. Transfer the finished caviar into jars.

Assorted tomatoes and beets

In this salad, the vegetables will be cut into large pieces.
Ingredients:

• tomatoes - 5 kg;
• beets - 0.4 kg;
• sugar, salt - 30 g each. for 1 liter of water;
• vinegar - 3 tsp;
• dill, pepper, allspice.

Let's start cooking

Make a brine: add 30 grams to 1 liter of unboiled water. sugar with salt and 3 tsp. vinegar, put herbs. Place seasonings and chopped beets into jars up to 1/3 of the jar. Then add the tomatoes and pour in the hot marinade. Place for sterilization for 3-5 minutes, roll up.

Pickled beets

These beets look very appetizing; they can be used to decorate various dishes, or they can be used as a separate salad.
Boil the root vegetable in its skin until tender. When it cools down, grate it using a Korean carrot grater - it will be more aesthetically pleasing.

Prepare the marinade: vinegar -250 ml, 1 tbsp. l. sugar, 1 tsp. salt, and 250 ml. water, 3 cloves. Boil this marinade for 5 minutes and let cool. Fill the jars with beets with the prepared marinade and roll them up. No need to sterilize.

Beetroot for borscht

For pickling, you need to select 2.5 kg of beets and cook them until half cooked for 20-30 minutes. Grate into strips on a fine grater. Place a few peppercorns, 2 cloves, and a couple of bay leaves into the prepared jars, and add grated beets.

Marinade: based on 1 liter. Add 40 grams of sugar and salt to the water, boil for 15 minutes, then add 3 tbsp. l. vinegar. Fill jars with beets with brine and sterilize them for 10-15 minutes.

Beets marinated with plums

This spicy beet is good as a side dish for meat dishes and as an independent dish; it has an unusual taste thanks to the addition of plums and apple juice filling.
Compound:

• beets - 1.5 kg;
• blue Hungarian plums - 0.8 kg;
• apple juice (preferably freshly squeezed) - 1.3 l;
• sugar - 250 ml;
• salt - 10 g;
• cloves - several pieces.

Wash the unpeeled beets well and boil until half cooked. Rinse hot root vegetables with cold water and peel. It’s better to cut it into circles, so it will be more convenient to put it in jars. Place the circles in jars in layers mixed with plums, removing the seeds from them in advance. Place 1 clove on each layer.

Marinade: heat apple juice, add seasonings. Pour the filled jars with this juice and sterilize for 20 minutes - for a 0.5 liter jar, and 25-30 minutes - for a 1 liter jar. Roll up.

Advice: “In order for your preparations to be always successful, you must strictly adhere to the recipe, and also know a few tricks.”

To prevent the beets from losing their bright color during heat treatment, it is better not to completely remove the tops and roots before doing this, and you should immediately add a little lemon juice or vinegar to the water or brine, or citric acid, so the color will be completely preserved.

To quickly and easily peel this vegetable, just boiled root vegetables must be doused with cold tap water, then the skin itself will move away a little from the beets.

Tip: “There is a way to cook beets much faster: place the unpeeled root vegetables in a plastic bag, add a little water and tie the bag tightly. “You put it in a bowl (not a metal one) and put it in the microwave for 20 minutes.”

For the purpose of losing weight, beets can also be eaten raw as a salad for the main dish; just grate them finely, season with salt, vinegar, sugar and oil and that’s it - the diet salad is ready! In addition, in winter such a dish will be a source of valuable vitamins and microelements.

As you can see, you can make a lot of preparations for the winter from beets, the recipes are simple, they won’t take up much time, and the ingredients for salads are very inexpensive, so choose salads to your taste, experiment with your recipes and make seven long winter evenings happy with them.

Beets are an amazing root vegetable. Despite its inherent sweetness, it is incomparable in both spicy and sour dishes. Salads made from beets are incredibly tasty and aromatic. A delicious beet salad for the winter is not just a preparation, but an exquisite dish that will certainly be in demand.

Small cucumbers in beet salad look original and taste excellent. In the winter cold, such a dish not only fills you up, but also reminds you of a sunny summer. Each jar seems to contain a piece of him.

You will need:

• half kg. young beets;
• 1 kg. tomatoes;
• half a salad onion;
• quarter kg. cucumbers;
• a couple of cloves of early garlic;
• half st. l. salt;
• 50 gr. celery leaves;
• 5 peas of regular pepper;
• quarter 200 gr. glasses of vinegar;
• a couple of laurel leaves;
• half tsp Sahara;
• 50 gr. any greenery.

Beetroot salad for the winter:

1. The existing peel is removed from the onion and it is cut into thin rings.
2. Beets must be washed, peeled and only then cut into rings.
3. Naturally, cucumbers and tomatoes are also washed, their stems and tails are removed. Careful holes should be made on each of these vegetables. To do this, you can use a toothpick or a regular fork.
4. The utensils necessary for successful canning are prepared. It is washed especially carefully and subjected to mandatory pasteurization.
5. Garlic and herbs are placed in thermally treated jars.
6. Then you need to lay out all the vegetables very tightly.
7. Add water suitable for preparing the marinade and boil. Fill the jars with boiling water and leave for at least twenty minutes, after which the water should be drained.
8. Fresh water is boiled again, only with spices, sugar and of course salt.
9. After boiling, the marinade is transferred to jars.
10. Finally, vinegar is poured into each jar, and they are immediately rolled up.
11. To slow cooling, they should be covered with something warm enough.

Beet salads for the winter are the most delicious

The combination of cabbage and beets is well known to everyone thanks to such a dish as borscht. But few people know about the existence of an amazingly tasty snack made from these vegetables. Its taste is not very similar to the famous first course; it is richer and brighter, with a pleasant, unobtrusive sourness.

You will need:

• 1 kg. young beets;
• 1 kg. regular cabbage;
• quarter kg. salad onions;
• 5 two hundred gram glasses of water;
• a couple of st. l. Sahara;
• a couple of tsp salt;
• quarter 200 gr. a glass of vinegar.

The most delicious winter salads made from beets:

1. The beets should be boiled first. Once boiled, it is cleaned and cut into thin strips.
2. The existing peel is removed from the onion and it is cut into thin rings.
3. The cabbage is also thinly sliced.
4. Water is poured into a container suitable for all further actions and mixed with sugar and salt.
5. After boiling, add chopped vegetables to the water and in this composition the salad is boiled for literally ten minutes.
6. To complete this process, vinegar is also added to the salad.
7. It is necessary to take care of the containers that will be needed for canning. It is washed with soda and subjected to high-quality sterilization.
8. The hot salad is placed in jars treated at high temperatures.
9. The jars are sterilized for half an hour in a container filled with water. Upon completion of this process, they are immediately rolled up.
10. The cooling process of the jars must be slowed down as much as possible. To do this, it is advisable to cover them with a warm blanket.

Beetroot for the winter recipes - very tasty salad

An excellent spicy appetizer made from beets and horseradish simply cannot go unnoticed. This is exactly the case of an amazing combination of completely different components, creating a unique taste of ordinary products.

You will need:

• 4 kg. young beets;
• half kg. tomatoes;
• half kg. salad onions;
• half kg. juicy carrots;
• half kg. sweet pepper;
• half kg. horseradish roots;
• a couple of st. l. salt;
• a couple of tsp Sahara;
• 1 head of early garlic;
• a couple of st. l. vinegar;
• two hundred gram glass of butter.

Beet salad for the winter recipes:

1. Beets and carrots with horseradish are washed and peeled.
2. All the seeds are removed from the pepper and it is cut into several parts.
3. The existing husks are removed from onions and garlic. The onion is cut into several parts.
4. The tomatoes are immersed in water for a few seconds and after that the skin is very easily removed from them.
5. Absolutely all vegetables are chopped in a regular meat grinder.
6. Oil is poured into a container suitable for all subsequent manipulations, mixed with sugar and the necessary salt and heated as much as possible.
7. Add all the already chopped vegetables to the oil and fry them until they become soft.
8. During this time, the dishes that are simply necessary for the full implementation of the conservation process are prepared. It is washed with soda and sterilized.
9. The hot salad is transferred to already heat-treated jars and filled with vinegar, after which it is immediately rolled up.
10. It is recommended that the jars cool down upside down and securely wrapped in something very warm. A blanket, a blanket and an old jacket are used for this.

Red beet salad for the winter

The delight that you feel after trying this wonderful salad cannot be expressed in words. The refined taste and unsurpassed aroma of this dish simply cannot leave anyone indifferent. This appetizer magically transforms any side dish.

You will need:

• 3 kg. young beets;
• half kg. juicy carrots;
• half kg. salad onions;
• half kg. beans;
• floor l. tomato paste;
• floor l. oils;
• a couple of st. l. salt;
• half st. l. ground pepper.

Winter salad from red beets:

1. The beets must be boiled unpeeled, only after that the skin is removed from it and it is crushed on a regular grater.
2. The beans are also pre-boiled.
3. Carrots must be washed, peeled and chopped after beets using the same grater.
4. The existing peel is removed from the onion and it is cut into thin halves of rings.
5. The chopped vegetables are placed in a container suitable for further actions.
6. All the remaining unused components are added to the vegetables and the future salad is boiled in its entirety for at least an hour.
7. At this time, you should prepare the containers necessary for subsequent preservation. It is washed very efficiently and subjected to mandatory pasteurization.
8. The prepared salad is placed into heat-treated jars and immediately rolled up.
9. The jars should cool upside down and covered with something warm enough.

Important! Vegetables must be boiled over low heat until they simmer just a little. In this case, you can not only avoid burning, but also keep the kitchen clean.

Tip: It is advisable to first soak the beans overnight. This time will be enough for it to swell properly. Due to this, it will cook much faster. You can also speed up this process by adding cold water to the boiling water. Due to the temperature contrast, the beans become soft faster.

Delicious winter beet salad

The most affordable vegetables are, of course, beets and zucchini. Making a salad from them is not only very cheap, but also simple. But despite this, the finished product is so unusual that you want to prepare as much of it as possible.

You will need:

• a couple of kg. young beets;
• 4 kg. young zucchini;
• a couple of kg. salad onions;
• a couple of two-hundred-gram glasses of sugar;
• a quarter of a two hundred gram glass of salt;
• two hundred gram glass of butter;
• half a two hundred gram glass of vinegar;
• third tsp cinnamon;
• half tsp ground regular pepper;
• a couple of clove buds.

Beet salad for the winter in jars:

1. The beets should be boiled in advance so that they are approximately half cooked. Only after this can it be peeled and cut into miniature cubes.
2. The zucchini is washed and also cut into appropriate size cubes.
3. The existing peel is removed from the onion and it is cut into tiny pieces.
4. Without exception, all prepared vegetables are transferred to a container suitable for all further manipulations and mixed with all the necessary components without exception.
5. The vegetable mass is boiled in its entirety for about half an hour.
6. While the vegetables are boiling, you should start preparing the containers, which are simply necessary for further canning. Jars of soda are washed and subjected to high-quality sterilization.
7. A very hot finished product is placed in jars that have already been treated at high temperatures and immediately rolled up.
8. The jars should cool upside down and carefully wrapped in something warm enough. For these purposes, you can use a blanket or an old blanket.

Important! Beets must be boiled first, as they take much longer to cook than other vegetables. Accordingly, if it is not boiled, it will be hard in comparison with all other vegetables.

Beetroot salad for the winter without sterilization is an amazing appetizer that can be spread on bread or served with any side dishes. A huge amount of vitamins contained in this product are necessary for the body. Therefore, such blanks are especially valuable. Plus, they are incredibly delicious. You can eat them with pleasure on an ordinary day, and on a holiday they will not be superfluous. Thanks to such salads, the winter diet becomes more varied and nutritious.

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.

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The last notes

In winter, cabbage will be the most delicious, crispy treat. It is added to a vinaigrette, made into a potato salad and simply sprinkled with vegetable oil. What if she is also beautiful? If you want to surprise your family, make pickled pink cabbage with beets, carrots and peppers.

The beneficial substances of this vegetable are preserved even after heat treatment and during preservation. Beetroot recipes for the winter are a great opportunity to realize your culinary potential. It is used to prepare a dressing for borscht, various salads, adjika and caviar. It is used with bell and bitter peppers, cabbage, tomatoes, onions, garlic, herbs, horseradish root, chili, carrots and lemon. Various spices and seasonings are added to add flavor and aroma.

The five most commonly used ingredients in recipes are:

In this case, cloves, basil and bay leaves work well. You can serve ready-made salads for a simple dinner or on a holiday table. Preparing such a dish is not particularly difficult, and even a beginner can cope with this work. But it is important to strictly follow the requirements and recommendations specified in the recipe so that the finished product turns out tasty and does not spoil over time. To do this, it is necessary to observe the proportions, sequence and time of heat treatment.

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