TOP 13 recipes for the step-by-step preparation of beetroot salads for the winter
It is recommended to eat beets at any time of the year for good health and vigor. This healthy vegetable is rich in iron, phosphorus, iodine, vitamins, vegetable fiber and other valuable components. The recipes for beetroot salads presented here for the winter will allow you to get healthy vitamin nutrition on cold days.
Cooking features
Beet salad is one of the simplest and most economical winter preserves. But it is important to know several features on which the taste and useful properties of the finished product depend.
Salad prepared according to the rules is better preserved:
- Culinary beets should be used for canning, but not fodder beets. Root crops should have maximum juiciness, as well as a rich and uniform burgundy color, without pale veins or dark brown spots.
- To avoid discoloration of beetroot roots, adding table vinegar at the very beginning of cooking will help.
- To keep the salad appetizing, you need to avoid boiling too much while cooking the vegetable mixture.
- Since beets are sweet, you shouldn't add a lot of granulated sugar.
Selection and preparation of beets
For winter harvesting, it is necessary to choose medium-sized beets with a uniform color - rich burgundy without extraneous dark or light inclusions.
The most suitable varieties are:
- Bordeaux 237;
- Valent;
- Bravo;
- Incomparable А463;
- Mulatto;
- Mona;
- Cylinder;
- Pablo F1;
- Rocket F1.
Selected root crops are washed and cleaned.
Container preparation
Before canning, it is necessary to select glass containers of suitable volume, which must first be disinfected. To do this, wash with a baking soda solution and heat in the oven.
Beetroot salad recipes for the winter
Among the variety of recipes, each housewife can choose to her taste.
The classic way
This option is characterized by the use of a minimum amount of additional ingredients. In addition to one kilogram of pre-boiled red beets, you will need:
- lemon fruit;
- four tablespoons of sugar;
- a similar amount of refined sunflower oil;
- a full teaspoon of coarse-grained table salt.
Cooking a snack is simple and short-lived:
- First of all, you need to grate the vegetable in large slices and put it in a convenient kitchen bowl.
- Pour in the required amount of oil, and then add sugar and salt.
- Squeeze the juice from the whole lemon and stir to distribute it throughout the vegetable mass.
- After boiling, keep the mixture on the stove for fifteen minutes, put in prepared jars and seal tightly.
Without sterilization
Like the previous one, this recipe saves time:
- Chop the washed tomatoes well using the preferred method and place in a bowl.
- Drizzle vegetables lightly with oil, salt and sweeten if desired.
- Cut the peeled onions into miniature square pieces.
- Remove the seeds from the peppers and cut into medium strips.
- Continue stewing vegetables for another hour, close to the end of the process, season them with a hot pepper-garlic mixture and sprinkle with a few drops of vinegar.
You can distribute the cooked mass in containers in ten minutes.
With carrots
To prepare beet-carrot salad you need:
- Process raw vegetables - beets and carrots using a meat grinder or grater.
- Boil the tomato fruits for two minutes and, when cool, cut into cubes.
- Heat the oil and put half of the beetroot mass with the addition of spices to it. Season with vinegar essence.
- Add the carrots with the remaining beetroot mass, as well as the whole tomatoes together with the juice they release.
- Mash the peeled garlic cloves.
With garlic
This recipe is no different in complexity.
Remove the skin from the garlic cloves and cut into thin slices, and the beets into strips. To heat up vegetable oil, take a saucepan with a thick bottom. Add garlic and fry for ten minutes. Add the beetroot mass and continue frying for another five minutes. After adding salt, sugar, pepper mixture and vinegar essence, simmer for thirty minutes. Arrange the hot salad in jars and roll up. Wrap the containers turned upside down with a blanket.
With white cabbage
Beets need to be baked, and when they cool down, peel and grate. Remove the cabbage and wilted leaves, if any, and then finely chop the cabbage. Peel the onions and cut into half rings. Put all components in a saucepan and mix. Mix water with sugar, vinegar and salt in a separate container and boil for one minute. Then pour it over the vegetable mixture.
Cover with a plate on top and press down with a weight (you can in the form of a jar filled with water). Send to the refrigerator for insisting for a day. Distribute in glass containers and cover with sterilized lids. Take a large saucepan and cover the bottom with a towel and put the jars, pour warm water. Keep at the minimum heat level for half an hour and carefully remove.
With bell pepper
The cooking technique is as follows:
- Process the beets on a coarse grater.
- Wash the pepper and remove the stalk along with the seeds, cut into thin strips.
- Send garlic cloves to the press.
- Cut the onions as small as possible.
- Put all the vegetables in a thick-bottomed pan, season with vinegar, salt, pepper and sugar.
- Bring to a boil over low heat, stirring constantly and continue cooking for twenty minutes.
- Distribute the mixture into prepared containers and seal tightly.
With tomato paste
The cooking method is simple:
- Finely chop the peeled garlic cloves.
- Boil the beets until half cooked and grate (preferably coarse).
- Peel the onions and cut them into thin slices.
- Fry the onion and garlic in a large amount of oil.
- Put the beetroot mass on them and simmer for fifteen minutes.
- Add essence and tomato paste, and salt to taste. Cook for another five minutes.
- Arrange the prepared salad in a sterilized container and seal it tightly.
With tomatoes, peppers and onions
Chop or chop the beets for Korean carrots. Cut the peppers, tomatoes and onions into small pieces. Stir the ingredients, with the exception of vinegar and put on low heat. Add oil, wait for a boil and boil until vegetables are fully cooked. Now add hot pepper, pour vinegar and mix everything again. Continue cooking for another ten minutes and distribute the salad to the containers.
Korean beetroot
The Korean method of cooking beets requires the following:
- Rinse and clean vegetable ingredients.
- Rub on a Korean grater with medium stripes.
- Add spices with vegetable oil and stir.
- Pour in vinegar and stir again.
- Crush the garlic with a press.
- For an hour, infuse the mixture in the refrigerator.
- Put in small sterilized jars.
Apple and beetroot salad
For this winter snack, you need to boil the beets with carrots and grate in a convenient way. Cut the onions into thin rings and fry until golden brown. Add beets and carrots to it, stir and continue to fry for five minutes.
Remove the skins and grate the apples, add to the vegetables. After a short frying, pour in water, add sugar and salt. Simmer for two hours, covered. Place in sterile jars and seal with airtight lids.
With salted sprat
Chop tomatoes for spicy salad at random and process in a meat grinder to make a puree. Grind the beets with carrots on a grater. Slice the onions thinly. Place the vegetables in a large saucepan or cauldron and pour over the tomato puree. Simmer for an hour and a half on a low stove flame. At this time, do the preparation of the sprat - remove the heads, internal parts and tails. Add fish to vegetables and season with spices, then continue stewing for half an hour. Finally, add the vinegar essence, mix, distribute in containers and roll up.
With horseradish
The appetizer, characterized by increased pungency and piquancy, is combined with meat and fish.
Bake the beetroot fruits in the peel. Horseradish peel and twist in a meat grinder. Peel the beets and cut into cubes. Dissolve the salt and sugar in a saucepan of water. After waiting for a boil, pour in the vinegar and after a minute remove the marinade from the stove. Place the vegetable ingredients in a convenient container and stir evenly. Cover the containers with sterilized lids and boil for ten minutes, then roll up.
With tomatoes and beans
The beans must first be soaked in warm boiled water for 12 hours. Then do the following:
- Rinse vegetables and pat dry on a paper towel.
- Grate the carrots in the Korean way and place in a large saucepan or cauldron.
- Add coarsely grated beets.
- Cut the small onions into half rings, and the larger ones into quarters of the rings, add to the rest of the vegetables.
- Cut the tomatoes, depending on their size, in half or into several slices.
The next step is to create a marinade by mixing distilled water with sugar, salt and vegetable oil, and adding ground pepper mixture dissolved in warm water.
Pour marinade over the heated vegetables, stir, boil and reduce the heat to the minimum value. In such conditions, continue to simmer for an hour and a half, stirring from time to time with a wooden spatula. After this time, add the essence and continue cooking for about twenty minutes.
Spread the prepared salad into hot sterilized jars and seal with a rolling machine.
How to store the finished product correctly?
Canned beet cans are stored in an airtight container in a dark and cool place. The optimum temperature range is from 0 to -3 degrees Celsius.
Shelf life of canned vegetables
Vegetable salads retain their taste and health benefits for two years.
