Beetroot bell peppers stew tomatoes for the winter. Beet salad for the winter. Snack "assorted vegetables" - just lick your fingers

At first, I would like to say that beetroot is a unique product, due to the fact that it is rich in vitamins and numerous dishes are made from its preparations.

It is rich in minerals: calcium, magnesium, potassium, iron, phosphorus. It contains vitamins: B1, B2, C and P. When eaten, especially as fresh juice, the general condition of the body noticeably improves and it is cleansed.

It reduces blood pressure, is a natural laxative, and is well suited for the prevention of vascular diseases and atherosclerosis. However, it should not be abused by people with diseases of the kidneys, gallbladder and indigestion.

For prevention, it can be made very tasty juice and use it 2 times a day for half a cup for 1-2 weeks. Then stop for a while and repeat again.

We take 1 kilogram of beets and pass through a juicer. On average, we will get one or two glasses of pure tasty juice. Let it rest in the refrigerator for 2-3 hours. Dilute half or to taste with boiled water and drink half a glass in the morning and evening.

This procedure can be done with carrots and, having mixed two juices, drink in the morning and evening.

You can cook delicious dishes from it: vegetable salad, borscht, beetroot soup, soup, caviar, vinaigrette, side dishes, various sauces, as well as make syrup, juice, kvass and even make jam.

Beets for the winter - recipes. Delicious!

So, we have already talked about the beneficial properties of this root crop. And now let's go directly to the recipes for preparing various dishes from this vegetable.

Beet salad recipes for the winter

Recipe 1. Beetroot salad with beans for the winter

We take beets and carrots, cut into strips or rub coarsely through a grater, then cut the onion into half rings. We put the vegetables for the salad in a saucepan, pour in sunflower oil and tomato paste, if there is no tomato.

Now we put salt, spices to taste and simmer the whole salad for about 40-60 minutes.

We lay out the vegetable salad in pre-sterilized jars, roll up the lids and, wrapping them in a blanket, give time to cool.

Recipe 2. Harvesting beetroot salad with the addition of bell peppers for the winter

• beetroot - 2 kg
• tomatoes - 500 gr or 250 gr homemade tomato paste
• sweet pepper - 250 gr
• onion - 250 grams
• garlic - 100 grams
• table salt - 2 tbsp. l.
• loose sugar - half a cup
• 9% acetic acid - 100 ml
• vegetable oil - 250 grams

We cut the beetroot and sweet pepper into strips, and the tomatoes into half rings. Finely chop the onion and put all the vegetables for the salad in a container. Add spices, grated garlic, salt, vegetable oil, sugar, and then put the salad on the burner and simmer for 40-50 minutes.

5-10 minutes before removing vegetables from the stove, add vinegar to salad. The heat treatment is now complete. We put the salad in sterilized jars and twist the lids or roll them up with a machine. The salad is ready for storage.

Pickled beets for the winter

When closing pickled vegetables, it should be borne in mind that their taste can become much more pleasant if the marinade is made with grape, apple or other vinegar. Vinegar, which is infused with herbs, gives exquisite taste to pickled vegetables. As various spices, you can use not only bitter pepper, garlic, dill, bay leaf, but also basil, tarragon, etc.

Recipe 1. Just marinated beets for the winter with sterilization

We take a sweet root, wash it, and then cook for 30-40 minutes until tender. Now peel and cut into cubes for garnish or straws for salad.

We spread the chopped beetroot in jars, previously washed, but without sterilization. Now we make a marinade filling: put salt, bay leaf, sugar, allspice according to the recipe for 1 liter of liquid and bring it to a boil.

Pour the pickled filling into jars with a sweet root and put them in hot water for pasteurization for 10-15 minutes. We take out the jars from the water, close them and, wrapping them in a blanket, give them time to cool.

Recipe 2. Pickled beets without sterilization

• water - 1 liter
• beets - 700 gr
• table salt - 1-2 tbsp. l.
• loose sugar - 1-2 tbsp. l.
• carnations - 3-4 pieces
• black pepper - 3-4 peas
• bay leaf - 1 pc.

We put the beetroot in water and cook until tender. Now we take out, clean and cut into cubes or straws.

Before closing the sweet root in jars, they need to be sterilized for a couple or in the oven for 5-10 minutes. Now we put the spices and put the beets in sterilized jars. Pour boiling water into them and insist 10-15 minutes.

Pour the same water from the jars into a saucepan and marinate, that is, put sugar, vinegar, salt. Bring the marinated filling to a boil and pour it into jars again. Now we roll up or twist them with lids and, turning them upside down, wrap them up and give time to cool. Pickled beets are ready for further storage.

Beets for the winter for borscht

When preparing beets for soups and borscht, cabbage, beans, peas, etc. can be added as additional ingredients.

Recipe 1. Vegetable seasoning from beets for the winter

Chop the onion and fry until browned. Now we take tomatoes, bell peppers, fried onions and twist everything in a meat grinder.

Put the rolled vegetables into a bowl. Now we grate the beetroot on a grater, spread it to the vegetables, add sugar and salt, vegetable oil, vinegar and cook for about 60 minutes.

After cooking, put the resulting mixture into jars that have already been sterilized, and roll up the lids. We put the jars upside down, hide in a blanket and give time to cool.

Recipe 2. Beetroot seasoning for borscht for the winter

• tomatoes - 1 kg
• carrot - 1 kg
• beetroot - 2 kg
• cabbage - 1 kg
• bulbs - 1 kg
• vinegar 9% - 70-90 g
• table salt - 3-4 tbsp.
• loose sugar - 3 tbsp.
• vegetable oil - 150 grams

First, we rub the beets and carrots through a large grater. Finely chop the onion and tomatoes. How to chop cabbage for borscht.

Now put the vegetables in a large container and simmer for 20-30 minutes, stirring occasionally.

And at the end, we lay out the vegetables in jars, cork with lids, turn over and give time to cool. And now our beetroot seasoning for borscht is ready for further storage.

Harvesting beets without pasteurization for the winter

Recipe 1. Harvesting beets with carrots for the winter

• beetroot - 1 kg
• bulbs - 0.5 kg
• carrot - 0.5 kg.
• vegetable oil - 150 grams
• hot pepper - to taste
• salt - to taste
• sugar - to taste

Cut the onion, carrot into strips and fry in vegetable oil until browned.

Now we rub the sweet root on a coarse grater, put it in a pan with vegetables and simmer everything for 30-40 minutes, and at the end do not forget to put black pepper and 1-2 tbsp. l. vinegar.

Now we lay out our beets in jars that have been sterilized in advance, roll up the jars with lids, put them upside down, wrap them up and let them cool.

Recipe 2. Beetroot with tomatoes

We take beets, carrots and three through a large grater. Onions are cut with a knife, and tomatoes are driven through a meat grinder.

Now put the chopped vegetables into the pan, put 1 tbsp. l. vinegar and pour vegetable oil. The resulting workpiece is brought to a boil and, stirring, cook for 30-40 minutes. At the end of cooking, lay down another 1 tbsp. l. vinegar.

The beetroot is ready and we put it in jars that have been sterilized, roll it up, give the jars time to cool and put it in the pantry for storage.

Golden recipes for beet caviar for the winter

Sweet root caviar cooked in summer is best suited for a festive table in winter. At the same time, it should be borne in mind that the taste of caviar harvesting will become most refined if all vegetables are fried in vegetable oil before closing in jars.

Recipe 1. Harvesting caviar from beets with zucchini

• beetroot - 2 kg
• ripe zucchini - 1.5 kg
• bulbs - 1 kg
• vegetable oil - half a cup
• table salt - 1 tbsp. l.
• loose sugar - 50 grams
• 9% acetic acid - 2-3 tbsp. l.

Beets and zucchini need to be peeled, and then grated through a coarse grater. Onion cut into medium-sized half rings.

Now add salt, vegetable oil, sugar, spices and leave for 10-20 minutes for the vegetables to release the juice.

As a result, we stew all the vegetables for about 40 minutes. Then we put them in jars sterilized earlier and roll them up with a lid. All caviar is ready for further storage and use.

Recipe 2. Harvesting beetroot caviar with tomatoes and sweet peppers

Wash vegetables, peel, cut into pieces and run through a meat grinder.

Now we shift the vegetables into a saucepan and add spices, salt, vegetable oil and sugar. Stew caviar for 30-40 minutes. At the end, add a little acetic acid (1-2 tablespoons)

We lay out the caviar in jars and roll up the lids. We put them upside down, wrap the jars with a blanket and give time to cool.

Beetroot is a valuable vegetable that almost does not lose its beneficial properties during heat treatment. It is an excellent natural antioxidant, an excellent natural laxative. Beetroot (beetroot, beetroot) helps to increase hemoglobin, it contains many vitamins and trace elements. In addition to all of the above, this vegetable is also delicious. Ready-made snacks, for example, salads for the winter, have a special taste with this root crop. Therefore, the Popular About Health magazine has prepared recipes for delicious beetroot snacks for you. Try to prepare them for future use using several proven recipes. By the way, many of them are universal, because they can not only be eaten with bread or potatoes, but also used as a full-fledged dressing for borscht.

Recipes for the winter

Delicious salad - a recipe with beets and sweet peppers for the winter

To prepare a fragrant and tasty salad, we need such products - 2 kg of beets, three onions; half a kilo of sweet pepper, 100 grams of garlic, 700 grams of juicy tomatoes. In addition to vegetables, also prepare salt - a couple of tablespoons, 100 g of sugar, 50 ml of oil and half a glass of vinegar. From the indicated amount of products, you will get about 7 jars (0.5 l) of delicious beets in the form of a salad.

So, let's start by cleaning the vegetables. It is best to cut beetroot (perhaps this is the most troublesome business), but if you have a Korean carrot grater, you can use it. Just then cut the long beet fibers into fragments of the desired size. Grind the pepper into strips, and the onion heads into half rings, but make them as thin as possible. Tomatoes can be cut into cubes. Now the beetroot slices need to be lightly fried. Put the rest of the vegetables in a large saucepan, squeeze the garlic. As soon as the beetroot becomes a little softer, we shift it to the rest of the ingredients. Here we put salt, sugar, mix everything.

Turn on medium heat, cover the pan with a lid, stew vegetables for 20 minutes (we detect after boiling). Now you can add vinegar. From this point on, we continue to extinguish for another 10 minutes. Salad with beets is ready for the winter, distribute it in jars that need to be sterilized in advance. Do not forget also about the lids, they should be boiled. How the salad will be stored directly depends on the quality of the processing of the container. We twist the jars, turn them over, put them on the lids, wrap them with a warm towel or blanket.

Beet salad - preparation for the winter "Alenka"

Men love this salad very much, it goes well with herring and potatoes, and housewives often use it as an excellent dressing for homemade borscht. That is why we recommend that you make more of such beetroot blanks.

Here is a list of ingredients you need to prepare: beets will need 4 kg; tomatoes - 1.5 kg; sweet pepper - 0.5 kg; the same amount of onions and carrots; one pod of hot pepper; garlic - 200 grams; odorless oils take 350 ml; a glass of vinegar; sugar - 200 grams; salt - 60 grams. And now let's turn these products into a healthy and very tasty beetroot preparation.

We wash vegetables, clean them. Beetroot will be more beautiful in the finished dish if it is grated not on a regular grater, but on a Korean one. Do the same with carrots. Cut the pepper into strips with a knife, chop the onion finely, and the tomatoes can be crushed with a crush and mashed with a blender. Grind hot pepper in any way.

Now you will need a large saucepan. Pour oil into its bottom and send onions and carrots to fry. A little later, pour the sliced ​​\u200b\u200bpepper into it. When the onion begins to change color to golden, spread the beetroot slices to the vegetables. Cover the pot with a lid. After 5 minutes, pour into the container the tomato mass, the garlic passed through the press, hot pepper, as well as sugar and salt. Under the lid, the salad should be stewed on a fire of low intensity for 30 minutes. Then add vinegar and wait another 15 minutes without turning off the burner. Having prepared sterile containers for blanks, distribute the salad over them, roll up. Let the preservation cool slowly. To do this, put the jars with the lids down, wrapping them in a blanket.

Beet salad for the winter with beans

Let's prepare the ingredients, there are not so many of them: beets - 2 kg; carrots and onions - 0.5 kg each; beans - 0.5 kg; tomato paste - a jar (0.5 l); vegetable oil - 400 ml; take a head of garlic for piquancy; salt - 40 g; sugar - 80 g; vinegar - 50 ml. If you like it spicy, add pepper.

Boil vegetables in advance - beets and carrots, peel them, grate them. Beans also need to be boiled. Pour oil into a saucepan. Place small onion slices there, sauté until transparent, add tomato paste. We send vegetables and beets, chopped garlic, salt, pepper, sugar to the onion. On low heat, simmer the salad for 20 minutes, pour in the vinegar at the end. Simmer for another 5 minutes and pour into jars. We twist the blanks well and leave to cool, insulating them.

Not all housewives prepare salads for consumption in winter, since this vegetable can be bought at any store, but nevertheless these preparations help out when there is no time to stand at the stove. This is an excellent addition to the side dish, it will be eaten with pleasure by guests who have arrived suddenly. Therefore, it is worth saving these recipes and using them.

Beetroot is a vitamin-rich, tasty vegetable. For the winter, it is often preserved and pickled in the form of salads, caviar, assorted dishes, dressings for borscht and even juices. Dishes with root crops acquire a bright, rich color and a unique flavor. Serving a beetroot appetizer is especially good in combination with garlic, fresh onions or cabbage, as well as olive oil, herbs, spices and spices.

Pickled beets "classic" - a universal winter recipe

One of the popular and classic options for preserving beets for the winter using spices and spices. The result is a versatile dressing that can be used to prepare delicious salads or first courses.

For 1 jar of a liter capacity, the following set of products will be required:

• beets - 300-350 gr;
• table salt, vinegar and sugar (1/2 tbsp each);
• cloves, allspice, garlic 2-4 pcs.;
• ground cinnamon with hot pepper.

Fresh beets are washed with water, cut off the tips and dipped 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 that, the vegetable is cut into slices, slices or small cubes and poured into a sterilized glass container. Spicy lovers can also add a few small pieces of fresh green or orange chili and a couple of garlic cloves.

To prepare the marinade, the necessary spices are added to the pot with water - salt, pepper, sugar. You can also add a little cinnamon, a quarter of a teaspoon, dried or fresh chili. Spices are mixed and brought to a boil, everything is boiled for 10-15 minutes, vinegar is poured in at the very end.

The resulting mixture is poured into the vegetables laid out in a jar under the neck, after which they are rolled up, cooled and sent to be stored. Sterilization of seams in this case is not necessary.

Vitamin salad with apples and carrots

A healthy vegetable salad is used as an independent snack or as an addition to dishes. To roll up 5 liters of such canned food 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 fire, bring to a boil and then boil over low heat for 20-25 minutes until half cooked.

Now take the vegetables out of the pan, cool them naturally or in the refrigerator. Peel the beets from the skin and cut into thin, small slices.

Carrots and apples are also washed, then peeled and rubbed on a medium grater or cut with a sharp knife into small strips.

Chopped vegetables and fruits are mixed in a saucepan, spices, salt and a little sugar are added to the water and set to boil over a slow fire.

After 10-15 minutes of cooking, the hot mixture with marinade is poured into pre-washed and sterilized glass jars and the lids are immediately rolled.

Beets with garlic - a simple and tasty way to preserve

Processing beets according to this recipe allows you to save a maximum of useful properties, it can be used as the basis for vinaigrette and other salads and dishes.

To prepare a seam for the winter, take the following ingredients:

• beets (sweet or salad variety);
• spices: vinegar, salt, sugar;
• garlic, lavrushka, peppercorns.

Beets are pre-boiled in water until fully cooked. Then they are allowed to cool naturally, carefully peeled and cut into medium or large cubes (so that there is more space in the jar for the brine). Garlic is peeled and rinsed under water.

Vegetables are placed in a jar one by one. First, beets, garlic and bay leaf on top. In parallel, prepare the marinade according to the classic recipe. Salt, pepper and sugar are added to the water. All this is brought to a boil and boiled over low heat for 10-15 minutes.

At the end of cooking, pour vinegar essence (it is better to use the usual table 5% option.). With the resulting brine, the contents of the jar are carefully poured under the very neck, corked and the rolls are sent to be sterilized in a large pot of boiling water, for about 15-20 minutes.

Due to the properties of garlic and vinegar, under the right conditions, this twist can be stored longer than usual and is especially suitable for creating savory salads.

Salad with juicy peppers and onions - a taste for all seasons

A versatile snack that acts as the basis for baking, sandwiches, or dressing for beetroot soup or borscht. In addition to fresh beets, you will need:

• onion and bell pepper (red or green);
• natural vinegar and vegetable oil;
• salt, ground pepper and peas, sugar to taste.

First of all, the beets are boiled well. To do this, it must first be washed, cut off the roots and placed in a pan with clean water.

Cooking time over low heat depends on the size of the root crop: for small and medium-sized, 30-40 minutes is enough, for larger ones from 45 minutes. up to 1.5 hours.

While the beets are cooking, other vegetables are prepared: the peppers are washed, cut and cleaned of seeds and inner core, after which they are cut into small cubes.

The husk is removed from the onion, washed and chopped into as small pieces as possible, with a knife or blender, but only so that it does not turn into porridge.

A pot of water is placed on the stove, salt, pepper, a little sugar are added to it, spices are kneaded and the marinade is brought to a boil. As soon as this happens, pepper and finely chopped onion are poured into the container. Everything is thoroughly mixed and simmered over low heat for 7 to 10 minutes according to the situation.

The boiled beets are taken out and cooled. After the skin is peeled, the vegetable is passed through a meat grinder and added to the chopped onion and pepper, which are boiled in the marinade until they acquire the desired texture and aroma. Mix all the ingredients well and simmer over low heat for another 15 minutes.

Distribute the hot salad in well-washed and pre-sterilized jars and roll them up. They turn over, be sure to wrap them in a warm blanket or blanket until they cool completely.

Delicious beets for the winter - a spicy recipe in Korean

This appetizer-salad will appeal not only to lovers of spicy and spicy, you will certainly lick your fingers from the taste. To prepare such a salad, you will need the following set of ingredients:

• red beets and garlic;
• vinegar and sunflower oil;
• a ready-made set of "Korean" spices for carrots.

You can buy this seasoning at the store or make your own. It includes ground red and black pepper, coriander and dried garlic, as well as salt and quite a bit of sand 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 boiled water is drained and cooled, the peel is removed, if necessary, the damaged areas are removed and rubbed on a grater with a "Korean" nozzle or cut accordingly with a sharp knife.

Straws are poured into a bowl and mixed with a dry mixture of spices. A little sunflower or olive oil is poured into a frying pan or saucepan, to which garlic, chopped with a press or manually, is added. Bring the oil to a boil so that it acquires a characteristic garlic aroma.

Boiling, fragrant mixture is poured into a bowl with beetroot pieces and spices, mixed thoroughly and seasoned with a little vinegar. The resulting dish is poured into jars and closed with lids.

Such a salad can be safely served both fresh, immediately after preparation, and as a preservation for the winter.

Classic borscht - preparing the first dish for the winter

Borsch is a very convenient preparation in the winter, you just need to warm up the contents of the jar, and a delicious first course is ready for the table. Zakatka will retain its taste properties if you use the classic recipe, and a little vinegar essence is added to the jars as a natural preservative.

In addition to beets, fresh onions, carrots, bell peppers, tomatoes and marinade spices - salt, sugar, black pepper and vinegar are also taken for making borscht.

Fresh vegetables are washed, peeled and cut into thin strips. Beets are cleaned, boiled and also cut into small pieces. Tomatoes are divided into 2 or 4 parts with slices and passed through a meat grinder or in a blender until a paste is formed.

Sunflower oil is heated in a frying pan, the onions are lightly fried, then all the other vegetables and spices are added there, mixed well and cooked over low heat for 7-10 minutes until a crust and a pleasant aroma appear. After that, pour them with fresh tomato puree and stew for another 10-15 minutes.

When hot, the workpiece is poured into well-sterilized jars, the lids are clogged 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 cooking borscht or beetroot.

Winter vinaigrette - preparing your favorite salad

Vinaigrette often decorates the festive table, why not prepare a fresh salad for the winter without sterilization in order to enjoy your favorite dish all year round.

For cooking use:

• fresh carrots and beets, medium-sized;
• potatoes, onions;
• bay leaf, salt, vinegar essence and other spices for the marinade.

Beets and carrots are thoroughly washed and boiled together or separately until fully cooked. Then cut them into identical cubes, but not too large.

Potatoes are peeled and chopped into small pieces. Then they are lowered for cooking in cold, slightly salted water for 20-25 minutes.

Then the chilled vegetables are mixed together with finely chopped onions. Sort the salad into jars and start preparing the marinade.

A standard set of spices of salt and ground pepper, a little refined oil, and lavrushka are poured into boiling water.

Directly from the stove, pour the contents of glass jars with hot brine 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.

Beetroot with fresh sauerkraut for the winter - the perfect snack

To prepare a juicy appetizer according to this old Russian recipe, you will need:

• white cabbage of autumn varieties;
• red beetroot, 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. Carrots are peeled and chopped on a "Korean" grater into thin strips.

Beets are boiled according to a standard recipe, after washing and cleaning from the roots. Sliced ​​and chopped vegetables are laid out in clean glass jars in layers on top of each other, and topped with parsley and garlic cloves.

Salt and a little sugar are dissolved in water (to taste). Bay leaf and allspice are added there too. The marinade is brought to a boil, boiled for up to 15 minutes, then cooled and poured over the contents of the jars.

Loosely cover everything with lids and cool in the refrigerator for about 2-3 days. On the 2nd day, the jar is opened and lightly pressed down so that excess air comes out of it. As soon as the juice becomes cloudy, cabbage with beets can be laid out 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 under pressure for several days in the refrigerator to obtain a natural marinade.

Grated horseradish with beets - spicy sauce in Russian style

Such a dressing with a unique and juicy taste will add spice to meat and fish dishes, and is ideal as a sauce for traditional aspic.

For cooking according to the classic Russian recipe at home, fresh horseradish roots and spices in the form of salt, sugar and ordinary vinegar are used. Horseradish is washed under running water, cleaned 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 brew for a couple of hours and additionally cool.

In the second stage, the chopped roots are passed through a meat grinder and chopped, and while they are infused, the beets are boiled until fully cooked, after which they are rubbed on a medium grater.

The crushed root crop is wrapped in gauze and squeezed until juice is formed, which is then poured over the mashed horseradish and mixed properly. Then salt and sugar are added, all the ingredients are mixed again and poured with a little cold, boiled water.

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. Serve 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. Such a spicy filling is combined with many familiar dishes, and unlike ordinary adjika, it is more useful.

To prepare such a spicy sauce, take the following ingredients:

• beets and carrots;
• bell pepper and cayenne pepper (chili);
• garlic, cloves, lavrushka;
• spices for marinade (salt, pepper, etc.);
• tomato juice or fresh tomatoes.

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. Beets are boiled for 30-40 minutes and scrolled in a meat grinder into a separate container with vegetable oil. Leave the boiled beets soaked in spices for 20-30 minutes.

All the above ingredients are mixed in a deep frying pan or a suitable saucepan and stewed in tomato juice over low heat, loosely covered with a lid. Sweet pepper and small pieces of hot pepper are also passed in a meat grinder, the garlic is peeled and crushed with a crusher.

Mix everything again, pour in the remaining tomato juice and simmer for another 20-30 minutes, so that the contents of the pan become soft and uniform. A few minutes before turning off the fire, add lavrushka and a little vinegar essence.

Then the vegetable puree is cooled and crushed again in a blender and only then distributed in sterile jars for storage.

Snack "assorted vegetables" - just lick your fingers

Beetroot recipes 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 output is very tasty and quite independent dish.

Together with beets, fresh tomatoes (cherry can be used), onions, carrots, white or red beans (only 1 kg for 4 servings) are harvested. As spices, they take a 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, and then cut into pieces or grate on a coarse grater. The beans are washed in cold water. Then it is soaked for several hours. After that, cook for about 10-15 minutes until half cooked. Onions are cut into half rings, and tomatoes into small slices, and when using cherry tomatoes, they can be closed whole.

Salt, vinegar and other spices are added to the water, boiled for 10-15 minutes. Next, the vegetables need to be mixed in a separate bowl and pour the marinade. Turn on the fire, loosely cover the pan with a lid and simmer for 40-50 minutes until cooked, stirring the contents occasionally. As soon as everything is ready, the salad is sorted into jars and sent for the winter to the cellar or to home shelves.

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

Small cucumbers in beetroot salad look original and taste excellent. Such a dish in the winter cold not only saturates, but also reminds of a sunny summer. Each jar seems to contain a piece of it.

You will need:

• half kg. young beets;
• 1 kg. tomatoes;
• half a lettuce bulb;
• quarter kg. cucumbers;
• a couple of cloves of early garlic;
• floor st. l. salt;
• 50 gr. celery leaves;
• 5 peas of ordinary pepper;
• quarter 200 gr. a glass of vinegar;
• a couple of laurel leaves;
• half tsp Sahara;
• 50 gr. any greenery.

Beet salad for the winter:

1. The existing husk is removed from the onion and it is cut into thin rings.
2. Beets must be washed, cleaned and only then cut into rings.
3. Naturally, cucumbers and tomatoes are also washed, the stalks and tails are removed from them. Careful holes should be made on each of these vegetables. To do this, you can use a toothpick or a regular fork.
4. The dishes necessary for successful canning are being prepared. It is especially carefully washed and subjected to obligatory pasteurization.
5. Garlic and herbs are laid out in thermally processed jars.
6. Very densely further it is necessary to lay out all the vegetables.
7. Water is poured into a suitable marinade and boiled. Fill jars with boiling water and leave for at least twenty minutes, after which the water is drained.
8. Fresh water is boiled again, only with spices, sugar and of course salt.
9. After boiling, the marinade moves into jars.
10. At the end, vinegar is poured into each jar, and they immediately roll up.
11. For slow cooling, they should be covered with something warm enough.

Beetroot salads for the winter are the most delicious

The combination of cabbage with beets is well known to everyone thanks to such a dish as borscht. But few people know about the existence of a surprisingly tasty snack from these vegetables. Its taste bears little resemblance to the famous first course, it is more rich and bright, with a pleasant, unobtrusive sourness.

You will need:

• 1 kg. young beets;
• 1 kg. ordinary cabbage;
• quarter kg. salad onion;
• 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.

Salads for the winter are the most delicious of beets:

1. Beets should be pre-boiled. Only already in the boiled form it is cleaned and cut into thin straws.
2. The existing husk is removed from the onion and it is cut into thin rings.
3. Cabbage is also thinly sliced.
4. Water is poured into a dish suitable for all further actions and mixed with sugar and salt.
5. After boiling, chopped vegetables are added to the water and in this composition the salad is boiled for literally ten minutes.
6. At the end of this process, vinegar is also added to the salad.
7. It is necessary to take care of the container that will be required for canning. It is washed with soda and subjected to high-quality sterilization.
8. Hot salad is laid out in jars treated with high temperature.
9. Banks 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 desirable to cover them with a warm blanket.

Beets for the winter recipes very tasty salad

An excellent spicy appetizer of beets and horseradish simply cannot be left unattended. This is just 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 onion;
• 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 oil.

Beetroot salad for the winter recipes:

1. Beets and carrots with horseradish are washed and peeled.
2. All seeds are removed from the pepper, and it is cut into several parts.
3. Existing husks are removed from onions and garlic. The onion is cut into several pieces.
4. 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 conventional meat grinder.
6. Oil is poured into a container suitable for all subsequent manipulations, mixed with sugar and the necessary salt and heated to the maximum.
7. All chopped vegetables are added to the oil and fried until they become soft.
8. This time, dishes are being prepared, which are simply necessary for the full implementation of the conservation process. It is washed with soda and sterilized.
9. The hot salad is moved into already thermally processed jars and poured with vinegar, after which it is immediately rolled up.
10. It is recommended to cool the jars upside down and securely wrapped in something very warm. Used for this and a blanket, and a blanket and an old jacket.

Red beet salad for the winter

The delight that you experience after you try this marvelous salad cannot be expressed in words. The refined taste and unsurpassed aroma of this dish simply cannot leave anyone indifferent. Such an appetizer magically transforms any side dish.

You will need:

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

Red beet salad for the winter:

1. Beets must be boiled in an unpeeled form, only after that the skin is removed from it and it is crushed on a regular grater.
2. Beans are also pre-boiled.
3. Carrots must be washed, peeled and chopped after the beets and the same grater.
4. The existing husk is removed from the onion and it is cut into thin halves of rings.
5. Chopped vegetables are stacked in a dish suitable for further actions.
6. All the components that have not been used up so far are added to the vegetables, and in full force the future salad is boiled for at least an hour.
7. At this time, you should start preparing the containers necessary for the implementation of the subsequent preservation of the container. It is very well washed and subjected to obligatory pasteurization.
8. The finished salad is laid out in the heat-treated jars and immediately rolled up.
9. The jars should be upside down and covered with something warm enough to cool.

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

Tip: Beans should be soaked overnight first. This time will be enough for it to swell properly. Due to this, it will cook much faster. You can speed up this process even if you pour cold water into boiling water. Due to the temperature contrast, the beans become soft faster.

Delicious beetroot salad for the winter

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 as possible.

You will need:

• couple kg. young beets;
• 4 kg. young zucchini;
• couple kg. salad onion;
• a couple of two-hundred-gram glasses of sugar;
• a quarter of a two-hundred-gram glass of salt;
• two hundred gram glass of oil;
• half a two-hundred-gram glass of vinegar;
• third tsp. cinnamon;
• half tsp ground ordinary pepper;
• a couple of cloves.

Beetroot salad for the winter in jars:

1. Beets should be boiled in advance so that they are about half cooked. Only after that it can already be peeled and cut into miniature cubes.
2. Zucchini is washed and also cut into cubes of the appropriate size.
3. The existing husk is removed from the onion and it is cut into tiny pieces.
4. Without exception, all prepared vegetables are transferred to a dish suitable for all further manipulations and mixed with all the necessary components without exception.
5. In its entirety, the vegetable mass is boiled for about half an hour.
6. While the vegetables are cooking, you should start preparing the container, which is simply necessary for further canning. Jars of soda are washed and subjected to high-quality sterilization.
7. In jars that have already been treated with high temperature, a very hot finished product is laid out and immediately rolled up.
8. The jars should be cooled 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 pre-boiled, as they cook much longer than other vegetables. Accordingly, if it is not boiled, it will be hard in comparison with all other vegetables.

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