Beetroot salad for the winter: step-by-step recipes, terms and conditions of storage

It is recommended to use beets at any time of the year for good he alth and cheerful mood. This he althy vegetable is rich in iron, phosphorus, iodine, vitamins, vegetable fiber and other valuable components. The beetroot salad recipes for the winter presented here will allow you to get he althy vitamin nutrition on cold days.

Cooking Features

Beetroot salad is one of the easiest and most economical winter preserves. But it is important to know a few features that affect the taste and useful properties of the finished product.

Salad cooked according to the rules preserves better:

1. For canning, use culinary grade beets, but by no means fodder beets. Root crops should have maximum juiciness, as well as a rich and uniform burgundy color, without pale streaks or dark brown spots.
2. To avoid discoloration of beet roots, adding table vinegar at the very beginning of cooking will help.
3. In order for the salad not to lose its appetizing, you need to avoid too much boiling while cooking the vegetable mixture.
4. Beetroot is sweet so don't add too much sugar.

Selection and preparation of beets

For winter harvesting, it is necessary to choose medium-sized beet fruits with a uniform color - rich burgundy without extraneous dark or light blotches.

The most suitable varieties are:

• Bordeaux 237;
• Valenta;
• Bravo;
• Incomparable A463;
• Mulatto;
• Mona;
• Cylinder;
• Pablo F1;
• Rocket F1.

Selected root crops are washed and cleaned.

Preparation of containers

Before canning, it is necessary to choose glass containers of suitable volume, which must first be disinfected. To do this, wash with a solution of baking soda and heat in the oven.

Beet salad recipes for the winter

Among the variety of recipes, each housewife will be able to choose to your 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 s alt.

Preparing a snack is simple and short:

1. First of all, you need to grate the vegetable into large slices and put in a convenient kitchen dish.
2. Pour in the right amount of oil, and then add sugar and s alt.
3. Squeeze the juice from a whole lemon and stir to distribute it throughout the vegetable mass.
4. After boiling, keep the mixture on the stove for fifteen minutes, put it in prepared jars and seal tightly.

No sterilization

Like the previous one, this recipe saves time:

1. Chop the washed tomato fruits well using the preferred method and put in a bowl.
2. Lightly drizzle vegetables with oil, s alt and sweeten if desired.
3. Cut the peeled onions into tiny square pieces.
4. Peppers get rid of the core with seeds and cut into medium-length straws.
5. Continue to simmer vegetables for another hour, towards the end of the process, season them with a hot pepper-garlic mixture and sprinkle with a few drops of vinegar.

Distribute the prepared mass into containers after ten minutes.

With carrots

To prepare beetroot-carrot salad you need:

1. Process raw vegetables - beets and carrots using a meat grinder or grater.
2. Boil the tomato fruits for two minutes and, when cool, cut into cubes.
3. Heat the oil and put half of the beetroot mass with the addition of spices to it. Season with vinegar essence.
4. Add the carrots with the rest of the beet pulp, as well as the whole tomatoes with the juice they release.
5. Mash the peeled garlic cloves.

With garlic

This recipe is not difficult.

Remove the skin from the garlic cloves and cut into thin slices, and the beets into strips. To heat vegetable oil, take a pan with a thick bottom. Add garlic and sauté for ten minutes. Put the beetroot mass and continue frying for another five minutes. After adding s alt, 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

Beetroot needs to be baked, and when it cools down, peel and grate. Remove the stalk and wilted leaves, if any, from the cabbage, and then finely chop. Peel the onions and cut into half rings. Place all ingredients in a bowl and mix. Mix water with sugar, vinegar and s alt in a separate container and boil for one minute. Then pour it over the vegetable mixture.

Top with a plate and press down with a weight (can be in the form of a jar filled with water). Send to the refrigerator to infuse for a day. Divide into glass containers and cover with sterilized lids. Take a large saucepan and cover the bottom with a towel and put jars, pour warm water. Keep at the minimum level of fire for half an hour and carefully remove.

With bell peppers

The cooking technique is as follows:

1. Grate the beets on a coarse grater.
2. Wash the pepper and remove the stalk along with the seeds, cut into thin strips.
3. Garlic cloves send under the press.
4. Cut onions as small as possible.
5. Put all vegetables into a thick-bottomed pot, season with vinegar, s alt, pepper and sugar.
6. Bring to a boil over low heat, stirring constantly and continue cooking for twenty minutes.
7. Spread mixture into prepared containers and seal tightly.

With tomato paste

The cooking method is simple:

1. Chop the peeled garlic cloves finely.
2. Boil the beets until half cooked and grate (preferably coarse).
3. Peel the onions and cut into thin slices.
4. Fry the onion and garlic in a large amount of oil.
5. Put beetroot mass on them and simmer for fifteen minutes.
6. Add essence and tomato paste and s alt to taste. Cook for another five minutes.
7. Spread the finished salad into a sterilized container and seal hermetically.

With tomatoes, peppers and onions

Chop the beets or chop them on a grater for Korean carrots. Cut peppers, tomatoes and onions into small pieces. Components, with the exception of vinegar, mix and put on a slow fire. Add oil, wait for a boil and boil until the vegetables are fully cooked. Now add hot pepper, pour vinegar and mix everything again. Continue cooking for another ten minutes and distribute the salad among the containers.

Korean beetroot

The Korean method of cooking beetroot requires the following steps:

1. Rinse and clean vegetable components.
2. Grate on a Korean grater with medium strips.
3. Add spices with vegetable oil and mix.
4. Pour in vinegar and stir again.
5. Crush the garlic with a press.
6. Infuse the mixture in the refrigerator for an hour.
7. Pour into small sterilized jars.

Apple and beetroot salad

For this winter snack, you need to boil beets and carrots and grate them in a convenient way. Cut the onions into thin rings and fry until golden brown. Add beets and carrots to it, mix and continue to fry for five minutes.

Apples get rid of the skin and grate on a coarse grater, add to the vegetables. After a short frying, pour in water, add sugar and s alt. Simmer covered for two hours. Pour into sterile jars and seal with airtight lids.

With s alted sprat

Randomly chop the tomatoes for the spicy salad and process in a meat grinder to make a puree. Grind the beets with carrots on a grater. Finely chop the onions. Put the vegetables in a large saucepan or cauldron and pour over the tomato puree. Simmer for an hour and a half on a low flame of the stove. At this time, prepare the sprat - remove the heads, internal parts and tails. Add fish to vegetables and season with spices, then continue stewing for half an hour. At the end, add vinegar essence, mix, distribute into containers and roll up.

With horseradish

Spicy and spicy appetizer paired with meat and fish.

Bake beetroots in their skins. Horseradish clean and twist in a meat grinder. Remove the skin from the beets and cut into cubes. Dissolve s alt and sugar in a bowl of water. After waiting for the boil, pour in the vinegar and after a minute remove the marinade from the stove.Put the vegetable components in a convenient container and mix evenly. Cover the containers with sterilized lids and boil for ten minutes, then roll up.

With tomatoes and beans

Beans must first be soaked in warm boiled water for 12 hours. Then do the following:

1. Rinse the vegetables and dry them on a paper towel.
2. Grate carrots in the Korean way and place in a large pot or cauldron.
3. Add beets, coarsely grated.
4. Small onions cut into half rings, and larger specimens into quarter rings, add to the rest of the vegetables.
5. Tomatoes, depending on the size, cut in half or into several slices.

The next step is to create a marinade by mixing distilled water with sugar, s alt and vegetable oil, and adding ground pepper mixture dissolved in warm water.

Pour the heated vegetables with the marinade, mix, 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 cork with a seaming machine.

How to properly store the finished product?

Ready-made canned beets are stored in airtight containers in a dark and cool place. The optimal temperature regime is from 0 to -3 degrees Celsius.

Shelf life of canned vegetables

Vegetable salads retain their flavor and he alth benefits for two years.

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