A selection of recipes for beetroot salads for the winter

Lovers of sweet and sour taste will definitely take note of the recipes for beetroot salad for the winter. A rich burgundy mixture will appeal to all family members. Such a food can be used as a side dish, spread on bread, and even used as an ingredient in other recipes. Such a dish with canned beets can be borscht, stew, various salads. Below is a step-by-step description with a photo of how to cook beet salad. Therefore, even the most inexperienced culinary specialist will be able to understand the simple stages of cooking.

Beetroot dishes are healthy because this vegetable prevents the risk of cancer and heart ailments. Also, due to the presence of folic acid, the body has the ability to rejuvenate.

Beetroot salad - Alenka

Alenka beetroot salad for the winter is crimson-pink, like the beautiful Alenka's cheeks. The sweet and sour taste will appeal to all family members so that the salad can be eaten not only with a side dish, but also simply put on bread. In addition to 4 kilograms of beets, the drug will need 1.5 kg of tomato, 0.5 kg of sweet pepper, the same amount of carrots and onions. As additional ingredients, prepare 200 grams of garlic and 1 hot pepper. For dressing, you need to take 200 grams of sugar and the same amount of vinegar, also 1.5 cups (150 grams) of vegetable oil, 60 g of salt. To cook the mixture, you need a 5-liter enamel pan. This beet salad for the winter without sterilization - this is its advantage of the shortened cooking time.

Cooking steps:

1. Peel and chop fresh beets on a coarse grater.
2. Do the same procedure with carrots.
3. Halve the pure pepper and get rid of the core with seeds. Chop into small strips.
4. Convert the onion into small cubes.
5. Peel tomatoes and garlic. Free red pepper from small seeds. Place all three ingredients in a blender and grind.
6. Pour vegetable oil into a saucepan, place onion cubes and fry slightly. Pour in the carrot and pepper strips, mix and fry everything together for 5 minutes.
7. Place the beets with the fried vegetables and simmer for 5 minutes.
8. Add the remaining ingredients, including the vinegar. According to the recipe, simmer for 45 minutes, stirring the beetroot salad for the winter.
9. Divide the hot mixture into jars and immediately seal tightly with lids. Turn over, wrap in a dense cloth. Wait until it cools down and put it in its normal position in the pantry.

Bon appetit!

Beetroot and zucchini salad

Zucchini and beetroot salad for the winter is very useful for fasting and just on ordinary days. Marinating zucchini is fast, but, beetroot takes a long time. In this case, a kilogram of beets is boiled before cooking. Further, the canning process follows the usual steps. The recipe requires 1.25 kgzucchini, 5 cloves of garlic, 5 onions (preferably purple onion, sweet). Spices to taste will need such: dill, ginger, coriander, thyme. Refueling requires 10 tbsp. tablespoons of vinegar, the same amount of vegetable oil and 2.5 teaspoons of salt.

Cooking steps:

1. Wash the large beets thoroughly and send them to the pot for a boil-in, which lasts 40 minutes. After checking the readiness of the beets with a toothpick, remove them from the water, let them dry and cool. Peel and grate with large holes.
2. Zucchini does not need to be peeled. In what form to grind it - the choice is yours. This can be done with a grater, you get straws. The same effect can be achieved with a knife. The shape of the cubes will also come in handy. But in this recipe, the zucchini is chopped into thin slices thanks to a vegetable cutter.
3. Chop the rest of the vegetables: onion - half into rings, garlic - in a garlic press.
4. Combine the ingredients: beets, onions, garlic and courgette.
5. Top with spices, seasonings, vinegar and vegetable oil.
6. According to this recipe for the winter, beetroot salad requires a sterilization procedure. Therefore, you need to mix all the components, pack in 0.5-liter cans, cover slightly with lids and send them to a pot of water for sterilization, which lasts 10 minutes.
7. Remove from boiling water and cork. Turn over for a day, wrapped in a blanket. After cooling down, send for storage. Enjoy your meal!

You can also add tomato and bell peppers to this salad. The canning procedure will not change.

Beetroot and carrot salad

To prepare a salad for the winter from beets and carrots will take 1.5 hours. As components of the salad, you need to prepare 3 kg of beets, 1 kg of carrots, the same amount of tomato, 100 grams of garlic. For refueling, you will need 2 cups (150 grams) vegetable oil, 1 tbsp. a spoonful of vinegar essence (70%), half a glass of sugar, 3 tbsp. tablespoons of salt. For spicy lovers - 1 tbsp. a spoonful of ground red pepper. From all the listed components, 5 liters of salad should come out.

Cooking steps:

1. Wash the root vegetables, remove the peel. Use a hand grater to grate the raw carrots and beets.
2. You do not need to peel the tomatoes, just cut them into small cubes.
3. Chop the garlic finely.
4. Pour the vegetable oil into a large bowl or saucepan. Warm it up slightly, place the beetroot straws with sugar and simmer until soft. Then you can add carrots, with which the vegetables are stewed until tender. Add tomatoes, garlic, salt, vinegar essence. Simmer everything for 10 minutes.
5. Place hot beet salad with carrots for the winter in jars and immediately cork. Wrap in a warm cloth and wait for about a day to cool. The next day, free the jars from the blanket and move to the pantry. Delicious winter preparations for you!

If there is no time to grate the ingredients, they can all be passed through a meat grinder at once.

Beetroot and cabbage salad

For a salad of beets and cabbage for the winter, you need a pound of beets and 1 kg white cabbage... Additional components of the salad will be: 2 onions and 2 carrots. The dressing includes 100 grams of vegetable oil, 1 tbsp. spoon of salt and 1 teaspoon of sugar, citric acid, mustard powder.

Cooking steps:

1. Peel raw beets and use a grater to turn them into strips.
2. Chop the cabbage and cover with salt and sugar. Squeeze the vegetable with your hands so that the juice goes.
3. Cut the onion into half rings, and pass the peeled carrots through a coarse grater.
4. Mix all ingredients together with oil, mustard powder and citric acid.
5. Place the red beet salad tightly for the winter in 0.5 liter jars, cover with lids. Send it to a pot of water for sterilization, which will take about 35 minutes.
6. Carefully remove the hot water cans and seal immediately. Turn the food upside down and wrap it in a thick blanket. After 24 hours, tilt it back and put it in the closet. Quality blanks for you!

It is better to use dark sweet beets in the salad, so the winter preparation acquires the intended taste and color.

Above, the most delicious beetroot salads are provided for the winter. On their basis, you can prepare a beet salad with a different set of ingredients. Do not forget about sterilizing cans with contents if the beets are not boiled before canning.

Delicious and easy beet preparations for the winter!