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23.10.2019

If you like simple but tasty preparations from quite affordable ingredients, then I want to offer you to make a beetroot salad for the winter with bell peppers and onions. This conservation is another confirmation of the fact that to prepare a delicious recipe it is not at all necessary to invent something like that. Beets, onions and bell peppers are in great abundance in late summer and early autumn, so making a delicious beet salad for the winter will not be difficult.

All kinds will surely be in demand in winter time year, so do not worry, and this salad will certainly be popular. It can be served as an appetizer or side dish for meat dishes, or it can be used as an ingredient for other dishes. For example, you can take it as a dressing for borscht - it will be delicious and will save you a lot of time.

Ingredients:

3 kg of beets;
1 kg of bell pepper;
1 kg of onions;
1 cup (250 ml) water;
0.5 cups of sugar;
130-150 ml 9% vinegar;
1 glass of vegetable oil;
2 tablespoons of salt;
2 teaspoons of suneli hops (or other spices).

The weight of the prepared ingredients is indicated. From the indicated amount of ingredients, approximately 3.7 liters of salad are obtained.

How to cook beetroot salad for the winter with bell peppers and onions:

We wash the beets and boil until tender. It is more convenient to take beets of a not very large size - they will cook faster. We take out the boiled beets from the water and cool. We peel and grate for Korean carrots (you can just use a coarse grater).

Onion peel, cut out the basal bottom and wash cold water. Cut the onion into quarter rings. Pour vegetable oil into a stainless steel pan with a thick bottom and heat it well. Add onion and sauté until translucent, 5-8 minutes.

bell pepper wash, cut in half and cut out the stem, remove the seeds and partitions. Rinse the peppers to remove stuck seeds. Cut the pepper into strips. Add pepper to the onion, mix. And fry on low heat for another 5 minutes.

Pour water, vinegar, salt and sugar into a saucepan with onions and peppers.

Stir and simmer over low heat covered for 10 minutes.

Add beets, hops-suneli to vegetables and mix.

Simmer another 10 minutes.

We transfer the finished salad to dry, sterilized jars, pouring the resulting juice to the top.

Cover with boiled lids and seal tightly. Lettuce jars are turned upside down and wrapped. Soak jars with salad for about a day, until completely cooled.

Beets are a very useful and affordable root crop for 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, so delicious and varied salads are prepared from beets that you can constantly feast on them. This vegetable is good for our health. We present to your attention some delicious and interesting recipes for summer beetroot preparations.

What is useful beets

These root crops contain a lot of vitamins of group B, PP, as well as betaine and other substances. Beets are used to improve digestion, as a tonic. This root crop 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.

Tip: “The introduction of this root vegetable into the diet reduces the risk of developing cancer and heart disease. In addition, beetroot helps to rejuvenate the body due to folic acid, which helps in the creation of young cells.”

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

Beetroot recipes for the winter

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

Salad "Alenka"

For this southern recipe, we 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 gr;
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 chop the pepper with your hands.

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

Salad with tomatoes and bell pepper

Tomato and pepper lovers will love this salad and it will remind you of summer days.
Ingredients:

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

For this salad, you will have to work a little: cut the beets into strips, and the tomatoes into squares, we also cut the pepper into strips. We put all the chopped vegetables in a container, where, in addition to them, we add garlic, previously pounded in a garlic press, salt and sugar. Mix thoroughly and set to boil. Vegetables will be stewed for 40 minutes under the lid. A few minutes before the end of the quenching, pour in the vinegar and mix the mass again. After 40 minutes, transfer the hot salad into sterilized jars, roll up and wrap until cool. The number of products is designed for 9 cans of 350 gr.

Beet salad with horseradish

What happens 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 need:

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 the oil into a saucepan and add salt and sugar to it, heat it up and place the ground vegetables in it. Fry them over low heat until completely softened. Put the finished mass into jars that have been sterilized in advance and pour an equal amount of vinegar into each, immediately roll up.

Tip: "Vinegar is already added to the finished 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 prepared without fail with beans. Beans add velvety, softness and richness to the first dish.

With the help of such a dressing, it is very easy to quickly cook red borscht, you just need to boil 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 gr each;
beans - 500 gr;
tomato sauce - 450 gr.;
oil - 500 ml.

To begin with, boil the beets and carrots directly in the peel, and also cook the beans until tender. Grind the vegetables with a coarse grater, cut the onion into rings. We place all these ingredients in a wide container, preferably with a thick bottom. Add boiled beans to vegetables and onions and tomato paste, fill with sunflower oil. Salt and pepper and simmer over low heat for about an hour. When the salad is boiled, we transfer it to jars and roll it up. This dressing is good not only to put in borscht, but also to use as a salad.

beet caviar

Beet caviar is hearty, tender and very tasty.
Compound:

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

Cooking:

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

Assorted tomato and beetroot

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

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

Let's start cooking

Make a brine: add 30 gr. 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. Put on sterilization for 3-5 minutes, roll up.

Pickled beets

Such beetroot looks very appetizing, it can decorate various dishes, or it can be used as a separate salad.
Boil the root crop in the peel until tender. When it cools down, grate for Korean carrots - it will be more aesthetically pleasing.

Preparing 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. Pour the jars with beets with the finished marinade and roll them up. You don't need to sterilize.

Beets for borscht

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

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

Beets marinated with plums

This savory beetroot 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 gr;
cloves - a few pieces.

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

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

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

So that the beets during heat treatment do not lose their bright color, it is better not to completely remove the tops and root before this, and you should immediately add a little lemon juice or vinegar to the water or brine, you can use citric acid, so the color will be completely preserved.

To quickly and easily peel this vegetable from the skin, freshly cooked root crops must be doused with cold tap water, then the skin itself will slightly move away from the beets.

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

In order to lose weight, beets can also be consumed raw as a salad for the main course, it is enough to grate it thinly, season with salt, vinegar, sugar and oil, and that's it - the dietary salad is ready! In addition, in winter, such a dish will be a source of valuable vitamins and minerals.

As you can see, many preparations for the winter can be prepared from beets, the recipes are simple, they will not take much time, and the ingredients for salads are very budgetary, so choose salads to your taste, experiment with your recipes and delight your family with them on long winter evenings.

Salads from red beets, prepared in jars for the winter, are a good help to housewives who are trying to feed their families, varied, tasty and healthy. There are surprisingly many recipes for preserving a healthy root crop. At the same time, carrots, zucchini, onions, tomatoes, bell peppers are harvested. All of them are perfectly combined with beets, creating an excellent flavor range of snacks. Nine proposed options are similar in terms of preparation technology and composition. But a slight change in proportions gives a new taste. Choose and roll up your sleeves.

Salad of beets, tomatoes, carrots - a delicious recipe for the winter

A simple salad of ordinary vegetables will appeal to literally everyone due to its spicy taste. The recipe is familiar from Soviet times, time-tested and thousands of housewives. The appetizer is universal, you can spread it on bread, add it to borscht, to potatoes. As a result, we can safely say that the salad - you will lick your fingers.

Prepare:

Beets - 3 kg.
Carrot - 1 kg.
Garlic head.
Tomatoes - kilogram.
Salt - 1.5 large spoons.
Vegetable oil - ½ cup.
Essence - 30 ml.
Hot ground chili - ½ teaspoon.
Granulated sugar - 125 gr.

Cooking:

Grind carrots and beets in any way - grate, pass through a meat grinder, punch with a blender.
Remove the skin from the tomatoes, cut into small pieces.
Heat up oil in a thick-walled saucepan. Lay out half of the beets. Salt, add sugar, red pepper, pour in acetic acid.
Bring to a boil, continue to simmer over moderate heat until the beets are soft.
Add the second half, add carrots, tomatoes.
Continue simmering until vegetables soften.
Lay the garlic crushed by the press, cook the salad for another 10 minutes. At the end, let it boil strongly, turn off the gas.
Distribute among banks, cork. Store in a cool place.

Boiled beetroot salad without sterilization

Take:

Boiled beets - 7 pcs.
Tomatoes - 3-4 pcs.
Onions - a couple of pcs.
Large carrot.
Garlic cloves - a couple of pcs.
Water is a glass.
Sugar is a spoon.
Table vinegar - half a glass.
Flavorless sunflower oil - half a glass.
Salt - ½ large spoon.
Ground pepper.

How to make a delicious winter salad:

Boil the root vegetables together with the peel. Cool, clean, finely rub on a grater with the smallest cells.
Chop the onion into small cubes.
Pour water into the pan, add loose spices and oil.
Boil. When the spices bloom, put carrots with onions, garlic cloves cut into plates in a saucepan.
Boil for 10-15 minutes, put tomato cubes, beets in a container. Mix well.
Extinguish for a quarter of an hour over low heat, pour in acetic acid.
Then simmer for another 5 minutes, let it boil violently, turn off the heat.
Roll the salad under iron cover, cool down. It is permissible to store the workpiece in apartment conditions, it is excellently worth without loss of quality.

Beet salad "Alenka" for the winter

From year to year, a salad with a cute name deservedly leads among beetroot snacks. I propose the simplest option blanks, still find in another menu.

Prepare:

Beets - 4 kg.
Pepper, Bulgarian - 500 gr.
Tomatoes - 2.5 kg.
Garlic heads - 2 pcs.
Large onions - a couple of pieces.
Sugar sand - 30 gr.
Unflavored vegetable oil - 250 ml.
Salt - 1.5 large spoons.
Table vinegar - 80 ml.

How to weld:

Scroll the tomatoes through a meat grinder, or chop with a blender. Decide to remove the skin, additionally rub through a sieve.
Crush the garlic cloves with a press.
Grate coarsely peeled beetroots.
Finely chop the onion, remove the seed part with partitions from the pepper, cut it like an onion.
Place the vegetables in the cooking pot, immediately add all the necessary spices, including vinegar.
Boil the salad for half an hour from the moment of boiling. Remove from the stove, distribute among the banks.
Roll up, wait for cooling. Store the salad in the cellar, pantry.

Recipe for a delicious salad of boiled beets with apples

It tastes like adjika, but not spicy, if you finely chop the ingredients, you get caviar. Cut the beets into strips, lettuce will come out.

Take:

Boiled beets - 3 kg.
Onions, sour apples, carrots, tomatoes - take a kilogram.
Sunflower oil - 250 ml.
Salt - 2 tbsp. spoons.
Sugar, black pepper, other seasonings - take to taste.

Cooking:

Chop vegetables of any size and shape (as an option - grate coarsely).
Bring to a boil, add spices and seasonings.
Boil on low heat for 15-20 minutes. Arrange in jars, close under the iron lid.

How to make bean salad

Highly hearty salad, you can offer households for a light dinner, since it is a complete dish in terms of nutritional value.

Beets - 2 kg.
Carrots, onions, tomatoes - 2 kg each.
Red beans - 2 cups
Oil - 1/2 cup.
Water - 0.5 liters.
Sugar is a glass.
Salt - ¼ cup.
Table vinegar - a glass.

Cooking:

Soak beans overnight (8-10 hours).
Grate carrots, beets with large chips. Cut the onion into rings, divide the tomatoes into slices.
Place all the ingredients from the recipe list in a simmering bowl.
After boiling the contents, simmer for 1.5-2 hours until the beans are ready.
Distribute the finished snack in jars, roll up.

In the piggy bank of winter salads:

Simple salad with beets and garlic in jars

Despite the simplicity of execution and a minimum of components, you get a very tasty homemade preparation.

Would need:

Red beets - 2 kg.
Oil - 4 tablespoons.
Sugar - 120 gr.
Essence - 20 ml.
Garlic - 100 gr.
Pepper - ½ teaspoon.
Edible salt - 180 gr.

How to prepare:

Peel raw beets, cut into strips.
Chop the garlic into slices.
It is better to make the workpiece in a saucepan with a thick bottom, such as a cauldron. Warm up the oil. Fold in the garlic.
Fry for 8-10 minutes, stirring frequently. If the garlic starts to burn, reduce the processing time.
Throw in the beetroot straw, continue frying for another 5 minutes.
Add spices: salt, pepper, sweetness. Throw in the vinegar.
On the low power extinguish the fire for 30 minutes.
Fill sterile jars with preservation, tighten the lids. After cooling, place in a winter storage place in a cool place.

Beet salad with cabbage for the winter

Salad can be considered as an independent snack, or a semi-finished borscht in jars. It remains only to add potatoes, and the first dish will be prepared in a hurry in 10 minutes. Take cabbage of late varieties suitable for harvesting for the winter.

You will need:

Cabbage - kilogram.
Red beets - kilogram.
Onion - 100 gr.
Sugar sand - 150 gr.
Table salt - 20 gr.
Vinegar 9% - 50 ml.
Water - 300 ml.

How to cook:

Boil the root crops until tender. But I advise you to pay attention to another way of heat treatment of beets - baking in the oven. The salad will turn out appetizing, bright and very tasty.
Peel the beets, grate with large chips.
Chop the cabbage (small strips). Divide the onion into half rings.
Place the vegetables in a saucepan.
Separately, in a small bowl, boil water, adding loose spices, vinegar. Boil for a minute or two, pour over vegetables.
Press down with oppression, pause for a day. During this time, the vegetables will marinate.
Transfer the salad to jars, send to be sterilized. For cans with a capacity of 0.5 liters, 20 minutes are needed. For liter, increase the time to half an hour.

Spicy beetroot salad with bell pepper

Salad from the "Lick Your Fingers" series, worthy of inclusion in the festive menu, will not be lost among other snacks.

Beets - 2 kg.
Bulgarian pepper - 250 gr.
Tomatoes - 750 gr.
Head of garlic.
Onion - 250 gr.
Acetic acid 9% - 35 ml.
Edible salt - a small spoon.
Sugar - 120 gr.

How to prepare a delicious salad for the winter:

Coarsely rub the peeled beets. Remove the skin from the tomatoes, cut into cubes. To make the skin easier to remove, scald the tomatoes and immediately dip in cold water.
Cut the pepper into strips (discard the seeds and partitions).
Press the garlic cloves into a puree. Chop the onion into cubes.
Combine the vegetables in a saucepan, add the spices suggested by the recipe.
After boiling, lower the power of the fire. Simmer the salad for 20 minutes.
Fill the jars, roll up. Cool the workpiece, send it to permanent storage in the cold. There is no cold room, keep it in the apartment, conservation does not explode.

Winter beetroot salad with zucchini

Zucchini, as always, in bulk, does not lag behind in the yield of beets. If you put them together in a jar, making a salad, you will only win, because you get a great snack at the end.

Take:

Zucchini - 2 kg.
Boiled (baked in the oven) red beets - 2 kg.
Onion - 1.5 kg.
Vegetable oil - 2 cups.
Sugar - 1 cup.
Vinegar 9% - 1.5 cups.
Salt - 2 tbsp. spoons.

How to prepare:

Grate the vegetables on a coarse grater. Chop the onion into half rings.
Pour oil into the preparation dish. Warm it up well, add the onion. Roast, stirring, 15 minutes.
Put zucchini with beets, then send vinegar, salt and sugar. Stir the mixture thoroughly.
Simmer over low heat for 15-20 minutes.
Unfold, twist. Store in cold storage.

Video recipe for harvesting beetroot salad for the winter. Good luck with your preparations!

Beetroot salad for the winter can act as a full meal, snack, or even as a dressing for borscht. For those who will be faced with canning for the first time, it will not be difficult to implement the recipe in their kitchen.

Some beetroot cooking options are very different from what gourmets expect to get. Cooking time will vary depending on the amount of ingredients and cooking technology. But in most cases, it takes not a single hour to cope with the task. All because of the need for a rather large preparatory stage: Peel and chop or grate beets, prepare other ingredients, sterilization is also time consuming.

The taste of the salad is influenced by the variety of beets: you should choose sweet, small size and a little soft.

How to cook beetroot salad for the winter - 15 varieties

Housewives will especially like this recipe, because the jars do not need to be sterilized, which takes a lot of time.

Ingredients:

Beets - 2 kg
Carrot - 250 g
Onion - 250 g
Tomatoes - 750 g
Bulgarian pepper - 350 g
Garlic - 75 g
Hot pepper - 1/2 pod
Vegetable oil - 150 ml
Sugar - 100 g
Salt - 1.5 tbsp
Vinegar 9% - 100 ml

Cooking:

Grate beets and carrots on a coarse grater. Chop the onion into cubes, pepper - into strips, mash the tomatoes.

Add sugar, oil and salt to the mass of tomatoes. Boil.

Put all the vegetables in the pan and simmer over low heat for about an hour. 15 minutes before the end of cooking, add vinegar, hot pepper and garlic.

As soon as the oven turns off, arrange the salad in jars.

Vinegar can be substituted citric acid, diluted with water.

Pickled beets? Who has heard of this dish? There are few such gourmets, although it turns out to be very tasty.

Ingredients:

Beets - 1 kg
Water - 1 l
Salt - 3 - 4 tablespoons

Cooking:

Cut the beets into cubes. Make a brine of water and salt, pour beets over them.

Close the lid and leave for 2 weeks. Periodically, you need to look into the pan and remove the foam.

Prepare jars and arrange beets. Close the lid and let cool.

This option canned salad from beets involves a minimum set of ingredients.

Ingredients:

Beets - 1 kg
Sugar - 4 tbsp
Salt - 1 tsp
Lemon - 1 pc.
Sunflower oil - 4 tbsp

Cooking:

The cooking process can be divided into the following steps:

1. Boil beets and grate on a coarse grater.

2. Pour oil into the bottom of the pan.

3. Put beets, salt, sugar and pour over lemon juice.

4. Simmer over low heat for 15 minutes.

5. Arrange the hot salad in jars, wrap and place where there are no drafts.

Fans of spicy food will definitely like this salad: rich, spicy and fragrant.

Ingredients:

Beets - 1 kg
Chili pepper - 2 pcs
Bay leaf - 2 pcs
Garlic - 2 cloves
Salt - 15 g
Sugar - 20 g
Vegetable oil- 70 ml
Vinegar - 70 ml

Cooking:

Grate the beets, chop the chili pepper. Prepare the marinade from oil, vinegar, sugar and salt. Pour them with beets and peppers.

Add Bay leaf and put into banks.

A savory preparation for the winter, which will immediately become a favorite. All salad ingredients are available and will not require large expenses.

Ingredients:

Beets - 1 kg
Carrot - 1 kg
Sweet pepper - 500 g
Tomato juice - 800 ml
Garlic - 2 heads
Sugar - 125 g
Vegetable oil - 125 ml
Vinegar 9% - 125 ml
Salt - 1 tbsp
Hot pepper - 1 pc.

Cooking:

Pour the tomato into a saucepan and bring to a boil. Grind to a puree Bell pepper and bitter. The latter must be removed from the grains, otherwise the salad will be too bitter. Pour the mass of pepper into the tomato.

Grate beets and carrots. Add oil, vinegar, sugar and salt to the tomato mass.

After a couple of minutes, pour out the carrots and beets. At the very end, add chopped garlic.

Pour everything into hot jars and let cool in a warm place.

Thanks to the ingredients, the salad turns out moderately spicy and very fragrant.

Ingredients:

Beets - 8 pcs
Horseradish root - 4 tbsp
Cumin - 1 tbsp
Vinegar - 200 ml
Salt - 1 tsp

Cooking:

Grate beets on a coarse grater, horseradish - on a fine grater. Add cumin, vinegar and salt. Mix and send to hot jars. Wrap in a warm blanket and wait for cooling.

One of the traditional winter preparations. The salad is very hearty, tasty and bright.

Ingredients:

White cabbage - 1 pc.
Beets - 1 kg
Carrot - 700 g
Garlic - 1 head
Water - 1 l
Bay leaf - 2 pcs
Vinegar 9% - 150 ml

Cooking:

Shred the cabbage. Cut carrots and beets into large circles. Put everything tightly in a jar.

For marinade, combine vinegar and minced garlic. Add bay leaf and pour the marinade into a jar. Pour in boiling water and close the lid.

You can even prepare beets for the winter in their entirety.

Ingredients:

Beets - 1 kg
Water - 2 l
Salt - 30 g
Sugar - 40 g
Vinegar - 200 ml

Cooking:

Beets need to be picked up no more than 5 cm. Boil it and peel it. Place in jars and pour over the marinade. It must be prepared from vinegar, salt and sugar.

Banks should be pre-sterilized for 15 minutes.

If the beets are fried a little, it will turn out more tasty dish- good for the intestines.

Ingredients:

Beets - 800 g
Onion - 350 g
Soy sauce - 5 tbsp
Vegetable oil - 100 ml
Vinegar 9% - 2 tbsp
Sugar - 2 tbsp
Salt - 1/2 tbsp

Cooking:

Grate beets on a coarse grater, add sugar and leave for a few minutes. This is necessary for the beets to give juice.

Cut the onion into cubes. Put beetroot and onion into the pan. Fire must be minimal.

After the mass has been stewed for half an hour, remove from heat and add salt, vegetable oil, soy sauce and vinegar.

Pour into hot jars and close with a lid. Wrap with a blanket and let cool.

A salad with a special flavor that is different from all similar recipes.

Ingredients:

Beets - 3 kg
Garlic - 4 cloves
Sugar - 200 g
Salt - 100 g
Vegetable oil - 200 ml
Vinegar - 200 ml

Cooking:

Grate the beets, mince the garlic. Combine ingredients, add oil, vinegar, sugar and salt. Pour into hot jars and close with lids.

Canned beetroot salad can be not only a full meal, but also part of another recipe. For example, it can be used as a dressing for borscht.

Ingredients:

Beets - 4 kg
Carrot - 1 kg
Tomatoes - 1 kg
Onion - 1 kg
Sweet pepper - 500 g
Vegetable oil - 200 ml
Salt - 2 tbsp
Sugar - 1 cup
Vinegar 9% - 1 cup
Garlic - 200 g

Cooking:

All vegetables must be passed in turn through a meat grinder.

Combine vegetable puree in one saucepan and simmer over low heat for 40 minutes.

Add vegetable oil, vinegar, chopped garlic, sugar and salt.

Put the salad in hot jars and close the lids. Put in a secluded place without drafts until completely cooled.

Caviar, like from kindergarten, will please all lovers of such food.

Ingredients:

Beets - 4 pcs
Onion - 7 pcs
Vinegar - 2 tbsp
Vegetable oil - 2 tbsp
Salt - 1/2 tbsp

Cooking:

Boil the beets and pass through a meat grinder. Do the same with onions. Add vinegar, oil and salt. Mix well and place in sterilized jars.

Salad "Witch" of beets and green tomatoes for the winter

This salad has not only an intriguing name, but also an interesting taste. All thanks to the combination of green tomatoes and beets.

Ingredients:

Green tomatoes - 1 kg
Red tomatoes - 0.5 kg
Bulgarian red pepper - 0.5 kg
Beets - 0.5 kg
Carrot - 0.5 kg
Onion - 0.5 kg
Vegetable oil - 2 cups
Sugar - 1 cup
Vinegar - 2 tbsp
Garlic - 2 heads

Cooking:

Grate beets and carrots. Chop pepper, onion and tomatoes. Mince the garlic.

Pour vegetable oil into a saucepan and add vegetables. Bring to a boil and simmer over low heat for half an hour. Add salt, sugar and vinegar.

Arrange in jars, close the lid, wrap and let cool.

Surprisingly, it is very difficult to identify apples in this salad. All because of the effect of the marinade on them.

Ingredients:

Beets - 2.5 kg
Carrot - 500 g
Bulgarian pepper - 1 pc.
Apples - 500 g
Vegetable oil - 250 ml
Sugar - 3 tbsp
Salt - 2 tbsp
Garlic - 40 g

Cooking:

Grate beets and carrots on a coarse grater. Cut peppers and apples. Pour oil into the bottom of the pan and spread the mass. Simmer over low heat. Add salt, sugar and garlic.

Prepare banks. Put the salad in them and close the lid. Leave in a dark place without drafts.

This recipe is a must for anyone who loves vinaigrette. It is harvested in cubes, so in winter it is enough just to open a jar and make a salad based on it.

Ingredients:

Boiled beets - 1 kg
Water - 1 l
Bay leaf - 2 pcs
Carnation - 4 pcs
Sugar - 30 g
Salt - 25 g
Vinegar 9% - 70 ml

Cooking:

Preparing a salad is very easy. You just need to cut the beets into cubes and make a marinade. To do this, mix water, sugar, salt and vinegar. Water them with beets.

Add bay leaf and cloves. Arrange in jars that must first be sterilized, close the lid and cool.

Beets are a simple and inexpensive vegetable. But on its basis, you can cook a delicious and healthy salad for the winter. In this case, special culinary skills are not required.