Let's prepare the "Alenka" beetroot salad. History is silent about where the name of the salad came from; there is only an assumption that, they say, a certain Alenka did not like beets, but after trying this salad, she was indescribably delighted! And, probably, I fell in love with beets - as a result.

Let's leave the story and talk about preparing Alenka salad from beets for the winter. The result is truly worth trying.

Beets are a vegetable that keeps well all winter, so this root vegetable is easier and healthier to use fresh. But it’s quite possible to make a couple of jars for quick and carefree consumption, which eliminates cleaning, washing, and rather long cooking of beets. And at any time of the year. I recommend harvesting for future use to those who grow their own beets, and by spring they become soft from long-term storage (if there are no suitable conditions, for example, many of us store the harvest in basements). It is at this time that it is convenient to process beets and store them, gradually introducing them into the menu until the next harvest.

The proportions of ingredients can be increased or decreased depending on needs and the amount of beets needed for processing. I took half the share, so I got three 250-gram jars.

So, let's prepare a rather long list of products.

Peel the vegetables, rinse well and let the water drain.

Let's start with the onion. Grind it in the bowl of a food processor.

In heated sunflower oil, slightly bring it to transparency - the onion aroma will pass into the oil, and this will give a note of completeness to the salad in the end.

Add carrots, grated on a processor coarse grater or cut into thin strips.

Let's cut the sweet pepper into strips (I have frozen ones here, by the way, which does not affect the taste at all).

Add pepper to the cauldron. Let it simmer for 5 minutes.

Similarly, chop the beets in a food processor.

Let's put it in a cauldron and sprinkle it with a little vinegar to avoid loss of color. Simmer everything together for 10-15 minutes, stirring.

Finely chop the tomatoes. You can use a blender.

Add prepared tomatoes and garlic petals to the salad.

Add salt and sugar to the salad, the remaining vinegar, and simmer for 40 minutes under the lid. I usually don’t add vinegar to tomato preparations at all.

At the very end, add chopped garlic if you want more spiciness. Pack the hot salad in sterile jars and cover with sterile lids.

Screw the lids on tightly and put them under a fur coat until they cool completely.

The salad turns out really delicious, it’s not easy to put it down! It can be served chilled as an appetizer, hot as a side dish or addition to a side dish, or made into sandwiches. Adding a couple of spoons of “Alenka” beet salad prepared for the winter to beet soup or borscht will also be welcomed by their admirers!

Bon appetit!

This salad recipe is primarily suitable for those who grow beets in their garden or summer cottage. It is stored well, but closer to spring it becomes soft and not so juicy. Therefore, part of the harvest can be processed and prepared for the winter, a simple but tasty salad from 4 kg of Alyonka beets. In fact, you will have a universal preparation: the salad can be offered as a cold appetizer, a side dish for meat or cereal and potato dishes, or can be used as a dressing for borscht or beetroot soup.

In addition to beets, the Alyonka salad also includes other vegetables: tomatoes, carrots, onions, sweet peppers and a little garlic for flavor. The salad is not spicy; if desired, you can add hot pepper or ground chili pepper to taste.

The salad is prepared without sterilization, but the beets need to be thoroughly stewed until soft, and before starting to stew, add a little vinegar so that they do not lose color. Our step-by-step recipe with photos will help you understand the cooking process and prepare a tasty and healthy preparation for the winter.

Ingredients:

• sweet beets – 4 kg;
• tomatoes – 1 kg;
• sweet pepper – 500 g;
• carrots – 500 g;
• onions – 400 g;
• hot pepper – 1-2 pcs. (optional);
• salt – 60 g;
• sugar – 100 g (to taste);
• vegetable oil – 2/3 cup;
• garlic – 3-4 cloves;
• vinegar 9% strength - 3 tbsp. l.

How to prepare Alyonka salad from beets for the winter

We clean the carrots, grate them on a regular coarse grater or use a special attachment to chop the carrots into short shavings. Cut the onion into small cubes. Cut out the center with the seeds from the peppers, cut the pulp into cubes or small cubes. We select the ripest tomatoes, you can even take soft ones. Rinse the tomatoes and cut into small pieces.

Grate the beets on a coarse grater or use the same attachment as for carrots.

Heat the oil in a deep frying pan or casserole. Add the onion and sauté over low heat until transparent. There is no need to fry the onion until brown, just soften it slightly.

Add carrots to the onions, simmer for ten minutes, soaking the vegetables in oil. Don't forget to stir and make sure the carrots don't fry.

Pour the sweet pepper into the frying pan. Mix with onions and carrots, leave to simmer over low heat.

Place the beets, stir immediately and turn up the heat a little so that the beets warm up faster and begin to release juice.

As soon as the vegetables are mixed and heated, add vinegar - it will preserve the bright color of the beets, even out the taste and ensure trouble-free storage of the workpiece. Without covering with a lid, simmer the vegetables for 15-20 minutes.

Add pieces of ripe juicy tomatoes. Mix with the rest of the vegetables. Reduce the heat under the frying pan to low.

Add salt and sugar. After stirring, cover the frying pan or cauldron with a lid and leave to simmer for 40-50 minutes. Stir occasionally, preventing the vegetables from burning. If there is not enough juice released, add a little water or add oil. At the end of stewing, all vegetables should become soft and colored with beet juice. About five minutes before readiness, add garlic and hot pepper, finely chopped, or adjust the heat by adding ground chili pepper.

“Alenka” beet salad for the winter is a preparation made from the simplest and most affordable products. The salad turns out juicy, bright and very tasty; you can enjoy it as a snack with potato dishes or simply with fresh crispy bread.

How to prepare Alenka salad?

Alenka salad is prepared in different ways. The classic recipe was changed and supplemented many times, and therefore there were a lot of variations of this dish.

1. It is better to use dark, sweet varieties of beets for salad.
2. Beets are grated on a coarse or medium grater, but if possible, it is better to grate the vegetable for Korean salads. With such beets, the dish will be tastier and it will look more interesting.
3. Garlic and vinegar are added to the salad almost at the very end of cooking.
4. Tomatoes for salad choose dense varieties.

Alenka beet salad with the addition of ripe tomatoes, peppers, onions and parsley is a flavorful dish that can be served on its own or used in the preparation of other dishes, such as borscht and stew. The salad prepared according to this recipe is not spicy. If you want to get a spicy preparation, add capsicum or ground chili pepper to it.

Ingredients:

• beets – 2 kg;
• tomatoes – 800 g;
• garlic – 100 g;
• pepper, onion – 250 g each;
• parsley – 1 bunch;
• vinegar 6% - 70 ml;
• sugar – 75 g;
• salt – 25 g;
• oil – 100 ml.

Preparation

1. The beets are grated on a coarse grater, the tomatoes are passed through a meat grinder.
2. Chop the onion and garlic.
3. The pepper is peeled from seeds and chopped into thin strips, and the greens are chopped.
4. Sauté the onion in hot oil, add the tomato, salt, sugar, pepper and stir.
5. Cook the mixture for 10 minutes.
6. Add beets, garlic and simmer for half an hour.
7. Pour in the vinegar, stir, place the Alenka beet salad for the winter in jars and seal.

The winter appetizer “Alenka” made from beets can be prepared not only in the form of a salad, but also in the form of caviar. In this case, all vegetables are chopped using a meat grinder, because a homogeneous mass is needed. When stewing, be sure to stir the mass so that it does not stick to the bottom of the pan. This product can be stored at room temperature.

Ingredients:

• beets – 1 kg;
• onion – 300 g;
• tomatoes – 700 g;
• carrots – 300 g;
• garlic – 5 cloves;
• salt – 1 tbsp. spoon;
• sugar – 3 tbsp. spoons;
• vinegar 9% - 30 ml;
• oil – 150 ml.

Preparation

1. All vegetables are passed through a meat grinder.
2. Pour in the oil, add sugar and salt, mix and cook for 1.5 hours.
3. At the end of cooking, pour in vinegar, add garlic, boil for 10 minutes and fill the jars with caviar.
4. Roll up the jars, turn them over and wrap them up.

“Alenka” salad with carrots for the winter is a simple but tasty appetizer that is not at all difficult to prepare. Any tomatoes are suitable for salad. The main thing is that they are ripe and not too watery. The degree of spiciness of the finished dish can be adjusted independently by increasing or decreasing the amount of chili pepper.

Ingredients:

• beets, carrots – 700 g each;
• tomatoes – 500 g;
• onion – 2 heads;
• garlic - half a head;
• salt, chili pepper;
• oil – 50 ml;
• vinegar essence – 1 teaspoon.

Preparation

1. Grate carrots and beets.
2. Tomatoes are cut into slices.
3. The onion is chopped into strips, and the garlic is grated on a fine grater.
4. Place the ingredients in a cauldron with oil.
5. Stew the vegetables for about an hour, add vinegar essence, boil for a couple of minutes, put the “Alenka” salad of beets and carrots for the winter in jars and seal.

The Alenka salad will be piquant and appetizing if you add a pod of hot pepper to it along with the other usual ingredients. If you want the salad not to be too greasy, the amount of vegetable oil can be reduced. The salad is perfectly stored at room temperature, and therefore the recipe will definitely appeal to those who live in apartments and do not have a cellar.

Ingredients:

• beets – 4 kg;
• tomatoes – 1.5 kg;
• pepper – 600 g;
• onions, carrots – 500 g each;
• garlic – 200 g;
• butter – 1.5 cups;
• vinegar, sugar - a glass;
• salt – 60 g;
• hot pepper – 1 pc.

Preparation

1. Grate beets and carrots for Korean salads.
2. The tomatoes are pureed.
3. The pepper is cut into strips and the onion into cubes.
4. Garlic is crushed using a press.
5. Heat the oil in a cauldron, throw the onion into it and sauté until transparent.
6. Add peppers and carrots and fry for 3 minutes.
7. Add beets, tomatoes, and other ingredients and simmer the Alenka beet salad for the winter for 45 minutes.
8. Place it in jars and seal.

“Alenka” salad with beets prepared according to this recipe differs from all other salad options in that it is prepared from already cooked beets. In this case, lemon juice is added to the salad. If you don’t have it on hand, you can take a tablespoon of 9% vinegar. You can chop the beets using a coarse or medium grater, depending on the consistency of the salad you want.

Ingredients:

• boiled beets – 1 kg;
• lemon – 1 pc.;
• salt – 1 teaspoon;
• sugar – 4 tbsp. spoons;
• oil – 4 tbsp. spoons.

Preparation

1. Grate boiled beets.
2. Add sugar, salt, butter.
3. Squeeze out lemon juice.
4. Stir and simmer for 15 minutes.
5. Place the Alenka salad for the winter in jars and seal.

“Alenka” with the addition of cabbage turns out very appetizing. It is better to chop the cabbage thinner, without touching the part at the base. It is also better to cut off the seals on the veins so that the finished salad is more tender. When sterilizing, first place a piece of cloth on the bottom of the pan, and only then place the jar so that it does not burst when heated.

Ingredients:

• white cabbage – 3 kg;
• beets – 800 g;
• garlic – 10 cloves;
• butter, sugar, vinegar - a glass each;
• salt – 3 tbsp. spoons.

Preparation

1. The cabbage is chopped and the beets are grated on a coarse grater.
2. Mix vegetables, add salt, sugar, oil, vinegar.
3. Leave the salad for an hour.
4. Place “Alenka” red beet salad in jars, sterilize for half an hour in a water bath, and roll up.

Alyonushka beet salad for the winter can be prepared without adding vinegar at all. The acid from apples and tomatoes is enough to keep the product well until spring. It is best to use “Antonovka” apples here. To be safe, it is better to store the workpiece in a cool place.

Ingredients:

• beets, carrots, onions, tomatoes, apples – 1 kg each;
• vegetable oil – 250 ml;
• salt – 2 tbsp. spoons;
• sugar – 6 tbsp. spoons

Preparation

1. Grate vegetables and apples on a coarse grater, place in a saucepan, add butter, sugar, salt and simmer for 1 hour.
2. Place the beet salad “Alenka” into jars for the winter, roll it up, seal it and wrap it.

“Alenka” is easiest and fastest to prepare in a slow cooker. In this case, you don’t need to stand at the stove, constantly stirring the contents of the pan, because with a multicooker you can be sure that nothing will burn. It is best to prepare the salad in the “Stew” mode - the ingredients simmer slowly, and the dish comes out especially tasty.

The famous Soviet BEET Salad for the Winter "ALENKA" - Tasty, simple, cheap and HEALTHY!!!

Today I’m preparing a beet salad for the winter. Cheap, useful and easy and quick to do! And it’s delicious - words can’t describe it! In winter, this salad will be your snack for all occasions, both on holidays and on weekdays. This salad is especially tasty with fried potatoes, lightly salted herring and black bread. By the way, it can also be used as a dressing for borscht.

4 kg beets
0.5 kg carrots
0.5 kg onions
1.5 kg tomatoes
0.5 kg sweet pepper
200 g garlic
500 ml vegetable oil (unscented)
200 ml vinegar 9%
180 g sugar
50 g salt
1 pod hot pepper

Grate beets and carrots.
We turn the tomatoes into puree using a meat grinder or blender.
Cut the sweet pepper into strips.
Finely chop the onion.
Remove seeds from red hot pepper and finely chop.
The garlic can be chopped.
Pour vegetable oil into the cauldron.
Add onion. Sauté until transparent.
Add carrots and bell pepper. Let it simmer for 5-7 minutes.
Now lay out the beets, tomatoes, hot peppers, immediately add sugar, salt and half the vinegar. Mix.
Cover with a lid and wait until it boils.
Simmer covered for 40-45 minutes.
After the time has passed, add the prepared garlic and pour in the remaining vinegar.
Mix the salad thoroughly and cook covered for another 10 minutes.

Details and preparation details can be found in the video recipe.
Enjoy your meal!

STEP-BY-STEP VIDEO RECIPE

It is unknown how the snack got such an interesting and cute name. Maybe in honor of the girl who didn’t like beets, but tried them in combination with other vegetables in a preparation and changed her mind. In fact, not everyone eats the bright fruit. This is due to its specific taste, which can be enhanced if the vegetable is undercooked or improperly prepared. But thanks to the right recipe for beetroot salad “Alenka”, you will definitely get a flavorful and appetizing appetizer.

The taste of the product directly depends on what spices and herbs are added to it. You can prepare a dish with a mild sweet, spicy or sour flavor. Each time you use the same recipe, you have the opportunity to experiment and get a completely new snack.

Main component: what is useful in the composition

During heat treatment, beets do not lose all of their beneficial properties. The following elements are retained in sufficient quantities:

• magnesium - improves the functioning of the heart, helps strengthen the walls of blood vessels;
• iron - takes part in the formation of blood cells;
• iodine - useful in the prevention of vasodilation, in case of impaired elasticity of arterial walls, for the thyroid gland;
• folic acid- normalizes the functioning of the reproductive organs, improves protein metabolism;
• fiber - normalizes metabolism, cleanses of waste and toxins.

“Alenka” beet salad for the winter: 3 recipes

This twist does not require sterilization. The main ingredient of the dish is beets. It is supplemented with carrots, tomatoes, garlic and onions, sweet and hot peppers, and cabbage. If desired, some products can be replaced with others. Regardless of what components are included in the appetizer, it turns out to be a rich, bright color and looks impressive on the table. Well, as a dressing for borscht, it is beyond praise.

Classical

Peculiarities . The presence of vinegar in the preparation allows the beets not to lose their rich burgundy color. It can be served with meat and fish dishes, potatoes and rice, and pasta. Alenka salad with beets is good even with a piece of bread or croutons. And when combined with sauerkraut, it takes on a completely new taste.

Ingredients:

• 4 kg beets;
• 500 g onions;
• 500 g bell pepper;
• 1.5 kg of tomatoes;
• 200 g garlic;
• 200-250 ml sunflower oil;
• 150 g sugar;
• 60 g salt;
• 150 ml vinegar;
• a bunch of parsley.

Preparation

1. Grind the beets on a grater, grind the tomatoes through a meat grinder or in a blender, and chop the pepper into strips.
2. Finely chop the onion, crush the garlic and chop the herbs.
3. In a container, fry the onion until golden brown. Add tomato paste, salt, sugar to it. We simmer for ten minutes. Add beets, garlic and vinegar. Cook for at least 30 minutes.
4. Place the hot salad mixture into sterile containers, seal them, turn them over onto lids, and insulate them.
5. We take it out to a cool place after a day.

To make “Alenka” salad from beets “like in the picture”, you need to choose a burgundy-colored vegetable, without white stripes, circles or veins. It is recommended to give preference to special juicy varieties intended for canning -
"Egyptian" and "Bordeaux". The fruits should not have external damage, signs of rot, or black spots.

Spicy with carrots

Peculiarities . Winter salad "Alenka" from beets can be served either cold or hot. For the second option, it is enough to simmer the vegetables in a frying pan for about five minutes. The snack will be more nutritious if you add pieces of boiled or fried meat to it.

Ingredients:

• 2 kg beets;
• 800 g tomatoes;
• 300 g bell pepper;
• 250 g carrots;
• 250 g onions;
• 100-120 g garlic;
• one or two small pods of hot pepper;
• 25-30 g salt;
• 40-50 g sugar;
• 130-150 ml vegetable oil;
• 60-70 ml vinegar.

Preparation

1. Grind the tomatoes and hot peppers in a meat grinder or blender.
2. Cut the remaining vegetables into thin strips.
3. Sauté the onion in a saucepan with oil. Add pepper and carrot strips. Simmer for no more than five minutes.
4. Add beets and sugar. Pour half the vinegar over the vegetables. Simmer for about 15 minutes.
5. Pour the salad mixture with tomato paste and hot pepper. Pour in the rest of the vinegar and add salt. Cook for at least 40 minutes. Ten minutes before the end of cooking, add chopped garlic.
6. We put the hot appetizer into containers, seal it, turn it over onto the lids, and insulate it.
7. We take it into a cool room after it has cooled completely.

It is best to take refined, odorless vegetable oil. Otherwise, it will overwhelm the flavors of the vegetables. The amount of spices and seasonings in the appetizer varies at the discretion of the cook. It’s better not to prepare “Alenka” beet salad for the winter without vinegar. Firstly, the acid will “hold” the rich burgundy color of the fruit. Secondly, the workpiece will last much longer. Otherwise, it can only be stored for a year.

With cabbage

Peculiarities . The instant snack is best used within three to four months. After this period, it will begin to lose its taste and aesthetics. The amount of spices and seasonings is calculated for 1 liter of marinade.

Ingredients:

• medium head of white cabbage;
• 1.5 kg beets;
• 1 kg carrots;
• 50 g horseradish;
• 40-60 g garlic;
• 150 ml vinegar;
• 150 g sugar;
• 100-125 ml sunflower oil;
• 25-30 g salt;
• allspice peas, bay leaf;
• parsley or dill.

Preparation

1. Chop the vegetables into strips or grate them on a Korean carrot grater.
2. Chop the garlic, herbs and horseradish.
3. Mix the vegetables well in the pan.
4. Place into sterile jars.
5. Cook the marinade from the remaining spices and seasonings.
6. Pour hot brine over salad mixture. Seal with plastic lids.

You can prepare Alenka salad from beets as a dressing for borscht. Add it 10-15 minutes before the end of cooking. An excellent “lifesaver” for those who are limited in time and want to quickly prepare a delicious first course.

Recipes for Alenka beet salad for the winter are very convenient and easy to prepare. If you need to stock up on Alenka salad for the winter, but there are no tomatoes, store-bought tomato paste or juice can replace them.