Every housewife makes preparations for the winter. Cans cucumbers and tomatoes, makes fruit compotes, and serves vegetable snacks. One of the popular winter appetizers is Alenka beet salad; many housewives love this recipe for its excellent taste and ease of preparation.

Beets go well with many vegetables, so the salad turns out to be universal and goes well as a side dish with meat and fish dishes, or simply with boiled potatoes. The borscht appetizer is especially good. Fragrant bell peppers, garlic and herbs will make this dish simply a masterpiece.

Classic “Alenka” salad: with beets and peppers

Cover the salad with vinegar and vegetable oil. Since vinegar is a preservative, the snack can be stored for a long time in the basement or pantry. When serving, simply transfer the appetizer into a beautiful deep plate, and since the composition already contains vegetable oil, there is no need to season the salad with anything.

Products (from this amount of ingredients you will get about six half-liter jars):

• ripe tomatoes – kilogram (800 grams possible);
• beets - kilogram;
• bell pepper - four pieces;
• one chili pepper;
• large onions - three pieces;
• vinegar 9% - three to four tablespoons;
• one and a half glasses of odorless vegetable oil;
• garlic - two large heads;
• salt - two tablespoons;
• sugar - three tablespoons;
• parsley - one large bunch.

Cooking instructions:

Stage 1. Wash, peel and grate the beets.

Stage 2. Sort the tomatoes, remove rotten areas (if any), puree in a blender or mince.

Stage 3. Peel the onion and cut it into half rings (can be chopped into small cubes).

Stage 4. Peel the garlic, chop it through a press, or grate it finely.

Step 5. Remove seeds from sweet pepper and cut it into thin strips.

Step 6. Cut the chili pepper into very small pieces.

Step 7. Pour vegetable oil (all) into a large saucepan and put on fire. Place the onion in the pan and fry until it becomes transparent.

Stage 8. Place the beets, stir and simmer for five to seven minutes;

Step 9. Add to the beets: tomatoes, garlic, peppers (Bulgarian and chili), vinegar, granulated sugar and salt. Simmer with the lid closed over low heat for another 45-50 minutes.

Step 10. Ten minutes before the end of cooking, add chopped parsley.

Step 11. Transfer the finished hot salad into a glass container. Close. Allow to cool and place in the basement, loggia or pantry.

Advice!

• to prepare a salad, you should choose only fresh and high-quality products, the taste of the snack directly depends on this;
• To make the taste of the salad more rich, add two tablespoons of tomato paste to it;
• You can add carrots to the salad by grating them with a Korean carrot grater, and other spices;
• You can also grate beets using a Korean carrot grater, so the salad will look more appetizing.

Recipe for Alenka salad from beets for the winter, quick preparation

Grind all products for preparing the salad in a meat grinder:

• tomatoes – 700 grams;
• beets - one and a half kilos;
• garlic - a small head;
• medium-sized carrots - two pieces;
• greens - one small bunch;
• salt - tablespoon;
• vinegar 9% and granulated sugar - two tablespoons each.

Let's prepare it like this:

• Pour odorless vegetable oil (a glass) into a saucepan or basin, put tomatoes chopped in a blender (can be cut into small pieces). Bring to a boil and simmer for five minutes;
• then add all the other crushed ingredients, add vinegar, granulated sugar and salt;
• simmer the salad over low heat for thirty to forty minutes;
• place the finished snack in a prepared, sterilized container;
• store in the cellar or on the balcony.

On a note! Fresh tomatoes can be replaced:

• prepared tomato juice, in the amount of one liter;
• tomato paste: dissolve six tablespoons in a glass of water.

Alenka salad: recipe with beets and cabbage for the winter

The salad can be eaten as a side dish for potatoes and fish.

An unusual and tasty recipe for Alenka salad for the winter made from cabbage and beets. The combination of vegetables is very healthy, and the snack will not only decorate your table, but also bring maximum benefits.

Pickled cabbage can be added to borscht, which will give it sharpness and piquancy.

Ingredients:

• white cabbage - one medium-sized head;
• one and a half kilograms of beets;
• kilogram of carrots;
• horseradish – 50 grams.

Prepare as follows:

1. Cut the cabbage into large squares (can be chopped);
2. Chop the peeled carrots and beets. To do this, we use a Korean carrot grater;
3. Grind the garlic (one head) and horseradish (finely grate).
4. Place the prepared ingredients into the pan and mix.
5. Places the prepared salad in a glass container.
6. Pour in hot marinade.
7. Close with nylon lids.

To prepare one liter of marinade, take:

• 150 grams of sugar and vinegar (you can use wine);
• half a glass of vegetable oil;
• a couple of bay leaves;
• three dessert spoons of salt;
• a few peas of allspice.

About the benefits of beets

The healthy and tasty root vegetable is rich in vitamins A, B, C, PP, E, amino acids and microelements. It is very useful to eat it raw: make a salad or pass it through a juicer to get juice.

Even after heat treatment, beets do not lose their beneficial properties, and can serve as a preventive measure against many diseases, for example:

• anemia;
• atherosclerosis;
• cancer;
• cataracts.

And folic acid, which is contained in the root vegetable, is very useful for pregnant women, as it participates in the formation of the nervous system of the unborn baby.

In addition, the root vegetable is used in the treatment of:

• chronic constipation, since beets have laxative properties and cleanse the intestines very well;
• obesity and liver diseases;
• hypertension.

Even inexperienced housewives can prepare a healthy, beautiful and vitamin-rich beet salad for the winter “Alenka” according to the recipes on our site. The ingredients for the salad are readily available and the recipe is simple. You just need to be patient and take some time.

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 (unflavored)
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.
Peel the red hot pepper from seeds 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

Few people prepare red beets for the winter, but if you make a very tasty winter salad “Alenka”, you will change your attitude. Each of the proposed recipes claims to be correct. But no matter which one you choose, I guarantee that the beetroot appetizer will turn out very tasty. The salad is served as an independent appetizer, put in borscht instead of dressing.

Alenka beet salad - secrets of the right recipe

The basis of the salad is always red beets; more of them are always taken. There are no strict requirements for the remaining components. The proportions of ingredients indicated in the recipes are not dogma. It is permissible to change them at your discretion, choosing the ideal combination for you personally.

• Cutting vegetables does not affect the taste, but the appearance of the snack can significantly transform it. Alenka will look very appetizing if you grate the beets on a Korean grater.
• If you love it spicy, add more pepper.
• If you like something sour, add acetic acid.
• Do not let the beets boil violently, they will lose their natural color and turn pale.
• If you want to preserve the bright color of the root vegetable, pour a few drops of vinegar into the pan at the very beginning of cooking. As a rule, this point is skipped in the recipe; according to the rules, the acid is added to the workpiece at the end of cooking. I recommend breaking this rule by splashing in a small amount at the beginning of cooking.

Spicy beetroot salad “Alyonka” - delicious recipe

A very tasty beet salad, which can sometimes be used as... The original states that the beets are rubbed into shavings; if desired, it is permissible to cut the root vegetable into strips.

Required:

• Beets – 2 kg.
• Tomatoes – 1.5 kg.
• Bell pepper – 500 gr.
• Onion – 1 kg.
• Garlic cloves – 100 gr.
• Hot pepper - pod.
• Table vinegar – 50 ml.
• Salt – 30 gr.
• Sunflower oil – 100 ml.
• Sugar – 75 gr.
• Ground pepper if desired.

Recipe with photo

Do the prep work with the vegetables. Pass the tomatoes through a meat grinder, grinding them into puree.

Cut the sweet pepper into strips. Divide the spicy pod into small rings. If you like spicy snacks, don't throw away the seeds.

Divide the onion into half rings.

Grate the beets on a coarse grater.

Finely chop the garlic cloves.

Place beets in a saucepan.

Add pepper strips.

Add onion, then garlic.

Pour in tomato puree.

Immediately pour in the oil, add granulated sugar and salt.

At low power, start heating the vegetables. Slowly bring the contents to a boil. Simmer for 40 minutes.

If you decide to add black pepper for spiciness, add it shortly before the end of cooking. 5 minutes before the end, pour in the vinegar. Mix the salad mixture.

Fill sterile jars and seal. Let Alenka cool, turning it over and wrapping it up.

Beetroot salad “Alyonka” - recipe with bell pepper

The classic, most common recipe for winter salad with pepper. Thanks to a well-balanced combination of ingredients, the result is an excellent appetizer worthy of inclusion in a formal menu.

Take:

• Red beets – 2 kg.
• Sweet pepper – 250 gr.
• Onions - the same amount.
• Tomatoes – 800 gr.
• Garlic – 100 gr.
• Acetic acid 6% - 70 ml.
• Granulated sugar – 75 gr.
• Salt – 25 gr.
• A bunch of parsley.
• Sunflower oil – 100 ml.

How to prepare for the winter:

1. Prepare root vegetables for processing - wash, peel. Rub coarsely.
2. Divide the tomatoes into halves, punch them with a blender, or chop them with a meat grinder.
3. Chop the peeled garlic and onion into small cubes.
4. Remove the seeds from the peppers. Chop into strips. Chop the parsley.
5. Heat the oil in a thick-walled saucepan. Toss in the onion cubes. Sauté until transparent.
6. Add tomato puree, salt and sweeten. Add pepper strips. Stir the mixture.
7. Wait for the salad to boil, reduce the heat, cook for 10 minutes.
8. Send beet chips and garlic to cook. Stir and let it boil. Simmer on low for 30 minutes.
9. Pour in vinegar. Let the contents boil vigorously, turn off the burner.
10. Distribute among jars and screw. Cool by turning upside down and wrapping. The workpiece is perfectly stored in apartment conditions.

How to prepare Alenka salad - the right recipe with carrots

Another variation of delicious beet preparation.

You will need:

• Tomatoes – 800 gr.
• Onion – 250 gr.
• Beetroot – 2 kg.
• Sweet pepper – 300 gr.
• Carrots – 250 gr.
• A pod of hot pepper.
• Garlic - head.
• Vinegar 9% - 50 ml.
• Sugar – 50 gr.
• Salt – 30 gr.

How to twist:

1. Prepare vegetables for processing. In previous recipes I explained how to cut them. But I want to say that this is just a suggestion, you can choose any shape and cutting methods. The only advice: turn the tomatoes into puree; in Alenka, the remaining vegetables are boiled in tomato sauce - this is the secret of a tasty preparation.
2. Pour oil into the pan and heat it up a little. Throw in the bow first. When the rings become transparent, follow with the carrots.
3. Pour in tomato puree. Cook the sauce for 5 minutes.
4. Add the remaining vegetables one by one. Start with the beets, stir, after a few minutes add the pepper.
5. Add bulk spices. Stir the salad. cook for 10-15 minutes.
6. At this step, check the snack for salt. Adjust the quantity. Simmer for 20 minutes, add chopped garlic. Pour in acetic acid.
7. Simmer over low heat for 10 minutes. Remove from the burner and distribute Alenka among the jars.
8. Let the rolled jars cool under a towel. Place for winter storage in a cellar or cold pantry.

Delicious video recipe for Alenka salad

Video recipe for a delicious beet salad with the beautiful name Alenka. Good luck with your preparations.