When the beet harvest is a success, housewives rack their brains over what to prepare to maximize the preservation of the product and the variety of the winter table.

Therefore, we decided to help by preparing the best golden recipes for beet preparations for the winter. Get ready for the cold with us!

The most delicious beet preparations for the winter

The problem can be solved easily when you know a considerable number of useful and interesting recipes for preparations. For example, beets can be pickled, squeezed into juice, syrup, kvass, made into caviar, salad, and even made into delicious jam.

We preserve with maximum preservation of benefits

Such a natural preparation from beets is convenient because in a minimum of time you can prepare the vegetable for future preparations, salads, dishes, etc. And it is called natural because the recipe preserves its taste as much as possible.

For this preparation, it is best to choose root vegetables with a dark burgundy color and without light rings in the cut.

So, for the preparation you will need:

• Beets – 2-3 kg;
• 2% brine;
• Water – 1 l;
• Salt – 20 gr.

Blanch the well-washed beet for 20 minutes, then remove the skin. If the selected root vegetables are small in size, then they can be preserved whole.

And large and medium ones are best cut into slices, strips, circles, cubes - at your discretion.

Pour brine over the beets and place the jars for sterilization: liter jars - 45 minutes, half liter jars - 40 minutes.

Please note that the ratio of root vegetables and brine in the jar should be 60% to 40%.

Fermented snack

The oldest and most proven method of harvesting beets for the winter. Everyone knows that in Rus', housewives fermented almost everything that came to hand - cucumbers, cabbage, watermelons, tomatoes, beets and even apples. And few people know that in the old days borscht was seasoned not with fresh, but with pickled root vegetables.

List of products needed for fermentation:

• Beets – 1 kg;
• Water – 1 l;
• Salt to taste.

Preparation:

1. Wash, peel and cut the root vegetables in any convenient way;
2. Dissolve salt in water and pour this brine over the beets;
3. Cover the container with a lid and press down with a weight;
4. After 2 weeks, the pickled root vegetables will be ready.

Do not forget to remove any foam that has formed on the surface during this time.

Tasty You will learn how to deliciously preserve various vegetables and preparations from them.

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Beet juice option

Is it worth talking about the benefits of the juice of this root vegetable, when every person knows that this drink enriches our body with beneficial vitamins and lowers blood pressure.

And who would refuse a glass of cool and healthy juice after this?

So, to prepare such a preparation for the winter from beets you will need:

• Beets – 1 kg;
• Citric acid (see ratio below).

Preparation:

1. Blanch the washed root vegetables over steam for about 25 minutes without removing the skin;
2. Chop the root vegetables and squeeze out the juice, also without removing the skin;
3. Strain the resulting juice and add citric acid to it. For each liter of juice add 2 grams. acids;
4. Bring the drink to a temperature of 80C and pour into prepared clean jars;
5. Sterilize the containers for about 10-15 minutes, then roll up.

Making sugar-free syrup

Required:

• Water – 1.5 l;
• Beets – 1 kg.

Technology for preparing beet syrup for the winter:

• Cut the washed root vegetables into slices 3 mm thick;
• Boil and leave for 1.5 hours to infuse;
• Filter and put back on the fire;
• Boil the juice until tender and periodically remove the resulting foam.

How to determine readiness? To do this, drop a little chilled syrup onto a plate. If the drop does not spread, then it is ready. You can also determine it by taste and color. The finished syrup has a brown tint and a pronounced beetroot flavor.

Beets marinated in apple juice with plums

Perhaps one of the most interesting and unusual in taste properties is beet preparation for the winter, for the preparation of which you will need:

• Cloves – 5 pcs.;
• Beets – 1.5 kg;
• Salt – 1 tbsp. l;
• Plum (Hungarian variety) - 1 kg;
• Sugar – 1 glass;
• Apple juice – 1.2 l.

Preparation:

1. Boil the washed beet until half cooked, then rinse with cold water, peel and cut into circles;
2. Place the chopped root vegetables in a jar, place the plums on top, after removing the seeds and throw in the cloves;
3. Prepare a marinade from salt, sugar and juice, bring it to a boil and pour it over the contents of the jars;
4. Place the jars in a saucepan and begin sterilizing after the liquid boils.

Beetroot salad “For your health”

A simple but very tasty salad with onions for the winter.

Ingredients:

• 9% table vinegar – 100 ml;
• Beets – 2 kg;
• Salt – 1 tbsp. l.;
• Onions – 1 kg;
• Vegetable oil – 150 ml.

Step-by-step instructions for preparing salad for the winter:

1. Grate the peeled root vegetables on a coarse grater;
2. Cut the onion into half rings;
3. Mix all ingredients and leave to infuse in a cool place for 12 hours;
4. After the specified time, put the salad on the stove, bring to a boil, reduce heat and cook for about 20 minutes;
5. Place the finished salad in sterilized jars.

Preparation for borscht for the winter

It is a matter of honor for every housewife to prepare this beet preparation. Which household member would refuse rich borscht on a cold winter day? Moreover, it will take a minimum of time to prepare the workpiece.

Required Products:

• Beets – 3 kg;
• Onions – 1 kg;
• Carrots – 1.5 kg;
• Bell pepper – 1 kg;
• Vegetable oil - 100 ml;
• Tomatoes – 1 kg;
• Chili pepper – 1 pc.;
• Salt;
• Sugar – 5 tbsp. l.;
• Table vinegar – 1 glass.

Preparation for the winter for beet borscht is done as follows:

1. Cut the bell pepper into strips;
2. Chop the onion;
3. Coarsely grate carrots and beet;
4. Remove the seeds from the pepper and finely chop;
5. Chop the tomatoes into small cubes;
6. To prepare the preparation, you need a large saucepan in which all the ingredients will be stewed;
7. Add oil and start frying the onion;
8. Then add the carrots and after 2 minutes add the remaining ingredients, except the tomato;
9. After 3 minutes, add the tomatoes, sprinkle with sugar, pour in the vinegar, stir and simmer for another quarter of an hour under the lid closed;
10. Place the finished product in sterilized jars.

Also, the beet preparation for borscht prepared according to this recipe can be cooled, distributed into freezer bags and put in the freezer.

Her Majesty, caviar!

Caviar made from vegetables, including beets, is tasty and original. This preparation of beet caviar for the winter in jars will perfectly diversify the winter feast, and it will not be too time-consuming.

"Savory"

Required Products:

Step-by-step preparation:

1. Grate the beet on a coarse grater, cut the tomatoes into rings, onions and peppers into half rings, and either finely grate the garlic or pass through a garlic press;
2. Saute the onion in boiling oil, then add the tomato to it and simmer the ingredients for about 5 minutes;
3. Throw in pepper;
4. After a couple of minutes, pour in vinegar, add sugar, salt and add beet;
5. Stir and simmer the caviar for approximately 40 minutes;
6. At the end, add the garlic, stir and immediately place the beet caviar into sterilized jars.

"Sissy"

Required Products:

• Vegetable oil - 1.5 cups;
• Beets – 1 kg;
• Salt – 50 gr.;
• Eggplants – 1 kg;
• Sugar – 7 tbsp. l.;
• Apples – 1 kg.

Step-by-step instructions for preparing beet stock for the winter:

1. Finely chop the eggplants and apples into cubes, grate the beet;
2. Place the crushed ingredients in a saucepan, add salt, sprinkle with sugar and leave for an hour;
3. Place the container with vegetables on the stove, add oil and bring to a boil;
4. Reduce heat and simmer for half an hour with the lid closed;
5. Remove the lid and continue simmering for another 15 minutes;
6. Place the finished caviar into sterilized jars.

Secrets of conservation

To prevent the beets from losing their bright color during cooking, it is necessary to cut off the root with the tops before cooking, and pour a little vinegar, lemon juice or citric acid into the water.

To quickly peel the skin, run cold water over the boiled beets.

For sourdough, it is best to use a late variety of vegetable, which contains a large amount of sugar.

To prepare brine for pickling, you need to add 500 grams of liquid for every 10 liters. salt. When fermenting, you do not need to add any spices or herbs.

Good luck with your beet preparations for the winter season!

First, I would like to say that beets are a unique product due to the fact that they are rich in vitamins and numerous dishes are made from their preparations.

It is rich in minerals: calcium, magnesium, potassium, iron, phosphorus. It contains vitamins: B1, B2, C and P. When consumed, especially as fresh juice, the general condition of the body noticeably improves and it is cleansed.

It lowers blood pressure, is a natural laxative, and is well suited for the prevention of vascular diseases and atherosclerosis. However, it should not be abused by people with kidney disease, gall bladder or indigestion.

For prevention, you can use it to make very tasty juice and consume it 2 times a day, half a glass, for 1-2 weeks. Then stop for a while and repeat again.

Take 1 kilogram of beets and put them through a juicer. On average, we will get one or two glasses of pure, tasty juice. Let it sit in the refrigerator for 2-3 hours. Dilute by half or to taste with boiled water and drink half a glass in the morning and evening.

This procedure can be done with carrots and, mixing two juices, drink in the morning and evening.

You can prepare very tasty dishes from it: vegetable salad, borscht, beetroot soup, soup, caviar, vinaigrette, side dishes, various sauces, as well as make syrup, juice, kvass and even make jam.

Beetroot for the winter - recipes. Delicious!

So, we have already talked about the beneficial properties of this root vegetable. Now let’s move on directly to the recipes for preparing various dishes from this vegetable.

Beet salad recipes for the winter

Recipe 1. Beetroot salad with beans for the winter

Take beets and carrots, cut into strips or grate coarsely through a grater, then cut the onion into half rings. We put the vegetables for the salad in a saucepan, pour in sunflower oil and tomato paste, if there is no tomato.

Now add salt and spices to taste and simmer the entire salad for about 40-60 minutes.

We put the vegetable salad into jars that have been sterilized in advance, roll up the lids and, wrapped in a blanket, let it cool.

Recipe 2. Preparing beet salad with the addition of bell pepper for the winter

• beets - 2 kg
• tomatoes - 500 g or 250 g homemade tomato paste
• sweet pepper - 250 gr
• onions - 250 grams
• garlic - 100 grams
• table salt - 2 tbsp. l.
• bulk sugar - half a glass
• 9% acetic acid - 100 ml
• lean oil - 250 grams

Cut the beets and sweet peppers into strips, and the tomatoes into half rings. Finely chop the onion and place all the vegetables for the salad in a container. Add spices, grated garlic, salt, lean oil, sugar, and then put the salad on the burner and simmer for 40-50 minutes.

5-10 minutes before removing vegetables from the stove, add vinegar to salad. The heat treatment is now complete. We put the salad in sterilized jars and screw on the lids or roll up with a machine. The salad is ready for storage.

Pickled beets for the winter

When marinating vegetables, you need to take into account that their taste can become much more pleasant if the marinade is made with grape, apple or other vinegar. Vinegar infused with herbs gives pickled vegetables an exquisite taste. As various spices, you can use not only hot pepper, garlic, dill, bay leaves, but also basil, tarragon, etc.

Recipe 1. Just beets in marinade for the winter with sterilization

Take the sweet root, wash it, and then cook for 30-40 minutes until tender. Now peel and cut into cubes for garnish or into strips for salad.

Place the chopped beets in jars that have been previously washed, but without sterilization. Now we make the marinade filling: add salt, bay leaf, sugar, allspice according to the recipe to 1 liter of liquid and bring it to a boil.

Pour the pickled filling into jars with sweet root and place them in hot water to pasteurize for 10-15 minutes. We take the jars out of the water, close them and, wrapping them in a blanket, allow time to cool.

Recipe 2. Pickled beets without sterilization

• water - 1 liter
• beets - 700 gr
• table salt - 1-2 tbsp. l.
• loose sugar - 1-2 tbsp. l.
• carnations - 3-4 pcs.
• black pepper - 3-4 peas
• bay leaf - 1 piece

Place the beets in water and cook until tender. Now we take it out, peel it and cut it into cubes or strips.

Before closing the sweet root into jars, they need to be sterilized by steaming or in the oven for 5-10 minutes. Now add the spices and place the beets in sterilized jars. Pour boiling water into them and let it sit for 10-15 minutes.

We pour the same water from the jars into a saucepan and marinate, that is, add sugar, vinegar, and salt. Bring the marinated filling to a boil and pour it into the jars again. Now we roll them up or screw them with lids and, turning them upside down, wrap them up and allow time to cool. Pickled beets are ready for further storage.

Beetroot for the winter for borscht

When preparing beets for soups and borscht, you can add cabbage, beans, peas, etc. as additional ingredients.

Recipe 1. Vegetable seasoning from beets for the winter

Chop the onion and fry until browned. Now we take tomatoes, bell peppers, fried onions and grind everything in a meat grinder.

Place the rolled vegetables in a saucepan. Now grate the beets, add them to the vegetables, add sugar and salt, vegetable oil, vinegar and cook for about 60 minutes.

After cooking, put the resulting mixture into jars that have already been sterilized and roll up the lids. Place the jars upside down, hide them in a blanket and let them cool.

Recipe 2. Beetroot seasoning for borscht for the winter

• tomatoes – 1 kg
• carrots – 1 kg
• beets – 2 kg
• cabbage – 1 kg
• bulbs – 1 kg
• vinegar 9% – 70-90 g
• table salt – 3-4 tbsp.
• bulk sugar - 3 tbsp.
• vegetable oil – 150 grams

First, grate the beets and carrots through a coarse grater. Finely chop the onions and tomatoes. As for borscht, we chop the cabbage.

Now put the vegetables in a large container and simmer for 20-30 minutes, stirring occasionally.

And at the end, put the vegetables into jars, seal them with lids, turn them over and let them cool. And now our beetroot seasoning for borscht is ready for further storage.

Harvesting beets without pasteurization for the winter

Recipe 1. Preparation of beets and carrots for the winter

• beets – 1 kg
• bulbs - 0.5 kg
• carrots - 0.5 kg.
• vegetable oil – 150 grams
• hot pepper - to taste
• salt - to taste
• sugar - to taste

Cut the onion and carrot into strips and fry in vegetable oil until browned.

Now grate the sweet root on a coarse grater, put it in a frying pan with the vegetables and simmer everything for 30-40 minutes, and at the end don’t forget to add black pepper and 1-2 tbsp. l. vinegar.

Now we put our beets in jars that were sterilized in advance, roll up the jars with lids, put them bottom up, wrap them up and let them cool.

Recipe 2. Beetroot and tomato preparation

Take beets, carrots and three through a coarse grater. Grind the onions with a knife, and grind the tomatoes through a meat grinder.

Now put the chopped vegetables in the pan, add 1 tbsp. l. vinegar and pour in vegetable oil. Bring the resulting mixture to a boil and, stirring, cook for 30-40 minutes. At the end of cooking, add 1 more tbsp. l. vinegar.

The beets are ready and we put them in jars that have been sterilized, roll them up, give the jars time to cool and put them in the pantry for storage.

Golden recipes for beet caviar for the winter

Caviar prepared from the sweet root in the summer is best suited to the holiday table in the winter. It should be borne in mind that the taste of the caviar preparation will be most refined if all the vegetables are fried in vegetable oil before closing in jars.

Recipe 1. Making beet caviar with zucchini

• beets - 2 kg
• ripe zucchini - 1.5 kg
• bulbs - 1 kg
• vegetable oil - half a glass
• table salt - 1 tbsp. l.
• bulk sugar - 50 grams
• 9% acetic acid - 2-3 tbsp. l.

Beetroot and zucchini need to be peeled and then grated through a coarse grater. Cut the onion into small half rings.

Now add salt, vegetable oil, sugar, spices and leave for 10-20 minutes so that the vegetables release their juice.

As a result, we simmer all the vegetables for about 40 minutes. Then we put them in previously sterilized jars and roll up the lid. All caviar is ready for further storage and use.

Recipe 2. Making beetroot caviar with tomatoes and sweet peppers

Wash the vegetables, peel them, cut them into pieces and put them through a meat grinder.

Now transfer the vegetables into a saucepan and add spices, salt, vegetable oil and sugar. Simmer the caviar for 30-40 minutes. At the end, add a little acetic acid (1-2 tbsp.)

We put the caviar into jars and roll up the lids. Place them bottom up, cover the jars with a blanket and let them cool.

Beets are a very healthy root vegetable that is accessible to 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, such tasty and varied salads are prepared from beets that you can enjoy them all the time. This vegetable is good for our health. We present to your attention several delicious and interesting recipes for summer beet preparations.

What are the benefits of beets?

These root vegetables contain a lot of B vitamins, PP, as well as betaine and other substances. Beetroot is used to improve digestion and as a general tonic. This root vegetable 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.

Advice: “Introducing this root vegetable into the diet reduces the risk of developing cancer and heart disease. In addition, beets help rejuvenate the body thanks to folic acid, which helps in the creation of young cells.”

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

Recipes for beet preparations for the winter

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

Salad "Alenka"

For this southern recipe we will 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 g;
• 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’s better to carefully cut the peppers with your hands.

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

Salad with tomatoes and bell peppers

This salad will appeal to tomato and pepper lovers and will remind you of summer days.
Ingredients:

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

For this salad you will have to do a little work: cut the beets into strips, and the tomatoes into squares, and also cut the pepper into strips. Place all the chopped vegetables in a container, where we also add garlic, previously crushed in a garlic press, salt and sugar. Mix thoroughly and set to cook. Vegetables will be stewed for 40 minutes under the lid. A few minutes before the end of stewing, add vinegar and stir the mixture again. After 40 minutes, transfer the hot salad into sterilized jars, roll it up and wrap it until it cools down. The quantity of products is calculated for 9 cans of 350 g each.

Beetroot salad with horseradish

What you get 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 have to:

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

Advice: “Vinegar is added to the prepared 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 always prepared with beans. Beans add velvety, softness and richness to the first dish.

With this dressing it is very easy to quickly prepare red borscht, you just need to cook 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 g each;
• beans - 500 gr;
• tomato sauce - 450 gr.;
• oil - 500 ml.

First, boil the beets and carrots directly in their skins, and also cook the beans until tender. Chop the vegetables using a coarse grater and cut the onion into rings. Place all these ingredients in a wide container, preferably with a thick bottom. Add boiled beans and tomato paste to the vegetables and onions, pour in sunflower oil. Salt and pepper and simmer over low heat for about an hour. When the salad has boiled down, transfer it to jars and roll up. This dressing is good not only to add to borscht, but also to use as a salad.

Beet caviar

Beetroot caviar is nourishing, tender and very tasty.
Compound:

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

Preparation:

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

Assorted tomatoes and beets

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

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

Let's start cooking

Make brine: add 30 grams 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. Place for sterilization for 3-5 minutes, roll up.

Pickled beets

These beets look very appetizing; they can be used to decorate various dishes, or they can be eaten as a separate salad.
Boil the root vegetable in its skin until tender. When it cools down, grate it using a Korean carrot grater - it will be more aesthetically pleasing.

Prepare 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. Fill the jars with beets with the prepared marinade and roll them up. No need to sterilize.

Beetroot for borscht

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

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

Beets marinated with plums

This spicy beet 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 g;
• cloves - several pieces.

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

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

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

To prevent the beets from losing their bright color during heat treatment, it is better not to completely remove the tops and roots before doing this, and you should immediately add a little lemon juice or vinegar to the water or brine, or citric acid, so the color will be completely preserved.

To quickly and easily peel this vegetable, just boiled root vegetables must be doused with cold tap water, then the skin itself will move away a little from the beets.

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

For the purpose of losing weight, beets can also be eaten raw as a salad for the main dish; just grate them finely, season with salt, vinegar, sugar and oil and that’s it - the diet salad is ready! In addition, in winter such a dish will be a source of valuable vitamins and microelements.

As you can see, you can make a lot of preparations for the winter from beets, the recipes are simple, they won’t take up much time, and the ingredients for salads are very inexpensive, so choose salads to your taste, experiment with your recipes and make seven long winter evenings happy with them.

To prepare a winter beet salad, you can take any recipe offered by experienced housewives and follow its step-by-step execution. The result is a delicious, bright appetizer that is perfect in winter for serving with meat, fish dishes, and side dishes. You can diversify it by adding vegetables or spices.

Beet preparations for the winter

Every housewife has wondered more than once how to prepare winter preparations from beets. This healthy vegetable is ideal for canning because it retains its color and vitamin content. You can roll it whole in a simple vinegar marinade or make homemade complex salads that the whole family will enjoy. You can combine beets, tomatoes, peppers, apples, and many other ingredients.

To get the right balanced salad with beets for the winter, you should prepare the main components and jars for wrapping. Not every variety of beet is suitable for canning - it is best to take fresh table fruits of the dark red color of Egyptian or Bordeaux, you need to buy them right before harvesting. In addition to marinating in its entirety, slicing salad, you can preserve the vegetable as a dressing for soup. Then in winter you won’t have to waste time cooking.

There is a classification according to which beet salad for the winter can be distinguished in the following state of the vegetable:

• natural - fruits are rolled in brine;
• pickled - use salt and pressure;
• marinated - with seasonings, spices, vinegar;
• salads - with onions, seasonings, and other vegetables;
• seasonings for soup.

Preparing jars for canning

To ensure that beetroot appetizers last a long time for the winter, you should carefully prepare the jars and lids. First you need to carefully check all containers for chips, damage, and cracks. Seaming lids must be new, smooth, and clean. If metal lids are used, they must have a new gasket, free of rust, screw on - fit perfectly to the neck of the jar, and are not damaged.

An important point in preparing beet salad for the winter is to sterilize the jars so that microorganisms do not get into the finished snack and cause harm to health. This can be done like this:

1. Steam - boil water in a saucepan, place a wire rack or sieve on it, and place the jar upside down. The process lasts 20 minutes, then you need to wait for the steam droplets to drain, remove, and place the bottom on a clean towel.
2. In water - place a board, a jar at the bottom of the pan, and fill with water. Boil for a quarter of an hour.
3. In a double boiler, place the jars in the appliance and turn on the cooking mode for a quarter of an hour.
4. In the microwave, pour a centimeter of water into a jar and place in the oven at maximum power for 2.5 minutes.
5. In the oven - preheat the cabinet to 160 degrees, heat the jars until the water droplets dry.

Beet salad recipes

There are various recipes for beets for the winter, which are easy and simple to prepare according to step-by-step instructions, presented in the form of photos or videos. The ingredients included in each dish can be different - spices, seasonings, onions and garlic, cabbage, apples, carrots, peppers. More experienced chefs can use interesting mixtures of seasonings and marinades to prepare beet salad for the winter, who will create another masterpiece of canning.

With carrots

Beetroot and carrot preparations for the winter are distinguished by their bright color and undoubted benefits. They are good served as an independent dish or as a topping for soup. To facilitate the process and save time, you can scroll all the components through a meat grinder, and peeled tomatoes will add tenderness to the appetizer. If the taste seems too sweet, you can dilute it with onions and bell peppers.

Ingredients:

• beets – 3 kg;
• carrots – 1 kg;
• tomatoes – 1 kg;
• garlic – 0.1 kg;
• vegetable oil – 400 ml;
• sugar - half a glass;
• ground red pepper - teaspoon;
• salt – 0.1 kg;
• vinegar essence – 30 ml.

Cooking method:

1. Wash the vegetables, remove peels and stems. Grate the carrots and beets. Cut the tomatoes into cubes.
2. Pour oil into a saucepan, heat over medium heat, add half the beets, sprinkle with sugar, simmer until soft, add the rest. After the juice has released, add the carrots and simmer until tender.
3. Add tomatoes, crushed garlic, pour in vinegar, season with spices and salt. Boil, cook over medium heat for 10 minutes.
4. Place in jars, seal, cool, and store in cool and dark conditions.
5. Serve as an appetizer.

With garlic

Make a quick and easy healthy beet salad with garlic. It is nice to open it in winter or during the cold season to enjoy the sharp spicy taste and protect yourself from infection. A fragrant snack will come in handy for those moments when guests unexpectedly arrive, and it takes time to treat them. The dish goes perfectly with simple rye bread.

Ingredients:

• beets - half a kilo;
• garlic – 25 g;
• vegetable oil – 55 ml;
• vinegar essence - a tablespoon;
• mixture of black and red ground pepper – 15 g;
• salt – 50 g;
• sugar – 30 g.

Cooking method:

1. Peel the beets and cut into thin long strips.
2. Crush the garlic, fry in oil in a frying pan along with the husks for a minute over low heat, add the beet straws there. Simmer for a quarter of an hour, season with spices, and close with a lid. Simmer for 17 minutes, after 12 minutes add vinegar.
3. Place in sterilized jars, roll up, wrap, and let cool. Keep cool.

With cabbage

The recipe will tell you how to prepare a vitamin salad from cabbage and beets with vinegar. Vegetables prepared using it have a vitamin charge, a beautiful appearance, and look good in photos. Adults like the marinated appetizer as an independent dish, but it is also good to use as a dressing for a healthy soup, which is easy and simple to make.

Ingredients:

• beets – 1 kg;
• white cabbage – 1 kg;
• onion – 1 pc.;
• vinegar 10% - half a glass;
• sugar – ¾ cup;
• water – 0.3 l;
• salt – 1 tbsp. l.

Cooking method:

1. Wash the beets, boil in water until soft, cool, remove the peel, and grate coarsely.
2. Peel the cabbage from withered leaves, cut the head of cabbage into 4 parts, cut out the stalk, and chop into strips.
3. Cut the onion into cubes. Mix all vegetables in a large container with vinegar.
4. Make a marinade of sugar, salt, vinegar in boiling water. Cool, marinate the salad mixture, mash, press down, leave for 24 hours.
5. Place in jars, sterilize for half an hour, close with lids, wrap, cool, and store in a cool place, protected from the sun.

With pepper

A winter salad with beets and peppers, prepared with the addition of a vinegar marinade, is considered very tasty. It turns out spicy due to the addition of onions and garlic, and serves as a pleasant snack for meat, side dishes, and fish. You can supplement it with tomato juice, cucumbers or beans to make a more satisfying twist. In its present form, the dish is distinguished by its low calorie content and dietary focus.

Ingredients:

• beets – 2 kg;
• tomatoes – ¾ kg;
• sweet pepper – 250 g;
• onions – 3 pcs.;
• garlic - head;
• salt – 50 g;
• sugar - half a glass;
• vinegar 9% - half a glass.

Cooking method:

1. Wash and peel the vegetables, cut the root vegetables and peppers into strips, dice the tomatoes, chop the onion, press the garlic through a press.
2. Mix the vegetable mixture with salt and sugar, put on fire and simmer for 2/3 hours. 10 minutes before the end, pour out the vinegar, pour into jars, and roll up.

Pickled beets

For lovers of natural taste, it will be interesting to learn how to pickle beets for the winter in order to embellish their aroma and preserve all the benefits to the maximum. To do this, there are several recipes for marinades using combinations of spices and seasonings. The result is a delicious dish that emphasizes the natural taste of the vegetable, looks good in the photo, and pleases everyone in the household.

Ingredients:

• beets – 1 kg;
• horseradish root – 30 g;
• bay leaf – 1 pc.;
• vinegar 9% - 1 glass;
• peppercorns – 5 pcs.;
• cinnamon stick;
• sugar – 30 g;
• salt – 20 g;
• cloves – 3 inflorescences;
• hot pepper – 2 pods.

Cooking method:

1. Boil the root vegetables, cool, cut into shavings or cubes, and put in jars.
2. Make a marinade from a liter of water, all the spices, boil, marinate the mixture in jars.
3. Roll up and within 24 hours the dish is ready to eat.

With tomatoes

A salad with beets and tomatoes has a bright color and juiciness, which becomes more satisfying by adding beans to it. If desired, legumes can be replaced with any other cereal, peas, or removed from the recipe altogether to obtain a pure taste. The dish can be marinated, then it will be distinguished by its piquant sweetness, but for those who like it spicy, you can add garlic, onion, and hot pepper.

Ingredients:

• beets – 2 kg;
• carrots – 2 kg;
• onion – 2 kg;
• tomatoes – 2 kg;
• beans – 800 g;
• vegetable oil – 500 ml;
• water - half a liter;
• sugar - glass;
• 9% vinegar – 200 ml;
• salt - ¼ cup.

Cooking method:

1. Soak the beans in water for 9 hours. Coarsely grate the root vegetables, cut the tomatoes into slices, and cut the onion into half rings.
2. In a saucepan, mix water, oil, vinegar, seasonings, add vegetables, simmer for 2 hours.
3. Place in sterile jars, roll up, and wrap until cool.

Boiled beet salad

Salads with boiled beets are very popular among housewives because they turn out juicy, tender, and have a soft consistency. It is good to use the product as an independent dish, as a side dish or in addition to baked potatoes. This recipe is given a piquant flavor by plum and apple juice, which makes the twist unusual in taste.

Ingredients:

• beets – 1500 g;
• blue plums – 800 g;
• freshly squeezed apple juice – 1300 ml;
• sugar - glass;
• salt – 10 g;
• carnation – 3 inflorescences.

Cooking method:

1. Rinse the root vegetables, boil until half cooked, rinse with cold water, and remove the peel.
2. Cut into circles, place in layers in jars mixed with pitted plums cut in half.
3. Make a marinade from juice and seasonings, pour into jars, sterilize for a quarter of an hour for half-liter containers or half an hour for liter containers. Roll up.

Alenka

The popular light Alenka, prepared with the addition of garlic, tomatoes, and bell pepper, has a rich ruby ​​color. Thanks to spices and seasonings, the appetizer has a piquant note, a slightly spicy taste and a rich aroma. It is good served as a side dish or instead, simply eaten with bread or boiled potatoes. All lovers of beetroot snacks will love this light dish.

Ingredients:

• beets – 4 kg;
• tomatoes – 2500 g;
• bell pepper – half a kilo;
• onion – 200 g;
• garlic – 2 heads;
• salt – 100 g;
• sugar – 30 g;
• unrefined sunflower oil - a glass;
• vinegar - ¾ cup.

Cooking method:

1. Boil beets of brightly saturated color, grate coarsely, and place in a saucepan.
2. Grind the tomatoes through a meat grinder and add to the beet mass.
3. Chop the onion, cut the pepper into cubes, add to the salad. Season with salt, sugar, butter.
4. Boil, cook for 25 minutes. Pass the garlic through a press and add to the salad along with the vinegar. Boil for 5 minutes.
5. Place into jars and close with lids.

With apples

The recipe for beetroot salad with apples for the winter is unusual, because the combination of the sourness of the apples and the tartness of the beets gives a piquant taste. The result is a flavorful dish, for which it is better to choose sour apples. To give the appetizer an even more unusual taste, you can combine it with a mixture of herbs and spices, but even without them it is loved by many and welcome on the table.

Ingredients:

• beets – 3 kg;
• carrots – 1.2 kg;
• apples – 2 kg;
• sunflower oil – 250 ml;
• salt – 200 grams;
• water – 600 ml.

Cooking method:

1. Wash the root vegetables, peel the carrots. Cut the apples into 2 parts, remove the seeds and membranes, remove the peel.
2. Boil the beets until half cooked, remove the skin. Grate all the vegetables on a coarse grater and add to the pan.
3. Stir, season with salt, oil, add water. Cook over low heat for half an hour.
4. Place the stewed vegetables in sterilized jars.

Real jam

Vegetable caviar is another name for a finger-licking beetroot salad for the winter, which has an amazing taste. This is achieved through the use of aromatic spices and herbs, fresh ingredients and unusual combinations. To enhance the taste, carrots, apples, mushrooms, bell peppers and chili peppers are added to the salad, but even without them you get a very tasty winter dish.

Ingredients:

• beets – 1 kg;
• onions – 3 pcs.;
• garlic – 5 cloves;
• vegetable oil – 150 ml;
• tomato paste – 4 tsp;
• Provençal herbs - a pinch;
• vinegar essence – 20 ml.

Cooking method:

1. Wash the root vegetables and boil until half cooked in salted water with spices.
2. Finely chop the onion, fry in vegetable oil until golden brown, add coarsely grated beetroot mixture. Simmer for a third of an hour.
3. Season the mixture with tomato paste, salt, sugar, pepper, allspice peas, bay leaf, and herbs. Simmer with the lid open for 8 minutes, at the end add chopped garlic and vinegar.
4. Allow to cool slightly, place in jars, roll up, and store on the balcony.

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