Beetroot caviar for the winter: 5 finger-licking recipes

A simple recipe for beet caviar for the winter

Beets and onions are the perfect combination to preserve the fullness of flavor in the finished dish.

Advice! The recipe for delicious vegetable caviar assumes a uniform consistency of the finished product. To grind beets and other ingredients, a meat grinder, grater, food processor or blender is usually used.

1. Grind 2 kg of raw peeled beets and 3-4 large onions into a homogeneous crumble. Place in a wide-bottomed pan for further cooking.
2. Add 2 tbsp to the bowl with beets. l. sunflower oil, 2 full tbsp. l. salt and the same amount of sugar.
3. Place the mixture on the stove and cook, stirring occasionally, for about 2 hours over low heat.
4. A quarter of an hour before readiness, pour in 1 tbsp. l. vinegar essence (70%), thoroughly mixing the contents of the pan.
5. When hot, pack the snack into sterilized jars with a capacity of no more than 0.7 liters. Roll up the lids and place “under a fur coat” until it cools completely.

Advice! If you change the recipe a little and first fry the onion in fat, and only then add it to the beetroot mixture for cooking, the dish will turn out doubly delicious!

Which varieties are best to choose for winter preparations?

A summer resident who is faced with this issue for the first time finds himself in a difficult situation. How to choose from the variety of modern manufacturers and avoid making mistakes?

The best varieties for harvesting for future use:

• Only culinary varieties of red beets are suitable, you should not choose fodder ones;
• Detroit;
• Bohemia;
• Delicatessen;
• Bordeaux 237;
• Modana.

When growing beets in the garden, you should look at the appearance of the tops. The leaves of the forage crop are green, without red veins. It is better not to use these root vegetables.

Beetroot and carrot caviar for the winter

This recipe is a classic, delicious vegetable appetizer made from fall root vegetables. But you need to decide on priorities first, since the preparation is made from beets, carrots should not interrupt its taste, so they are added to the recipe in moderation.

Advice! In all recipes that contain beets, you need to add sugar in moderation, since its amount directly depends on the sweetness of the particular root vegetable used.

1. Brown the chopped onion and grated carrots (take 0.5 kg of each) in a frying pan with 2-3 tbsp. l. sunflower oil.
2. Add 2 kg of chopped beets, 1 tbsp. butter, salt and sugar - 2 tbsp. l.
3. Cook for at least an hour with constant stirring.
4. A quarter of an hour before it’s ready, add 2-3 chopped garlic cloves to the appetizer and, lastly, 0.5 tbsp. 9% vinegar.
5. Pour into containers while hot.

Advice! Dill or parsley will make the recipe even tastier, but it must be added in advance so that the whole mass boils well, otherwise the twist may ferment in winter.

Caviar with beets and garlic - a very tasty recipe

Another example of a moderately spicy, amazingly tasty snack. Please note that preservation is done without vinegar.

We take:

• Root vegetable – 0.5 kg.
• Bulb - head.
• Garlic – 3-5 cloves.
• Tomatoes – 2 pcs.
• Lemon.
• Oil – 50 ml.
• Granulated sugar - a tablespoon.
• Salt - to taste.

Blank:

1. Cook the beets ahead of time. Cool and puree with a blender.
2. Chop the onion and fry in hot oil in a frying pan.
3. Place the beetroot puree into the pan and add the fried onions. Simmer together for 5 minutes.
4. Add a little oil to the frying pan and add the diced tomatoes. Place in a saucepan. Immediately add the spices indicated in the recipe list, add crushed garlic and lemon juice.
5. Simmer the caviar for 30 minutes, then put it in tanks. Roll up under an iron lid and hide in the cold after cooling.

Beet caviar for the winter through a meat grinder

To make the finished product tender and tasty, already cooked beets and carrots need to be chopped in a meat grinder. Further evaporation of the juice will give the desired thickness to the vegetable snack.

Advice! If pre-boiling vegetables is necessary to prepare for the winter, then it is more correct to replace this stage with baking in the oven. This technology will allow you to preserve the taste and aroma of the product as completely as possible and eliminate the appearance of excess moisture.

1. Boiled or baked root vegetables (2 kg of beets and 300 carrots) are passed through a fine grinder.
2. Fry 3-4 finely chopped onions in ½ tbsp. oil until transparent.
3. Combine vegetables in a wide low saucepan, add 2 tbsp to the mixture. l. salt and sugar, the remaining butter - about 1 tbsp., and slowly simmer until tender for 30-40 minutes.
4. 0.5 tbsp. Add 9% vinegar at the end of cooking, allowing the mixture to boil thoroughly.
5. Pack the hot mass into dry jars and roll up for winter storage.

According to this recipe, vegetable twist from beets turns out to be especially tender and tasty.

Beet caviar with tomatoes

The beet preparation made from this recipe is tasty, aromatic and beautiful. It’s better to make more at once - the recipe is proven!

All vegetables in the recipe, except beets, are cut arbitrarily, but the smaller the better. Grind 4 kg of raw beets through a meat grinder or grate them on a coarse grater.

1. Lightly fry 4-5 chopped onions, add 4 kg of chopped tomatoes to them (it is advisable to remove the skin), simmer the whole mass for several minutes.
2. Next, add 0.5 kg of bell pepper and boil.
3. Add 150 ml of 9% vinegar and stir.
4. Place the beets, then add salt (2 tbsp) and, if desired, pepper.
5. From the moment of boiling, note the time and cook the mixture for 40 minutes.
6. At the end, add 200 g of crushed (or grated) garlic.
7. Fill dry, warm jars with the hot mixture and roll up.

Advice! With so many tomatoes, vinegar can be removed from the recipe, since tomato juice is a good preservative. But then it’s better to store these delicious twists in the cellar in winter.

Spicy beet caviar

If there are lovers of savory snacks in the family, then this delicious recipe deserves special attention. Considering the considerable proportion of tomatoes in the recipe, it can rightfully be called beetroot adjika. The spiciness can be reduced by removing excess pepper and garlic.

1. Wash and peel the vegetables: 5 kg of salad beets and ripe firm tomatoes, 1 kg of red or yellow bell pepper and young carrots.
2. Grind them in a suitable manner.
3. Cook for at least 1.5 hours, stirring regularly.
4. Half an hour before readiness, add 1 tbsp of dressing to the total mass. oil, 150 ml 6% vinegar, 150 g each salt and sugar. And then add crushed garlic - 200 g.
5. Fill the jars with another hot snack, close and leave to cool “under the fur coat”.

Advice! If you replace hot pepper and garlic in the recipe with grated horseradish root, you will get a completely new, but no less spicy and tasty dish. It is important to maintain the basic proportion: for every 2 kg of beets add up to 200 g of the spicy vegetable.

Beet caviar with garlic

Everyone is familiar with the classic combination of beets and garlic, but for a winter version of delicious caviar, you can add bell peppers and tomatoes to the recipe. The recipe is interesting because of the strict sequence of adding vegetables when stewing the mixture. The amount of garlic can be increased or decreased according to your taste.

1. Grind 2 kg of raw peeled beets on a coarse grater or in a meat grinder and simmer with 1 tbsp. refined oil in a wide saucepan over low heat.
2. After half an hour, add 1 kg of chopped tomatoes and continue cooking for another 30 minutes.
3. While the vegetables are cooking, peel 500 g of red or yellow sweet pepper and, finely cutting or passing through a meat grinder, place in the beetroot-tomato mixture and cook for another half hour.
4. During this time, peel 3-4 heads of garlic and crush the cloves through a press. Place it in the appetizer at the end of cooking with 2 tbsp. l. 6% vinegar.
5. Divide the boiling mass into prepared jars and, closing the lids, send them “under a fur coat” for a day or two.

An appetizing tasty vegetable mixture is good not only for a sandwich, but also as a side dish for meat or fish and as a borscht dressing.

This video shows step-by-step recipes for beet caviar with photos and comments from professional chefs:

Beet caviar for the winter with tomato paste: a delicious recipe

What to prepare:

• Beetroot – 1 kg. (late beets have the best taste).
• Garlic – a few cloves for spiciness (if you don’t like spiciness, you don’t have to add it).
• Spices - you can add them in any quantities, completely different (spices go well with beets and assorted peppers).
• Bay leaf – 1-2 pcs. (not large leaves for stewing)
• Tomato paste (concentrated) – a few tbsp.

How to do:

• Grind root vegetables in any convenient way.
• Put spices into hot oil, and then chopped beets (boiled or raw - it doesn’t matter, if you put raw - the cooking process will take 20 minutes longer).
• In the middle of the process, add paste; garlic or hot spices can add piquancy to the caviar.
• Close the hot caviar in the usual way

Unusual and tasty ways to prepare beet caviar

Beetroot caviar without vinegar

The preservative in these recipes is usually the acid found in fresh tomatoes or tomato paste. Grind 5-7 pieces of red bell pepper and 4 kg of raw peeled beets through a meat grinder. A kilogram of sour tomatoes - grated or in a blender, 1 small hot pepper - finely chopped with a knife. First crush the garlic cloves from 1 medium head with the flat side of a knife, and then finely chop them with a knife.

1. Combine prepared beets with 0.5 tbsp. sunflower oil, put on the stove and simmer for about 30 minutes. on low heat.
2. Next is a turn of crushed tomatoes and sweet peppers, and another half hour of cooking.
3. At the end add 2 tbsp. l. salt and hot pepper with garlic, and continue to simmer for another 15-20 minutes.
4. Carefully place the finished snack into dry jars and roll them under the lids. In winter, you can store it in a regular dark closet or pantry.

Parts of garlic and hot pepper in a homogeneous beetroot-tomato mass give the delicious appetizer according to this recipe a special piquancy. When serving, it’s a good idea to garnish the finished dish with finely chopped fresh dill.

Recipe for beetroot and squash caviar

A great opportunity to use up your supply of zucchini to benefit your stomach is to prepare a delicious vegetable snack for the winter according to a proven recipe. Zucchini must not only be peeled, but also the core and seeds must be removed.

1. Grate 3 kg of raw beets and 3 kg of zucchini (separately) on a coarse grater.
2. Lightly salt the zucchini and after 10 minutes. squeeze out the released juice, otherwise the caviar will have to boil for much longer.
3. Fry 1 kg of finely chopped onion in 1 tbsp. refined oil until transparent.
4. Combine all ingredients and simmer for 40 minutes.
5. Place the hot snack in glass containers, close the lids and cover with a blanket to cool slowly.

Delicious beetroot caviar with eggplants is prepared in a similar way, with the only difference in the recipe being that the blue ones need to be finely cut into cubes rather than grated.

Beetroot caviar with pickles

This recipe will pleasantly diversify the menu on fasting days. Rye bread toasts made with beetroot spread are delicious.

Advice! Instead of pickled cucumber, pickled cucumber will do.

1. Grate 2-3 small boiled beets on a fine grater.
2. Fry 1 chopped onion in oil and add it to the beets.
3. Place 1 pickled cucumber cut into small cubes there (it is advisable to peel the skin).
4. Season the prepared appetizer with black pepper, salt and crushed garlic to taste.

Advice! After slicing the cucumber, you need to strain off the excess liquid. And if the beets are unsweetened, then add a spoonful of sugar or add a peeled fresh apple to the recipe.

Beet caviar with semolina

An original recipe for beetroot caviar stewed with semolina - an unusual component that gives the finished product tenderness and a pleasant consistency without prolonged boiling.

Comment! A tasty snack is made from vinaigrette varieties of beets (without light rings on the cut).

1. Grate 1 kg of raw beets and 3-4 pcs. sweet carrots, add 3-4 pcs. finely chopped onion. Let it simmer with 1-1.5 tbsp. vegetable oil for 30 minutes.
2. During this time, peel 1.5 kg of ripe tomatoes, after holding them for 1-2 minutes. in boiling water. Grind the tomatoes in a blender or grind through a meat grinder.
3. Add tomatoes to vegetable mixture and cook for another 30 minutes.
4. While stirring the hot mass, add 0.5 tbsp. semolina, avoiding the formation of lumps, and cook for 10 minutes.
5. Lastly, add 2 tbsp. l. salt, 1 tbsp. l. sugar, 0.5 tbsp. 6% vinegar, chopped garlic and spices to taste. Cook for 10-15 minutes. until ready.
6. Roll up jars of vegetable snacks.

Such tender and tasty beet caviar can be made without vinegar and used for its intended purpose immediately - it is perfectly stored in the refrigerator for at least a week.

With carrots and onions

Beetroot caviar for the winter, recipes for which exclude watery and juicy ingredients, using only onions and carrots, turn out thicker. It can be spread on bread and toast. Preparing the dish will take only 1 hour including preparing the ingredients. It is advisable to prepare sterile containers with lids in advance so as not to overcook the dish while waiting for the jars to boil.

Ingredients:

• ½ kg of beets and carrots;
• 1/3 kg of onion;
• 0.2 l of water;
• 50 g each of refined oil, tomato paste or crushed tomatoes and the same amount of vinegar;
• 30 g fresh dill or 15 g dry;
• add garlic and salt to taste.

Cooking method:

1. Grind the carrots and beets using a fine grater without mixing.
2. Peel the onion and chop into small cubes.

3. Heat a saucepan or deep frying pan and add oil. It is advisable to use dishes with thick walls so that heating occurs slowly.
4. Add onion, fry until golden brown.
5. Add carrots to the onion, stirring, fry for about 5 minutes.
6. Add the beets and fry for another 5 minutes, stirring.
7. Pour in water, add tomato paste, spices, vinegar.
8. Simmer for 30 minutes, stirring, opening the lid slightly to evaporate the water. The caviar should be thick.
9. 5 minutes before the end, add garlic and dill.
10. Turn off the heat, distribute the product into sterilized jars, and seal.

If you want to consume caviar right away, you need to exclude vinegar from the recipe. You can store the snack in the refrigerator for a week.

Recipe: Finger lickin' good

A person associates all the best things in life with childhood, so it’s not surprising that beet caviar, like in kindergarten, will be liked even by the name of the recipe. But in fact, its secret is not in the nostalgic name, but in the fact that it is really tasty and will appeal to both kids and adults.

Advice! If you boil the beets in advance, the time for preparing a delicious vegetable snack will be significantly reduced.

1. Cool 1-2 medium-sized beets after cooking, peel and grate.
2. Onion cut into small cubes, fry for 1-2 tbsp. l. oil until soft golden brown.
3. 1 tbsp. l. Dilute tomato paste with water and add to the onion, stir quickly and heat for a minute.
4. Now it’s the turn of the beets, you need to mix them well with the onion and tomato and cook for 5-10 minutes. simmer over low heat until the food is soaked in juice.
5. Season the dish with salt, sugar and lemon juice, depending on your own taste.

Now you just need to wait until the appetizer cools down, because warm with toasted dark bread it is especially tasty and aromatic.

French recipe

French caviar is distinguished by its increased spiciness. When choosing chili peppers, it would be good if they were also red, rather than green, to blend in with the general mass of red foods.

Ingredients:

• 750 g beets;
• carrots, onions and tomatoes for a total of 500 g;
• 4 cloves of garlic;
• 2 pcs. hot pepper;
• Add sugar and salt to your taste, but sugar should be half as much as salt.
• 50 ml vinegar;
• spices in small quantities.

Cooking method:

1. Peel the beets and carrots and grate them without mixing.
2. Peel the onion, chop finely, set aside.

3. Grind the tomatoes and peppers together through a meat grinder or grind them in a blender.
4. Heat a frying pan and fry the onions and carrots in oil until golden brown.
5. Transfer the roast into a large saucepan, heat it, and pour in the tomato mixture.
6. Wait until the tomatoes boil, then add the beets, spices and vinegar.
7. Simmer the vegetables for 1 hour. The longer you simmer, the thicker the caviar. You can open the lid, thereby speeding up the thickening process.
8. In 5 min. Add chopped garlic until finished.
9. Place the hot mass into sterile jars, roll up and cover with a blanket for a day.

Korean beet caviar

Vegetable salads and snacks from East Asian cuisine are popular due to their unusual spicy-sweet taste and ease of preparation. Regarding the specific recipe, it is caviar made from raw beets, fried for a short period of time.

Advice! You need to be careful when adding pepper to a recipe so that the finished dish does not turn out to be inedible.

1. Grate 0.5 kg of peeled beets, lightly add salt and sprinkle with vinegar or lemon juice. Let it brew for 15-20 minutes.
2. During this time, cut 1 onion and 1 hot pepper into thin half rings, sauté the mixture into 2-3 tbsp. l. hot vegetable oil for 2-3 minutes.
3. Add the juiced beets to the pan and fry for 5-7 minutes. over low heat.
4. At the end add sugar, spices and salt if necessary. Lastly, crush 3-4 cloves of garlic through a press.
5. Let the vegetables steep under the lid until they cool completely.

This tasty snack is truly healthy, because thanks to its minimal heat treatment, it retains all the vitamins and has a beneficial effect on the body.

The nutritional value

Beets belong to the category of products, the benefits of which supporters of traditional and alternative medicine are unanimous and have no doubt about. The root vegetable contains a large amount of vitamins and acids. Regular inclusion of root vegetables in the diet allows you to compensate for the deficiency of phosphorus, potassium and sodium. Due to the content of manganese and copper, the functioning of the blood supply system improves, and iodine reduces the risk of developing atherosclerosis.

100 g of beets contains 42 kcal, which, combined with the diuretic effect of the product, allows you to include it in the menu when losing weight. Today it is customary to eat root vegetables, but the tops are not inferior to them in value, and the amount of protein in them is 3 times greater. The product contains a unique component, betaine, which normalizes liver function.

The root vegetable has a wound-healing, anti-allergic effect. Its juice is used in medicine as a choleretic agent. Due to the high fiber content, regular consumption normalizes the functioning of the food system. When consuming root vegetables, the processes of removing toxins from the body, heavy salts and radioactive elements are activated.

Beetroot caviar in a slow cooker

It’s easy to prepare your favorite vegetable dish using a slow cooker. One medium beet and 1 small carrot can be boiled in advance in the same slow cooker (steamed mode) or you can make beet caviar as usual - from raw vegetables. This recipe gives the technology for the second option:

1. Chop 1 onion into small cubes and fry it in a multicooker bowl with 3 tbsp. l. oil in the “quenching” mode at high temperature for 2 minutes.
2. Add grated carrots and beets, and then 1 tbsp. tomato juice, salt.
3. Simmer everything together on moderate mode for about 1 hour.
4. At the end, add spices and, if desired, crushed garlic.

Serve the finished appetizer with fresh, finely chopped dill, cilantro or parsley.

How to cook beet caviar in the oven

Baked vegetables retain their aroma, and excess moisture disappears, due to which the appetizer has a richer taste and denser consistency. Beetroot 3-4 pcs. Before baking in the oven, you need to wash it well, dry it and wrap it in foil (piece by piece). Cooking time depends on the size and shape of the root vegetables, but approximately 40-50 minutes are needed. at a temperature of +180-190°C.

1. While the vegetables are roasting in the oven, peel and finely chop 1 large onion. Fry it for 2-3 tbsp. l. heated oil until golden brown.
2. Cool the finished beets, peel and chop them on a coarse grater, put them in a frying pan and continue frying them along with the onions.
3. 1 tbsp. l. Dilute tomato paste with water to the consistency of kefir and add to the vegetable mixture.
4. Fry everything for 10-15 minutes. In 5 min. until ready, stir in crushed garlic - 2-3 cloves.
5. Salt and season with spices.
6. This delicious dish should be served chilled, garnished with fresh herbs.

Advice! Instead of baking in the oven, the beets can be cooked in the microwave. To do this, washed small root vegetables are pricked with a toothpick in several places and placed in a container, covered with a lid, leaving a hole for steam to escape. Turn on the microwave at full power and bake the vegetables until tender for 15-20 minutes.

Spicy vegetable caviar with beets

Fans of savory snacks will rejoice at this recipe. A spicy salad can be opened for dinner and served as a side dish, meat, or fish. We will prepare it from boiled beets, but if you have time, I advise you to bake the root vegetable in the oven.

Ingredients:

• Beets - a couple.
• Bell pepper – 2 pcs.
• Bulbs – 2 heads.
• Tomato paste – 120 gr.
• Hot chili pepper – 1-2 pods.
• Lemon juice – 2 large spoons.
• Sunflower oil – 80 ml.
• Salt.

Step by step recipe:

1. Boil the root vegetables in advance to allow time to cool. If you decide to bake in the oven, wrap in foil and cook on the middle level of the oven at 190 o C until soft.
2. Finely chop the onion, bell pepper, and hot chili. Remove the seed pods from the peppers.
3. Pour oil into a thick-walled pan, throw in the chopped onion. Fry over high heat for 5 minutes. Add the cubes of both peppers to the onion and continue frying for another 5-7 minutes.
4. Add tomato, stir the mixture. when it boils, boil for 5 minutes.
5. Grind the cooked beets with a meat grinder or blender and add to the vegetables. Add salt and lemon juice.
6. Simmer for a quarter of an hour, then remove from the stove. Distribute among jars and screw. Cool the preserved food slowly and take it to the basement for winter storage.