It would seem, why do you need to prepare beet salad for the winter? This vegetable is not scarce. You can always buy it in the store at any time of the year.
But you must admit, it’s very convenient and practical. You just have to work hard to prepare a few jars of the tasty preparation. And you will have a dish on hand that can be used as a side dish. This is an excellent seasoning for cooking borscht or beetroot soup. It can be used as an independent dish - a snack. I like to eat this as a snack with a piece of black bread.
Moderately spicy, with a slight sourness... It will always have a place on the dinner table. Because it’s tasty, appetizing, healthy.
I bring to your attention several recipes for delicious preparations for the winter. Prepared from available products. It is sealed in jars, which are perfectly stored in a closet in an apartment.
Classical
Root vegetables can be prepared for long-term storage according to different recipes. The very first one is traditionally classic, the way we have known it since ancient times.
It is necessary to prepare a food kit:
- 3 kg beets;
- 0.5 kg of onion;
- 1 kg tomato;
- 1 kg peppers;
- 200 g garlic;
- salt;
- sugar;
- vinegar.
Stages:
1. Let's start preparing the products with pepper. After freeing the fruits from seeds with stalks, cut them into strips. Immediately place the straws into the pan.
2. Turn the tomatoes into small cubes. Transfer them to the pan with the pepper.
3. Cut the beets into small cubes and pour them into the pan.
4. Cut the onion into half rings. Add a glass of sugar and 2 tablespoons of salt. Add a teaspoon of vinegar.
5. Place the pan on the stove and wait for it to boil. Reduce heat to medium and cook the appetizer for one hour. Don't forget to stir periodically.
6. About 10 minutes before the end of cooking, add garlic to the pan. It is better to chop it finely or put it through a garlic press.
7. Place the delicious salad in sterilized jars. Roll up the lids. After cooling on the lid, put it away for storage.
Dressing for borscht
By preparing such a dressing, you free up enough time for yourself that you would have spent on preparing borscht.
You will need : 2 kg of beets, 1 kg of carrots, 1 kg of tomatoes, 1 kg of onions, 0.5 kg of bell pepper, 5 cloves of garlic, 1 glass of vegetable oil, 1 glass of vinegar, 100 g of salt and 200 g of sugar.
Preparation. Wash and peel the vegetables. Grate the beets and carrots on a coarse grater (or pass through a meat grinder). Cut the onions, tomatoes and bell peppers into cubes. Place all the vegetables in a deep saucepan, stir, add chopped garlic. In another container, combine oil, vinegar, salt and sugar, mix well. Pour this marinade over the vegetables, mix thoroughly and leave to steep for 1 hour. Then place the pan with the vegetable mixture over medium heat, bring to a boil and simmer, stirring, for half an hour. Place the prepared hot borscht dressing into sterilized jars and seal.
"Real jam"
It is prepared with apples. The ratio is unusual. But the presence of fruit in the snack gives it a special piquancy. Try it and you'll lick your fingers.
To prepare we will need:
- 3.5 kg beets;
- 1.5 kg apples;
- 700 g onions;
- 7-8 pcs. sweet pepper;
- 500 ml. vegetable oil;
- 200 g sugar;
- 70 g salt;
- 2 tbsp. l. vinegar 25%.
How we will cook:
We start by processing the presented products. After washing and peeling, grate the beets and apples with a large-mesh grater. Cut onions and peppers into small pieces.
Pour the prepared ingredients into the pan. Immediately add sugar and salt. Pour in vegetable oil.
Turn on the stove and while stirring, wait for it to boil. Then switch the heat to medium and cook the mixture for about an hour.
Don't forget to stir periodically. About 5 minutes before it’s ready, add vinegar and pepper. Mix again.
Place in jars and close with metal lids. The workpiece does not need to be wrapped. Just turn it upside down and wait until it cools completely. Afterwards, put it away for permanent storage in a closet.
Whole pickled beets
A universal recipe that allows you to store beets whole. Having opened such a preparation in winter, you can prepare any dishes.
For a 1.5 liter jar:
- several small beets;
- black peppercorns - 5 pcs.;
- bay leaf - 1 pc.;
- water - 1 l;
- salt - 2 tbsp. spoons;
- sugar - 1 tbsp. spoon;
- vinegar 9% - 2 tbsp. spoons.
Boil or bake the beets until tender. Cool it and clean it.
With citric acid (without sterilization)
A universal preparation for long-term storage. Can be eaten as a salad or added as a minor ingredient to dishes. For example, wearing a herring under a fur coat. Perfect for borscht and beetroot soup, as a side dish for meat dishes. Very comfortably.
Ingredients:
- 2.5 kg beets;
- 150 ml vegetable oil;
- 2 tsp. heaped salt;
- 6 tbsp. l. Sahara;
- 2 tsp. citric acid.
Cooking method:
Prepared from boiled root vegetables.
Therefore, we boil it in the usual way. In a saucepan with water until fully cooked.
To make the skin of boiled beets easy to remove, place it in cold water for one minute.
Peel the cooled root vegetables. Grate it. You can use a blender. Place the mixture into a saucepan. Add vegetable oil. Add salt, sugar and citric acid. You can replace citric acid with juice squeezed from 2 lemons.
Mix the contents. Place the pan on the stove. Bring to a boil and simmer for 15 minutes.
Place into jars and seal. Turn over onto the lid, wrap and leave until cool.
Korean beets for the winter in jars
To prepare Korean beets for the winter, we need the following products:
- 1 kg beets;
- 3 tablespoons vinegar or more (to taste);
- 6 cloves of garlic;
- half a spoon of red and black pepper;
- 1 tsp. coriander powder;
- 1 tbsp. Sahara;
- at least 1 tsp. salt or to taste;
- 3-4 tablespoons of sunflower oil.
Preparation:
- We wash root vegetables and do not cut off any tails or leaves.
- Place in a saucepan, fill with cold water and cook for 10-15 minutes after boiling. Cooking time depends on the size of the vegetables. During this short time, the roots will be only slightly boiled, almost fresh.
- Turn off the heat, drain the water and place the pan with vegetables under a stream of cold water. Change the water to cold until the vegetables have cooled down.
- We peel and chop the root vegetables into strips on a special grater for Korean salads. Place in a bowl, sprinkle with salt and sugar, pour over vinegar.
- Mix and place in sterilized jars. We wait half an hour for the vegetables to release enough juice.
- Spices are mixed and garlic is added.
- Pour the oil into a heated frying pan and before it boils, pour in a mixture of spices and garlic.
- Stir and fry for 10 seconds! Immediately after frying, fill the jarred product with enriched oil.
- We close the jars with tight sterile lids and store the salad in the refrigerator. If you want to roll up the salad, then, closing the jars with sterile metal covers, sterilize the salad for 10 minutes - after the water temperature reaches 90 degrees.
Alenka
The old version from Soviet times, called Alyonka. It turns out very tasty. This preparation was made with a reserve so that it would last throughout the winter. He helped out on holidays and weekdays. After all, it was used during a feast (as a snack), added to beetroot soup and borscht. Convenient, practical!
This appetizer is especially tasty with fried potatoes, lightly salted herring, or just a piece of rye bread.
Ingredients:
- 4 kg beets;
- 0.5 kg carrots;
- 0.5 kg of onions;
- 1.5 kg of tomatoes;
- 0.5 kg of sweet pepper;
- 200 g garlic;
- 500 ml vegetable oil;
- 200 ml 9% vinegar;
- 180 g sugar;
- 50 g salt;
- 1 pod of hot pepper.
Cooking process:
Grate the beets and carrots on a coarse grater.
Using a blender, turn the tomatoes into tomato juice. And cut the pepper into strips.
We turn onions into small cubes. Remove the seeds from the hot pepper and chop it.
If you want to make the salad spicier, add the chili pod along with the seeds.
Grind the garlic in a blender bowl or pass it through a press.
Pour oil into a large cauldron and heat it up. Add chopped onion to it. Saute briefly until the pieces become transparent. Add carrots with bell pepper strips. Simmer for 7 minutes, stirring occasionally.
Pour in tomato juice, add beets and hot peppers. Add salt and sugar. Pour in 100 ml of 9% vinegar.
A small amount of vinegar will help preserve the brightness and rich color of the beets during cooking.
We are waiting for it to boil. As soon as the brew boils, reduce the heat. Cover the pan with a lid and simmer the contents for 40-45 minutes. At the end of cooking, add chopped garlic and the remaining vinegar.
I recommend watching the video (be sure to watch it to the end), you will learn a lot of new things:
Boil for another 10 minutes and place in sterilized jars.
Beet and tomato salad
This snack is easy to prepare, and in winter it will delight you with its unusual taste.
You will need : 3 kg of beets, 1 kg of carrots, 1 kg of tomatoes, 100 g of garlic, 0.5 cups of sugar, 3 tbsp. salt, 1 tsp. ground red pepper, 2 cups vegetable oil and 1 cup 9% vinegar.
Preparation. Wash the beets and carrots, peel and grate on a Korean carrot grater (or on a coarse grater). Heat the oil in a deep saucepan, add the beets, add sugar and simmer a little, stirring. Then add the carrots and simmer the vegetables until half cooked. After this, add the diced tomatoes, add salt, pepper, vinegar, and mix everything thoroughly. Bring the vegetable mixture to a boil and simmer for 10 minutes. Place the hot salad in sterilized jars and roll up.
With tomato paste
We eat it with a spoon, such a preparation, spread it on a piece of bread. When added to a stew, it can be used to cook beetroot soup and borscht.
Product set:
- 700 g beets;
- 300 g onions;
- 500 ml water;
- 5 tbsp. l. tomato paste;
- 1 tsp. salt;
- 3 tsp. Sahara;
- 1 head of garlic;
- 0.5 tsp. ground pepper;
- 1/2 lemon (juice);
- 1 tbsp. l. 9% vinegar in each 0.5 liter jar.
Cooking method:
Boil the beets and grind in a meat grinder. We clean the onions and also pass them through the middle grill.
Fry the onion in oil in a frying pan for 7 minutes until lightly golden. Transfer it to a saucepan. Pour 500 ml of water and boil. From the moment it boils, boil the mixture for about 5 minutes. Add tomato paste and bring to a boil.
Transfer the beets into a saucepan. Add sugar and salt. At the last stage, squeeze the garlic through a garlic press. Sprinkle with ground pepper. For a piquant taste, you can squeeze the juice from half a lemon.
While stirring, boil the mixture for another 2-3 minutes. Divide into jars. Pour a tablespoon of 9% vinegar into each 0.5 liter container and close with lids.
Delicious recipe for finger licking beets and cabbage for the winter
The combination of cabbage and beets gives the resulting dish an original taste. To be able to enjoy this taste, you need to prepare:
Preparing the salad:
- Wash the beet tubers. For the salad you need to boil the beets. Alternatively, you can bake the beets in an oven or microwave. If you use a microwave, this will help significantly save time on the process of preparing the salad.
- Remove the peel from boiled (baked) beets.
- Coarsely grate the beet root vegetables.
- Peel the head of cabbage from limp leaves, remove the stalk.
- Chop the cabbage into thin, small strips. For preservation, you should take late varieties of cabbage.
- Peel the onions. To make frying easier and faster, cut it into half rings.
- Place all the vegetables in the prepared bowl and stir the mixture.
- Separately, in another container, prepare the marinade for the salad. To do this, add salt, sugar, vinegar, and water. Mix everything according to the proportions specified in the recipe. The mixture should come to a boil. Boil it for a minute.
- Pour the hot marinade over the vegetable mixture. Cover the dish with the salad with a plate and press the jar on top.
- Place the saucepan with the salad in the refrigerator overnight.
- The next day, prepare jars of one container. Place the salad into prepared jars. Cover the jars with sterilized lids. Do not twist the jars.
- After this, sterilize the jars with the mixture together. Sterilize jars depending on their capacity: 0.5-liter jars - 20 minutes, 1-liter jars - 30 minutes.
- Screw on the jars with sterilized lids. Turn the top upside down. In this form, leave the jars to cool, covering the top with a blanket.
The salad according to this recipe keeps well in winter. Cabbage remains crispy and retains its vitamins.
Video “Salad with cabbage, beets”
No sterilization with beans
Excellent preparation for the winter. Tasty, satisfying, because it contains beans. I love dishes with beans. It goes amazingly with meat and vegetables. Adds richness and some piquancy.
Required components:
- 1.5 kg beets;
- 1.5 kg of tomatoes;
- 500 g carrots;
- 500 g onions;
- 500 g sweet pepper;
- 1 cup beans;
- 250 ml vegetable oil;
- 100 g sugar;
- 1.5 tbsp. l salt;
- 100 ml. 9% vinegar.
Preservation process:
The beans must be soaked the night before. In the morning, boil it until half cooked. Drain the water. Grate the beets and carrots on a coarse grater. Chop the onion and bell pepper as desired (the pepper can be cut into strips, the onion into cubes). We turn the tomatoes into juice using a meat grinder or blender.
Pour tomato juice into a large saucepan. Add a glass of vegetable oil. Place the container on the fire and bring to a boil.
Add the beetroot mixture and immediately pour in half the vinegar. Stir and cook for 15 minutes. Add grated carrots and onions. Boil the mixture for another 10 minutes, from the moment it boils.
At the last stage, add peppers and beans.
And immediately add salt and sugar. After boiling, cook the mixture for 10 minutes.
We determine readiness by the softness of the beans.
Pour out the other half of the vinegar.
Keep the brew on the fire for another 5 minutes and put it in jars.
Beet preparations for the winter
According to legends, heroes in Rus' believed that it gave strength and helped fight various ailments, ordinary people baked it in the oven and served it with tea, and Russian beauties blushed their cheeks with it. Completely unpretentious, unpretentious and somehow even invisible, but at the same time simply irreplaceable in our everyday life. Without it, borscht is not borscht, and vinaigrette is not vinaigrette, and you certainly can’t cook beetroot without it. Can you guess what we're talking about? Of course, about beets. No other vegetable requires so little input from us and provides so many benefits. Moreover, absolutely everything about beets is edible: as they say, both the tops and the roots. Many people have no idea that anything can be created from this juicy, sweetish beauty with an incomparable color shade.
Pickled beets for the winter
Even more recipes
According to the advice of nutritionists, beets should be eaten raw or baked more often in order to extract the maximum of what nature has accumulated in it. Indeed, in terms of nutritional value and medicinal qualities, beets have no equal among other vegetables. One of the most remarkable qualities of beets is its ability to be stored for a long time, which allows you to eat this healthy vegetable throughout the year. You can, of course, be content with a harvest of root crops, carefully collected and stored in the basements. And if there is no basement or cellar, you can make beets for the winter using other methods, more interesting and original. Beet preparations for the winter surprise with their variety. It is pickled, fermented, frozen, kvass is made from it, and even jam is made. It is delicious in any form, with or without the addition of other products, and goes wonderfully with almost all vegetables. Pickled or pickled beets are perfect both as a side dish for meat or fish, and as a vitamin salad. And as for preparing it from a jar, when the borscht is prepared in literally a minute, you just need to add the contents to the pan with the broth, and there’s nothing to say! In addition, if your family still slightly dislikes beets, then preparing beets for the winter in this form will help them look at this vegetable in a completely different way.
Pickled beets “Autumn Harvest”
Ingredients:
5 kg beets, 2 cups. sugar, 1 tbsp. salt, 300 ml 9% table vinegar, cloves - to taste.
Preparation:
Boil the beets until tender (you need to cook them without salt, and a pinch of sugar added to the water will make the color of your workpiece unusually beautiful, fiery red). If the beets are large, cut them into quarters. Drain the beet broth, save 2 cups of the broth, cool the beets and peel them. Fill each of the prepared sterilized jars with beets (you can cut them into circles or strips), add a few cloves and pour over the marinade made from sugar, beet broth, vinegar and salt and brought to a boil over high heat. Close the lids and sterilize for 10 minutes. Roll up.
Pickled beets in Polish
Ingredients:
2 kg of beets, 25 g of horseradish root, 100 g of sugar, 250 ml of water, 20 g of citric acid, salt to taste.
Preparation:
Boil the washed beets for 45 minutes, cool, peel and grate on a coarse grater. Peel the horseradish and pass through a meat grinder. Dilute citric acid in a glass of water, add sugar and salt. Pour this solution over the beets and horseradish and stir. Place the prepared mixture in jars and sterilize: 0.5 liter jars – 15 minutes, 1 liter – 25 minutes. Roll up.
Pickled beets with onions and honey
Ingredients:
beets, onions. For marinade per 1 liter of water: 100 ml apple cider vinegar, 100 g honey, 3 cloves, 10 black peppercorns, 15 g salt.
Preparation:
Cut the peeled beets in half, each half into thin slices. Place in a saucepan and pour over the marinade; to prepare it, simply combine all the ingredients and stir. Place the pan with the beets in the marinade on the fire and boil for 3 minutes. Then place the hot beets in jars, topping them with chopped onions. Pour the marinade in which the beets were cooked and sterilize the jars: 0.5 l - 10 minutes, 1 l - 15 minutes. Roll up.
Beets in apple juice with plums
Ingredients:
1.5 kg beets, 1 kg plums, 1.2 liters of apple juice, 1 cup. sugar, 1 tbsp. salt, 5 buds of cloves.
Preparation:
Boil the beets, peel them and cut into thick slices. Wash the plums and remove the pits. Place beets and plums in jars in layers to the very top, place cloves between the layers. Prepare the marinade. To do this, dissolve sugar and salt in apple juice and bring to a boil. Pour the boiling marinade into jars, cover them with lids and sterilize for 20 minutes. Roll up.
Canned beets "Garnaya devchina"
Ingredients:
1 kg beets, 150 g onions, 2 tbsp. salt, 3 bay leaves, 8 allspice peas, 3 cloves, 4 black peppercorns, ½ tsp. coriander
Preparation:
After boiling the beets, immediately immerse them in cold water for a few minutes, peel and cut into medium cubes. Cut the onion into slices. Place the beets in jars, top with onions and spices, and fill with hot brine made from 1 liter of water and salt, brought to a boil. Sterilize jars: 0.5 l - 30 minutes, 1 l - 40 minutes. Roll up.
Pickled beets and kvass
Soak the beets in warm water for several hours. Then wash it thoroughly with a brush, peel and cut into thin circles or strips. Place in 3-liter jars (fill about ⅔ of the jar with beets), fill with warm boiled water and place in a warm place. To speed up the fermentation process, add rye crusts to the jars. After a week, remove the mold from the surface. Pour the beet kvass into clean bottles, and leave just enough liquid in the jars to cover the beets. Store both in a cool place.
Canned borscht “Peerless”
Ingredients:
500 g beets, 1 kg cabbage, 300 g carrots, 300 g bell pepper, 300 g onions, 500 ml tomato juice, 1 liter of water, 1 tbsp. sugar, 2 tbsp. salt, 9% vinegar - 2 tbsp. into each jar.
Preparation:
Cut the seeded pepper into thin strips, grate the carrots and beets on a coarse grater. Chop the cabbage and combine with carrots, peppers and beets. Place everything in an enamel pan and cover with tomato juice. In a separate container, combine salt, sugar, water and bring to a boil. Pour the resulting brine into the vegetables and heat for 30 minutes over low heat. Pour hot borscht into sterilized liter jars, add 2 tablespoons to each. 9% vinegar, roll up, turn upside down and wrap.
Dressing for borscht “Assorted vegetables”
Ingredients:
1 kg of beets, 1 kg of carrots, 1 kg of tomatoes, 1 kg of sweet peppers, 1 kg of onions, 1 pod of hot pepper, 100 g of salt, 200 ml of vegetable oil, ground black pepper - to taste.
Preparation:
Grate the beets and carrots on a coarse grater, chop the onion. Remove the seeds from the pepper and cut it into rings. Cut the tomatoes into pieces. Lightly fry all the vegetables in vegetable oil, place in a pan, add salt, pepper, hot pepper and cook for 5 minutes. Place the hot mass in sterilized jars, roll up and wrap.
Appetizer “Vegetable medley”
Ingredients:
4 young beets with tops, 3 carrots, 3 onions. For brine (per 1 liter of water): 1 tbsp. salt, 4 tbsp. chopped greens.
Preparation:
Cut the beets and carrots into slices, finely chop the tops, and chop the onion. Place beet tops, beets and carrots in layers in an enamel pan, sprinkling the layers with onions. Fill everything with brine made from water, salt and herbs. Place a circle on top and apply pressure. Leave for 3 days at room temperature. After the expiration date, place the mixture in sterilized jars, close with nylon lids and place in a cool place.
Beetroot and vegetable caviar “Beauty from Bordeaux”
Ingredients:
4 kg of beets, 1.5 kg of tomatoes, 500 g of sweet pepper, 500 g of onion, 200 g of grated garlic, 200 g of sugar, 60 g of salt, 500 ml of vegetable oil, 150 ml of 9% vinegar.
Preparation:
Place onion, cut into half rings, into boiling vegetable oil, add tomatoes, cut into rings. After 3-5 minutes, add the bell pepper, seeded and cut into half rings. Bring to a boil, pour in vinegar, stir, add coarsely grated beets, salt, sugar and cook for 30-40 minutes. At the end, add the garlic, stir, place in sterilized jars and roll up.
Beetroot and eggplant caviar “A little bit of everything”
Ingredients:
500 g peeled beets, 500 g peeled eggplants, 500 g cored apples, 1 tbsp. salt, 3-4 tbsp. sugar, 3/4 tbsp. vegetable oil.
Preparation:
Grate the beets on a coarse grater, finely chop the apples and eggplants. Place everything in a saucepan, add salt, sugar, stir and leave for 1 hour. Then add vegetable oil and put on fire. Cook for 30 minutes from the moment of boiling over low heat under a lid and 10 minutes without a lid. Place the hot caviar into jars, roll it up, and wrap it up.
Czech beet and cabbage salad
Ingredients:
1 kg beets, 1 kg cabbage, 200 g onions, 1 liter of water, 2 tbsp. sugar, 1 tbsp. salt, 3 tbsp. 9% vinegar.
Preparation:
Cut the boiled and peeled beets into strips. Cut the onion into rings and shred the cabbage. Dissolve salt and sugar in boiling water, pour over vegetables and cook for 10 minutes. Add vinegar at the end. While hot, place the salad in 0.5 liter jars, sterilize for 25 minutes and roll up.
Beet salad with vegetables “Ruby”
Ingredients:
4 kg of beets, 1.5 kg of tomatoes, 500 g of onions, 1 kg of bell pepper, 300 g of garlic, 3 bunches of dill, 3 bunches of parsley, 500 ml of vegetable oil, 1 tbsp. salt with top, 1 tbsp. sugar, 200 ml 9% vinegar.
Preparation:
Grate the beets on a coarse grater, pass all other ingredients through a meat grinder. Combine everything together, stir and cook over low heat for 40 minutes covered and 20 minutes without a cover. Place hot into jars and seal.
Beet salad with beans
Ingredients:
2 kg of boiled beets, 400 g of beans, 400 g of carrots, 400 g of onions, 350 g of tomato paste, 300 ml of vegetable oil, black pepper, salt - to taste.
Preparation:
Grate the boiled beets and carrots on a coarse grater, boil the beans until tender, cut the onion into rings. Fry carrots and onions in vegetable oil, add tomato paste, pepper, and salt. Mix everything and simmer for 40 minutes. Place hot into jars and seal.
Korean beets for the winter
Ingredients:
1 kg beets. For the marinade: ½ cup. vegetable oil, 3 tbsp. sugar, 1 tsp. salt, 4-5 tbsp. 9% vinegar, 1 tsp. ground black pepper, 2 tsp. cilantro seeds, 1 large head of garlic, 10 walnut kernels, ground red pepper.
Preparation:
Chop the garlic, crush the walnuts with a knife and chop finely, pound the cilantro in a mortar. Combine all the ingredients for the marinade and mix well. Pour the marinade over the beets, mix again and place under pressure for a day in a cool place. Then place the beets in jars, cover with a nylon lid and store in the refrigerator.
Beetroot jam “Sweets from the garden”
Ingredients:
1.2 kg beets, 2 kg sugar, 1 lemon.
Preparation:
Boil or bake the beets until half cooked. Then cool and pass through a meat grinder. Grate the lemon. Mix the beets with sugar and lemon and cook for 1 hour until the syrup thickens. Place the finished jam into sterilized jars and roll up the lids.
Drying beets
Wash the root vegetables thoroughly, peel them and cut them into small noodles. Blanch in boiling salted water (5 g salt per 1 liter of water) for 3 minutes. Then immediately cool in cold water. Dry the beet noodles at 85°C for 6 hours. An electric dryer can also cope with this task.
Dried beets “For meat”
Ingredients:
1 kg of beets, 50 g of chopped dry marjoram, 50 g of dry chopped parsley. 2 tbsp. salt.
Preparation:
Select small beets, wash them thoroughly, put them in a saucepan, pour boiling water over them and cook for an hour over low heat. Cool and peel the beets, cut them into thin slices, sprinkle with marjoram and parsley. Mix carefully so as not to damage the circles. Place the beets on a baking sheet in one layer and place in an oven preheated to 100 degrees for 1 hour. Open the oven occasionally to release steam. Then remove the dried beets from the oven, cool, put in dry jars, cover with a plastic lid and store in the refrigerator. Beets can be dried in an electric dryer.
Freezing beets
Wash the root vegetables well, peel, chop finely or coarsely (you can grate them) according to your choice. Distribute the beets into bags in a thin layer, getting rid of excess air, or place them in containers in small portions intended for preparing one dish, so as not to defrost the beets again, and place them in the freezer. Beets can be used to prepare your favorite dish without defrosting.
Beet preparations for the winter are tasty, healthy, and varied! So, dear housewives, spare no effort and time, everything will come back to you with pleasure from the results obtained and the praise of loved ones.
Happy preparations!
Larisa Shuftaykina
With onions in jars
A very simple winter salad. Consists of two main ingredients. Prepared from boiled beets, without sterilization. It turns out incredibly appetizing and tasty, despite the fact that the composition is very simple.
What we need:
- 3-4 kg of beets;
- 5-6 large onions;
- 1 cup vegetable oil;
- 3 tbsp. l. apple cider vinegar;
- sugar, salt to taste.
Subsequence:
Wash the beets. Boil and clean. We clean the onion from scales. Grate the vegetables with a large mesh grater.
Pour a glass of boiled water into the pan, add vegetable oil. Once the mixture boils, add the beets and onions. Salt and pepper to taste. Cook for 10 minutes. Add apple cider vinegar.
Mix well. Place in sterilized jars.
Grated beets for the winter in jars
An excellent recipe for storing beets boiled in jars for the winter. Pickled beets keep well. Grated perfectly complements any hot dish and is suitable for preparing cold dishes and salads. Preparing this way will help reduce cooking because the beets are already processed and ready to use.
Maybe this recipe will become “necessary” for you too. It's time to try new dishes using your favorite vegetables!
Ingredients: beets (quantity is arbitrary).
For the marinade:
- Water - 1 liter;
- Sugar 1 tbsp.;
- Salt 1 tbsp.;
- Vinegar 1 tbsp.
Preparation:
- Root vegetables should be washed, boiled until tender, drained, pour cold water, peeled, and grated.
- Place beets in sterilized jars up to the shoulders.
- Prepare the marinade by bringing to a boil.
- Fill the beets with the hot marinade and roll them up immediately.
- The jars are turned upside down and left until completely cooled.
With cabbage
This salad, complex in its composition, is simple to prepare. In addition to the traditional combination of beets and cabbage, it contains bell peppers, onions, and carrots. Tomato juice with pulp and vegetable oil binds all the products into a single dish.
Its multi-component nature does not require the addition of spices and seasonings. Only salt and sugar. It turns out to be a salad, an appetizer, and a dressing for borscht. Three in one. Prepare yourself, you won’t regret it!
List of ingredients:
- 1 kg beets;
- 1 kg of white cabbage;
- 1 kg of tomatoes;
- 0.5 kg bell pepper;
- 0.5 carrots;
- 0.5 onions;
- 5 tbsp. l. vinegar 9%;
- 1 tbsp. l. Sahara;
- 1 tbsp. l. salt;
- 3-4 tbsp. l. tomato paste;
- 1 head of garlic;
- 100 ml vegetable oil (odorless);
- greens to taste (you can do without them).
Our vegetables are already prepared. Washed and dried. We cut them arbitrarily (slices, pieces or cubes). Except for cabbage, garlic and herbs.
Vegetables for salad do not have to be selected. We use everything that is not suitable for long-term storage.
Place all the chopped vegetables into the pan. We put it on medium heat.
After boiling, simmer the contents for about 40-45 minutes, remembering to stir (so as not to burn). Meanwhile, chop the cabbage. Add it to vegetables. Immediately add chopped garlic and herbs (if any). Salt and pepper, add vinegar.
If the mixture is too dry, add tomato paste diluted with a small amount of water if desired.
Stir and simmer for another 10 minutes under the lid. Place the finished product in sterilized jars.
How to prepare beets for borscht for the winter
Cooking borscht in a couple of minutes is no problem! You just need to take care of this in advance by preparing beetroot dressing. She will be completely ready. Just mix it in the broth with cabbage and potatoes.
You can also serve this dish as a salad or appetizer.
Ingredients:
- 600 grams of fresh tomatoes
- 350 grams of sweet pepper
- tablespoon granulated sugar
- 50 milliliters table vinegar
- 600 grams of peeled beets
- tablespoon salt
- 350 grams of carrots
- 250 milliliters vegetable oil
- 350 grams of onions
Preparation:
First, let's prepare the vegetables. You can cut them arbitrarily, as you are used to doing for borscht. For example, cut the onion into small cubes. Grate carrots and beets.
We clean the sweet peppers from seeds. Cut it into small cubes.
Wash the tomatoes, cut into pieces. We cut off the area from the stalk. We pass them through a meat grinder or a fine blender.
Heat a third cup of vegetable oil in a frying pan. Add onion here and sauté until soft.
Now we transfer the grated carrots here. Pour in another third of a glass of oil. Cook together for about 5 minutes. Then transfer the pepper here, pour in the remaining oil. Stir and simmer until soft for a couple more minutes. Then transfer it to a cauldron or other stewing vessel with a thick bottom.
Interesting: Thick strawberry jam with whole berries for the winter
Pour 25 grams of vinegar over the grated beets and mix. Here it will play not only the role of a preservative, but also a flavor enhancer.
Transfer to other vegetables. Pour in the liquid tomato, add salt and granulated sugar. Stir everything and put on fire. As soon as everything boils, turn on medium heat and cover loosely with a lid. Let it simmer for half an hour.
Now pour in the remaining vinegar, stir, remove from heat. Place in sterile jars and seal tightly. Place the lids down, cover with a towel and leave for about 10-12 hours. Then we transfer it to the cellar.
Beetroot and zucchini salad
This salad turns out to be a little spicy due to the spices and has a very unusual taste.
You will need : 2 kg of beets, 4 kg of zucchini, 2 kg of onions, 2 cups of sugar, 4 tbsp. salt, 1 cup vegetable oil, 0.5 cups 9% vinegar, cinnamon, ground black pepper and clove stars to taste.
Preparation. Wash the beets, peel and grate on a coarse grater. Cut the zucchini into cubes, first cutting off the tough skin and removing the seeds. Cut the onion into cubes. Mix all the vegetables in a deep saucepan, add the rest of the ingredients, bring to a boil and simmer for 20-30 minutes. Place the hot salad in jars and roll up immediately.
