TOP 13 recipes for step-by-step preparation of beet salads for the winter

It is recommended to consume beets at any time of the year for good health and a cheerful mood. This healthy vegetable is rich in iron, phosphorus, iodine, vitamins, plant fiber and other valuable components. The recipes for beetroot salads presented here for the winter will allow you to get healthy vitamin nutrition on cold days.

Cooking features

Beetroot salad is one of the simplest and most economical winter preserves. But it is important to know several features on which the taste and beneficial properties of the finished product depend.

Salad prepared according to the rules is better preserved:

1. For canning, you should use beets of culinary grades, but in no way fodder grades. Root vegetables should have maximum juiciness, as well as a rich and uniform burgundy color, without pale veins or dark brown spots.
2. Adding table vinegar at the very beginning of cooking will help avoid discoloration of beet roots.
3. To prevent the salad from losing its appetizing value, you need to avoid boiling too much while cooking the vegetable mixture.
4. Since beets are a sweet product, you should not add large amounts of granulated sugar.

Selection and preparation of beets

For winter harvesting, it is necessary to choose medium-sized beet fruits with a uniform color - rich burgundy without any extraneous dark or light inclusions.

The most suitable varieties are:

• Bordeaux 237;
• Valens;
• Bravo;
• Incomparable A463;
• Mulatto;
• Mona;
• Cylinder;
• Pablo F1;
• Rocket F1.

Selected root vegetables are washed and cleaned.

Preparing containers

Before starting canning, you must select glass containers of suitable volume, which must first be disinfected. To do this, wash with a solution of baking soda and heat in the oven.

Recipes for beet salads for the winter

Among the variety of recipes, each housewife will be able to choose one to suit her taste.

Classic way

This option is characterized by the use of a minimum amount of additional ingredients.In addition to one kilogram of pre-boiled red beets, you will need:

• lemon fruit;
• four tablespoons of sugar;
• a similar amount of refined sunflower oil;
• a full teaspoon of coarse table salt.

Preparing a snack is simple and does not take long:

1. First of all, you need to grate the vegetable into large slices and place it in a convenient kitchen container.
2. Pour in the required amount of oil, and then add sugar and salt.
3. Squeeze the juice from a whole lemon and stir to distribute it throughout the vegetable mixture.
4. After boiling, keep the mixture on the stove for fifteen minutes, place in prepared jars and seal tightly.

Without sterilization

Like the previous one, this recipe saves time:

1. Chop the washed tomatoes well using the preferred method and place in a bowl.
2. Lightly drizzle the vegetables with oil, add salt and sweeten if desired.
3. Cut the peeled onions into miniature square pieces.
4. Remove the core and seeds from the peppers and cut into medium-length strips.
5. Continue to simmer the vegetables for another hour, and towards the end of the process, season them with a hot pepper-garlic mixture and sprinkle with a few drops of vinegar.

You can distribute the prepared mass into containers after ten minutes.

With carrots

To prepare beetroot and carrot salad you need:

1. Process raw vegetables - beets and carrots, using a meat grinder or grater.
2. Boil the tomato fruits for two minutes and, when cool, cut into cubes.
3. Heat the oil and add half of the beet mass with the addition of spices. Season with vinegar essence.
4. Add the carrots with the remaining beet mixture, as well as whole tomatoes along with the juice they release.
5. Mash the peeled garlic cloves.

With garlic

This recipe is no different.

Remove the skin from the garlic cloves and cut into thin slices, and cut the beets into strips. To heat the vegetable oil, take a pan with a thick bottom. Add garlic and fry for ten minutes. Add the beet mixture and continue frying for another five minutes. After adding salt, sugar, pepper mixture and vinegar essence, simmer for thirty minutes. Place the hot salad in jars and roll up. Wrap the containers upside down with a blanket.

With white cabbage

The beets need to be baked, and when they cool down, peel and grate. Remove the stalks and wilted leaves, if any, from the cabbage, and then chop finely. Peel the onions and cut into half rings. Place all ingredients in a saucepan and stir. Mix water with sugar, vinegar and salt in a separate container and boil for one minute. Then pour it over the vegetable mixture.

Cover the top with a plate and press down with a weight (can be in the form of a jar filled with water). Place in the refrigerator to steep for a day. Distribute into glass containers and cover with sterilized lids. Take a large saucepan and cover the bottom with a towel and place the jars, fill with warm water. Keep the heat on low for half an hour and carefully remove.

With bell pepper

The cooking technique is as follows:

1. Process the beets using a coarse grater.
2. Wash the pepper and remove the stem along with the seeds, cut into thin strips.
3. Place the garlic cloves under a press.
4. Chop the onions as finely as possible.
5. Place all the vegetables in a thick-bottomed pan, season with vinegar, salt, pepper and sugar.
6. Bring to a boil over low heat, stirring constantly and continue cooking for twenty minutes.
7. Distribute the mixture into prepared containers and seal tightly.

With tomato paste

The preparation method is simple:

1. Finely chop the peeled garlic cloves.
2. Boil the beets until half-cooked and grate them on a grater (preferably a coarse one).
3. Peel the onions and cut into thin slices.
4. Fry the onion and garlic in a large amount of oil.
5. Add the beetroot mixture to them and simmer for fifteen minutes.
6. Add essence and tomato paste, as well as salt to taste. Cook for another five minutes.
7. Place the prepared salad in a sterilized container and seal tightly.

With tomatoes, peppers and onions

Chop the beets or chop them on a grater for Korean carrots. Cut peppers, tomatoes and onions into small pieces. Mix the ingredients, except vinegar, and place on low heat. Add oil, wait until it boils and cook until the vegetables are fully cooked. Now add hot pepper, pour vinegar and mix everything again. Continue cooking for another ten minutes and distribute the salad among containers.

Korean beets

The Korean method of cooking beets requires the following steps:

1. Wash and peel vegetable ingredients.
2. Grate into medium strips on a Korean grater.
3. Add spices with vegetable oil and mix.
4. Pour in vinegar and stir again.
5. Crush the garlic with a press.
6. Leave the mixture in the refrigerator for an hour.
7. Place in small sterilized jars.

Apple-beet salad

For this winter snack, you need to boil the beets and carrots and grate them in a convenient way.Cut the onions into thin rings and fry until golden brown. Add beets and carrots to it, stir and continue frying for five minutes.

Remove the skins from the apples, grate them on a coarse grater, and add to the vegetables. After frying for a short time, pour in water, add sugar and salt. Simmer covered for two hours. Place in sterile jars and seal with airtight lids.

With salted sprat

Roughly chop the tomatoes for the spicy salad and process in a meat grinder to make a puree. Grind the beets and carrots on a grater. Thinly slice the onions. Place the vegetables in a large saucepan or cauldron and pour in the tomato puree. Simmer for an hour and a half on a low flame on the stove. At this time, start preparing the sprat - remove the heads, internal parts and tails. Add the fish to the vegetables and season with spices, then continue simmering for half an hour. Finally, add vinegar essence, mix, distribute into containers and roll up.

With horseradish

The appetizer, characterized by increased spiciness and piquancy, is combined with meat and fish.

Bake the beets in their skins. Peel the horseradish and grind in a meat grinder. Remove the skin from the beets and cut into cubes. Dissolve salt and sugar in a saucepan with water. After waiting for it to boil, pour in the vinegar and after a minute remove the marinade from the stove. Place the vegetable ingredients in a convenient container and mix evenly. Cover the containers with sterilized lids and boil for ten minutes, then roll up.

With tomatoes and beans

The beans must first be soaked in warm boiled water for 12 hours. Then do the following:

1. Rinse the vegetables and dry them on a paper towel.
2. Grate the carrots the Korean way and place in a large saucepan or cauldron.
3. Add beets, coarsely grated.
4. Cut small onions into half rings, and larger specimens into quarter rings, add to the rest of the vegetables.
5. Depending on the size, cut the tomatoes in half or into several slices.

The next step is to create a marinade by mixing distilled water with sugar, salt and vegetable oil, as well as adding ground pepper mixture dissolved in warm water.

Pour the marinade over the heated vegetables, stir, boil and reduce the heat level to minimum. In such conditions, continue to simmer for an hour and a half, stirring from time to time with a wooden spatula. After this time, add the essence and continue cooking for about twenty minutes.

Distribute the prepared salad into hot sterilized jars and seal using a sealer.

How to properly store the finished product?

Store ready-made canned beets in an airtight container in a dark and cool place. The optimal temperature range is from 0 to -3 degrees Celsius.

Shelf life of canned vegetables

Vegetable salads retain their taste and beneficial properties for two years.