Beets are not only healthy, but also a very tasty vegetable. You can cook a lot of dishes from it, ranging from cold soups to salads for the winter. Moreover, it is simply irreplaceable for winter blanks, since during heat treatment most of the nutrients are retained in it.

One of the most delicious preparations is the "Alenka" beet salad for the winter. It is quite simple to prepare, and the ingredients are available to everyone. The most important thing is to choose fresh and quality products.

One of the recipe options

To prepare beetroot salad, you need to take:

1. four kilograms of beets;
2. up to 2 kg of ripe tomatoes;
3. vinegar, preferably 9% 200 g;
4. 700 g of pepper, sweet, Bulgarian;
5. a pound of ordinary onions;
6. a pound of carrots.
7. 200 g garlic cloves;
8. salt 60 g;
9. two chili things;
10. parsley, bunch;
11. a quarter of a kilogram of sugar;
12. half a liter of sunflower oil.

Cooking step by step

Step 1. Necessary prepare beets... Grate peeled vegetables with large cells.

Step 2. Prepare the carrots in exactly the same way and grate on a medium grater.

Step 3. Mashed tomatoes with a meat grinder or blender.

Step 4. Prepare bell peppers: wash, peel, chop into strips.

Step 5. Prepare chili peppers in the same way and chop finely.

Step 6. Cut the peeled and washed onion heads into cubes.

Step 7. Make gruel from peeled garlic.

Step 8. You need to take a thick-walled saucepan.

Step 9. Pour oil into it, heat it up.

Step 10. Put onions in a saucepan with butter and bring it to transparency.

Step 11. Add bell peppers and carrots to the onion. Fry for 2 minutes, stirring continuously.

Step 12. Add the beets, cover and simmer for exactly 5 minutes.

Step 13. Add tomatoes, garlic, chili peppers, spices, parsley to the pan.

Step 14. Stir everything well, cover and continue simmering for 40 minutes.

Step 15. While the vegetables are stewing, you should sterilize the jars and dry them.

Step 16. Arrange the finished salad, roll it up, turn it over, wrap it up. Wait until it cools down completely.

If you prepare a salad for the winter according to the above recipe, then from the indicated proportions it will turn out about nine 700-gram cans delicious salad. It can be served with potatoes, rice, added to borscht, or as a separate dish.

There is a more simplified version of the recipe. It is prepared from the same ingredients, only the parsley can be omitted and the proportions of the products are slightly changed. You will also need the same amount of beets, half a kilo of carrots and onions, but take a little less tomatoes - one and a half kilograms. Sweet pepper not 700 g, but 600 g. Garlic cloves in the same amount. Refined oil is needed in a volume of 300 ml. You will also need a glass of sugar and the same amount of vinegar 9%. Salt one and a half tablespoons. Chile optional.

The very same recipe preparation method is identical to the previous version.

It is best to store the prepared beet salad according to this recipe, either in the refrigerator or in a cool place.

Alenka salad for the winter (with vinegar 6%)

According to this recipe, you need to take:

Using these proportions, the output is 20 delicious servings of salad for the winter.

Detailed description of preparation

All vegetables must be peeled. Cut the tomatoes near the stalk crosswise, pour boiling water over them and peel them. Twist all vegetables except beets in a meat grinder. You can also grind them in a blender.

Chop the onion into cubes or half rings and sauté for 6 minutes in butter. Add twisted vegetables and spices to it. Boil everything together for no more than three minutes.

Prepare beets, grate with straws. Add it to the vegetable mixture. Put on a slow fire and extinguish for exactly 40 minutes... Add finely chopped parsley to the vegetable mass. Continue simmering for another 10 minutes. Then turn off the fire.

A quick way to prepare a recipe for "Alenka" salad

You need to take for the recipe:

How to cook

The first step is to prepare the beets. To do this, the vegetables must be washed, peeled and twist in a meat grinder.

Cut the tomatoes into arbitrary slices. Peel the cloves of garlic and pass through a press. Wash the greens thoroughly and chop finely.

Then take a large saucepan, pour water into it and boil. Add tomato paste, vegetable oil, herbs, garlic, vinegar. Put it on fire again, let the mixture boil and simmer for up to 3 minutes. Darken for 30 minutes under the lid. Arrange the finished snack in the jars.

Spicy beetroot salad recipe

For beetroot salad you need:

Preparation

All vegetables specified in the recipe must be washed thoroughly... Cut the tomatoes in half, beets, bell peppers, onions, peel the garlic. Cut the onion heads into half rings, squeeze the garlic through a press, cut the bell pepper into thin strips.

Take a large saucepan. Pour sunflower oil, vinegar, water into it. Add garlic and hot pepper, cut into slices. Add rosemary, thyme, ground red pepper and black peas. Let it boil, reduce heat and simmer for 5-7 minutes. Add chopped onion to the same mixture and simmer for no more than three minutes.

Put the bell peppers simmer for 10 minutes... Place tomatoes and beets in the mixture. At the end of cooking, add salt and sugar, boil again and simmer for 20 minutes.

Arrange the prepared salad according to the recipe in the jars, close.

This beetroot salad is convenient because you can eat it literally right after cooking. And it also stores well in sterilized jars. This is a great recipe for the winter period, when the body lacks vitamins, will always help out. After all, you can use it not only cold, but also hot.

A very tasty and simple beetroot salad for the winter with a beautiful Russian name "Alenka" will appeal to all fans of not only beets, but also vegetable salads. A sweet and sour salad of intense ruby ​​color with piquant notes of garlic and red pepper won my heart!

I am preparing this beetroot salad for my husband, according to my mother-in-law's recipe. He, like many men, believes that mom's salads are the most delicious and remind him of the unique taste of Soviet childhood.

Beet salad "Alenka" is very tasty to eat just a bite with bread, and even tastier with rustic baked potatoes and herring! Also, this beetroot salad can be safely used as a dressing for red borscht, which makes this type of preparation universal, and significantly saves the time of modern housewives.

Ingredients:

• 4 kg beets
• 1.5 kg of tomatoes
• 0.6 kg bell pepper
• 0.5kg onion
• 0.5 kg of carrots
• 200 gr garlic
• 1.5 cups vegetable oil
• 200 ml. 9% vinegar
• 200 gr. Sahara
• 60 g salt
• 1 hot pepper

How to cook beetroot salad for the winter "Alenka"

Wash the beets, peel and rub on a medium grater. We do the same with carrots. I grated for Korean carrots, so cooked beet salad looks much more appetizing.

We pass the tomatoes in a meat grinder, or puree in a blender.

Cut the bell peppers into strips, and the onions into cubes.

Peel the garlic and pass it through a press.

Pour all the vegetable oil into a large saucepan where our salad will be prepared, and pour the onions. Saute the onion until transparent, then add the bell peppers and carrots, and fry for 2-3 minutes.

And the last to add are twisted tomatoes, garlic, hot peppers, salt, sugar, vinegar. Stir the salad, cover, and cook for 40-45 minutes.

We spread the beetroot salad hot in dry sterile jars, and roll up with boiled lids. We turn the cans over and wrap them with a blanket until they cool completely.

I store this type of workpiece in a cool place (on the balcony in the closet), because I am terrified of surprises in the form of "explosive cans". If you have experience storing this kind of preservation at room temperature, then you may not need to take the salad jars to the cellar.

This salad recipe is suitable primarily for those who grow beets in their garden or summer cottage. It is stored well, but closer to spring it becomes soft and not so juicy. Therefore, part of the harvest can be processed and prepared for the winter with a simple but tasty salad of 4 kg of beets "Alyonka". In fact, you will have a universal preparation: a salad can be offered as a cold appetizer, a side dish for meat or dishes from cereals, potatoes, or you can use it as a dressing for borscht or beetroot soup.

In addition to beets, other vegetables are also included in the Alyonka salad: tomatoes, carrots, onions, bell peppers and a little garlic for flavor. The salad is not spicy, if desired, you can add paprika or ground chili to taste.

A salad is prepared without sterilization, but the beets must be stewed well until soft, and before stewing, pour in a little vinegar so that they do not lose color. Our step-by-step recipe with a photo will help you understand the cooking process and prepare a tasty and healthy preparation for the winter.

Ingredients:

• sweet table beets - 4 kg;
• tomatoes - 1 kg;
• sweet pepper - 500 g;
• carrots - 500 g;
• onions - 400 g;
• hot pepper - 1-2 pcs. (optional);
• salt - 60 g;
• sugar - 100 g (to taste);
• vegetable oil - 2/3 cup;
• garlic - 3-4 cloves;
• vinegar 9% strength - 3 tbsp. l.

How to cook salad "Alyonka" from beets for the winter

We clean the carrots, grate them on a regular coarse grater or use a special attachment for chopping carrots with short shavings. Cut the onion into small cubes. Cut out the center of the peppers with seeds, cut the pulp into small cubes or small cubes. We select the most ripe tomatoes, you can even take soft ones. We rinse the tomatoes, cut them into small pieces.

We rub the beets on a coarse grater or use the same attachment as for carrots.

Heat the oil in a deep frying pan or cauldron. We spread the onion, sauté over low heat until transparent. It is not necessary to fry the onion until brown; it is enough to soften it slightly.

Add carrots to the onion, simmer for ten minutes, soaking the vegetables with oil. Do not forget to stir and make sure that the carrots are not fried.

Pour sweet pepper into a frying pan. Mix with onions and carrots, leave to simmer over low heat.

We spread the beets, mix immediately and add a little heat so that the beets warm up faster and begin to give out juice.

As soon as the vegetables are mixed and heated, pour in the vinegar - it will preserve the bright color of the beets, even out the taste and ensure trouble-free storage of the workpiece. Without covering, simmer vegetables for 15-20 minutes.

Add slices of ripe juicy tomatoes. Mix with the rest of the vegetables. Reduce the fire under the pan to quiet.

Pour in salt and sugar. After stirring, cover the frying pan or cauldron with a lid and leave to simmer for 40-50 minutes. Stir occasionally, not allowing the vegetables to burn. If there is little juice, add a little water or add oil. At the end of stewing, all vegetables should become soft, colored with beetroot juice. About five minutes before cooking, add garlic and hot peppers, finely chopped, or adjust the sharpness by adding ground chili.

Alenka beetroot salads for the winter are unusually healthy, tasty, and have a beautiful ruby ​​color. Already by their appearance they induce appetite, especially in winter.

No vegetable has such an extraordinary set of useful elements that are preserved during heat treatment.

With this treatment, the beets become even healthier and more nutritious.

It contains valuable folic acid, which contributes to the preservation of beauty and youth.

The taste of the salad largely depends on the amount of spices and spices.

It has a long shelf life and can be the basis for many soups.

Salad can be salty, sweet and sour and spicy depending on the gradients and their amount.

To prepare the Alenka salad, you need to choose juicy beets, dark burgundy, without veins, light rings and dark spots - signs of spoilage. To obtain an excellent taste, it is necessary to follow the recipe and take into account all the subtleties and peculiarities of the recipe.

How to cook salad "alenka" from beets for the winter - 15 varieties

Salad "Alenka" from beets with the addition of sweet peppers and tomatoes is an excellent appetizer and ingredient for other salads

Garlic gives the salad a spicy taste and pungency, vinegar and tomatoes - acid, and parsley - a spice.

Ingredients:

• Beets - 4 kg.
• Tomatoes - 1.5 kg.
• Onions and bell peppers - 0.5 kg each.
• Sugar - 150 g.
• Vegetable oil - 200 g.
• Garlic - 200 g.
• Vinegar 6% - 150 ml.
• Salt - 50 g.
• Parsley - a bunch

Preparation:

Grate the beets after peeling them.

Core with seeds from pepper, cut into strips. Finely chop the tomatoes and herbs, the onion into half rings.

Place the onion in a saucepan, pour in the oil and sauté the onion.

Put the resulting puree from tomato, pepper, sugar, salt.

Boil the mass for 10 minutes.

Add beets, vinegar, garlic and simmer for 30 minutes.

Transfer the hot salad to jars, after sterilizing it, roll up.

Turn the cans over, wrap them in a "fur coat" until they cool.

Beetroot salad "Alenka" for lovers of "spicy"

The chili pepper gives the salad spice, and the garlic adds an exquisite taste. Combining beets with other ingredients significantly improves their flavor.

Ingredients:

• Beets - 3 kg.
• Sweet pepper - 0.8 kg.
• Onions - 1.5 kg.
• Tomatoes - 2.5 kg.
• Chili pepper - 1 pc.
• Vegetable oil - 200 g.
• Sugar - 100 g.
• Garlic - 150 g.
• Vinegar 6% - 100 g.
• Salt - 50 g.

Preparation:

Peel the beets, cut into strips, onions - in half rings, tomatoes - in strips, chop the garlic.

For a less spicy salad, remove the hot pepper seeds.

Fry vegetables, except beets, stirring occasionally.

Add beets, vinegar to the mass and simmer for 45 minutes.

At the end of stewing, add garlic.

Sterilize the jars and transfer the salad to them.

Roll up the lids, turn the jars, wrap them in a "fur coat" until they cool.

The salad is healthy and spicy. The beets are saturated with the aromas of peppers and tomatoes.

Vinegar gives acidity to salad, chili pepper makes it hot, garlic gives a special taste, herbs give a spice.

Ingredients:

• Beets - 2 kg.
• Tomatoes - 1 kg.
• Bulgarian pepper - 0.5 kg.
• Carrots and onions - 0.250 kg each.
• Garlic - 100 g.
• Hot pepper - 1 pc.
• Vegetable oil - 200 g.
• Sugar - 200 g.
• Salt - 30 g.
• Vinegar 9% - 100 g.
• Parsley - a bunch

Preparation:

Peel and chop hot peppers with tomatoes.

Cut the onion into cubes, the rest of the vegetables into strips.

Saute the onion, 2 minutes.

Add carrots, peppers and fry for two minutes.

Add beets, sugar, one teaspoon of vinegar, and mix the whole mixture.

Simmer the salad for 10 minutes, stir occasionally.

Add chopped tomatoes, salt and vinegar.

Simmer for another 45 minutes. Put the garlic at the end of the treatment.

Sterilize the jars and lay out the prepared salad.

Roll up the jars, turn them over and wrap them with a blanket until they cool and continue sterilization.

Salad with fried potatoes and lightly salted herring is especially tasty.

Beetroot salad "Alenka" - from popular vegetables, simple recipe

The salad is beautiful, with a pleasant sweet - sour taste and aroma of parsley.

Ingredients:

• Beets - 4 kg.
• Tomatoes - 1.5 kg.
• Onion - 500 g.
• Garlic - 200 g.
• Sugar - 200 g.
• Salt - 60 g.
• Sunflower oil - 500 g.
• Vinegar 9% - 200 g.
• Parsley - 3 bunches

Preparation:

Peel vegetables. First, remove the skin from the tomato, dipping it into hot water, mince it.

Cut the beets into strips. Finely chop the onion, garlic and parsley.

Saute the onions in oil for 6 minutes, add vegetables, vinegar, beets.

Simmer the mixture for 40 minutes.

Arrange in jars and seal.

Beetroot salad "Alenka" in tomato - a delicious, delicate dish

Tomatoes and vinegar add some sourness to the salad. Vinegar retains its rich color and prolongs shelf life. Parsley adds flavor.

Ingredients:

• Beets - 1.5 kg.
• Sweet onions and peppers - 200 g each.
• Tomatoes - 600 g.
• Sugar - 60 g.
• Garlic - 100 g.
• Salt - 20 g.
• Vinegar 6% - 60 ml;
• Parsley - 1 bunch

Preparation:

For the quality and long-term storage of the salad, it is very important to prepare the jars and sterilize them correctly.

Consider one of the ways to prepare cans:

Wash well with baking soda.

Set the oven temperature to 150 °.

Sterilize the jars for 20 minutes (from the moment the set temperature is established).

Salad preparation:

Grate the beets, chop the tomatoes in a blender, finely chop the onion and crush the garlic.

Pepper to clear of seeds, cut into strips, chop parsley.

Heat oil in a cauldron and sauté onion.

Add tomato puree, sugar, pepper, salt and stir.

Cook for 10 minutes.

Put beets, garlic in the sauce, pour in vinegar.

Simmer vegetables for half an hour.

Arrange the salad in sterilized jars and close hermetically.

Turn the cans over, wrap them up in a "fur coat".

Transfer cooled jars to a cold room.

Beet salad "Alyonka" with carrots and hot peppers - a delicious, appetizing dish

The salad is spicy due to the presence of hot pepper. It has a rainbow color thanks not only to the color of the beets, but also to the different color of the peppers.

Ingredients:

• Beets - 2 kg.
• Tomatoes - 1 kg.
• Carrots - 200 g.
• Bulgarian onions and peppers and onions - 300 g each.
• Hot pepper - 1 small pod
• Garlic - 100 g
• Vegetable oil - 1/2 cup
• Sugar - 60 g.
• Salt - 30 g.
• Vinegar 6% - 50 ml.

Preparation:

Wash the pepper, trim the stalks, remove the seeds.

For hot peppers, be sure to remove the seeds. Otherwise, the salad will be very spicy.

Grind tomatoes and hot peppers in a blender.

Cut the rest of the vegetables into strips.

Heat the oil in a cauldron and sauté the onion until soft.

Add carrots, peppers and fry vegetables for 10 minutes.

Add chopped beets and sugar, pour in a teaspoon of vinegar and mix well.

Simmer for 20 minutes, stirring occasionally.

Pour over vegetables with a mass of tomatoes, put salt, add vinegar.

Simmer salad for 50 minutes. Put the garlic 5 minutes before the end of processing.

Sterilize the jars and lay out the hot mass. Cork cans, turn over, wrap up with a blanket.

The salad is healthy, juicy, their popular and inexpensive summer vegetables.

Ingredients:

• Beets - 1.5 kg.
• Carrots - 1 kg.
• Bell peppers and onions - 500 g each.
• Garlic - 5 cloves
• To fill:
• Tomato juice (without peel) - 1.5 cups
• Vegetable oil - 750 ml.
• Salt - 50 g.
• Sugar - 1/2 cup
• Vinegar 9% - 100 g.

Preparation:

Boil carrots - 25 minutes and beets - 60 minutes.

Do not peel or boil vegetables in their skins. Hold hot beets in cold water, they are easy to clean.

Cut beets, peppers, carrots into strips, onions - half rings, crush the garlic. Pour the vegetables into the pan as they are cut.

Prepare the fill:

Pour the tomato into a 7 - 8 liter saucepan.

Add salt, sugar, butter and bring to a boil.

Put vegetables in a saucepan, stir and cook for 10 minutes.

Pour in vinegar, boil for another 3 minutes.

Put the mass in jars, roll up.

Wrap with a warm blanket until it cools.

The salad is unusual, with cabbage. Prepared with marinade without sterilization.

The salad is best used within four months. Then he begins to lose taste and aesthetics.

Ingredients:

• Beets - 1.5 kg.
• Carrots - 1 kg.
• Cabbage - small head
• Horseradish and garlic - 50 g each.
• Sunflower oil - 100 g.
• Salt - 30 g.
• Sugar -150 g.
• Vinegar 9% - 100 ml.
• Water - 1 liter
• Allspice and bay leaves - to taste
• Greenery

Preparation:

Chop vegetables into strips, chop horseradish, garlic and herbs.

Transfer vegetables to a saucepan, mix well.

Divide the salad into the jars.

Cook the marinade. Put seasonings in boiling water.

Pour the marinade over the mass, seal the jars.

This is a wonderful side dish for fish and potatoes.

Beetroot salad "Alyonka" for the winter with tomatoes in its own juice - it is prepared unusually quickly

The salad is soft, delicious, low-calorie (67 kcal per 100 grams of product).

Ingredients:

• Beets ("Cylinder") - 1 kg.
• Tomatoes in their own juice - 0.5 liters
• Bell peppers and onions - 200 g each.
• Sugar - 50 g.
• Vinegar 9% - 50 ml.
• Garlic and salt - 50 g each.

Preparation:

Peel the beets and grate.

Finely chop the garlic and onion, peel the seeds and cut into small squares.

Put vegetables in a saucepan, pour in oil, put onions and sauté for seven minutes.

Remove the tomatoes from the tomato juice, grind in a meat grinder.

Pour tomato juice into a saucepan, put tomatoes, add sugar, salt and stir well.

Put in 5 minutes beets, garlic, pepper, pour vinegar and mix the mixture.

Simmer the mixture for 25 minutes over low heat.

Spread the hot mixture in sterilized jars, seal it tightly and leave to cool.

Beetroot salad "Alyonka" for the winter in the form of caviar - it is prepared unusually quickly and easily

Healthy salad, bright color, rich burgundy mixture.

Ingredients:

• Beets - 3.5 kg.
• Sweet onions and peppers - 500 g each.
• Tomatoes - 1 kg.
• Garlic - 150 g.
• Salt 60 g.
• Sugar - 200 g.
• Vinegar 9% - 200 g.

Preparation:

Grind all vegetables except garlic in a meat grinder.

Combine all vegetables in a saucepan and mix well.

Add oil, salt, sugar and vinegar.

Boil for 2 hours.

Add garlic 15 minutes before the mixture is ready.

Put the hot mixture in jars and roll up.

Beetroot salad "Alyonka" for the winter - light, healthy, good for gourmets

Salad - healthy, aromatic, with a pungent taste that garlic gives.

Ingredients:

• Beets - 4 kg.
• Sweet peppers and onions - 0.5 kg each.
• Tomatoes - 1.5 kg.
• Garlic - 150 g.
• Vegetable oil - 1/2 cup
• Salt - 1.5 tbsp l.
• Vinegar 9% - 250 g.
• Parsley - 3 bunches

Preparation:

Grind the tomatoes in a blender until smooth.

Finely chop the peppers, onions, garlic and herbs.

Pour oil into a saucepan, sauté onion.

Add tomatoes, sugar, garlic, salt, parsley, vinegar and mix thoroughly.

Add grated beets, peppers and cook for 40 minutes.

Place the salad immediately in sterilized jars and roll up.

Alenka beetroot salad for the winter - easy to prepare from gradients that combine useful properties and excellent taste

Popular salad, easy to prepare. Garlic adds piquancy.

In the absence of tomato juice, it can be replaced not only with fresh tomatoes, vegetable juice, but also plain water.

Ingredients:

• Beets - 10 pcs.
• Tomato juice - 1 glass
• Tomatoes - 6 pcs.
• Onions - 3 pcs.
• Garlic - 3 cloves
• Vegetable oil and vinegar 9% - ½ cup each
• Salt - ½ tbsp. l.
• Sugar - 1 tbsp. l.

Preparation:

Boil and peel the beets, grate finely, grate and carrots.

Cut the onion into cubes, the tomatoes into small wedges.

Mix tomato juice, sugar, salt, oil in a saucepan and put on fire.

Add onions, carrots, garlic cloves to the boiling juice.

Boil for 20 minutes, add beets, tomatoes and mix well.

Simmer for another 15 minutes and add vinegar.

Boil the mixture for 5 minutes and put the mixture hot in jars.

Roll up tightly with lids.

Alenka salad from beets with other vegetables - spicy, easy to prepare

The salad is prepared quickly without sterilization. All the ingredients are always at hand in the fall. Hot pepper gives the salad spice.

Ingredients:

• Beets - 2 kg.
• Tomatoes - 1.5 kg.
• Sweet pepper - 0.5 kg.
• Hot pepper - 1 pod
• Vegetable oil - 250 g.
• Sugar - 75 g.
• Salt - 1 tbsp l.
• Vinegar - 100 g.

Preparation:

Cut the tomatoes into small cubes.

Pepper seeds and cut into strips.

Cut the onion into half rings, hot pepper into small - small pieces.

Place vegetables in a bowl and stir.

Put on a small fire to languish.

Chop the beets on a Korean grater and add to the vegetables.

Add salt, sugar, butter and mix well.

Simmer for one hour after boiling.

Add vinegar, finely chopped garlic and mix everything.

Cook for another 10 minutes.

Arrange in banks, roll up.

Beet salad "Alyonka" for the winter - versatile, quick and easy to prepare

Sweet and sour salad, garlic and red hot pepper give the person a spicy taste.

Ingredients:

• Beets - 4 kg.
• Bulgarian pepper - 0.6 kg.
• Tomatoes - 1.5 kg.
• Vegetable oil - 1 glass
• Onions and carrots - 0.5 kg each.
• Hot pepper - 1 pc.
• Salt - 50 g.
• Sugar - 200 g
• Garlic - 150 g.
• Vinegar - 9% - 150 ml.

Preparation:

Grate carrots and beets.

Skip the tomatoes through a meat grinder.

Cut the pepper into strips, the onion - into cubes, crush the garlic.

Pour oil into a saucepan, put onion and sauté. Add carrots, peppers, fry for 3 minutes.

Add the beets, simmer for 5 minutes.

Add tomatoes, salt, sugar, garlic, hot peppers, vinegar and stir.

Cook for 45 minutes.

Put the hot salad in sterilized jars and roll up. Banks turn the banks over, wrap them until they cool completely.

Alenka beetroot salad - simple, for every day

Salad with a spicy, piquant taste, which gives bitter pepper, vinegar and tomatoes give a sour taste. A large amount of parsley adds flavor to the salad.

Ingredients:

• Beets - 4 kg.
• Tomatoes - 1.5 kg.
• Bulgarian pepper and onion - 0.5 kg each.
• Vegetable oil - 0.5 liters
• Ground black pepper - 1 tsp
• Hot pepper - 1 pod
• Garlic - 200 g.
• Sugar - 200 g.
• Salt - 60 g.
• Vinegar 9% - 200 g.
• Parsley - 3 bunches

Preparation:

Grate the boiled beets.

Pass the tomatoes through a meat grinder, garlic through a press.

Chop the onion.

Cut the Bulgarian and hot peppers into strips.

Chop the parsley.

Heat oil in a saucepan, put onion for 10 minutes.

Add tomato, bell and hot peppers, vinegar.

Cook the salad over low heat for 45 minutes, stir.

Arrange in sterilized jars, seal.

Store salad in a cool, dark place.

Few make preparations from red beets for the winter, but if you make a very tasty winter salad "Alenka", then change your attitude. Each of the proposed recipes claims to be correct. But whichever you choose, I guarantee the beetroot snack will be delicious. The salad is served as an independent appetizer, put in borsch instead of dressing.

Alenka beetroot salad - the secrets of the right recipe

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

• Slicing vegetables does not affect the taste, but the appearance of a snack can make a significant difference. Alenka will look very appetizing if you grate the beets on a Korean grater.
• If you love spicy foods, add more pepper.
• If you love sour, add acetic acid.
• Do not let the beets boil violently, they will lose their natural color and turn pale.
• If you want to preserve the vibrant color of the root vegetable, put a few drops of vinegar into the saucepan at the very beginning of cooking. As a rule, this moment is skipped in the recipe, according to the rules, the acid is put into the workpiece at the end of cooking. I recommend breaking this rule by splashing a little bit at the beginning of cooking.

Spicy beet salad "Alyonka" - a delicious recipe

Delicious beetroot salad, which can sometimes be used as. The original states that the beets are rubbed into shavings; if desired, it is permissible to cut the root crop into strips.

Would need:

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

Recipe with photo

Do your vegetable prep work. Pass the tomatoes through a meat grinder, crushing them in mashed potatoes.

Cut the bell peppers into strips. Divide the sharp pod into small rings. If you like savory snacks, don't throw away the seeds.

Divide the onion in half rings.

Grate the beets on a coarse grater.

Finely chop the garlic cloves.

Place the beets in a saucepan.

Add the straws of pepper.

Send onions, then garlic.

Pour in the tomato puree.

Pour in oil immediately, add granulated sugar, salt.

Heat the vegetables at low power. Bring the contents to a simmer slowly. Simmer for 40 minutes.

If you think of adding black pepper for spice, put it shortly before the end of cooking. Pour in the vinegar 5 minutes before the end. Stir the mass of lettuce.

Fill sterile jars, roll up. Let Alenka cool by turning over and wrapping.

Beet salad "Alyonka" - recipe with bell pepper

The classic, most common recipe for winter salad with pepper. Thanks to the verified combination of components, it turns out a great appetizer, worthy of inclusion in the festive menu.

Take:

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

How to prepare for the winter:

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

How to prepare Alenka salad - the correct recipe with carrots

Another variation of a delicious beetroot preparation.

You will need:

• Tomatoes - 800 gr.
• Onions - 250 gr.
• Beets - 2 kg.
• Sweet pepper - 300 gr.
• Carrots - 250 gr.
• Hot pepper pod.
• Garlic is the head.
• Vinegar 9% - 50 ml.
• Sugar - 50 gr.
• Salt - 30 gr.

How to twist:

1. Prepare vegetables for processing. In the previous recipes, I explained how to cut them. But I want to say that this is just a suggestion, you can choose any shape and methods of cutting. The only advice: turn the tomatoes in mashed potatoes, in Alenka the rest of the vegetables are boiled in tomato sauce - this is the secret of a delicious preparation.
2. Pour oil into a saucepan, warm it up a bit. Cast the onion first. When the rings become transparent, send the carrots next.
3. Pour over the tomato puree. Cook the sauce for 5 minutes.
4. Add the rest of the vegetables one at a time. Start with the beets, stir, and after a few minutes add the peppers.
5. Add loose spices. Stir the salad. cook for 10-15 minutes.
6. Check the appetizer for salt at this step. Adjust the amount. Simmer for about 20 minutes, add chopped garlic. Pour in acetic acid.
7. Simmer over low heat for 10 minutes. Remove from the burner, distribute Alenka among the banks.
8. Let the rolled up jars cool under a towel. Place for winter storage in a cellar, cold storage room.

Delicious video recipe for Alenka salad

Video recipe for a delicious beetroot salad with the beautiful name Alenka. Successful blanks to you.