Thanks to its useful qualities and excellent taste, beets rightfully occupy an important place in our diet. A familiar and at first glance rustic vegetable has settled on our table for so long that it is difficult to imagine a time when it was not. Indeed, beets were grown in the Mediterranean as early as the 2nd century BC. NS. And on the territory of Russia, it is mentioned in the annals of the 10th century.

On a hot summer day, wonderful cold soups and kvass are prepared from beets. Borsch and vinaigrette delight us with their taste all year round. BUT zealous housewives make beetroot salads, amazing in their useful qualities, for the winter.

This is useful to know!

Beets are incredibly rich in B vitamins, trace elements and mineral salts, which are so necessary for the proper functioning of the body. It is especially important that almost all of these useful substances are tolerant of heat treatment. And this makes beets an indispensable vegetable for winter harvesting.

Red beets go well with many products, and this allows them to be used in various salads and preparations for the winter. With what only beets are not combined: with cabbage, and with carrots, and with garlic, and with bell peppers, and with apples.

On the basis of beets, very delicious salads... Moreover, this is simply impossible to buy in a store, but at home you can easily make such blanks. And rest assured, in winter they will not only add vitamins and nutrients, but will certainly delight you with their taste.

There are a lot of beetroot recipes. It is wonderfully prepared both as a main product, as a preparation, and in the form of a salad with other vegetables. There is a recipe for beetroot salads for the winter with and without vinegar, with or without sterilization.

You just have to choose a recipe for beetroot salad and make tasty preparations for the winter.

Alenka salad

Try to cook a wonderful sweet and sour beet salad "Alenka" for the winter. This dish will appeal not only to beetroot lovers, but also to all admirers. vegetable salads... And spicy garlic notes and a pungent pepper flavor will surely win your heart.

The main thing to remember is that the ingredients for the blanks must be fresh and of high quality. Step by step instructions cooking beetroot salad for the winter and photos of the recipe highlights will help you easily cope with this task.

So, you need:

• Beets - 4 kg.
• Ripe tomatoes - 1.7-2 kg.
• Vinegar 9% - 200 ml.
• Bulgarian sweet pepper - 700 g.
• Garlic - 200 g.
• Salt - 60 g.
• Hot red pepper - 2 pcs.
• A bunch of parsley.
• Granulated sugar - 250 g.
• Sunflower oil - half a liter.
• Turnip onions - 0.5 kg.
• Carrots - 0.5 kg

Let's start cooking:

1. Peel the beets. Grind it, use a coarse grater or a food processor.
2. Peel the carrots. Grind it, use a medium grater. Some housewives advise in this case to take a grater for Korean carrots... Then the finished type of salad will be even prettier.
3. Grind the tomatoes until puree. Use a meat grinder or blender.
4. Peel the bell pepper from seeds and stalks, cut into thin strips.
5. Hot pepper peel from seeds and stalks, chop with a knife.
6. Peel the onion, cut into small cubes.
7. Peel the garlic, chop until mushy. Use either a fine grater, a press, or grind it in a mortar.
8. Take a large pot with a thick bottom. Calculate its volume taking into account all the prepared foods.
9. Pour all the oil into a saucepan. Heat it up.
10. Sprinkle the onion in the oil and sauté until it becomes translucent.
11. Add to the bow bell pepper and carrots. Fry, stirring occasionally, for 2-3 minutes.
12. Add prepared beets. Mix thoroughly. Cover and simmer for 5 minutes.
13. Add to beets tomato puree, crushed garlic, chopped hot pepper, salt, sand, vinegar.
14. Mix thoroughly. Cover with a lid and leave to simmer for another 40-45 minutes.
15. Put the prepared salad in dry, sterilized jars.
16. Roll up.
17. Turn the jars over, wrap them in warmth and leave to cool completely.

From the specified amount of products, about 9 cans of 700 g each of the wonderful Alenka beet salad for the winter should come out. It goes well with boiled and fried potatoes and rice. And just with a piece of black bread, this salad will go with a bang!

Also, this salad can be used as a borsch dressing, which makes it truly irreplaceable. Such blanks are not only tasty and healthy, but also save time well. In winter, you will definitely appreciate it.

Let's prepare a salad "Alenka" from beets. History is silent about where the name of the salad came from, there is only an assumption that, they say, a certain Alenka did not like beets, and after trying this salad, she was indescribable delight! And, probably, fell in love with beets - as a result.

Let's leave the story behind and talk about the preparation of Alenka salad from beets for the winter. The result is really worth trying to cook.

Beets are a vegetable that can be stored well throughout the winter, so this root vegetable is easier and healthier to use in fresh... But it is quite possible to make a couple of jars for quick and carefree consumption, excluding cleaning-washing-rather long cooking of beets. Moreover, at any time of the year. And I recommend making harvesting for future use to those who grow their own beets, and by the spring they become softish from long-term storage(if there are no suitable conditions, for example, in our country, many store crops in basements). It is at this time that the beets are conveniently processed and stored, gradually adding them to the menu until the next harvest.

The proportions of ingredients can be increased or decreased depending on the needs and the amount of beets needed for processing. I took half of it, and it turned out to be three 250-gram jars.

So, let's prepare a rather long list of products.

Peel the vegetables, rinse well and let the water drain.

We start with an onion. Grind it in the bowl of the food processor.

On a preheated sunflower oil Let's slightly bring it to transparency - the onion aroma will turn into oil, and this will give a hint of completeness to the salad in the end.

Add carrots, grated on a coarse grater of the combine or cut into thin strips.

Let's cut sweet peppers into strips (by the way, I have frozen peppers here, which absolutely does not affect the taste).

Add pepper to the cauldron. Let's put it out for 5 minutes.

Likewise, grind the beets in the combine.

Put it in a cauldron, sprinkle it with vinegar to avoid color loss. Simmer everything together for 10-15 minutes, stirring occasionally.

Chop the tomatoes finely. You can use a blender.

Add prepared tomatoes and garlic petals to the salad.

Add salt and sugar, the remaining vinegar to the salad, simmer for 40 minutes under the lid. I usually do not add vinegar to preparations with tomatoes at all.

Add chopped garlic at the very end if you want more spiciness. Hot salad pack in sterile jars, cover with sterile lids.

We screw the lids tightly and put them "under the fur coat" until they cool completely.

The salad turns out to be really delicious, it's not easy to come off! It can be served chilled as an appetizer, hot - as a side dish or addition to a side dish, make sandwiches. Adding a couple of spoons of "Alenka" beet salad prepared for the winter to beetroot or borscht will also be greeted by their admirers!

Bon Appetit!

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. Sweet and sour salad rich ruby ​​color with spicy notes of garlic and red pepper won my heart!

Preparing this beet salad for the husband, according to the mother-in-law's prescription. 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 as 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 the beet salad looks much more appetizing when cooked.

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

Cut the bell pepper into strips, and the onion 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 can not take the jars of salad into the cellar.

Today I'm preparing a beetroot salad for the winter. It's cheap, useful and done quickly and easily! And delicious - words cannot convey! In winter, this salad will be your snack for all occasions, both on holidays and on weekdays. This salad is especially tasty with fried potatoes, lightly salted herring and black bread. By the way, it can also be used as a dressing for borscht.

4 kg beets
0.5 kg of carrots
0.5KG onions
1.5 kg of tomatoes
0.5 kg sweet pepper
200 g garlic
500 ml vegetable oil (odorless)
200 ml vinegar 9%
180 g sugar
50 g salt
1 pod hot pepper

Three beets and carrots on a grater.
We turn the tomatoes into mashed potatoes, using a meat grinder or blender.
Bell pepper cut into strips.
Finely chop the onion.
Peel the red hot peppers and chop finely.
Chop the garlic.
Pour vegetable oil into the cauldron.
Add the onion. Passing until transparent.
Add carrots and bell peppers. Let’s extinguish for 5-7 minutes.
Now we spread the beets, tomatoes, hot peppers, immediately add sugar, salt and pour in half of the vinegar. We mix.
Cover with a lid and wait until it boils.
Simmer covered for 40-45 minutes.
After the time has passed, add the prepared garlic and pour in the remaining vinegar.
Mix the salad thoroughly and cook under the lid for another 10 minutes.

Details and cooking details can be seen in the recipe video.
Enjoy your meal!

STEP-BY-STEP VIDEO RECIPE

Beetroot salad "Alenka" for the winter is a preparation made from the simplest and available products... The salad turns out to be juicy, bright and very tasty, you can feast on it with a bite with potato dishes or just with fresh crispy bread.

How to prepare Alenka salad?

Alenka salad is prepared in different ways. Classic recipe changed and supplemented many times, and therefore there are a lot of variations of this dish.

1. It is better to use dark sweet varieties of beets for salad.
2. Chop the beets on a coarse or medium grater, but if possible, better vegetable grind on a grater for Korean salads... With such beets, the dish will be tastier and more interesting to look at.
3. Garlic and vinegar are added to the salad almost at the very end of cooking.
4. Tomatoes for salad are chosen from dense varieties.

Beetroot salad "Alenka" with the addition of ripe tomatoes, pepper, onion and parsley is a fragrant dish that can be served independently or used in the preparation of other dishes, such as borsch, stew. The salad prepared according to this recipe is not spicy. If you want to get sharp workpiece, add chili peppers or ground chili to it.

Ingredients:

• beets - 2 kg;
• tomatoes - 800 g;
• garlic - 100 g;
• pepper, onion - 250 g each;
• parsley - 1 bunch;
• vinegar 6% - 70 ml;
• sugar - 75 g;
• salt - 25 g;
• oil - 100 ml.

Preparation

1. Beets are rubbed on a coarse grater, tomatoes are passed through a meat grinder.
2. Onions and garlic are chopped.
3. Pepper is peeled from seeds and chopped into thin strips, greens are chopped.
4. Onion is sautéed in heated oil, tomato is added, salt, sugar, pepper and stir.
5. Cook the mass for 10 minutes.
6. Add beets, garlic and stew for half an hour.
7. Pour in vinegar, stir, lay out the salad "Alenka" from beets for the winter in jars and seal.

The "Alenka" snack for the winter from beets can be prepared not only in the form of a salad, but also in the form of caviar. In this case, all vegetables are chopped with a meat grinder, because you need homogeneous mass... When stewing, the mass must be stirred so that it does not stick to the bottom of the pan. You can store such a workpiece at room temperature.

Ingredients:

• beets - 1 kg;
• onions - 300 g;
• tomatoes - 700 g;
• carrots - 300 g;
• garlic - 5 cloves;
• salt - 1 tbsp. a spoon;
• sugar - 3 tbsp. spoons;
• vinegar 9% - 30 ml;
• oil - 150 ml.

Preparation

1. All vegetables are passed through a meat grinder.
2. Pour in oil, add sugar and salt, mix and cook for 1.5 hours.
3. At the end of cooking, pour in vinegar, add garlic, boil for 10 minutes and fill the jars with caviar.
4. They roll up the cans, turn them over and wrap them up.

Alenka salad with carrots for the winter - simple, but delicious snack, which is not at all difficult to cook. Any tomatoes are suitable for salad. The main thing is that they are ripe and not too watery. The degree of pungency ready meal self-regulate by increasing or decreasing the amount of chili.

Ingredients:

• beets, carrots - 700 g each;
• tomatoes - 500 g;
• onion - 2 heads;
• garlic - half a head;
• salt, chili;
• oil - 50 ml;
• vinegar essence - 1 tsp.

Preparation

1. Carrots and beets are rubbed on a grater.
2. Tomatoes are cut into slices.
3. Onions are chopped into strips, and garlic is rubbed on a fine grater.
4. Place the ingredients in a cauldron of oil.
5. Stew vegetables for about an hour, add vinegar essence, boil for a couple of minutes, lay out the salad "Alenka" from beets and carrots for the winter in jars and seal.

Alenka salad with will be spicy and appetizing if you add a pod of hot pepper to it along with the rest of the usual ingredients. If you want the salad to be not too greasy, you can reduce the amount of vegetable oil. The salad is perfectly stored at room temperature, and therefore the recipe will definitely appeal to those who live in apartments and do not have a cellar.

Ingredients:

• beets - 4 kg;
• tomatoes - 1.5 kg;
• pepper - 600 g;
• onions, carrots - 500 g each;
• garlic - 200 g;
• oil - 1.5 cups;
• vinegar, sugar - a glass;
• salt - 60 g;
• hot pepper - 1 pc.

Preparation

1. Beets and carrots are grated for Korean salads.
2. Tomatoes are mashed.
3. Cut the pepper into strips and the onion into cubes.
4. The garlic is crushed using a press.
5. Oil is heated in a cauldron, onions are thrown into it and sauteed until transparent.
6. Add pepper and carrots and fry for 3 minutes.
7. They put beets, tomatoes, and other ingredients and stew the salad "Alenka" from beets for the winter for 45 minutes.
8. They put it in jars, seal it.

Alenka salad with beets prepared according to this recipe differs from all other salad options in that it is prepared from already cooked beets. In this case, add to the salad lemon juice... If it is not at hand, you can take a tablespoon of 9% vinegar. You can grind beets on a coarse or medium grater, depending on the consistency of the salad you want to get.

Ingredients:

• boiled beets - 1 kg;
• lemon - 1 pc.;
• salt - 1 tsp;
• sugar - 4 tbsp. spoons;
• oil - 4 tbsp. spoons.

Preparation

1. Boiled beets are rubbed on a grater.
2. Sugar, salt, oil are added.
3. Lemon juice is squeezed out.
4. Stir and stew for 15 minutes.
5. Lay out the Alenka salad for the winter in jars and seal.

"Alenka" with the addition of cabbage turns out to be very appetizing. It is better to chop the cabbage thinner, without affecting the part at the base. It is also better to cut the seals on the veins so that ready salad was more gentle. When sterilizing, a piece of cloth is first placed on the bottom of the pan, and only then the jar is installed so that it does not burst when heated.

Ingredients:

• white cabbage - 3 kg;
• beets - 800 g;
• garlic - 10 cloves;
• oil, sugar, vinegar - glass each;
• salt - 3 tbsp. spoons.

Preparation

1. Cabbage is chopped, beets are rubbed on a coarse grater.
2. Mix vegetables, add salt, sugar, oil, vinegar.
3. The salad is left for an hour.
4. Spread red beet salad "Alenka" in jars, sterilize half an hour in a water bath, roll up.

Beetroot salad "Alyonushka" for the winter can be prepared without adding vinegar at all. The acidity from apples and tomatoes is enough to keep the harvest well until spring. It is best to use "Antonovka" apples here. For reliability, store the workpiece in a cool place.

Ingredients:

• beets, carrots, onions, tomatoes, apples - 1 kg each;
• vegetable oil - 250 ml;
• salt - 2 tbsp. spoons;
• sugar - 6 tbsp. spoons.

Preparation

1. Vegetables and apples are rubbed on a coarse grater, placed in a saucepan, add butter, sugar, salt and stew for 1 hour.
2. The beetroot salad "Alenka" is laid out for the winter in jars, rolled up, sealed and wrapped.

"Alenka" is the easiest and fastest to cook in a multicooker. In this case, you do not need to stand at the stove, constantly stirring the contents of the pan, because with a multicooker you can be sure that nothing will burn. It is best to cook the salad in the "Stew" mode - the ingredients slowly languish, and the dish comes out especially tasty.