I don’t even know why, but I have never closed beetroot salads for the winter before. For me, this vegetable was strongly associated, first of all, with first courses, such as borscht or beetroot. Less often - with a cold snack, consisting of grated beets, prunes and walnuts. And recently at the market I saw a bright and incredibly appetizing salad among sauerkraut and Korean carrots.

So I got the idea to try pickling beets. After rummaging through old records, I opted for the recipe for Alenka beetroot salad, which can really be made a few hours before serving, or you can close it for the winter. It is the second option that I propose today. Although, to be honest, I left quite a bit for testing and did not regret that I spent a little time on this amazing blank. If you do not have time to prepare for the winter, you can cook it at any time, because beets and other salad ingredients are always available.

Moreover, beet salad "Alenka" in winter can be used as a dressing for the same borscht, non-traditional soups or stewed potatoes. But "Alenka" is also ideal as a cold appetizer for rice, meat dishes like or. Let's get started, because winter is just around the corner!

Yield: 3 cans of 500 ml.

Ingredients:

• 1 kg beets
• 200 g carrots
• 150 g sweet pepper
• 150 g onion
• 7 garlic cloves
• 1/2 chili pod
• 1 glass of tomato juice
• 1/3 refined vegetable oil
• 1/3 cup vinegar 9%
• 20 g coarse salt
• 20 g white sugar

How to cook beet salad "Alenka" for the winter

First you need to prepare all the vegetables, for which we peel the thin peel of beets and carrots with a special device or with an ordinary sharp knife. Then, on a Korean grater, we rub the root crops washed and slightly dried with a sufficient number of napkins (if such a device is not available in your kitchen, use the middle side of a simple grater).

You can also chop beets and carrots for salad with just thin sticks - it all depends on what you prefer and what you are going to use Alenka for.

In addition, we chop the onion, peeled from the husk, into small cubes or half rings, and also cut the sweet pepper into relatively thin cubes, from which we previously removed the stalk, partitions and seeds.

If you really like sweet bell pepper in winter salads, you can cut it into larger slices.

At the next stage, we heat the third part of a glass of refined oil in a saucepan, where, after heating it, we send onion and pepper. After frying the ingredients for about 5-6 minutes, we throw in the beets and carrots.

Without increasing the medium heat, fry the vegetables for the same amount (5-6 minutes), after which we introduce fine white sugar, coarse salt and a glass of tomato juice, which can be replaced with tomato paste diluted in water or tomatoes ground in a blender (5-6 pcs. ).

In order for the beets in the salad to retain their bright color, at this stage you can add literally 1 teaspoon of 9% table vinegar or the juice of half a lemon to the workpiece.

Loosely covering the pan with a lid, set the minimum temperature and simmer our Alenka beetroot salad for 30 minutes, after which we introduce chopped garlic and chopped chili.

Add hot pepper only to taste or do not add at all.

We mix the appetizer, pour a third of a glass of vinegar and immediately turn off the stove. Next, we shift the Alenka beetroot salad into clean jars and, having sterilized them in boiling water, tighten the lids.

After cooling, the preservation can be sent to the pantry and the very next day "Alenka", in principle, is ready for use. Serve this wonderful salad with meat. In our family, in combination with alenka, they like ordinary boiled potatoes and rice, baked chicken breast with spices and just a bite with white bread.

Bon Appetit!

Today I am preparing a beetroot salad for the winter. Cheap, useful and done simply and quickly! Delicious - beyond words! In winter, this salad will be your snack for all occasions, both on holidays and on weekdays. Such a salad with fried potatoes, salted herring and black bread is especially tasty. By the way, it can also be used as a dressing for borscht.

INGREDIENTS

• 4 kg beets
• 0.5 kg carrots
• 0.5 kg onion
• 1.5 kg 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 hot pepper

STEP-BY-STEP COOKING RECIPE

Three beets and carrots on a grater.

We turn the tomatoes into puree using a meat grinder or blender.

Sweet pepper cut into strips.

Finely chop the onion.

De-seeded red hot pepper and finely chop.

Garlic can be minced.

Pour vegetable oil into the cauldron.

Throw in the onion. Pass until transparent.

Add carrots and bell pepper. Let's put it out for 5-7 minutes.

Now we spread the beets, tomatoes, hot peppers, immediately add sugar, salt and pour half the vinegar. We mix.

Cover with a lid, 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 found in the video recipe.

Good appetite!

STEP VIDEO RECIPE

You may also be interested in other recipes for blanks with beets for the winter:

Universal PREPARATION FROM BEET for the Winter: in salads, in borscht, etc.

BORSHCH IN WINTER in 15 minutes!!!

WHOLE BEET PREPARATION for salads, vinaigrettes, borscht…

Few people make red beet preparations for the winter, but if you make a very tasty Alenka winter salad, then change your attitude. Each of the proposed recipes claims to be the correct one. But whichever you choose, I guarantee that the beetroot appetizer will come out very tasty. Salad is served as an independent appetizer, put instead of dressing in borscht.

Beet salad Alenka - the secrets of the right recipe

The basis of the salad is always red beets, it is always taken more. There are no strict requirements for the rest of the components. The proportions of the ingredients indicated in the recipes are not a 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 the snack can significantly change. Alenka will look very appetizing if you grate the beets on a Korean grater.
• If you like it spicy, add more pepper.
• Love sour - add acetic acid.
• Do not let the beets boil violently, they will lose their natural color, turn pale.
• If you want to keep the bright color of the root vegetable, splash a few drops of vinegar into the pan at the very beginning of cooking. As a rule, this moment is omitted 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 small fraction and at the beginning of cooking.

Spicy beet salad "Alenka" - a delicious recipe

Delicious beetroot salad, which can sometimes be used as. The original indicates 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.
• Onion - 1 kg.
• Garlic cloves - 100 gr.
• Hot pepper - pod.
• Table vinegar - 50 ml.
• Salt - 30 gr.
• Sunflower oil - 100 ml.
• Sugar - 75 gr.
• Optionally - ground pepper.

Recipe with photo

Do the prep work with the vegetables. Pass the tomatoes through a meat grinder, chopping into a puree.

Sweet pepper cut into strips. Divide the sharp pod into small rings. If you like spicy snacks, then do not throw away the seeds.

Divide the onion into half rings.

Rub the beets on a coarse grater.

Finely chop the garlic cloves.

Place the beets in a bowl.

Add a pepper strip.

Send the onion, then the garlic.

Pour in the tomato puree.

Immediately pour in the oil, add sugar, salt.

On low power, start heating vegetables. Slowly bring contents to a boil. Simmer for 40 minutes.

If you decide to add black pepper for spiciness, put it shortly before the end of cooking. 5 minutes before the end, pour in the vinegar. Stir in the lettuce.

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

Beet salad "Alenka" - recipe with bell pepper

The classic, most common winter pepper salad recipe. Thanks to a well-balanced combination of ingredients, you get a great appetizer worthy of being included in the solemn menu.

Take:

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

How to prepare for the winter:

1. Prepare root crops for processing - wash, clean. Rub 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 seeds from the peppers. Chop straw. Chop the parsley.
5. Heat the oil in a thick saucepan. Throw onion cubes. Pass until transparent.
6. Add tomato puree, salt, sweeten. Throw in the peppercorns. Stir the mass.
7. Wait for the salad to boil, reduce the power of the fire, cook for 10 minutes.
8. Send beet chips, garlic to cook. Stir, let it boil. Simmer on low heat for 30 minutes.
9. Pour in the vinegar. Let the contents boil violently, turn off the burner.
10. Distribute among banks, tighten. Refrigerate by turning upside down and wrapping. The workpiece is perfectly stored in apartment conditions.

How to prepare salad "Alenka" - the right recipe with carrots

Another variation of a delicious beetroot preparation.

You will need:

• Tomatoes - 800 gr.
• Onion - 250 gr.
• Beets - 2 kg.
• Sweet pepper - 300 gr.
• Carrot - 250 gr.
• A pod of hot pepper.
• Garlic - head.
• Vinegar 9% - 50 ml.
• Sugar - 50 gr.
• Salt - 30 gr.

How to spin:

1. Prepare vegetables for processing. In 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 into puree, 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, heat it up a bit. Drop the bow first. When the rings become transparent, send the carrot next.
3. Pour in the tomato puree. Boil the sauce for 5 minutes.
4. Add the rest of the vegetables one by one. Start with the beets, stir, after a few minutes put the pepper.
5. Add loose spices. Stir the salad. cook for 10-15 minutes.
6. At this step, check the snack for salt. Adjust quantity. Simmer for 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 jars.
8. Let the rolled jars cool under a towel. Place for winter storage in the cellar, cold pantry.

Delicious Alenka salad video recipe

Video recipe for a delicious beetroot salad with the beautiful name Alenka. Good luck with your preparations.

Colorful jars with delicious contents immediately catch our eye on the shelves with homemade preparations. Already one kind of salad of bright ruby ​​​​color raises the appetite and mood, especially in cold weather, when summer is already behind. It contains many vitamins and nutrients, is stored for a long time and can, in turn, serve as the basis for various dishes, including soups. Today we will tell you about how to cook beetroot salad "Alenka" for the winter: the recipes are slightly different and will give you the opportunity to choose any option to your taste, taking into account the preferences of all members of your family.

No one will say for sure where this colorful beetroot salad got its cute name “Alenka”, but it is unlikely that anyone will remain indifferent after trying this dish once (if it was cooked according to all the rules). Note to those who used to be, for example, indifferent to sweet pepper: you can change the list of ingredients and proportions at your own discretion. Having ideally selected the composition for yourself, you will be pleasantly surprised by the result.

Do you think that the taste of certain products is not very attractive? As Alf said, “You just don’t know how to cook them!” Cooking is a delicate matter, you need to do it with love and following certain rules. So let's get started.

Salad recipes "Alenka"

"Alenka" with bell pepper

• beets - 4 kg;
• onion (white) and sweet bell pepper - 0.5 kg each;
• tomatoes - 1.5 kg;
• garlic - 200 g;
• granulated sugar - 150 g;
• salt - 55 g;
• vinegar 6% - 150 ml;
• parsley - a bunch;

To prepare beet salad for the winter, the jars need to be sterilized in advance - this will help you avoid trouble during the long months of storage (until spring, if you do not eat it earlier).

My beets and, having cleaned, we rub on a coarse grater. Grind the washed tomatoes in a blender or meat grinder. If you want to remove the thick skin, pre-cut the tomatoes crosswise near the stalk and scald. Wash the bell pepper, remove the seeds and cut into strips. After removing the husk from the onion, cut it into cubes. Chop the garlic and herbs.

Saute onions in oil, add tomato puree, then pepper, salt and sugar. This mass must be boiled over low heat for about 10 minutes. Add grated beets, garlic and vinegar. Reduce the heat and simmer for about 30 minutes. Without cooling the mass, we lay it out in jars, close them, turn them over and leave for a day, covered with a towel.

Our delicious Alyonushka salad is ready.

Spicy salad "Alenka"

• beets - 4 kg;
• tomatoes - 2.5-3 kg;
• sweet bell pepper - 1 kg;
• hot pepper - 1-2 pods;
• onion - 2 kg;
• garlic - 200 g;
• refined oil - 1 glass;
• granulated sugar - 150 g;
• salt -60 g;
• vinegar 6% - 150 g;

The preparation takes place as follows. After washing and peeling the beets, chop them into thin strips, and the onions into half rings. Cut the tomatoes into strips, chop the garlic.

Be careful when cutting hot peppers, do not touch your eyes. Hands after shredding will need to be washed thoroughly, otherwise you may feel a burning sensation on the skin. If you do not want to get a very spicy dish, chili seeds should be thrown away.

Lightly fry over low heat, stirring, all vegetables, except beets. Now it can be added along with vinegar. Simmer for three quarters of an hour over low heat. Before switching off, add garlic. To save the Alenka salad for the winter, we roll it into sterilized jars, turn them over, cover with a towel.

"Alenka" with carrots and vinegar 9%

• beets - 4 kg;
• tomatoes - 1.5 kg;
• sweet Bulgarian pepper - 0.6 kg;
• hot pepper - 1-2 pods (optional);
• carrots and onions - 0.5 kg each;
• garlic - 200 g;
• refined oil (odorless) - 1.5 cups;
• granulated sugar - 1 cup;
• table salt - 60 g;
• vinegar 9% - 1 cup;
• parsley - a bunch;

Wash and clean hot peppers. Grind it with a blender along with tomatoes. We clean, wash and cut into strips the rest of the vegetables.

We pass the onion, cut into cubes, then add the pepper and carrots. After 2 minutes, put the beets, a teaspoon of vinegar and sugar. After mixing, simmer everything over low heat for 7 minutes, stirring. Add chopped tomatoes, salt and remaining vinegar. Bring to a boil and, reducing the heat, simmer for another three quarters of an hour. At the end, put the chopped garlic and herbs.

Now we put everything in hot, pre-sterilized jars, roll them up. This bright dish will decorate the winter table.

As you already understood, the proportions and the list of ingredients can be changed. If you like sour, add a little more vinegar. Don't like carrots? Adding it is optional. And for those who "like it hot", you can put an extra pod of hot pepper. Having prepared the Alenka salad with beets for the winter, you will receive not only an independent delicious dish and a valuable source of vitamins, but also an excellent dressing for borscht.

If you are not a fan of red vegetables at all, we are pleased to bring to your attention a simple recipe for Alenka salad, which is perfect not only for a family dinner, but also for a festive table.

"Alenka" with crab sticks and mushrooms

• crab sticks - 0.3 kg;
• mushrooms (champignons or oyster mushrooms) - 0.5 kg;
• cucumbers - 3 medium;
• boiled eggs - 4 pieces;
• onion - 1 pc.;
• greens - a bunch;
• vegetable oil (for frying);
• mayonnaise, salt, pepper;

Preparing this dish will not take you much time. Mushrooms must be washed and fried in vegetable oil with onions. Shortly before they are ready, they need to be salted and peppered. Grind the cooled boiled eggs. We cut crab sticks into strips or rings, and cucumbers into cubes or straws. Add chopped herbs, pepper and salt. We fill everything with mayonnaise, decorate with a sprig of greenery. Salad with crab sticks is ready.

Bon Appetit!

Due to its beneficial qualities and great taste, beetroot rightfully occupies 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 there. Indeed, beets were grown in the Mediterranean as early as the 2nd century BC. e. 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. And zealous housewives make beet salads for the winter that are amazing in their useful qualities.

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 beet goes well with many products, and this allows you to use it 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.

Very tasty salads are prepared on the basis of beets. Moreover, this is simply impossible to buy in a store, but at home you can easily make such blanks. And be sure that in winter they will not only add vitamins and nutrients to you, but they will definitely delight you with their taste.

There are a lot of beetroot recipes. It is wonderfully prepared both as a main product, and 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 delicious preparations for the winter.

Salad "Alenka"

Try to cook a wonderful sweet and sour beetroot salad "Alenka" for the winter. This dish will appeal not only to lovers of beets, but also to all admirers of vegetable salads. And spicy garlic notes and a taste of hot pepper 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 for preparing beetroot salad for the winter and a photo of the main points of the recipe will help you easily cope with this task.

So, you will need:

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

Let's start cooking:

1. Remove the skin from the beets. Grind it, use a coarse grater or combine.
2. Clean the carrot. Grind it, use a medium grater. Some housewives advise in this case to take a grater for Korean carrots. Then the finished look of the salad will be even prettier.
3. Grind the tomatoes until puree. Use a meat grinder or blender.
4. Peel the Bulgarian pepper from seeds and stalks, cut into thin strips.
5. Peel hot pepper from seeds and stalks, chop with a knife.
6. Peel the onion, cut into small cubes.
7. Peel the garlic, grind to a pulp. Use either a fine grater, or a press, or grind it in a mortar.
8. Take a large saucepan with a thick bottom. Calculate its volume taking into account all cooked products.
9. Pour all the oil into the pan. Heat it up.
10. Pour the onion into the oil and saute it until it becomes transparent.
11. Add bell peppers and carrots to the onion. Cook, stirring, 2-3 minutes.
12. Add prepared beets. Mix thoroughly. Cover and let simmer for 5 minutes.
13. Add tomato puree, crushed garlic, chopped hot pepper, salt, sand, vinegar to the beets.
14. Mix thoroughly. Cover with a lid and let simmer for another 40-45 minutes.
15. Put the finished salad in dry, sterilized jars.
16. Roll up.
17. Turn the jars over, wrap them in heat and leave to cool completely.

From the indicated amount of products, about 9 cans of 700 g of wonderful Alenka beetroot salad for the winter should come out. It is perfect for boiled potatoes and fried, 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 borscht dressing, which makes it truly indispensable. Such blanks are not only tasty and healthy, but also save time. In winter, you will definitely appreciate it.