“Alenka” beet salad for the winter is a preparation made from the simplest and most affordable products. The salad turns out juicy, bright and very tasty; you can enjoy it as a snack with potato dishes or simply with fresh crispy bread.

How to prepare Alenka salad?

Alenka salad is prepared in different ways. The classic recipe was changed and supplemented many times, and therefore there were a lot of variations of this dish.

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

Alenka beet salad with the addition of ripe tomatoes, peppers, onions and parsley is a flavorful dish that can be served on its own or used in the preparation of other dishes, such as borscht and stew. The salad prepared according to this recipe is not spicy. If you want to get a spicy preparation, add capsicum or ground chili pepper 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. The beets are grated on a coarse grater, the tomatoes are passed through a meat grinder.
2. Chop the onion and garlic.
3. The pepper is peeled from seeds and chopped into thin strips, and the greens are chopped.
4. Sauté the onion in hot oil, add the tomato, salt, sugar, pepper and stir.
5. Cook the mixture for 10 minutes.
6. Add beets, garlic and simmer for half an hour.
7. Pour in the vinegar, stir, place the Alenka beet salad for the winter in jars and seal.

The winter appetizer “Alenka” made 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 using a meat grinder, because a homogeneous mass is needed. When stewing, be sure to stir the mass so that it does not stick to the bottom of the pan. This product can be stored at room temperature.

Ingredients:

• beets – 1 kg;
• onion – 300 g;
• tomatoes – 700 g;
• carrots – 300 g;
• garlic – 5 cloves;
• salt – 1 tbsp. 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 the 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. Roll up the jars, turn them over and wrap them up.

“Alenka” salad with carrots for the winter is a simple but tasty appetizer that is not at all difficult to prepare. Any tomatoes are suitable for salad. The main thing is that they are ripe and not too watery. The degree of spiciness of the finished dish can be adjusted independently by increasing or decreasing the amount of chili pepper.

Ingredients:

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

Preparation

1. Grate carrots and beets.
2. Tomatoes are cut into slices.
3. The onion is chopped into strips, and the garlic is grated on a fine grater.
4. Place the ingredients in a cauldron with oil.
5. Stew the vegetables for about an hour, add vinegar essence, boil for a couple of minutes, put the “Alenka” salad of beets and carrots for the winter in jars and seal.

The Alenka salad will be piquant and appetizing if you add a pod of hot pepper to it along with the other usual ingredients. If you want the salad not to be too greasy, the amount of vegetable oil can be reduced. 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;
• butter – 1.5 cups;
• vinegar, sugar - a glass;
• salt – 60 g;
• hot pepper – 1 pc.

Preparation

1. Grate beets and carrots for Korean salads.
2. The tomatoes are pureed.
3. The pepper is cut into strips and the onion into cubes.
4. Garlic is crushed using a press.
5. Heat the oil in a cauldron, throw the onion into it and sauté until transparent.
6. Add peppers and carrots and fry for 3 minutes.
7. Add beets, tomatoes, and other ingredients and simmer the Alenka beet salad for the winter for 45 minutes.
8. Place it in jars and seal.

“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, lemon juice is added to the salad. If you don’t have it on hand, you can take a tablespoon of 9% vinegar. You can chop the beets using a coarse or medium grater, depending on the consistency of the salad you want.

Ingredients:

• boiled beets – 1 kg;
• lemon – 1 pc.;
• salt – 1 teaspoon;
• sugar – 4 tbsp. spoons;
• oil – 4 tbsp. spoons.

Preparation

1. Grate boiled beets.
2. Add sugar, salt, butter.
3. Squeeze out lemon juice.
4. Stir and simmer for 15 minutes.
5. Place the Alenka salad for the winter in jars and seal.

“Alenka” with the addition of cabbage turns out very appetizing. It is better to chop the cabbage thinner, without touching the part at the base. It is also better to cut off the seals on the veins so that the finished salad is more tender. When sterilizing, first place a piece of cloth on the bottom of the pan, and only then place the jar so that it does not burst when heated.

Ingredients:

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

Preparation

1. The cabbage is chopped and the beets are grated on a coarse grater.
2. Mix vegetables, add salt, sugar, oil, vinegar.
3. Leave the salad for an hour.
4. Place “Alenka” red beet salad in jars, sterilize for half an hour in a water bath, and roll up.

Alyonushka beet salad for the winter can be prepared without adding vinegar at all. The acid from apples and tomatoes is enough to keep the product well until spring. It is best to use “Antonovka” apples here. To be safe, it is better to 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. Grate vegetables and apples on a coarse grater, place in a saucepan, add butter, sugar, salt and simmer for 1 hour.
2. Place the beet salad “Alenka” into jars for the winter, roll it up, seal it and wrap it.

“Alenka” is easiest and fastest to prepare in a slow cooker. In this case, you don’t 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 prepare the salad in the “Stew” mode - the ingredients simmer slowly, and the dish comes out especially tasty.

This salad recipe is primarily suitable 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, a simple but tasty salad from 4 kg of Alyonka beets. In fact, you will have a universal preparation: the salad can be offered as a cold appetizer, a side dish for meat or cereal and potato dishes, or can be used as a dressing for borscht or beetroot soup.

In addition to beets, the Alyonka salad also includes other vegetables: tomatoes, carrots, onions, sweet peppers and a little garlic for flavor. The salad is not spicy; if desired, you can add hot pepper or ground chili pepper to taste.

The salad is prepared without sterilization, but the beets need to be thoroughly stewed until soft, and before starting to stew, add a little vinegar so that they do not lose color. Our step-by-step recipe with photos will help you understand the cooking process and prepare a tasty and healthy preparation for the winter.

Ingredients:

• sweet 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 prepare Alyonka salad from beets for the winter

We clean the carrots, grate them on a regular coarse grater or use a special attachment to chop the carrots into short shavings. Cut the onion into small cubes. Cut out the center with the seeds from the peppers, cut the pulp into cubes or small cubes. We select the ripest tomatoes, you can even take soft ones. Rinse the tomatoes and cut into small pieces.

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

Heat the oil in a deep frying pan or casserole. Add the onion and sauté over low heat until transparent. There is no need to fry the onion until brown, just soften it slightly.

Add carrots to the onions, simmer for ten minutes, soaking the vegetables in oil. Don't forget to stir and make sure the carrots don't fry.

Pour bell peppers into the frying pan. Mix with onions and carrots, leave to simmer over low heat.

Place the beets, stir immediately and turn up the heat a little so that the beets warm up faster and begin to release juice.

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

Add pieces of ripe juicy tomatoes. Mix with the rest of the vegetables. Reduce the heat under the frying pan to low.

Add salt and sugar. After stirring, cover the frying pan or cauldron with a lid and leave to simmer for 40-50 minutes. Stir occasionally, preventing the vegetables from burning. If there is not enough juice released, add a little water or add oil. At the end of stewing, all vegetables should become soft and colored with beet juice. About five minutes before readiness, add garlic and hot pepper, finely chopped, or adjust the heat by adding ground chili pepper.

Beets are not only healthy, but also very tasty vegetables. You can prepare a lot of dishes from it, ranging from cold soups to salads for the winter. Moreover, it is simply irreplaceable for winter preparations, since during heat treatment most of the beneficial substances are preserved 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: choose fresh and high-quality products.

One of the recipe options

To prepare beet 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 pepper, sweet, bell pepper;
5. half a kilo of regular onions;
6. half a kilo of carrots.
7. 200 g garlic cloves;
8. salt 60 g;
9. two pieces of chili;
10. parsley, a bunch;
11. a quarter kilogram of sugar;
12. half a liter of sunflower oil.

Cooking step by step

Step 1. Necessary prepare beets. Grate the peeled vegetables on a large-mesh grater.

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

Step 3. You need to puree the tomatoes using a meat grinder or blender.

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

Step 5. Chili peppers should be prepared in the same way and finely chopped.

Step 6. Cut the peeled and washed onions into cubes.

Step 7. Make a paste from peeled garlic.

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

Step 9. Pour oil into it and heat it.

Step 10. Place the onion in a pan with oil and bring it to transparency.

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

Step 12. Add 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 with a lid and continue to simmer 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, and wrap it. Wait until it cools down completely.

If you prepare a salad for the winter according to the above recipe, then from the indicated proportions you will get about nine 700 gram cans delicious salad. You can serve it with potatoes, rice, add 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 may not be added 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 is not 700 g, but 600. Garlic cloves in the same quantity. 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. Chili optional.

The method of preparing the recipe 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.

Salad "Alenka" for the winter (with vinegar 6%)

For this recipe you need to take:

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

Detailed description of preparation

All vegetables must be peeled. Cut the tomatoes crosswise near the stem, pour boiling water over them and peel them. Grind 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 oil. Add twisted vegetables and spices to it. Boil everything together for no more than three minutes.

Prepare the beets, grate into strips. Add it to the vegetable mixture. Place on low heat and simmer for exactly 40 minutes. Add finely chopped parsley to the vegetable mixture. Continue simmering for another 10 minutes. Then turn off the heat.

A quick way to prepare the Alenka salad recipe

Needed for the recipe:

How to cook

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

Cut the tomatoes into arbitrary slices. Peel the garlic cloves 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 back on the fire, let the mixture boil and simmer for up to 3 minutes. Simmer under the lid for 30 minutes. Place the prepared snack into jars.

Spicy Beet Salad Recipe

For beet salad you need:

Preparation

All vegetables indicated in the recipe must be washed thoroughly. Cut tomatoes in half, beets, bell peppers, onions, and peel garlic. Cut the onions into half rings, squeeze the garlic through a press, cut the bell peppers 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 sweet pepper simmer for 10 minutes. Add tomatoes and beets to the mixture. At the end of cooking, add salt and sugar, boil again and simmer for 20 minutes.

Place the prepared salad according to the recipe into jars and close.

This beet salad is convenient because you can eat it literally immediately after preparation. And it is also stored well in sterilized jars. This is a wonderful recipe for the winter, when the body lacks vitamins, it will always help. After all, it can be consumed not only cold, but also hot.

Let's prepare the "Alenka" beetroot salad. 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, but after trying this salad, she was indescribably delighted! And, probably, I fell in love with beets - as a result.

Let's leave the story and talk about preparing Alenka salad from beets for the winter. The result is truly worth trying.

Beets are a vegetable that keeps well all winter, so this root vegetable is easier and healthier to use fresh. But it’s quite possible to make a couple of jars for quick and carefree consumption, which eliminates cleaning, washing, and rather long cooking of beets. And at any time of the year. I recommend harvesting for future use to those who grow their own beets, and by spring they become soft from long-term storage (if there are no suitable conditions, for example, many of us store the harvest in basements). It is at this time that it is convenient to process beets and store them, gradually introducing them into the menu until the next harvest.

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

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

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

Let's start with the onion. Grind it in the bowl of a food processor.

In heated sunflower oil, slightly bring it to transparency - the onion aroma will pass into the oil, and this will give a note of completeness to the salad in the end.

Add carrots, grated on a processor coarse grater or cut into thin strips.

Let's cut the sweet pepper into strips (I have frozen ones here, by the way, which does not affect the taste at all).

Add pepper to the cauldron. Let it simmer for 5 minutes.

Similarly, chop the beets in a food processor.

Let's put it in a cauldron and sprinkle it with a little vinegar to avoid loss of color. Simmer everything together for 10-15 minutes, stirring.

Finely chop the tomatoes. You can use a blender.

Add prepared tomatoes and garlic petals to the salad.

Add salt and sugar to the salad, the remaining vinegar, and simmer for 40 minutes under the lid. I usually don’t add vinegar to tomato preparations at all.

At the very end, add chopped garlic if you want more spiciness. Pack the hot salad in sterile jars and cover with sterile lids.

Screw the lids on tightly and put them under a fur coat until they cool completely.

The salad turns out really delicious, it’s not easy to put it down! It can be served chilled as an appetizer, hot as a side dish or addition to a side dish, or made into sandwiches. Adding a couple of spoons of “Alenka” beet salad prepared for the winter to beet soup or borscht will also be welcomed by their admirers!

Bon appetit!

Recipe for preparing Alenka salad for the winter. The most popular and easiest to prepare beetroot salad this winter is, of course, Alenka. It is prepared from the simplest seasonal vegetables: beets, tomatoes, sweet and hot peppers, onions and carrots. By the way, about carrots, according to this recipe they are not added to the salad, but not because they forgot or were not at hand, no, on purpose. In the classic version, a little carrot is placed in the salad, but it seems to me (and after reading most of the reviews, apparently not only to me) that this ingredient is superfluous here. Of course, it’s a matter of taste, but without carrots the salad really turns out tender, even softer. Added sugar and apple cider vinegar in moderation give the salad a sweet and sour taste.

Alenka salad goes very well with boiled mashed potatoes, some meat and vegetable dishes. Before serving, you can garnish it with fresh herbs, sesame seeds, chopped walnuts or canned peas.

Required ingredients:

• 2 kg. beets;
• 700 g tomatoes;
• 500 g sweet pepper;
• 250 g onions;
• 250 g carrots (optional);
• 2 heads of garlic;
• 1 large chili pepper;
• 1/2 cup vegetable oil;
• 100 g sugar (4 tablespoons);
• 1.5 – 2 tbsp. spoons of salt (pickling);
• 130 ml. apple (table) vinegar 6% or 100 ml. vinegar 9%.

How to cook:

To prepare Alenka beet salad for the winter, take fresh vegetables without signs of rot. Rinse the vegetables in warm water and dry with a towel. Peel the beets and grate them on a coarse grater for Korean salads; of course, this is not fundamental; it just makes the salad look neater and more beautiful when serving.
Divide a large chili pepper in half, remove the seeds, and chop into large pieces. Cut ripe, juicy tomatoes into large slices and remove the stem.
Next, the prepared tomatoes and chili need to be pureed (chopped). The most convenient way to do this is with an immersion blender, but you can put it through a meat grinder.
Divide the sweet pepper (bell pepper) into four parts, remove the seeds, cut the pulp into strips. Peel the onion, chop into small cubes. Peel the garlic cloves, grate on a fine grater or pass through a press.
So, the ingredients are prepared, you can start stewing.

Place a large saucepan on the stove, pour in vegetable oil, heat over high heat and add onion cubes.
Simmer the onion for literally 5 minutes and add sweet pepper strips. Continue simmering the vegetables for another 5 - 7 minutes, stir the mass and add chopped tomatoes and chili.
There, then, put all the beets, garlic, salt and sugar.
Gently stir the vegetables with a large wooden spoon and continue to simmer over high heat for 40 minutes. While cooking, stir the mixture periodically and monitor the temperature; if the salad boils too much, the salad will splatter a little on the sides.

While the Alenka salad is boiling, prepare the jars. From this amount of ingredients I got 2.2 liters plus a small cup of about half a glass (all that came out in the photo). Select jars of a suitable size, rinse them and sterilize them in any way. Don't forget to boil the caps.

After the time has passed, pour vinegar into the salad and simmer for another 5 minutes. I most often use 6% apple cider vinegar for preservation; it seems to me that the preparations turn out more tender and aromatic. But this is not important; you can either use a ready-made tableware or prepare a solution from vinegar essence.
Fill prepared dry jars with hot salad to the very brim and roll up the lids using a key. If using screw caps, simply screw them on as tightly as possible. Turn the jars upside down and wrap them in a blanket. Leave it in this form until it cools completely, and then transfer it to the cellar for further storage. Alenka beet salad is ready for the winter. This salad can be used not only for its intended purpose; for example, many housewives use it to season borscht.