Beetroot dishes are available throughout the year - quite simple. In addition, such food will definitely not harm the budget - beets are inexpensive in any region.

The root vegetable has many useful properties- promotes the process of hematopoiesis in the body, cleanses the liver from toxins, is useful for the activity of the digestive system. For those who care about their health, nutritionists recommend eating beetroot dishes 3-4 times a week. This vegetable will not get bored if you also additionally use various ingredients.

Beetroot caviar: the best recipes

There are hundreds of options for this vegetable snack. I will share a few that I have personally tried.

Spicy beetroot caviar with garlic and pepper

I'll start with a new recipe for me, which is intended for preparation for future use. In general, I have had it for a long time place of honor beets are among the preserves, as this vegetable is always in great demand in our family. Conveniently, beet blanks are eaten just like that, and used for different dishes.

This winter I rolled up a beetroot caviar called "Bordeaux". My best friend, who gave me the recipe, praised it for its versatility. The fact is that caviar could be used as a snack, simply by spreading it on bread, or added to the preparation of red borscht.

And I also like this recipe for its dietetic nature - the calorie content per 100 g is not more than 200 kcal!

Recipe Information

• Cuisine: Russian
• Type of dish: preparations, vegetable dishes
• Cooking method: extinguishing, conservation
• Servings: 1.5 L
• 50 minutes
• Nutritional value per 100 g:
  • Caloric value: 188 kcal

Ingredients:

• beets - 2 kg
• tomato paste - 3-4 tablespoons
• bell pepper - 500 g
• hot peppers - 1-3 pcs.
• garlic - 4-6 cloves
• vegetable oil - 1 tbsp.
• salt - 1.5 tablespoons

Cooking method:

Wash and peel the beets. Cut into pieces as in the photo


Rinse the bell peppers under running water, cut in half, remove the seeds.


Peel the cloves of garlic and wash them under running water. Note that if you are using young garlic, you need to add less of it, as it is much spicier than the old one.


Twist all the ingredients in a meat grinder.


Add salt to the mass.


Pour in the oil.


After that add tomato paste.


Simmer caviar over low heat for 40 minutes.


Then spoon it into jars, roll up each with a lid.

Roasted raw beetroot caviar

This recipe is very simple and quick, and it tastes like kindergarten once - rich taste, delicate texture.

Ingredients:

• beets - 3 large root crops;
• onions - 3 pcs.
• garlic - 2-3 cloves
• salt - on the tip of a knife (to taste);
• sunflower oil - 0.5 tbsp.
• Bay leaf- 2 pcs.
• ground black pepper - on the tip of a knife.

Preparation:

1. Peel the beets, onions and garlic.
2. Rub the root crop on a coarse or fine grater.
3. Finely chop the prepared onion and garlic.
4. Heat a frying pan with a thick bottom, pour vegetable oil on it.
5. We spread the prepared beets and onions, fry on high fire 5 minutes.
6. Add bay leaves, cook for another 10 minutes.
7. Before turning off the heat, remove the bay leaf, add garlic and pepper.

We serve caviar hot or cold as an appetizer to meat, fish dishes or just with boiled potatoes... If you spread it on bread and decorate it with finely chopped herbs, you will get excellent sandwiches. The advantages are obvious - tasty, cheap and quick to cook.

IMPORTANT! If you are going to use caviar as a blank for the winter, you will need to put it in pre-prepared sterilized jars and close with sterilized lids. Next, you need to wrap it up and leave it for 12 hours. Store the workpiece in the refrigerator.

Beetroot caviar through a meat grinder

If you want to speed up the process of grinding beets, you can use a meat grinder. In this case, the caviar is thick, with small grains.

Ingredients:

• beets - 3 medium-sized root vegetables
• onions - 2 pcs.
• salt - on the tip of a knife
• tomato paste - 1 tablespoon
• sunflower oil - 0.5 cups;
• bay leaf - 2 leaves (to taste).

Preparation:

1. Peel the beets and onions.
2. Cut the root vegetable into small pieces and pass through a meat grinder.
3. Cut the prepared onion into cubes.
4. Heat a frying pan or stewpan with a thick bottom, lay out the prepared vegetables, add vegetable oil, salt.
5. Cover and simmer for 20 minutes, stirring occasionally.
6. Dilute the tomato paste with hot water or broth to a liquid consistency. Add to vegetables and mix well, lay the bay leaf, simmer for another 10-15 minutes. Instead of pasta, you can use large, meaty grated tomatoes.

Serve as cold or hot appetizer for meat, fish, and also as an independent treat. Such caviar is also good for making sandwiches.

Stew in a slow cooker

Caviar prepared in this way has a delicate consistency, all useful material... Many people prefer this option and consider it to be the best in comparison with others.

Components:

• beets - 3 pcs.
• onions - 2 pcs.
• carrots - 1 pc.
• salt - on the tip of a knife;
• tomato paste - 1 tablespoon
• sunflower oil - 1/3 tbsp.
• herbs - parsley, basil, dill - to taste
• ground black pepper - to taste
• lemon juice - optional.

How to cook:

1. Three beets and carrots on a coarse grater, chop the onion not very finely.
2. We warm up the multicooker bowl with vegetable oil, set the "frying" mode.
3. We spread onions and carrots, fry for several minutes, add beets, salt, pepper, add aromatic herbs and tomato paste. Mix all the ingredients. Pour in lemon juice.
4. We close the multicooker and continue to cook in the "stewing" mode for 30 minutes.
5. When serving, place the beetroot caviar on a plate, garnish with sprigs of fresh herbs.
6. Serve with meat, fish, any vegetable dishes.

If this is a blank for future use, then 5 minutes before the end of stewing, add 4 tablespoons. vinegar. Then we lay out on prepared cans, roll up and store in a cold place.

With horseradish and pickled cucumber

Caviar is especially tasty, with a clearly felt piquancy, if you add horseradish, as well as pickled cucumbers.

What we need:

• beets - 2 pcs.
• salt - on the tip of a knife;
• grated horseradish - to taste
• pickle- 1 PC.
• mayonnaise or sour cream 20% fat - 2 tablespoons

Preparation:

1. Cook the unpeeled beets until tender for about an hour.
2. Cool, clean, finely grater.
3. Pickled cucumber is also finely three. Add salt and horseradish.
4. Put it on a flat plate.
5. Distribute mayonnaise or sour cream evenly on top. You can make grates of mayonnaise for decoration by squeezing it out of the bag in a thin stream.

We select for this dish brightly colored burgundy roots, which are distinguished by a sweet taste.

Also, according to this recipe, you can cook boiled beets in a blender. The peculiarity lies in the fact that in a blender we beat the beets, cut into pieces. The caviar is of a silky consistency.

Beet and carrot snack for the winter

The addition of carrots makes the taste of caviar sweeter and more delicate. I also like this recipe because you can use those roots that are not suitable for storage - damaged, small ones.

Ingredients:

• beets - 3 pcs.
• onions - 2 pcs.
• medium-sized carrots - 1 pc.
• salt - on the tip of a knife
• tomato paste - 1 tablespoon
• sunflower oil - 1/3 tbsp.
• garlic - a few cloves
• vinegar 9% - 4 tablespoons

Preparation:

1. Peel the beets, carrots and onions.
2. Three beets and carrots on a coarse grater, chop the onion and garlic.
3. Heat a pan with a thick bottom, put all the vegetables at once, add vegetable oil, salt.
4. Cover and simmer for 20 minutes, stirring occasionally.
5. Dilute the tomato paste with hot water or broth to a liquid consistency. Add to the vegetables, mix, lay the bay leaf, simmer another 10-15. Add garlic and turn off the heat.

Beetroot caviar with zucchini

Separately and beetroot and squash caviar very tasty. And if you combine both vegetables, it turns out also quite interesting.

Products:

• beets - 1 pc.
• medium-sized zucchini - 1 pc.
• onions - 2 pcs.
• tomato - 1 pc.
• salt - on the tip of a knife;
• sunflower oil - 1/3 tbsp.
• vinegar - 2 tablespoons

Cooking process:

1. Peel the beets and onions. If the zucchini is ripe, then we also remove the skin from it and remove the seeds.
2. We pass everything through a meat grinder.
3. We heat the pan, add vegetable oil.
4. Put the onion and zucchini in a skillet, fry over high heat, stirring constantly, for 10 minutes.
5. Add the beets and simmer with the lid closed for 20 minutes, stirring occasionally.
6. Dilute tomato paste with hot water, add to vegetables, mix.
7. We continue to simmer for another 10 minutes. Pour in vinegar.
8. We put in jars, cover with lids.
9. Sterilize for 15 minutes, seal.

It goes well as a second side dish with mashed potatoes, especially with fish dishes

How to use blanks

As already mentioned, if you use caviar as a preparation for the winter, then you will need to decompose it in a boiling form in sterilized jars and close with sterile lids. Add better Apple vinegar- it has a less pungent aroma.

Borscht blanks can be frozen in small portions and used as needed.

There are several certain general principles and secrets of cooking beetroot dishes. The most important ones are:

• It is necessary to choose the so-called table varieties that have a rich, bright burgundy color. They taste the most delicate and contain more vitamins.
• For the preparation of caviar, raw, boiled and baked medium-sized root vegetables are used.
• Beets are suitable for any method of heat treatment - stewing, boiling, frying. It is usually not used in its raw form, since it possesses coarse fibers and a peculiar taste.
• It is not difficult to correct the taste of beetroot dishes. If you want something spicy, then garlic, black pepper, ginger, pickled cucumber, paprika, mayonnaise will be a great addition. If you cook diet dish, then it would be appropriate to add an apple, carrot, sour cream.
• It is better to add garlic to the dish 3 minutes before the end of cooking. Then it will not lose its aroma and pungency. It, if desired, can be introduced into any of the recipes for beetroot caviar.
• Add the bay leaf 10 minutes before the end of cooking, and then remove. With this method, it will give its aroma to the beetroot caviar and will not give unnecessary bitterness.
• Any vegetable caviar implies grinding, including from beets - the root crops are grated, beaten with a blender. This method is used for boiled or baked vegetables. Raw beets can be passed through a meat grinder - then the consistency of the workpiece will be grainy.
• Additives give this dish a varied taste. Beets go well with apples, lemon, pickles, horseradish, carrots, zucchini, mushrooms.
• Beetroot caviar should not be served immediately - it should stand for 10 minutes, so the dish will be saturated with the aromas of spices and will be tastier.

Use our health tips!

For many years in a row in the summer, when the beets are still young and not coarse, I have been preparing a wonderful preparation for the winter - beet roe. Juicy, moderately spicy beetroot caviar perfectly diversifies your diet in winter! Try my version of making beetroot caviar and I think you will come back to this recipe more than once.

Ingredients

To prepare beetroot caviar for the winter, you will need:
beets - 2 kg;
carrots - 1 kg;
onions - 1 kg;
tomatoes - 0.8 kg;
hot pepper - 1 pod;
vinegar 9% - 80 ml;
salt - 1 tbsp. l. with a slide (salt to taste, you may need more salt);
sugar - 80 g (or 2-3 tbsp. l. with a slide);
vegetable oil - 250-300 ml;
garlic - 1 head;
spices (bay leaf, allspice, dill seeds) - to taste.

Cooking steps

Peel and grate fresh carrots and beets. Tomatoes and pod hot pepper mince. WITH onions remove the husk and chop finely. In a skillet preheated with vegetable oil, fry the carrots and onions over medium heat, stirring occasionally, until transparent.

Add twisted tomatoes to the fried vegetables, let the mixture boil and lay out the beets.

At the end, add the garlic passed through a press, pour in the vinegar and mix well.

Turn the rolled cans of beetroot caviar and wrap it in a blanket until it cools completely. Of these products, I rolled up 6 jars of 0.5 liters of beetroot caviar for the winter. Such a blank can be stored without a cellar.

Beetroot snacks are, in principle, quite peculiar. But if you get rid of the characteristic aftertaste by adding garlic or spicy eggplants to the appetizer, then salad bowls with beautiful, burgundy contents quickly remain empty.

Vegetable caviar it is customary to call a stew made from pre-fried foods. As a rule, it contains a lot of fried or browned onions, black pepper, coarsely ground or crushed. With a moderate addition of oil, the dish turns out to be low in calories, while maintaining a sense of fullness of taste.

Beetroot caviar can be served with mashed potatoes on water without milk and butter, and thus complete the fasting day. Such an appetizer is also very good in cases when it is necessary to stabilize the work of the intestines, and there is not enough spirit to "sit down" on strict diets.

Beetroot caviar - general cooking principles

Beetroot caviar can be prepared from raw, boiled or oven-baked root vegetables.

For daily consumption, it can be fried in a pan, stewed or not cooked at all. This vegetable snack after a long stewing, it is perfect for harvesting for the winter.

Such a dish is prepared not only from one beet. In regular snack options, you can add baked vegetables such as eggplant or prunes.

Fried or stewed caviar is cooked with onions, carrots, fresh tomatoes. Tomatoes are often substituted for tomato puree. Often mushrooms and apples are added to the appetizer.

A dish prepared with garlic or citrus juice (lime or lemon) has a richer taste.

Beetroot caviar is prepared only from chopped beets. It is rubbed on a grater, twisted in a meat grinder. The same is done with vegetables, fruits and mushrooms added to it. The smaller they are, the softer dish.

The taste of caviar is regulated not only with salt, but also with a slight addition of granulated sugar.

To prepare caviar from beets for the winter, a food preservative is added to it at the end of cooking - table or apple cider vinegar.

Ready caviar for conservation while hot is laid out in sterile jars and covered with boiled lids. It does not need further pasteurization.

"Double" beetroot caviar, fried with tomato paste

Ingredients:

A pound of beets;

200 gr. carrots;

White bitter onions - 100 gr.;

200 ml of refined oil;

100 ml tomato paste;

Half a teaspoon of evaporated salt.

Cooking method:

1. Peel the carrots and beets, remove the husks from the onions. Rinse all vegetables under the tap and grind with a fine griddle grinder.

2. Move vegetable mix into a deep cauldron and put in a hot oven for an hour and a half. Protomite at 150 degrees.

3. Then transfer the vegetables to a deep, wide skillet, preferably with a thick, layered bottom. Add oil, salt to taste and stir well, fry. The fire under the pan should be kept to a minimum so that the caviar does not burn.

4. After forty minutes add the tomato paste, 1/4 spoon of pepper and continue to fry, stirring occasionally for another ten minutes.

5. Remove the roe from the heat and be sure to cool before serving.

Beetroot caviar for the winter with fresh tomatoes

Ingredients:

Four large tomatoes;

One small lemon;

Kilo of dark beets;

Four onion heads;

Six tablespoons vegetable oil;

Large head of garlic;

Two tablespoons of sugar (no slide).

Cooking method:

1. Rinse the beets under the tap as best as possible, and boil them without cutting off the peel. The degree of readiness can be determined by puncturing the root crop with a sharp knife or fork. If the root crop comes off easily, it means that it has boiled enough.

2. Strain the broth from a saucepan, and fill the beets with low temperature water and leave in it until completely cooled.

3. Dip the tomatoes in boiling water for a minute, cool quickly under cold water and peel them off. Grind the fruits with a meat grinder.

4. Chop the onion as small as possible. Peel the chilled beets and cut into small pieces, beat with a blender or twist in a meat grinder.

5. In vegetable oil until transparent, save the onion, stir it with the beets right in the pan and continue simmering.

6. Then put chopped tomatoes to the vegetables, pour in the freshly squeezed juice of a whole lemon and continue to simmer until tender.

7. At the end of cooking season with salt, add garlic crushed in a mortar and sweeten. Mix well and, after another three minutes on the fire, place in sterile half-liter jars.

8. Tanks with caviar may not be sterilized, but immediately closed for the winter.

Beetroot caviar for the winter - "Like grandmother's"

Ingredients:

One kilogram of carrots;

Five kilos of burgundy beets;

100 ml of oil (less);

Small head of garlic;

800 gr. ripe tomato;

Four tablespoons of 6% apple cider vinegar

Three large, sour apples.

Cooking method:

1. Grate the peeled beets and carrots. Choose the size of the grater cells yourself, the smaller they are, the more tender the caviar.

2. In a large thick-walled saucepan, or better in a basin, warm up the refined oil well and dip the grated root vegetables into it. Stirring systematically, simmer over moderate heat for ten minutes.

3. Then add as finely chopped apples and tomatoes, thin slices of garlic as possible and continue to simmer for another 20 minutes, not forgetting to stir.

4. Add salt, apple cider vinegar and let the caviar boil for another five minutes.

5. Then place it in sterile glass containers and roll up the lids prepared for conservation. Place the covers down under a blanket overnight, and store after complete cooling.

Spicy beetroot caviar, fried in a pan

Ingredients:

Head of white bitter onion;

One large carrot;

Three medium beets;

Five cloves of garlic;

A small pinch of ground chili pepper;

Two tablespoons of thick, not overcooked tomato;

Sunflower oil for frying - about 50 ml;

Spices, herbs, evaporated salt to taste.

Cooking method:

1. Dip the beets under the tap and boil at a low boil until soft. Remove from heat and place in cold water for cooling.

2. Chop the onion with a knife, rub the boiled and peeled beets with fresh carrots with a fine grater. To speed up these operations, you can do these operations with a food processor.

3. In oil heated in a pan for two minutes, fry the onions, add the carrots and continue to heat the vegetables, stirring occasionally.

4. After ten minutes, add the beets and simmer the caviar for half an hour, stirring regularly.

5. After that, press the garlic into the vegetables with a press, add spices and spices. Add the tomato puree, salt and mix well, cook for another five minutes.

Beetroot snack caviar with lime

Ingredients:

Beets - one small root vegetable;

Small onion;

Lime is one small fruit;

Ginger root;

Extra salt - one teaspoon;

Five tablespoons of refined sunflower oil.

Cooking method:

1. Immerse the peeled onion in cold water for five minutes.

2. Grate it with a coarse grater, in the same way chop fresh peeled beets.

3. Combine vegetables in a small saucepan, add vegetable oil and simmer over low heat.

4. Dip the lime in boiling water for a minute. Then cut into quarters and squeeze the juice out of the pieces into a clean glass.

5. On the finest grater, grate a small piece of ginger root and garlic. Transfer the mixture to a saucepan with softened vegetables, pour in the lime juice and mix thoroughly.

6. Put a small piece of dried lavrushka in a clean jar and transfer the prepared caviar into it.

7. Cool and place, covering with a nylon lid, in the refrigerator.

Beetroot caviar, fried with mushrooms

Ingredients:

A pound of dark burgundy beets;

50 grams dried mushrooms;

Two onions;

Refined sunflower oil - three tablespoons;

1/4 tea. tablespoons of pepper.

Cooking method:

1. Boil chickpeas and chill. Peel the peel from them and grate the root vegetable with a medium grater, finely chop the onion.

2. Soak the mushrooms for a quarter of an hour in warm water, dry thoroughly and cut into small pieces or thin strips.

3. Fry all chopped ingredients separately in vegetable fat in a frying pan. Then mix, salt to your liking, season with pepper. Stir well and heat slightly over the lowest heat.

Beetroot caviar with prunes for children

Ingredients:

40 gr. pitted prunes;

One small boiled beetroot;

Quarter tsp Sahara;

5 gr. refined oil.

Cooking method:

1. Rinse prunes and soak the berries in a warm, not hot water... Place on a disposable towel to dry well.

2. Then twist the prunes together with the boiled beets in a meat grinder.

3. Sweeten, add vegetable oil and stir well.

Beetroot caviar with baked eggplant

Ingredients:

Two large young eggplants;

Four cloves of garlic;

Beets - 3 pcs., Small size;

60 ml of vegetable oil;

A small lemon.

Cooking method:

1. Rinse the eggplants, wipe dry and cut the vegetables lengthwise, in half.

2. Place the resulting eggplant halves on a baking sheet, peel up and bake at 180 degrees.

3. When the top is covered with a golden crust, remove from the oven, transfer to a cutting board and cool.

4. From a still warm vegetable, carefully remove the skin with a knife, and cut the pulp into small pieces.

5. Grate fresh, peeled beets with a medium grater and mix with eggplants in a small bowl.

6. Add finely chopped garlic, squeeze about a tablespoon of juice from lemon, pour in oil. Season fine salt and mix the caviar well.

7. Beetroot caviar with eggplant is ready, you can serve it to the table.

"Assorti" - beetroot caviar for the winter with tomatoes and bell peppers

Ingredients:

One and a half kg of ripe tomatoes;

Four kg of dark burgundy beets;

A full glass of granulated sugar;

Bitter white onions - 500 gr.;

A pound of sweet bell pepper(red);

A glass of table vinegar 9%;

Two full glasses of unscented vegetable oil

Garlic - 200 gr.;

Matched to taste fresh herbs- 100 grams.

Cooking method:

1. Cut the onion into thin half rings. Cut off the “tails” of the peppers, remove the core with the seeds, and chop the pulp into strips. Twist the tomatoes in a meat grinder, beets - rub with a coarse grater.

2.In a large pot pour in all the oil and heat it well over low heat.

3. Then dip the chopped vegetables into it and simmer, without reducing the heat, for about a quarter of an hour.

4. Add the herbs chopped with a knife to the vegetables, press the garlic with a press and continue cooking for another ten minutes.

5. Add all the sugar, remove the sample, add salt, mix. Add more salt if necessary and continue simmering.

6. After half an hour, pour in table vinegar and, having mixed well, roast the beetroot caviar for about two more minutes.

7. Spread the prepared caviar in clean jars and roll up immediately. Place the jars upside down under the blanket.

Beetroot caviar - cooking tricks and tips

The more thoroughly the beets and accompanying vegetables are chopped, the more tender the caviar will turn out.

Try to stir a stewed dish for a long time as often as possible so that it does not burn.

Add table and apple cider vinegar only at the end of cooking and do not simmer caviar with them for more than a minute. Otherwise, they will wear off and there will be no sense in adding them.

The reliability of preservation depends on the quality of processing of glass containers and lids. If they are poorly processed, the product will not withstand storage, and the cans may "swell".

Don't ignore the wrapping procedure for the cans. This replaces pasteurization and prolongs the preservation storage.

Calorie content: Not specified
Cooking time: Not specified

Friends, today I have just an incredibly tasty thing for you - fried beetroot caviar, a recipe like in the USSR. Yes, then people knew a lot about economical and simple dishes... Indeed, from such a simple vegetable set, this yummy was invented - caviar is in no way inferior to its "brothers" - squash or eggplant caviar, and maybe even it turns out to be tastier. After the first test, when the first jar was uncorked, after five minutes not a trace remained of it, the family's verdict was to procure a large volume. You might think that such caviar can be cooked in winter, but no - it is in summer that young sugar beets and real, fragrant vegetables plucked from the beds will give exactly this, without exaggeration, unmatched result. You can serve beets with anything - in any case, it will be one hundred percent delicious. It turns out very tasty.

- beets - 500 gr.,
- carrots - 200 gr.,
- onions - 150 gr.,
- garlic - ½ head,
- pepper - 1-2 pcs.,
- sugar - ½ tablespoon,
- tomatoes - 400 gr.,
- salt - ½ tablespoon,
- vegetable oil - 70 ml.

Step by step recipe with photo:

The main thing is young fresh vegetables and the correct cooking process. Prepare several pans at once. Peel all vegetables - carrots, beets, onions, garlic and peppers. Warm up the pan and be the first to load a portion of vegetables into it - carrots grated on a medium grater and diced onions. Fry in vegetable oil until golden brown - about 5-6 minutes.




Grate the beets on a medium grater, in a separate pan with vegetable oil, fry them for about 7-8 minutes.




And finally, Bell pepper- cut it arbitrarily. Fry well separately from other vegetables.




Grind the tomatoes in a blender or meat grinder. If desired, remove the peel from the tomatoes. Boil tomato puree about 15 minutes for some of the liquid to evaporate.

Transfer the fried vegetables to a blender, add garlic, chop.




You should get an almost homogeneous mass.




Transfer the caviar to the tomato puree, add salt, sugar, cook on the stove for about 20 minutes. See also this recipe.






To prepare for the winter, transfer the caviar to sterile jars and sterilize for 20 minutes, cork and cool under a blanket. You can also eat caviar immediately.




Bon Appetit!

Beets are one of the most healthy vegetables, it must be included in the diet of people who care about their health and want to maintain a good figure. One of the most popular beetroot snacks is caviar. Its preparation takes time, but the result is worth it. It is not surprising that many housewives often make it according to one of their favorite recipes, but not all of them are designed for long-term storage ready meal... Beetroot caviar for the winter is made according to special recipes, it contains natural preservatives: salt, sugar, vinegar and others. It is important to consider this if you want to prepare a tasty and healthy snack for future use.

Cooking features

It is not difficult to cook beetroot caviar, but if you do not take into account some of the features, then it will not turn out to be appetizing enough.

• Beetroot caviar should have a homogeneous consistency, so beetroot must be chopped for it, while avoiding unpolished pieces entering the vegetable mass. It is safest to pass the beets through a meat grinder, but other options are acceptable. For example, you can use a blender or a coarse grater.
• Before boiling the beets, you just need to wash them. You should not cut off the tail and the stem, otherwise the beets will give all the juice to the broth, and they themselves will become pale, tasteless and less useful.
• It takes a long time to boil beets: from 45 to 90 minutes, depending on their size. The microwave will speed up this process. To do this, beets of the same size must be folded into a bag and put in the microwave, turning it on at maximum power for 8 minutes, and after a 10-minute break for another 5 minutes. Times are indicated for medium-sized beets, 7–8 cm in diameter. Larger specimens will take slightly longer.
• To store ready-made caviar, you can only use sterilized jars, preferably a small one: from 0.5 l to 1 l.

The recipe for making beetroot caviar for the winter should be read carefully, since in some cases the beets are not boiled before chopping.

Classic Beetroot Caviar Recipe

Composition (for 2 l):

• beets - 2 kg;
• onions - 1 kg;
• vegetable oil - 125 ml;
• table vinegar (9 percent) - 50 ml;
• salt - 20 g.

Cooking method:

• Wash the beets, boil until tender and refrigerate.
• Peel the beets and grate. You can also use a grater for this Korean salads.
• Peel the onions and chop them into small pieces if you used a regular grater to chop the beets, or into quarters of rings (as thin as possible) if you used a grater for Korean salads.
• Mix the onion with the beets, salt the vegetable mixture.
• Pour in oil and vinegar, stir and place in a deep frying pan or cauldron.
• Simmer over low heat for 20 minutes after boiling.
• Spread the caviar into sterilized jars. If you plan to store this snack in a warm place, place the cans of caviar in a pot of water and sterilize them for 5–25 minutes, depending on the capacity of the cans. For storage in a cool place, sterilization is not necessary.
• Roll up the cans, wait for them to cool and put away for the winter.

The caviar prepared according to this recipe turns out to be very tender. It can be eaten as an independent snack, it can be used to prepare other dishes, in particular, the Herring under a fur coat salad.

A simple recipe for beetroot caviar with garlic

Composition (for 2 l):

• beets - 2.5 kg;
• vegetable oil - 50-60 ml;
• sugar - 30 g;
• salt - 30 g;
• garlic - 2 heads;
• vinegar essence (70 percent) - 20 ml.

Cooking method:

• Peel and grate the boiled and cooled beets on a coarse grater or grater for Korean salads. If you like a finer consistency, then you can grind the beets with a blender or meat grinder.
• Pass the peeled cloves of garlic through a press.
• Pour the oil into the pan, add the beet mass and simmer until the excess liquid evaporates from the beets (about 20 minutes).
• Add garlic, stir, simmer for another 5 minutes and remove from heat.
• Add vinegar essence, mix well and place in sterilized jars.
• Cap the jars. You can put them away for storage immediately after they cool down.

The caviar according to this recipe turns out to be quite spicy. Before serving this appetizer, it is good to season with sour cream or mayonnaise.

Roasted beetroot caviar for the winter

Composition (for 2 l):

• beets - 1.5 kg;
• carrots - 0.5 kg;
• onions - 0.5 kg;
• garlic - 2 heads;
• hot peppers - 0.2 kg;
• vegetable oil - 0.2 l;
• salt (preferably with fragrant herbs) - 20 g;
• tomato paste - 0.25 kg;
• vinegar essence (70 percent) - 10 ml.

Cooking method:

• Peel raw beets and grate coarsely. If you want, you can grind it with a food processor.
• Grind raw peeled carrots in the same way.
• Cut the onion into small cubes.
• Finely chop the peeled garlic cloves.
• Wash the pepper, remove the seeds from it, cut into thin strips.
• Pour oil into a saucepan, put onions and peppers in it, fry them for 5 minutes, add carrots and fry for another 5 minutes over medium heat.
• Add the beets, fry the vegetables for another 10 minutes.
• Add garlic and tomato paste to the vegetables, salt them and stir vigorously.
• Continue stirring and cook for another 10 minutes.
• Place in sterilized jars, tamping with a spoon.
• Pour a little vinegar essence into each jar (a teaspoon per liter jar).
• Put the cans on water bath and sterilize them for 10–20 minutes, depending on their size.
• Tighten the jars with lids, turn over and cover with a blanket.
• Store after 24 hours.

The caviar prepared according to this recipe can be served as a side dish. It is also good as a dressing for borscht.

Delicate beetroot caviar with semolina

Composition (for 2.5 l):

• beets - 0.5 kg;
• onions - 0.5 kg;
• carrots - 1 kg;
• tomatoes - 1.5 kg;
• semolina - 100 g;
• vegetable oil - 0.2 l;
• salt - 40 g;
• sugar - 40 g;
• ground black pepper - 5 g;
• vinegar essence - 10 ml.

Cooking method:

• Peel all vegetables and scroll through a meat grinder.
• Salt and pepper the vegetable mass, add butter and sugar to it, put on a quiet fire.
• Cook for 2 hours.
• Add semolina in small portions, stirring well each time so that there are no lumps.
• Simmer for another 20 minutes.
• Pour in vinegar essence, mix well and remove from heat.
• Divide into sterilized jars and seal immediately.
• After cooling, put it in winter storage.

The caviar prepared according to this recipe has a delicate and thick consistency; it can be spread on sandwiches like a paste.

Beetroot caviar is tasty and satisfying. It looks good on sandwiches, it can be served instead of a salad or as a side dish, used for making soups and other dishes.