Contacts
home/ Recipes

Grated beets. Beetroot Dishes

Beetroot is a root vegetable with a sweet purple-red pulp. Originally, the roots were not used for food, but the leaves (they can be cooked in the same way as spinach).

Beets are indeed a very valuable food plant. This is almost the only vegetable that does not lose its useful properties throughout the winter. It contains a lot of sugar, fiber, pectins, organic acids, vitamins (C, B1, B2, P, PP, folic acid), a large supply mineral substances especially sodium and potassium. It contains iron, phosphorus, cobalt, iodine, rubidium and cesium, as well as a lot of magnesium, which is involved in hematopoiesis, in the development of bones and teeth. That is why this vegetable is beneficial to include in baby food... Beets are high in vitamin A, so they are good for the digestive and lymphatic systems. Beetroot has a diuretic effect, promotes the excretion of salts from the body, and also has a laxative effect in chronic constipation.

Beets are peeled before frying. If the beets are intended for boiling or baking, then the skins are not cut off, since the beets subsequently lose their color. For the same reason, after peeling, the beets should not be kept in water for a long time.

Advice:
1. When choosing beets, you need to pay attention to its appearance... If the beets have been in the ground for a long time, they become tough and woody - signs of this are a short neck, deep scars or several rings of scars from leaves around the top of the root crop.
2. When processing beets, it is advisable to cut off the upper and lower parts of the root crop, since nitrates usually accumulate in these parts (and more in the lower part).
3. Cook beets with peels in a small bowl. It is dipped in boiling water and covered with a lid. You should not boil beets in salted water: this deteriorates its taste and changes color. To preserve the juicy color of the beets, you can add a little sugar to the water.

Attention! It should be remembered: beets are very sensitive to nitrogen and are capable of accumulating nitrates in large doses, which adversely affects the liver and blood. In addition, beets contain a small amount of oxalic acid, which is harmful to the body. Therefore, you should not use it in excessive quantities.

Pickled beets

You need to ferment beets in the last quarter of the moon. Wash the beets, scrape them well with a knife and put them in a large barrel, filling to the top. Fill the barrel with the beets with water. Until the new year, you can top up the tub with water, but after Christmas, you cannot top up the water, since almost all of the beets will get wet. Beets can be poured with beet broth, not water: for this, 1-2 fresh peeled beets are boiled in water.

Beetroot loved by us and many other peoples, juicy and red root vegetable We cook the most amazing soup from it -. And this is already a great achievement. But other dishes remain popular too. Boiled beetroot salad has been convenient, inexpensive and delicious dish, both for a holiday in the form, and in simple days... You can add to beets and meat ingredients, and other vegetables, garlic for flavor, beans and peas, potatoes. Lots of great ideas for delicious beetroot salads. And everyone can be useful as much as tasty.

After all, beets contain many vitamins, minerals and nutrients... Who often eats beets in any form, will be less sick and easier to cope with viruses, Beets cleanses the body of toxins and heals the digestive system. You can list for a long time. Personally, I can say for myself that the beets are simply delicious, especially in interesting salads. It is not at all necessary to eat her alone without other foods. Let's get creative and prepare a delicious boiled beetroot salad using the following recipes.

Boiled beetroot salad with garlic, prunes and walnuts

A very simple but amazingly delicious beetroot salad. Combinations with garlic always work out advantageously for beets. It is tasty and difficult to argue, and notes of sweet prunes and walnut bitterness only complement the bouquet. Such a salad is prepared quickly enough, the only thing that needs to be done in advance is to boil the beets. But since we are supposed to have boiled beetroot salads, we will consider this point completed.

You will need:

  • beets - 2 medium pieces,
  • walnuts - 100 gr,
  • prunes - 70 grams,
  • garlic - 2-3 cloves,
  • mayonnaise - 3-4 tablespoons,
  • salt and pepper to taste.

Preparation:

1. Grate the boiled beets on a coarse grater.

2. Soak prunes in warm water to soften it. After that, cut it into small pieces, but do not grind it too much so that it does not get lost to taste.

3. Grind the walnuts in a blender into small pieces. You can do this manually different ways... For example, put it in a bag, and roll it over it with a rolling pin until the nuts break into crumbs. Can be crumbled in parts in a mortar. The main thing is not to turn the nuts into powder, it is delicious when the pieces come across.

4. Add mayonnaise and salt to taste. If you want something spicy, add a little pepper, but keep in mind that garlic will also give spiciness. Grate the garlic on a fine grater or squeeze through a special press.

5. Whisk all ingredients in a bowl. Now, if you wish, you can put the salad in a beautiful dish or shape it with a ring. Decorate the salad with mayonnaise drops, nut pieces, or herbs. It will turn out to be both beautiful and tasty.

Delicious salad from boiled beets with garlic and prunes ready. Bon Appetit!

Beetroot salad with fried onions and walnuts

Another simple and delicious salad from beets. There are a minimum of ingredients, the cost is fantastically low, the taste is simply wonderful. I recommend trying and implementing it in the daily menu, as a vitamin and hearty salad... V lean version the salad is prepared without mayonnaise, which makes it very dietary and light.

You will need:

  • beets - 1 large,
  • onions - 2 pcs,
  • garlic - 1-2 cloves,
  • walnuts - 50 gr,
  • salt and pepper to taste.

Preparation:

Preparing a salad of boiled beets, grated on a cereal grater. You can also use a grater for korean carrots.

Onions must be fried in vegetable oil until golden crust and softness. Squeeze the garlic through a press or grate on a fine grater. Put it on the beetroot. Top with still warm fried onions and let sit for a few minutes.

Grind the walnuts in a blender or crush them with a rolling pin. Combine all ingredients: beets, onions, garlic and nuts. Season with salt to taste, you can add pepper.

A delicious and simple salad with beets is ready.

Salad with beets, beans and pickles

The combination of beets and pickles may remind some of the vinaigrette, but this is a completely different salad. In addition to beets, it is based on boiled red beans. You can cook it yourself, or you can make it easier and buy it in the store canned beans... Pickles will be an addition.

You will need:

  • beets - 300 gr,
  • canned red beans - 1 can,
  • pickled cucumbers - 2 pcs,
  • garlic - 2 cloves,
  • olive oil - 1 tablespoon
  • lemon juice - 1 tablespoon
  • greens for serving,
  • salt and pepper to taste.

Preparation:

1. Drain the beans. You can rinse it a little with drinking water so that it gets rid of the rest of the thick broth and shines.

2. Cut the pickled cucumbers into small cubes.

3. Beets are best cut into cubes too. Although, if you wish, you can grate it on a grater, it's up to your taste.

4. Add the grated garlic to the vegetables.

5. Salt the salad and season with a mixture of olive oil and lemon juice. You can replace it with mayonnaise, but then the salad will not be lean, although everything is just as tasty.

Sprinkle ready salad fresh green onions... Serve with a festive or casual meal. Great if you are fasting.

Delicious boiled beet salad with egg and melted cheese

We continue to consider delicious beetroot salads... At the base, as already indicated, boiled beets. This salad also uses boiled eggs and processed cheese. This salad turns out to be very tender with a creamy aftertaste. It can be easily placed for guests on festive table.

You will need:

  • beets - 1 large,
  • eggs - 3 pcs,
  • processed cheese - 1 pc,
  • garlic - 2-3 cloves,
  • mayonnaise,
  • salt and pepper to taste.

Preparation:

This salad, like many other beetroot salads, can be prepared in just a matter of minutes. From the preparatory steps, only decoction of beets until cooked and hard-boiled eggs.

Next, peel the beets and grate on a coarse grater. Grate the cheese in the same way on a coarse grater. To make it easier to rub it and it does not crumble, you can send it to the freezer for a short time, it will become a little harder.

Peel the eggs and grate them on a coarse grater. Grate the garlic finely.

Now mix all the ingredients in a convenient bowl, season with mayonnaise. lightly salt and pepper.

Serve a delicious boiled beetroot salad garnished with boiled egg wedges and herbs.

If you did not know, then I will tell you what to mix boiled beets with raw carrots and cabbage is not only possible, but also necessary. You will get a light vitamin spring salad. However, it is both summer and autumn, since there is no shortage of fresh vegetables at any time of the year.

You will need:

  • boiled beets - 2-3 pcs,
  • cabbage - 300 gr,
  • carrots - 3-4 pcs,
  • onion - 1 pc,
  • garlic - 1-2 cloves,
  • vegetable oil for dressing,
  • salt to taste.

Preparation:

Of all the vegetables used in this salad, only beets must be boiled. Cool it down and clean. Then cut all the vegetables into roughly equal pieces.

If you have a Korean carrot grater, you can grate both beets and carrots on it. This will give the salad an original look.

It is best to chop the cabbage into very thin strips. If the cabbage is tough, then put it in a separate plate, sprinkle with salt and remember a little with your hands. The cabbage will let the juice out and soften a little.

By the way, you can also use sauerkraut in this salad.

Cut the onion into small pieces or strips and fry in a pan until golden brown. Squeeze the garlic through a press or grate on a fine grater.

Before mixing all the products, put the beets in a bowl and season with vegetable oil, stir. The oil will coat the beets with a thin film and prevent them from staining all other vegetables. The salad will turn out to be beautiful and contrasting.

Now you can add all the other ingredients, mix well. salt and add oil if not enough.

Bon Appetit!

Festive puff salad of boiled beets and carrots

Beetroot salad will perfectly complement any festive table. Especially if it is advantageous to serve it. Puff salads we are rightfully considered festive, for their elegant appearance. The alternation of multi-colored products looks very nice. Beets and carrots, themselves bright in color, add other layers, such as boiled eggs or cheese and lettuce will sparkle with colors.

Delicious salad with boiled beets, cheese and walnuts

Beetroot salad doesn't have to have a lot of ingredients. Only 2-3 of the most delicious and simple is enough cooking masterpiece ready. The thing is that the beets themselves are delicious and only need to be supplemented. Cheese does a great job with this. Such a salad with cheese and nuts is wonderful for a holiday and on weekdays.

You will need:

  • beets - 3 large,
  • hard cheese - 80-100 gr,
  • walnuts - 50 gr,
  • garlic - 2 cloves,
  • mayonnaise for dressing,
  • salt and pepper to taste.

Preparation:

1. Grate the boiled beets on a coarse grater.

2. Hard cheese grate your favorite variety on a fine grater. Leave quite a bit to decorate the salad on top.

3. Chop the nuts with a knife or blender. But do not grind them into dust, leave bits that will taste.

4. Combine all ingredients in a salad bowl. Squeeze the garlic into it. Salt to taste and season with mayonnaise.

5. To add to the salad beautiful shape, you can put it in a small round bowl, then cover with a flat dish and turn it over. The salad will remain on the plate in a rounded slide.

6. Make a nice grated cheese hat on top of the salad, and place the walnuts in a circle.

Delicious beetroot salad is ready. Call everyone to the table!

Light salad of beets and feta cheese

If you are on a diet, great post or just love low-calorie and healthy foods - beets are your best friend. In addition to its taste, it has many useful properties. Not surprisingly, beetroot goes well with feta cheese.

You will need:

  • beets - 4 pcs,
  • feta cheese - 100 gr,
  • parsley - a few branches,
  • garlic - 1 clove
  • olive oil - 2 tablespoons
  • lemon juice - 3 tablespoons,
  • salt and pepper to taste.

Preparation:

Cut the boiled and peeled beets into beautiful cubes of the same size. Cut the feta cheese into approximately the same cubes.

Chop the parsley without sticks. Squeeze the garlic through a press. Now season with fresh lemon juice, it is best to squeeze directly into the salad. Water olive oil and mix everything well.

Season with salt according to your taste. But healthy salad you don't need to salt it. Serve to the table. Light diet salad beetroot ready.

Chicken, cheese and beetroot salad - recipe video

Another delicious holiday salad beetroot, but this time with chicken and cheese. In addition to them, pickled cucumbers are added for piquancy. All this is beautifully stacked in layers and elegantly decorated. It is not a shame to put such a salad on the table on the main holidays. It can easily become an alternative to herring under a fur coat.

Original salad of beets, pears and Adyghe cheese

Pear is not the first ingredient that comes to mind to add to boiled beet salad. But nevertheless, and not the last. No matter how original it may sound, the salad is very interesting in taste. Sweet enough, but pleasant. My advice to this recipe is not to go for an overly juicy pear variety. A popular conference is fine.

You will need:

  • beets - 2-3 pieces,
  • pear - 1 piece,
  • Adyghe cheese - 100 gr,
  • garlic - 1-2 cloves,
  • sour cream - 3-4 tablespoons,
  • salt to taste.

Preparation:

1. Grate boiled or baked beets on a coarse grater. A grater for Korean carrots is also suitable.

2. If you used a grater for carrots, then grate the pear on it. If ordinary, then it is better to chop the pear. A pear lets out too much juice from a regular grater. Remember to peel the skin off the pear.

3. Crush the cheese with your hands with a bowl of salad. Adyghe cheese breaks down very easily into crumbs. By the way, instead of it, you can use other white cheeses with a mild taste: suluguni, mozzarella.

4. Squeeze one or two garlic cloves into the salad. Decide for yourself how spicy you want it. Garlic balances the sweetness of the pear.

5. Lightly salt the salad and season with sour cream.

6. Sprinkle the crumbled leaves on top. walnuts... If desired, the nuts can be added directly to the salad. Choose according to your taste.

Delicious and light salad from boiled beets with pears ready. Bon Appetit!

We all love beets for their unique, unlike anything else, taste and many useful properties. Most of all, it is valued for the prevention of heart and vascular diseases, as well as anemia: beets are rich in substances such as iron, potassium and magnesium, which have a beneficial effect on the processes of hematopoiesis in the body.

Unfortunately, we are used to thinking that boiling beets is long and tedious: indeed, if you just put them in a saucepan with cold water, it will cook from 2 to 3 hours, which cannot repel all who value their time from this product.

We decided to collect the most effective tips on how to cook whole beets as quickly as possible and at the same time preserve all of their unique beneficial properties.

Temperature differences

This method is ideal for those who want to quickly boil whole beets in a saucepan.

If you urgently need boiled beets to prepare a dish, we advise you to act like a professional chef: leave it in boiling water for half an hour, drain the water and immediately put it under a stream of ice water.

Leave the beets to cool under water for 10-15 minutes: such a sharp temperature drop will bring them to readiness.

Boiling water

Bring the water to a boil and place the beets in a saucepan and simmer for about 40 minutes, keeping the heat high. Pour water with a margin, because it will boil off very quickly from high temperature.

Big fire

To quickly cook beets on the stove, you need a high heat and 20 minutes of free time.

It is very important to pour in more water: the roots should be covered with about ten centimeters of already boiling water. Otherwise, the water will boil away long before the beets have time to cook. Leave the pan uncovered and cook for 15–20 minutes, then place the roots under an ice-cold stream of water for 5 minutes. The beets are ready.

The only drawback of this express method is that nothing of the useful vitamin C remains in the product.

Baking in the oven

Try to quickly cook the beets in the oven using a roasting bag. This method is as fast as boiling, and, most importantly, just as (if not more) delicious: baked beets are sweeter than boiled beets, which can be successfully used in preparing, for example, vinaigrette.

Put the washed unpeeled beets in a bag (you can also use foil) and place in the oven preheated to 180-200 degrees. Small young roots will be ready in half an hour, and large and ripe ones in 40-50 minutes.

In the microwave

If you want to quickly and deliciously cook beets in the microwave, you will need about 20 minutes.

Place the unpeeled, washed beets in a microwave-safe container or plastic bag without tying but folding it. Set the microwave on medium power and cook for 7-10 minutes. Check the doneness and set the beets for another 5-10 minutes if they are still half-baked.

In a multicooker

In a multicooker, you can also cook beets quickly and easily. The easiest and "fastest" option is to cook vegetables of approximately the same size in the whole peel.

On the "Steam" program (which can be easily replaced with the "Soup" or "Boiling" programs), the beets must be completely filled with water and cooked for 40 minutes. After the end of the program, check the readiness and, if necessary, add another 10 minutes.

Never cut off the tail or peel the beets (unless you plan on stewing them for your dish, of course). It will be enough to thoroughly wash it with a sponge and send it to boil in this form: this way it will retain its beautiful rich color.

By the way, about the color: add half a teaspoon of vinegar to the water after boiling or lemon juice- so it will become even brighter.

If you are boiling beets for a vinaigrette or other salad and do not want them to color the rest of the vegetables, cover them properly with vegetable oil after chopping, and only then mix with the other ingredients.

Everyone's favorite salads with beets for weight loss and good health: maintaining the required level of hemoglobin in the blood and normalizing metabolism. After all, everyone knows that the red root vegetable is rich in iron, which makes it one of the most popular vegetables on the daily menu.

Where can we go without soups? The world-famous "Russian soup" is, for us, ordinary borscht, which is so much in demand in the cold season. Thick, fragrant, bright red, warms and nourishes.

They remembered the borscht, and immediately the cooling beetroot pops up in the memory. The unusual color of the broth, the vitamin components and the pleasant taste make the chilli the most common soup in the summer heat.

Vegetarian dishes with beets

Vegetarian beetroot recipes are perhaps the tastiest and easiest thing to do on hastily from a root vegetable.

Fresh, baked or boiled beets are grated on a coarse grater or cut into large cubes, and then mixed with garlic, prunes, apples, cabbage, onions or your favorite cheese - additional ingredients of your choice. All that remains is to season the salad with olive oil and sprinkle with citrus juice, and a light and healthy dinner is ready.

How diverse vegetarian meals from beetroot! Pea sausage with beet juice, pita rolls with vegetable filling, lean borscht, Georgian pkhali, "caviar", cutlets and other non-standard options.

Beetroot snack for the winter is an original and versatile preparation. It can be used for salad or borscht, as an appetizer with vodka or caviar for a sandwich, and some recipes can also be served as a dessert.

You can add absolutely any vegetables or even berries to beets in an appetizer. And making a salad for the winter with beets is no more difficult than usual. .because the technology of preparation of this snack is the same as usual. We clean the vegetables and have a good opening, send them to sterilized jars, roll them up.

By the way, it is sterilization that plays a dominant role in the preparation canned salad... There are several sterilization options at once. Some put jars in the oven, many process jars in microwave oven, and it is better to proceed as follows - to sterilize the jars with the salad right away. To do this, lay out the salad in jars, cover them with lids. We put the cans in a deep bowl, pour water over the shoulders of the cans. Make sure that the cans do not touch each other and the sides of the dishes. It is better to put a towel on the bottom. We cover the jars with lids and turn on the fire. We sterilize for 10-20 minutes, depending on the cans.

How to make a beetroot snack for the winter - 15 varieties

This salad can be used as a substitute for the famous "horseradish" appetizer. It goes well with jellied meat and meat dishes.

Ingredients:

  • Beets - 4 kg
  • Garlic - 180 g
  • Horseradish - 400g
  • Sugar - 3 tbsp. l.
  • Salt - 1 tbsp l.
  • Vinegar - 1 tbsp. l.

Preparation:

Beets must first be boiled until half cooked. Then mince the beets and garlic. Grind horseradish with a blender. Put the pot with beets and garlic on the fire and bring to a boil adding sugar and salt. When the beets have boiled, add the horseradish, leave it on fire for another 20 minutes, then add the vinegar. Mix everything well. Now you can lay out the banks.

A delicious and simple recipe for those who know a lot about beets.

Ingredients:

  • Beets - 3 kg
  • Salt - 100 g
  • Vinegar 9% - 100 ml

Preparation:

Wash the beets and cut off the roots. Transfer to a saucepan, cover with cold water and put the pan on fire. Cook over high heat until tender. Then take out and cool. While the beets are cooling, cook the marinade. To do this, add salt and vinegar to 500 ml of water. Cook until boiling. Then remove from heat and let cool. We clean the beets and cut them into cubes. We spread the beets in jars and fill with marinade. We roll up the covers. Beets can be served as a side dish for meat dishes.

Delicious and unusual option salting cabbage.

Ingredients:

  • Cabbage - 2 kg
  • Beets - 0.4 kg
  • Carrots - 0.3 kg
  • Garlic - 4 tooth
  • Bay leaf - 2 pcs.
  • Vinegar essence- 150 ml

Preparation:

We clean the cabbage from old leaves and dirt. Cut off the rocker. Cut the beets into cubes and send them to the jar. Cut the chili peppers into small pieces and send them to the bottom of the jar. Cut the cabbage into small pieces. We put the cabbage in a jar. Cut the carrots into rounds. We spread the carrots in the next layer. Cut the garlic into small slices and spread it in the next layer. Then again we spread the beets, cabbage, carrots. Repeat the layers until the jar is full. Pour vinegar into a liter of water, add sugar, salt, peppercorns, bay leaf. Put the saucepan on the fire and bring to a boil. Pour the cabbage with boiling marinade. Add 2 spoons to the jar vegetable oil... We roll up the can.

Bon Appetit.

>

This recipe will definitely remain on your menu. If you cook this salad at least once. Highly delicious cabbage with beets.

Ingredients:

  • Garlic - 120 g
  • Beets - 1 kg
  • Cabbage - 2 kg
  • Celery root - 1 pc.
  • Vinegar - 100 ml
  • Sugar

Preparation:

We clean the cabbage from old leaves, cut off the stalk. Cut into small cubes. We clean the beets and cut into circles 0.5 cm thick. Chop the garlic. Finely chop the celery. Put the salad in layers in a jar. Boil half a liter of water in a saucepan, add vinegar, sugar and salt. Mix well and remove from heat. Pour the marinade over the salad.

Bon Appetit.

Surely the name of this salad comes from the fact that this dish acts on anyone like a love potion, you want to eat again and again.

Ingredients:

  • Green tomatoes - 1 kg
  • Red tomatoes - 1 kg
  • Sweet pepper - 0.5 kg
  • Raw beets - 0.5 kg
  • Carrots - 0.5 kg
  • Onions - 0.5 kg
  • Sugar - 250 g
  • Vinegar - 40 ml
  • Garlic - 2 heads

Preparation:

Rinse and peel all vegetables well. On a coarse grater three beets and carrots. Cut the tomatoes into slices. Cut the onion into half rings. Cut the pepper into strips. Finely chop the garlic. Mix all the vegetables in a bowl, add sugar and salt. Mix well. Put on fire, simmer for 30 minutes. Fill in the oil 10 minutes before the end. Add vinegar 3 minutes before the end of cooking. Hot appetizer spread out to banks. Roll up and wrap up with a blanket.

Bon Appetit.

Highly a good option for making pickles. The recipe is for a 500 ml jar.

Ingredients:

  • Cherry - 250 g
  • Garlic - 2 heads
  • Small beets - 2 pcs.
  • Green onion - 2 stalks
  • Chili pepper - 1 tsp. L.
  • Dill
  • Parsley
  • Apple cider vinegar - 50 ml
  • Bay leaves - 2 pcs.
  • Barberry - to taste
  • Sugar
  • Juniper - 4 berries
  • Pepper

Preparation:

We pierce the cherry tomatoes with skewers and send them to a saucepan with 500 ml of water. Add chili, vinegar, salt and sugar. Marinate for 1 hour. In the meantime, prepare the rest of the vegetables. Peel the garlic. Cut the onion into long cloves. We clean the beets and cut into 4 parts. When the tomatoes are pickled, take out the toothpicks from them. We send beets to the marinade where the tomatoes were. Rinse the greens and chop finely. Boil half a liter of water, then remove from heat, add salt, pepper, herbs and vinegar. Put cherry, onion, garlic, tomatoes, berries in a jar and fill with marinade. We twist the jar.

Bon Appetit.

Such an appetizer will be a great help for any housewife. This appetizer can be used both for borscht and for salads. Very comfortably.

Ingredients:

  • Beets - 1 kg
  • Sugar - 4 tbsp. l.
  • Salt - 1 tsp
  • Lemon - 1 pc.
  • Oil - 4 tablespoons

Preparation:

Boil the beets and grate them on a coarse grater. Pour 120 ml of oil, 10 g of salt, 50 g of sugar into a saucepan. Squeeze the lemon juice out of the beetroot. Cook for 15 minutes. We lay out the salad on the banks.

It is very convenient! Season borsch with fresh vegetables harvested from summer. And it takes less time to cook your favorite dish.

Ingredients:

  • Carrots - 1 kg
  • Sweet pepper - 1 kg
  • Onions - 1 kg
  • Tomatoes - 1 kg
  • Beets - 1 kg
  • Vegetable oil - 400 ml

Preparation:

Peel and chop the vegetables. Pepper and carrot strips. Cut the onion into cubes.

Cut the tomatoes into small pieces. Grate beets. We put all the vegetables in one saucepan and cook slowly. Add vegetable oil, salt. After boiling for an hour, arrange the salad in sterilized jars.

We roll up the cans.

Bon Appetit.

Highly delicious snack for sandwiches and more.

Ingredients:

  • Beets - 1 kg
  • Onions - 300 g
  • Tomatoes - 500 g
  • Spices
  • Bay leaf

Preparation:

Boil the beets until half cooked. Pass all vegetables through a meat grinder. Then combine all the vegetables in a bowl. Add bay leaves, sugar, salt, oil and spices. Simmer for 20-30 minutes. We lay out the salad in the jars. We twist and insulate.

Bon Appetit.

Delicious and very juicy salad for lovers fresh vegetables in winter.

Ingredients:

  • Beets - 1 kg
  • Pumpkin - 1.8 kg
  • Tomatoes - 1.5 kg
  • Sweet pepper - 0.5 kg
  • Vinegar 6% - 100 ml
  • Garlic - 150 ml
  • Salt - 50 g
  • Sugar - 50 g
  • Parsley - 2 bunches

Preparation:

All vegetables are washed and cleaned. Three beets on a coarse grater. Cut the pumpkin into large cubes. Pass the garlic and tomatoes through a meat grinder. Chop the greens finely. In a liter of water, dilute the vinegar, salt and sugar. We collect vegetables in one saucepan and fill with marinade. We boil for about 1 hour. At the same time, we sterilize the jars and lids.

It is imperative to sterilize the lids, because they also collect dust and dirt that the human eye has not seen, so do not be too lazy to boil them in water.

We put the salad in jars and roll it up.

If you do not have a cold room, you can prepare a snack like this to save the beets for the winter.

Ingredients:

  • Beets - 3 kg
  • Tomatoes - 3 kg
  • Pickled cucumbers - 1 kg
  • Chili pepper - 2 pcs.
  • Salt - 60 g
  • Oil - 200 ml
  • Sugar - 100 g
  • Vinegar - 4 tablespoons
  • Garlic - 100 g

Preparation:

Boil the beets until tender. Sterilize banks. Let the tomatoes, cucumbers, chili and beets pass through a meat grinder. Stir vegetables into a saucepan and put it on fire. Add salt and sugar. After 10 minutes of cooking, add oil. Cook for another 20 minutes, add garlic. Add vinegar after 20 minutes. Remove from heat and place in hot jars.

Bon Appetit.

Highly spicy taste have this salad, try it, you will also like it.

Ingredients:

  • Beets - 1 kg
  • Black currant - 250 g
  • Vinegar - 9% - 70 ml
  • Salt - 30 g
  • Cinnamon to taste
  • Cloves to taste
  • Pepper to taste

Preparation:

We clean and wash the beets. Cut into cubes. We put beets and currants in jars. Cooking the marinade. Dissolve salt, sugar and vinegar in water, add spices. Boil the marinade and pour the salad over it. We put the cans in a large basin. Fill the jars with water up to the shoulders and turn on the fire. We boil with the lids covered for 15 minutes. Then we roll up and insulate.

Bon Appetit.

Pickled beets are not only tasty and quick procurement for the winter, but also very useful.

Ingredients:

  • Beets - 1 kg
  • Vinegar - 50 ml
  • Sugar - 10 g
  • Black peppercorns.

Preparation:

We clean the beets and cut them into cubes.

Pour half a liter of water into a saucepan and put on fire. When the water boils, add salt, sugar, vinegar, bay leaf and pepper. Add the beets to the marinade. Mix well and immediately remove from heat. We spread the pickled beets in jars and fill with marinade. We sterilize for 15 minutes in a water bath. We roll up the cans.

If you keep the beets in boiling water longer, the beets will lose their beautiful color.

Ingredients:

  • Prunes - 0.5 kg
  • Beets - 1.5 kg
  • Apple juice - 1.2 l
  • Lemongrass leaves - 10 pcs.
  • Carnation - 5 pcs.
  • Sugar - 200 g
  • Salt - 20 g

Preparation:

We wash the beets and send them to boiling water to cook for 1 hour. Peel, cut into slices or cubes. Pour the prunes with boiling water and leave for 30 minutes. Dissolve salt and sugar in apple juice. Place the beets and prunes in the jars. Fill with apple juice. Add cloves and lemongrass leaves. Put the jars to pasteurize in a deep bowl. We boil for 15 minutes.

Bon Appetit.

A simple and very interesting salad for the winter from a large number of different vegetables.

Ingredients:

  • Beets - 2 kg
  • Carrots - 250 g
  • Onions - 250 g
  • Tomatoes - 750 g
  • Hot pepper - 0.5 pcs.
  • Sweet pepper - 350 g
  • Garlic - 75 g
  • Oil - 150 g
  • Sugar - 100 g
  • Salt - 1.5 tablespoons
  • Vinegar - 100 ml

Preparation:

Three carrots on a coarse grater. Dice the onion. Cut the sweet pepper into strips. We pass the tomatoes through a meat grinder or grind them in a blender.

Grind the chili and garlic in a blender.

We send the tomatoes to a large saucepan. Add oil, salt, sugar. Bring the tomatoes to a boil. When the tomatoes boil, add the rest of the vegetables to them. Mix well and cook for 40 minutes. Now add the garlic, pepper and vinegar.

We boil for 15 minutes and put in sterile jars.