Beets are one of the indispensable ingredients in the kitchen. Tinned, it will become the basis of a salad in winter and an excellent dressing for borscht. When preserving, you can supplement the beets with vegetables such as tomatoes, bell peppers, onions and garlic. Such a salad perfectly strengthens the immune system, and this is exactly what you need in a long cold winter.
I recommend reading: What fertilizers do experienced gardeners scatter in the snow in March
Winter beet salad
This classic recipe is used to prepare an excellent base for borscht.
Ingredients:
- beets - 6 kg;
- onions - 1 kg;
- red or yellow pepper - 1 kg;
- refined sunflower oil - 400 ml;
- sugar - 400 g;
- table salt - 2 tbsp. l .;
- water - 400 ml;
- vinegar 9% - 400 ml.
Cooking method
- Wash and boil the beets until cooked through. Cool, peel and grate on a coarse grater. You can use a meat grinder or food processor instead of a grater.
- Peel the seeds and core of the pepper, separate the top and cut into thin, fine strips.
- Chop or dice the onion.
- Pour the sunflower oil into a wide-bottomed saucepan and sauté the peppers and onions over medium heat for about 5 minutes. Add vinegar, sugar and salt. Continue stewing vegetables.
- Add the grated beets 10-15 minutes after stewing and cook for another 20 minutes.
- While the salad is still hot, pour it into pre-sterilized one-liter jars and roll up with tin lids.
- Store salad in a dry, cool place.
Recommendations
Use only stone salt! Any other salad will make the salad too soft, and it will not last throughout the winter.
Beetroot tomato salad
Tomatoes and garlic can be used instead of bell peppers in canned beetroot.
Ingredients:
- beets - 6 kg;
- carrots - 2 kg;
- ripe tomatoes - 2 kg;
- sugar - 200 g;
- garlic - 200 g;
- sunflower oil - 400 ml;
- vinegar essence - 50 ml;
- salt - 75 g;
- ground dried chili pepper - 10 g.
Cooking method
- Wash the vegetables thoroughly, remove the skins and grate them for Korean salad. Also wash the tomatoes and remove the stalk.
- Cut all vegetables into small cubes.
- Pass the peeled cloves of garlic through a press.
- Pour the oil into a large saucepan, add half of the beetroot mass and cover with granulated sugar. When the beets have settled a little, add the other half of the mass and the carrots.
- When the vegetables are tender, add the tomatoes, salt, chili and vinegar. Simmer until cooked for no more than 10 minutes.
- Pour the prepared mixture into sterilized jars and roll up with tin lids.
- Store the salad in a dry, cool place or in the refrigerator.
Recommendations
If you prefer a milder pepper flavor, add dry paprika instead of chili.
Housewives Secrets
- Use fresh, ripe red beets.
- Fresh beets can be replaced with pickled beets. In this case, you can do without vinegar or reduce the amount.
- You can use cabbage and sour apples as ingredients for beetroot salad.
Do you cook vitamin salads from beets with tomatoes and peppers?
Original articleand many other materials, you can find on ourwebsite.
Read also: Three ways to cleanse the garden from infection and restore its fertility