Beets in jars for the winter - the best recipes without sterilization

Benefits of beets

One of the beneficial properties of beets is that they do not lose their benefits during long-term storage. This vegetable contains calcium and potassium in proportions that are exactly what is needed for the good functioning of the cardiovascular system.

For processing for the purpose of harvesting, it is better to use beets of a dark or burgundy color with a round or flattened shape

• Beetroot juice contains the microelement cobalt, which is so necessary for the synthesis of hemoglobin and many vitamins.
• Beetroot diets are recommended for people with thyroid diseases.
• The iodine content in beet roots is very high. Beetroot can be called a record holder for the content of this element among vegetable crops.
• Young beet roots contain a lot of folic acid, which has a beneficial effect on capillary walls, improves heart function, and strengthens the immune system.
• Due to the high content of fiber and plant fibers, beets normalize digestion and reduce cholesterol.
• It is often recommended for diseases of the gastrointestinal tract.
• The pectins contained in beets will cleanse the intestines of difficult-to-remove heavy metals and pathogenic microflora.
• This vegetable will be useful for both young and old people.
• This vegetable contains quite a lot of carbohydrates, but, nevertheless, it is prescribed to people with diabetes. The secret is that beets contain a substance - betaine, which helps normalize lipid metabolism in the body.
• Freshly squeezed juice contains components that regulate the metabolism of lactic acid, thereby preventing the formation of malignant tumors.

The most popular varieties for winter harvesting are Egyptian flat and burgundy ball.

Salad Spark

We will need:

• half a kilo of beets
• 2 carrots
• 2 large onions
• 100 ml. sunflower oil
• 3 medium tomatoes
• 5g. 70% vinegar essence
• ground black pepper to taste
• salt

• Wash the root vegetables, peel them, peel the onions.
• Grind all the vegetables using a meat grinder, place in an enamel container, mix thoroughly and simmer in a preheated oven for an hour and a half.
• After finishing the stewing process, put the vegetables in a frying pan, add sunflower oil, sprinkle with pepper, and fry over low heat for half an hour.

You can make delicious salads for the winter from beets.

• During frying, add tomatoes cut into slices (you can use tomato paste or ketchup), pour in vinegar essence, fry, stirring for 15 minutes.
• Place the finished hot product into prepared jars and cover with lids.
• Sterilize in a saucepan with boiling water for 20 minutes.
• After sterilization, we roll up the jars, turn them upside down with the lids, cool them, and send them to the cellar for storage.

Beetroot salad Alenka

This type of beet salad is very common in southern countries. Having prepared “Alyonka” for the winter, you can be sure that your family will be simply delighted.

Ingredients:

• beet tubers - 4 kg.,
• tomatoes - 1.5 kg.,
• garlic - 0.2 kg.,
• onion - 0.5 kg.,
• sweet pepper - 0.5 kg.,
• oil grows. — 0.5 l.
• parsley to taste
• vinegar essence - 200 ml.,
• sugar - 0.2 kg.,
• salt - two tablespoons.

Preparation:

Chop the beets, turn the tomatoes into puree, cut the peppers and onions into cubes. Squeeze the garlic in a garlic press and chop the parsley with a knife.

If you are preparing more than one serving of salad for the winter, then when chopping beets, you can use a food processor with an appropriate attachment.

Fry the onion in oil, then add the tomatoes and all other ingredients, mix everything thoroughly. Simmer for 45 minutes.

Place the salad in jars, roll up and wrap well until cool. You should get 7 liter jars.

Beetroot appetizer with horseradish

Horseradish and beets complement each other perfectly

We will need:

• one and a half kg of burgundy beets
• half a kilo of horseradish rhizome
• 300 ml vegetable oil
• granulated sugar 150 g
• salt 60 grams
• mixture of black and allspice - teaspoon
• 300 ml 6% acetic acid

• Wash and clean the root vegetables.
• Wash the horseradish thoroughly, clean it, soak it in water for a day, then drain the water and rinse it again in running water.
• Grind the horseradish in a meat grinder.
• Place the beets and chopped horseradish in an enamel container, add sugar, salt, and a mixture of peppers.
• Pour hot vegetable oil into the chopped beets with horseradish, mix well, add spices, sugar and salt.
• Put the vegetable mixture on gas, heat to 80°C with constant stirring, add vinegar.
• Once again, thoroughly knead the product and place it hot in dry, prepared jars.
• Cover the jars with lids and sterilize for 20 minutes.

After the sterilization process is completed, the jars are rolled up, turned over and cooled.

Preparing beets for borscht in jars

Such pickled beets are suitable both for seasoning borscht and as a separate salad or for preparing salads from it. For borscht it is better to choose sweet varieties of beets, but, in general, it all depends on your taste.

Spices can be added to taste. Recipe for preparing beets with sterilization: 0.5 liter jars are sterilized for 10 minutes, 1 liter for 15 minutes.

Ingredients for preparing beets for borscht for the winter:

• 1 liter of water;
• 40 g sugar;
• 40 g salt;
• 60 ml table vinegar 9%;
• Bell pepper;
• carnation;
• bay leaf;
• beets in the right quantity

How to cook beets for borscht:

1. Wash the beets, cover with cold water and boil for about 20-30 minutes after it boils on the stove. It is better to cook over medium heat without adding salt.
2. Then pour cold water over the beets, cool, peel and cut into small pieces - depending on your goals.
3. In prepared clean jars, place allspice (2-4 pieces), cloves (1-2 pieces), bay leaf (1 piece), and add chopped beets.

Recipe for marinade:

1. Add the indicated amount of ingredients to the water and heat, stirring, until the sugar and salt dissolve.,
2. After receiving the marinade, pour the beets into jars, cover and sterilize for the amount of time indicated in the recipe description.
3. Roll up, turn over onto a clean towel until completely cooled and store in a cool place.

Natural beetroot

For this recipe you will need young round beets.

• The root vegetable should not have visible light rings on the cut; the flesh should be evenly colored in a bright burgundy color.
• We cut off the tails and the green part of the tops and wash them in running water. Soak the root vegetables in boiling water for 10 minutes.
• Beets are easy to clean after boiling.
• Remove the skin from the beets, cut into cubes or large strips (small beets can be put in whole).
• Place the prepared peeled root vegetables in jars, pour hot water with salt (20 grams of salt per liter of water).
• Cover the jars with lids and send them for sterilization for 40 - 50 minutes.
• We seal the sterile jars hermetically, turn them over, and cool them.

Place small root vegetables in jars

Pickled vegetable

Pickled beets are a tasty and healthy delicacy that can be added to salads, such as vinaigrette, appetizers or borscht. At the same time, preparing pickled vegetables for the winter is very simple, following the given recipe. The main condition for preparation is to choose late varieties of root vegetables for fermentation, containing a larger amount of natural sugar.

Pickled beets

Attention! The tradition of fermenting vegetables for the winter appeared in Rus'. At that time, pickled, rather than fresh, beets were added to borscht.

Components:

• Beetroot – 10 kg
• Water – 5 l
• Salt – 200 g.

Procedure for preparing pickled beets:

1. Wash the vegetable and remove the peel. Cut large root vegetables in half, leave small ones whole or chop them in any convenient way.
2. Pack the beets tightly into a glass jar, bowl or wooden barrel.
3. Prepare a simple brine. To do this, add salt to boiling water and dissolve it. Cool the brine.
4. Pour the cooled brine into a container for fermentation. Place pressure on top.

Attention! The liquid should completely cover the beets. The ratio of brine and vegetables should be 1:2.

1. During the first 10-12 days, leave the workpiece at room temperature for ripening. Remove the foam that forms on the surface during fermentation with a slotted spoon.

Attention! During fermentation, the brine may leak out. Therefore, you need to place a suitable container under the container with beets.

1. When the fermentation process is complete, transfer the beets to a cold room for further storage. Once every 2-3 weeks, remove and rinse, remove foam.
2. If it is not possible to store the workpiece in a cold room, then after the fermentation process is completed, pack the beets into sterile jars, pour boiled brine and sterilize in a water bath for 40-50 minutes. Then roll up the jars with clean lids and put them in the pantry after cooling.

Pickled beets

For 10 half liter jars you will need:

• The root vegetable should not have visible light rings on the cut; the flesh should be evenly colored in a bright burgundy color.
• We cut off the tails and the green part of the tops and wash them in running water. Soak the root vegetables in boiling water for 10 minutes.
• Beets are easy to clean after boiling.
• Remove the skin from the beets, cut into cubes or large strips (small beets can be put in whole).
• Place the prepared peeled root vegetables in jars, pour hot water with salt (20 grams of salt per liter of water).
• Cover the jars with lids and send them for sterilization for 40 - 50 minutes.
• We seal the sterile jars hermetically, turn them over, and cool them.

• Wash the root vegetables in running water, cut off the tails.
• Let it sit in boiling water for 15 minutes to make it easier to remove the skin.
• Cool under running water.
• Cut into cubes or large strips.
• Before putting the beets in the jar, put spices and a cherry laurel leaf. Load the beets, pour the marinade at a temperature of 90 degrees.

Beets in marinade

How to prepare the marinade:

• Pour granulated sugar and salt into a prepared container of water, boil for about 10 minutes, filter through nylon.
• Boil again, pour in vinegar essence.
• Jars filled with vegetables and filled with brine are covered with lids and sent for sterilization (15 minutes).
• Sterile jars are rolled up, turned over, cooled, and stored in the refrigerator or cellar.

Unusual whole pickled beets for the winter for cold weather

To prepare excellent beets, you can use grape vinegar instead of regular vinegar. You can also add your favorite spices to the marinade. Add cinnamon powder, cloves, nutmeg, and colored ground pepper.

Let's take one kilogram of medium-sized beets.

We will use a quick boiling method. Washed vegetables should be boiled for 20-30 minutes at maximum temperature, adding vegetable oil to the water. Then fill the beet with cold water and leave for 10 minutes. After this process, vegetables are easier to peel.

There is no need to salt them.

Next, place the peeled beets into steamed jars.

Now let's prepare the marinade. Put 20 grams per liter of water. salt, 100 ml 9% vinegar, spices.

Bring the brine to a boil and immediately pour it into the prepared container with beets.

Sterilize for 10-15 minutes, then seal the jars.

Pickled beets

The fermentation process allows you to preserve all the benefits of root vegetables

• To prepare this dish, use beets of dark burgundy varieties, without light rings on the cut.
• Root vegetables are washed in running water, the tails are cut off, and the skin is removed.
• Cut into rings, plates or large strips
• Small root vegetables can be fermented whole
• Prepared vegetables are compacted tightly in a barrel or plastic bucket.
• Marinade (45 grams of salt per liter of water) is poured into barrels of beets or plastic buckets
• Pressed down with a wooden circle and placed under oppression
• After a few days, foam will appear due to fermentation; it is recommended to remove it
• Wash the wooden circle with saline solution
• A couple of weeks after fermentation is over, add brine to plastic buckets/barrels so that it covers all the beets
• Place in a cool place

Salad “Beets in Korean”

A spicy salad with oriental notes will diversify your table in winter.

Ingredients:

• kilogram of beets,
• onions 2 heads,
• head of garlic,
• sugar and salt 1 tbsp each,
• 2 tsp cilantro,
• 1 tsp ground black pepper,
• sunflower oil for frying.

Preparation:

Pass the beets through a fine grater. Chop the onion and fry in a frying pan until golden brown, add cilantro and pepper. Pour the beets with onions and add salt, sugar and grated garlic. Place under pressure in a cool place for 13 hours.

Beetroot caviar with apples

Ingredients for making caviar with apples

• 300 g beets
• 2 carrots
• 1 kg sour apples
• two young zucchini
• 6 cloves garlic
• 2 large onions.
• You can add 3-4 tomatoes (in this case you need to take half a kilogram of apple)
• 200 g vegetable oil
• parsley
• salt

• Cut the zucchini into large strips and fry in boiling vegetable oil.
• Cover with a lid and simmer until done.
• Grate the young beets and fry the carrots in vegetable oil.
• Remove the core from the apples and cut them into slices.
• Chop two onions into half rings and squeeze the garlic in a garlic press. Mix the stewed vegetables with onions, garlic, and herbs, place them in jars in layers, alternating with apples.
• If you add tomatoes, then reduce the layer of apples by 2 times.
• Sterilize vegetable caviar for 40 minutes, seal tightly, and refrigerate.

Salad with beets and apples

Sour apples and sweet beets give the salad a piquant taste. The dish will be fragrant.

Ingredients:

• 1.5 kg beets,
• 0.6 kg carrots,
• 1 kg sour apples,
• 1/2 tbsp. rast. oils,
• salt 3 tbsp. l.
• water 0.3 l.

Preparation:

Boil the beets and grate them with carrots and apples.

Mix all ingredients in a saucepan and simmer for 30 minutes.

Place in sterilized jars and seal.

Pickled beet stalks

Tops are also used; they are very tasty when marinated.

• Cut the stems of burgundy beets into 5 cm long pieces and boil in salted water for about 10 minutes until softened.
• Remove them using a slotted spoon.
• Place in prepared half-liter jars, fill with the broth in which you cooked.
• Add 3 teaspoons of acetic acid 9%, a few finely chopped garlic cloves, a teaspoon of salt, put on the nylon lids, and put in the refrigerator.

Red beet caviar

A very tasty snack for sandwiches and more.

Ingredients:

• Beetroot – 1 kg
• Onion – 300 g
• Tomatoes – 500 g
• Spices
• Bay leaf

Preparation:

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

Bon appetit.

Natural beets

To prepare the dish you will need a young round beetroot of dark burgundy color.

This beet is perfect for borscht, beet soup, vinaigrette

• Thoroughly peel and wash the root vegetables, soak in boiling water for 10-5 minutes, remove the skin.
• Cut the root vegetables into slices.
• Small root vegetables can be prepared whole.
• Place the checked and chopped beets into prepared jars, fill with brine (25 grams of salt per liter of water).
• Cover the jars with lids and sterilize for 40-45 minutes. Seal the jars hermetically, cool, and store in the cellar.
• This beet is perfect for borscht, beet soup, and vinaigrette.

Winter preparation of zucchini and beets

This salad is popular among winter preparations. It is simple and cheap to prepare.

Ingredients:

• 1 small beet,
• 0.5 kg zucchini,
• granulated sugar 1 tbsp,
• 1.5 tbsp salt and vinegar,
• garlic 3 cloves.

Preparation:

We cut the zucchini into strips lengthwise, and the beets randomly.

Place vegetables in prepared jars and add spices according to the recipe. Next, pour boiling water to the top. Sterilize and seal the jars.

Diced pickled beets

Prepared for marinade

• Wash the root vegetables and boil.
• Peel the boiled beets, cut them into cubes, put them in jars, and fill them with marinade.

To prepare the marinade you will need:

• glass of acetic acid 6%
• 200 ml water
• tablespoon granulated sugar
• half a teaspoon of salt
• pepper mixture
• cherry laurel leaf
• 1 clove

• The components are poured into water, boiled, and cooled.
• Pour in the marinade and cover the jars with nylon lids.

Boiled beet and plum salad

Boiled beets will add juiciness and softness to a winter salad. And plum will add piquancy and originality.

Ingredients:

• 800 gr. boiled beets,
• 0.5 kg. plums,
• 700 ml. apple juice,
• 1/2 tbsp. Sahara,
• 5 gr. salt,
• clove 1 pc.

Preparation:

Cut the beets into circles. Place in a jar in layers mixed with plums cut in half.

Mix the juice with the rest of the seasonings and pour into jars. Sterilize for 15 minutes and roll up.

Beet kvass

Beet kvass contains a complex of minerals and vitamins

This is an old Russian recipe. It contains a complex of minerals and vitamins.

This product is recommended to be used for anemia, hypovitaminosis, to cleanse blood vessels, and for metabolic disorders.

• To prepare beet kvass, we need to have red beet roots - 300 g.
• They need to be peeled, grated or cut into small cubes.

In addition, we will need:

• 150 g granulated sugar
• a handful of black bread crackers
• one and a half tablespoons of flour

• We put the listed components in a jar, pour it into water, and leave to ferment for 4-6 days.
• After a couple of days you will notice foam on the surface, do not remove it, just stir the brewing kvass.
• After 5 days, pour 2/3 of the kvass into another jar, put it in a cold place for a couple of days until ready.
• To prepare the next portion of this drink, just add fresh water to the jar with our ingredients.
• This drink is consumed half a glass half an hour before meals once a day.
• The course of treatment is 30 days. Repeated treatment or prevention can be carried out after 3 months.

Beetroot dressing for borscht and beetroot soup

This preparation will help out in winter, when there are no fresh vegetables.

It will take 30 - 40 minutes to prepare the borscht dressing.

To prepare it we will need:

• three medium beets
• three carrots
• vegetable oil 130 ml
• 2 tablespoons salt
• two onions
• a few cloves of garlic
• acetic acid 9% 50 ml

This preparation can be stored all winter.

• Blanch the tomatoes in boiling water and leave for two minutes.
• Chop the carrots and put them in a blender, do the same with the beets.
• Grind carrots, peppers and beets in a blender, this makes the work much faster.
• Place all components into a deep frying pan.
• Blanched tomatoes peel very well.
• Peel the tomatoes, cut into pieces, and grind in a blender.
• Add onion, garlic, sunflower oil, salt, sugar, spices to the vegetables and simmer over low heat.
• Add vinegar 5 minutes before cooking.
• Pour the finished product hot into jars, cover with sterile lids, and store in a cool place.

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Beetroot salad “Yummy”

Beetroot caviar “Vkusnyashka” has an amazing taste due to spices and herbs.

Ingredients:

• half a kilo of beets;
• two onions;
• 1 tbsp tomato. pastes;
• two cloves of garlic for flavor;
• a pinch of Provençal herbs;
• 1 tbsp vinegar.
• salted butter - 80 ml;
• sugar 1 tsp;
• salt for cooking beets to taste;
• bay leaf and a couple of allspice.

Preparation:

Boil beets in water with spices and salt. Fry the onion in oil and add the grated root vegetable. Cook for 15 minutes.

Add the remaining ingredients and simmer for 10 minutes. Remove from heat, add garlic and vinegar.

Roll up when it cools down a little.

Preparing boiled beets for the winter

We will need:

• kilogram of beets
• 4 tablespoons sugar
• 1 heaped teaspoon of salt
• juice of one lemon
• sunflower oil
• four tablespoons bite 6%

From this preparation you can make a beet salad with garlic, you can use it to prepare herring under a fur coat, you can prepare a simple beet salad with pickled cucumber and mayonnaise, you can use this dish as a side dish for meat.

So, boil the beets in a pressure cooker. Lemon will replace the role of vinegar.

The beets must be completely cooked; if the root vegetable is not cooked, the jars may swell.

Fresh from boiling water

• Grate the boiled beets on a coarse grater.
• Place the grated beets in an enamel pan, add sugar and salt, squeeze out lemon juice, and simmer for 15 minutes.
• From the moment it boils, simmer, stirring, for 15 minutes.
• After the beets have boiled for 15 minutes, the hot product is placed into jars, pressing the product with a spoon so that the air comes out of the jar.
• Fill the jar completely, roll up the lids, cool, store in the refrigerator or cellar

Video on how to pickle beets with citric acid for use in salads and appetizers

If you are a fan of herring under a fur coat, or other beet salads, then be sure to make a batch of this snack for the winter. It is also good as an addition to hot or cold borscht. And simply adding it to any side dish can be very tasty.

Another advantage of this recipe is that it is extremely easy and quick to prepare. There is no need to sterilize, but can be stored in an apartment.

The recipe is very short, be sure to check it out. You will definitely want to cook using it, I assure you. Moreover, if in the first year you prepare only 10 jars, then the next year you will want to at least double their number.

Korean beet salad for the winter

Korean salad

We will need:

• 1 large beet
• one carrot
• half a kilo of sweet pepper
• 500 ml tomato juice
• a few cloves of garlic
• half a glass of sugar
• half a glass of vegetable oil
• one tablespoon of salt
• peppercorns 2 pieces

The product yield will be 6 half-liter jars.

• Pour tomato juice into a saucepan and bring to a boil.
• Cut the bell pepper into half rings.
• Grind the remaining vegetables in a food processor.
• Grate the beets on a coarse grater.
• Immerse all vegetables in boiling tomato juice, add salt, sugar and sunflower oil.
• 5 minutes before the end of stewing, add vinegar.
• We put the hot product into jars, cool it, and send it for storage.

Korean cabbage with beets

This wonderful winter delicacy “cabbage in beetroot sauce” will appeal not only to adults, but also to children. Be sure to try it.

Ingredients:

• one head of cabbage,
• a couple of medium beet roots,
• 3 teeth garlic,
• onion - 1 head,
• 2 tbsp salt,
• sugar 100 gr.,
• oil 125 ml.,
• vinegar 40 ml.,
• bay leaf 2 leaves,
• peppercorns 5 pcs.

Preparation:

Cut the cabbage into 2cm/2cm cubes. Beets - grated. Chop the garlic and onion with a knife. Mix everything.

Make the marinade: boil the spices in a liter of water for 5 minutes. and add vinegar.

Pack the cabbage into a jar and pour marinade over it. Roll up.

Beetroot salad with garlic for the winter

The dish has an original taste and aroma. It’s very convenient to have a couple of jars of this salad on hand; it will suit a formal table and come in handy for an everyday menu.

To prepare beet salad we will need:

• Kilogram of selected beets
• One and a half spoons of granulated sugar
• Three tablespoons of salt
• 25 ml acetic acid 9%
• 5 cloves garlic
• 150 ml vegetable oil
• Mixture of ground peppers - teaspoon
• Salt

If you don't like spicy dishes, then adjust the amount of spices. Your salad will be more tender and children will be able to eat it.

As you can see, the ingredients for this dish are very simple, but the taste will be excellent.

• Wash the beets thoroughly, in strips.
• Fry the crushed garlic in hot oil for half a minute.
• Place chopped beets on a hot frying pan with garlic and simmer under a closed lid for 10-15 minutes.
• After this, add granulated sugar, salt, pepper, mix again.
• Cover with a lid and simmer for another 10-15 minutes.
• A few minutes before the end of stewing, add vinegar.
• Place the finished dish hot into prepared jars and send for storage.

How to prepare beets for borscht for the winter

Cooking borscht in a couple of minutes is no problem! You just need to take care of this in advance by preparing beetroot dressing. She will be completely ready. Just mix it in the broth with cabbage and potatoes.

You can also serve this dish as a salad or appetizer.

Ingredients:

• 600 grams of fresh tomatoes
• 350 grams of sweet pepper
• tablespoon granulated sugar
• 50 milliliters table vinegar
• 600 grams of peeled beets
• tablespoon salt
• 350 grams of carrots
• 250 milliliters vegetable oil
• 350 grams of onions

Preparation:

First, let's prepare the vegetables. You can cut them arbitrarily, as you are used to doing for borscht. For example, cut the onion into small cubes. Grate carrots and beets.

We clean the sweet peppers from seeds. Cut it into small cubes.

Wash the tomatoes, cut into pieces. We cut off the area from the stalk. We pass them through a meat grinder or a fine blender.

Heat a third cup of vegetable oil in a frying pan. Add onion here and sauté until soft.

Now we transfer the grated carrots here. Pour in another third of a glass of oil. Cook together for about 5 minutes. Then transfer the pepper here, pour in the remaining oil. Stir and simmer until soft for a couple more minutes. Then transfer it to a cauldron or other stewing vessel with a thick bottom.

Interesting: Canned peaches - a recipe for the winter in 2 liter jars

Pour 25 grams of vinegar over the grated beets and mix. Here it will play not only the role of a preservative, but also a flavor enhancer.

Transfer to other vegetables. Pour in the liquid tomato, add salt and granulated sugar. Stir everything and put on fire. As soon as everything boils, turn on medium heat and cover loosely with a lid. Let it simmer for half an hour.

Now pour in the remaining vinegar, stir, remove from heat. Place in sterile jars and seal tightly. Place the lids down, cover with a towel and leave for about 10-12 hours. Then we transfer it to the cellar.

Salad with beet mushrooms

Mushrooms go well with beets

We will need:

• 200 g champignons
• bell pepper 3 pieces
• one carrot
• 2 onions
• half a kilo of tomatoes or tomato paste
• acetic acid 6% – 1 tablespoon
• sunflower oil 150ml
• finely chopped parsley
• salt

• Grate the carrots and beets on a coarse grater, cut the pepper into slices.
• Sauté peppers, carrots, and onions in sunflower oil in a deep frying pan.
• In another frying pan, fry the mushrooms in vegetable oil, stirring.
• When the vegetables are fried until half cooked, put them in a saucepan for further stewing.
• Stew the grated beets in a frying pan under a closed lid, mix all the ingredients in a stewing pan, add salt, spices, sunflower oil, simmer over low heat for 20-30 minutes.
• 5 minutes before the end of cooking, pour in acetic acid, place the beet salad in jars, cover with lids, and sterilize for 15 minutes.
• After sterilization, seal it tightly, turn it upside down, and cool.

Beets with tomatoes and beans for the winter

This salad recipe turns out juicy and satisfying. You can add garlic or pepper to it to taste.

If desired, beans can be replaced with peas or any cereal

Ingredients:

• 1 kg each - beets, carrots, onions and tomatoes;
• beans 0.5 kg;
• sunflower oil 250 ml;
• half a glass of sugar and vinegar;
• salt 1 tbsp;
• water 250 ml.

Preparation:

Soak the beans for 10 hours. Chop the onions and tomatoes, grate the remaining vegetables on a coarse grater.

Mix all other ingredients in a saucepan and simmer for about 2 hours.

Roll up and wrap in towels until cool.

Frozen beets

Frozen beets are a wonderful lifesaver when you want to prepare a vinaigrette or a light vegetable salad after a hearty New Year's feast.

Personally, I think that the best way to prepare this vegetable is to keep it fresh, but this requires a well-equipped cellar, and not everyone has one.

For residents of city apartments, there is a way out - to freeze beets for the winter.

You can freeze raw and boiled beets.

If you want to freeze raw beets, it couldn't be easier:

• We peel the root vegetables, cut them into cubes or strips, put them in a ziplock bag, fasten the clasp, and put them in the freezer.

If you want to freeze boiled beets, then it is not much more difficult:

• Boil the root vegetables, peel them, cut them into cubes, put them in small portions in zip-up bags, and put them in the freezer.

The fastest beetroot recipe for the winter

Use the preparations to prepare original snacks

It only takes you 20 minutes to prepare this dish.

We will need:

• Kilogram of beets
• 100 g spicy chili ketchup
• Tablespoon of vinegar
• Three tablespoons of sunflower oil
• Ground pepper mixture

• Grind the beets in a food processor. Place the crushed mass in a deep frying pan, add salt, sugar, spices, simmer over low heat with the addition of vegetable oil under a closed lid.
• After the juice has boiled away, add ketchup and simmer for another 10 minutes with the lid closed.
• Place in half-liter jars, cover with plastic lids, cool, and place in the refrigerator.

This dish keeps well for 2-3 months. These beets are a wonderful spicy side dish for meat dishes.

Video on how to deliciously prepare spicy beet salad in Korean

Korean cuisine is distinguished by the presence of spicy seasonings. In addition to ground black, they always add hot pepper, garlic, and specific seasonings. In the proposed recipe, the author replaces all the necessary spices with seasoning for Korean carrots.

Only when purchasing such a seasoning, it is important to carefully study the composition so that it does not contain monosodium glutamate. Better yet, prepare the necessary spices yourself: coriander, ginger, nutmeg, ground black pepper and chili, soy sauce.

Winter beet salad preparations in jars are very diverse. The article does not give a complete range of this delicious dish. In addition to those vegetables that were discussed, the root vegetable is canned with zucchini, horseradish...

But still, you now know the basic recipes. Choose the one you like and cook. Don't forget to save it on your social media page. See you again!

Beets marinated with cabbage

Beets marinated with cabbage

We will need:

• 2 medium beets
• head of cabbage
• 150 ml vegetable oil
• tablespoon sugar
• tablespoon salt
• coriander powder
• acetic acid 9% – 2 tablespoons

• Cut the cabbage into large pieces, cut the beets into circles, and place in prepared three-liter jars in layers.
• Prepare the marinade. For 1 liter of water we take salt, sunflower oil, two tablespoons of vinegar.
• Boil the marinade, pour in the cabbage and beets, cover the jars with nylon lids, and store in a cool place.

Beetroot with garlic

Beetroot twist with garlic will come in handy during the winter cold season. Good to spread on rye bread.

Ingredients:

• half a kilo of beets,
• medium head of garlic
• vinegar - 1 tbsp,
• black and red pepper - a pinch each,
• 2 tbsp salt and 1 tbsp sugar.

Preparation:

Cut the beets into strips. Flatten the garlic without peeling it and fry it in oil with the beets for about half an hour. Next, add spices and simmer for half an hour. 10 minutes before readiness, add vinegar.

Roll into jars and wrap.

Beetroot juice – natural coloring

Fresh Juice

Beetroot juice is useful as food coloring. If you are passionate about cooking, you cannot do without this natural ingredient.

Boiled eggs colored with juice

Dessert colored with natural beetroot dye