Beetroot salad for the winter: delicious recipes without the hassle

In domestic space, love for beets originated from the time of Kievan Rus, where it appeared in the 10th century. The root crop came to us from Europe, from where it spread throughout the world. Today, beets are loved and grown in all corners of the planet. The only exception is frosty Antarctica.

7 useful properties

Even if you do not like the pleasant sweet taste of beets, it must be present on your table both in summer and in winter. As an argument, seven useful properties of the root crop can be given.

1. Normalizes intestinal motility. Beets contain a lot of fiber, which is not absorbed by the body, but perfectly cleanses the digestive system and stimulates intestinal motility.
2. Rejuvenates the body. There are a lot of antioxidants in the root crop that neutralize toxins and heavy metals. Thus, it is possible to slow down the internal aging processes and delay the appearance of their external signs.
3. Heals the liver. Beet pulp is an effective hepatoprotector. With regular use of the vegetable, restoration of liver cells is noted.
4. Promotes weight loss. Components of beets accelerate metabolism and prevent the formation of body fat.
5. Improves the respiratory system. Eating this vegetable is one of the methods for preventing asthma. And for those who have already encountered this disease, beets help to increase the time gap between attacks.
6. Increases fertility. The root crop normalizes the production of female sex hormones, normalizes the menstrual cycle, increases the likelihood of conception and contributes to the normal development of the fetus.
7. Strengthens the immune system. Using a vegetable, you can suppress the inflammatory processes in the body and prevent the penetration of infections through the respiratory tract.

Beetroot salad for the winter: 9 options

Home preservation is tasty and not difficult at all. Choose your favorite beetroot salad without sterilization for the winter and stock up on a savory snack.

"Alyonushka"

Features Saturated color and bright taste will please you with Alyonushka salad. A rich set of ingredients gives the dish a piquant aroma with sweet and sour notes. This is an excellent side dish or an independent dish that diversifies the lean menu.

You will need:

• 4 kg of beets;
• 2.5 kg of tomatoes;
• 500 g of bell pepper;
• 200 g of onions;
• two heads of garlic;
• 100 g of salt;
• 30 g of sugar;
• 200 ml of sunflower oil (better than unrefined);
• 150 ml of vinegar.

Cooking

1. Boil the root vegetable and grate.
2. Scroll the tomatoes through a meat grinder.
3. Chop the onion and pepper in the same small pieces.
4. Combine vegetables, add oil and bulk products.
5. Heat the salad to a boil, then continue cooking for another 25 minutes.
6. Add vinegar and squeezed garlic. Boil another five minutes.
7. Distribute into sterile containers and seal.

"Real jam"

Features Thanks to the amazing taste, the hostesses loved the beetroot salad for the winter “You'll lick your fingers”.A good combination of ingredients and an accent in the form of aromatic herbs - this is the secret of an ideal winter snack. It is important that beets prepared according to this recipe can be used as dressing for borsch.

You will need:

• 1 kg of beets;
• three onions;
• five cloves of garlic;
• half a glass of sunflower oil;
• two tablespoons of tomato paste;
• 20 ml of vinegar essence;
• a pinch of provencal herbs;
• laurel leaf.

Cooking

1. Lightly cook the beets. Enough 20-25 minutes.
2. Fry the finely chopped onion in hot oil.
3. Grate the beets and send to the onion when it turns golden. Stew for 20 minutes.
4. Add tomato paste, bulk products, spices and cook for ten minutes without a lid.
5. Add vinegar and squeezed garlic.
6. Distribute into sterile jars and roll up.

With apples

Features Tart with a slightly sour taste, beetroot salad for the winter will not leave anyone indifferent. New taste faces of burgundy root crops are revealed thanks to juicy apples.

You will need:

• 3 kg of beets;
• 1 kg of carrots;
• 2 kg Antonovka;
• 250 ml of sunflower oil;
• 200 g of salt;
• 0.6 l of water.

Cooking

1. Grate boiled beets. Chop apples with carrots in the same way.
2. Mix all the ingredients, boil and simmer for half an hour.
3. Distribute into sterile jars and cork.

With garlic

Features Beetroot salad with garlic for the winter is a versatile appetizer with a classic flavor. It is good because it can be eaten unchanged or supplemented with other vegetables and spices. About 2 liters of snacks are obtained from the indicated quantity of products.

You will need:

• 2 kg of beets;
• 100 g of garlic;
• 60 ml of sunflower oil;
• 20 ml of vinegar essence;
• 200 g of salt;
• 150 g of sugar;
• ground pepper mixture at your discretion.

Cooking

1. Fresh beets are peeled and cut into oblong strips.
2. Chop the garlic into thin slices and fry for ten minutes in hot oil.
3. Add the beets and continue cooking for another five minutes.
4. Put into the total mass all other products and simmer for half an hour.
5. Distribute the salad in sterile glass containers and seal.

With carrots and onions

Features Salad of beets, carrots and onions for the winter has a pleasant sweet taste. A successful set of ingredients and simple cooking technology make this one of the most popular.

You will need:

• 2 kg of beets;
• 1.5 kg of carrots;
• as many onions;
• 100 g of sugar;
• 20 g of salt;
• 250 ml of vinegar;
• the same amount of sunflower oil.

Cooking

1. Grate beets and carrots, and chop onions.
2. Heat the oil, send vegetables and salt to it.
3. Dilute the sugar in vinegar and send the mixture to the vegetable harvest when it boils.
4. Reduce heat to low and simmer salad for an hour.
5. Distribute to sterilized jars and seal.

With horseradish

Features Red beet salad for the winter in cans can be preserved with horseradish. The spicy dish will surely appeal to the stronger sex as an appetizer. Such a salad will help protect against colds.

You will need:

• 3.5 kg of beets;
• 0.5 kg of horseradish;
• as many onions;
• head of garlic;
• 10 g of salt;
• as much sugar;
• 150 ml of vegetable oil;
• 50 ml of vinegar.

Cooking

1. Peel and chop the vegetables in a blender. Alternatively, you can use a meat grinder.
2. Heat the oil, add the vegetable mass and bulk products to it.
3. Cook the snack for about half an hour from the moment of boiling.
4. Pack in sterile jars and roll up.

With zucchini

Features If you want a lot of snacks, and the taste was soft and delicate, you can make beetroot salad for the winter with the addition of zucchini. The neutral vegetable is saturated with burgundy pigment and a sweetish taste of root vegetables.

You will need:

• 2 kg of beets;
• 1 kg of onion;
• four zucchini;
• two carrots;
• five cloves of garlic;
• half a hot pepper pod;
• 250 g of sugar;
• 100 ml of sunflower oil;
• 5 g of dried parsley;
• salt at your discretion.

Cooking

1. Grate burgundy root vegetables and carrots, and chop the zucchini in small cubes.
2. Chop the onion and pepper as finely as possible.
3. Squeeze the garlic through a press.
4. Combine vegetables with bulk ingredients, dried herbs and vinegar. Let the mixture stand for half an hour.
5. Heat the vegetable oil and add the workpiece to it. Stew for 40 minutes.
6. Pack in sterile jars and roll up.

With beans

Features Beets with beans are not just conservation. This is a full-fledged second dish that will help out when there is no time for cooking. And it’s also a great base for beetroot soup or borsch.

You will need:

• four beets;
• two glasses of white beans;
• 50 ml of tomato paste;
• 200 ml of water;
• 80 g of sugar;
• 30 g of salt;
• 60 ml of vinegar;
• 100 ml of sunflower oil;
• a pinch of black pepper.

Cooking

1. Soak the beans overnight in cold water so that they swell. Boil until tender in the morning.
2. Grate the beets or cut into oblong strips. They should be as thin as possible.
3. Combine all foods except vinegar and simmer for 25 minutes.
4. Add acid, spread into sterile jars and roll up.

Vegetable mix

Features What you especially want in the winter is juicy, crispy vegetables. The vegetable mix in the marinade gives the very feeling of summer that is not enough in the cold season. This is a good snack for alcoholic beverages or a vitamin supplement to the daily diet.

You will need:

• 1 kg of beets;
• 3 kg of cabbage;
• 300 g carrots;
• 300 g of bell pepper;
• 100 g of sugar;
• 90 g of salt;
• 100 ml of vinegar;
• laurel leaf.

Cooking

1. Cut all vegetables into approximately equal, medium-sized pieces and fold them into sterile jars.
2. Garlic is also put in jars.
3. Pour boiling water over the contents of the container, and after ten minutes pour into the pan.
4. Boil the liquid, add bulk products and bay leaf. When the crystals dissolve, pour in the vinegar.
5. Distribute the marinade in jars and cork.

To whom the dish is contraindicated

With all the advantages of beets, in some cases it is better to refuse from its use. Burgundy root crop in any form is not recommended in six cases.

1. Diabetes. Beets contain a lot of sugars, so diabetics need to be more careful with it. Do not include the product in the diet without first consulting with a specialist.
2. Gastritis and ulcer. The root crop stimulates the secretion of gastric juice and increases its acidity. If you have problems with the stomach, be careful with beets, as well as with conservation, which contains vinegar.
3. Stones in the bladder and kidneys. Beets contain oxalic acid, which can make the problem worse. In this case, the burgundy root crop is permissible to eat in small portions not more than once a week.
4. Fragility of bones and weak tooth enamel. Some substances that are part of the root crop lead to leaching of calcium from the body and interfere with the absorption of the element from food and various drugs.
5. Low pressure. Beetroot juice is a well-known folk remedy for hypertension. If you are hypotensive, try to minimize the amount of root crops consumed.
6. Diarrhea. The burgundy root crop has a pronounced laxative effect, therefore it is not recommended for intestinal disorders.

When buying beets, it is important to be able to distinguish between table and feed vegetables. A good product is small in size and has a rich burgundy color. The section should not have contrasting white blotches. If you choose high-quality raw materials, beet salad recipes for the winter will exceed all your expectations.

Reviews

Every year my acquaintance made such a preparation: onions, carrots, beets, you could cut sweet peppers with straws (you can grate root vegetables), stew with vegetable oil, salt and sugar to taste (finally salt at the end) until fully cooked, at least 40 minutes, then on sterile jars under the lid and wrap. In winter they used it as a dressing for borsch, as a side dish or appetizer.

Yayushka https://www.babyblog.ru/community/post/cookingbook/842963

Surprisingly and unexpectedly delicious salad turns out! You can eat with anything or on its own. The husband and brother (not the vegetable-eaters at all) approved and gladly grunt the salad from the refrigerator. I like it warm if you heat it in the microwave along with any other side dish.

At the beginning of autumn, it was steamed where to add a few kg of beets, which caring relatives brought from the south. As a result, I handed out half, half had to be thrown out ...

Beetroot salads do not take root in our family .. Only in the form of a fur coat for herring and rare vinaigrette. But this one has taken root. I will still roll this year, since half have already been eaten.

AnFel, https://forum.say7.info/topic82225.html

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