Beetroot is deservedly considered the record holdercontent of useful substances. This root vegetable contains many vitamins, minerals and bioflavonoids. It contains a lot of proteins, sugars, pectin, citric, malic and oxalic acids. It is rich in B vitamins, rutin, folic acid, vitamins P and C.

Beetroot is the champion of vitamins

Beetroot salad boasts of containingiron, iodine, manganese, cobalt, zinc, copper and enzymes that regulate blood circulation. Anyone who wants to give a worthy rebuff to colds and flu in winter should eat beetroot salad more often. Moreover, it doesn’t take long to make, it’s not expensive and it’s not difficult. Beets are used to make amazing first courses, delicious second courses, and there are dozens of salads. The most popular salad for many years has been vinaigrette. It is a welcome guest on tables both in winter and in summer. This famous Russian salad is followed by beetroot salad with apples, white cabbage, cranberries, onions, raisins, horseradish dressing, and various marinades. You can enjoy this healthy and tasty root vegetable all year round, but it is especially valuable in winter. Therefore, experienced housewives prepare and pass on to each other the most delicious winter preparations, which are good both for the everyday menu and for the holiday table, and tell each other what new beet salad for the winter they quickly and easily prepared this year. For canning, you can use not only root vegetables, but also seemingly unnecessary tops. They are also very rich in nutrients.

The most delicious and interesting recipes from beets for the winter

Salad "Winter Kaleidoscope" Ingredients for 4 liters:

• 1 kg of carrots,
• 1.5 kg cauliflower,
• 10 cloves of garlic,
• 500 gr. beets,
• 1 kg of sweet pepper,
• 1 kg of brown tomatoes,
• 5 tbsp. spoons of vinegar,
• 2 bay leaves,
• 500 ml of vegetable oil,
• ground black pepper,
• 5-8 peas of black pepper,
• 4 carnations,
• 4-6 peas of sweet pepper,
• salt, sugar.

Preparation:

Vegetables and root vegetables wash. Peel the garlic. He and carrots chop neat circles. Divide the cauliflower into small inflorescences. Cut the beets into cubes. Peppers are separated from seeds. Cut them into half rings. Put everything in a saucepan, add spices, add oil, stir and simmer for 5-7 minutes.

Cut the tomatoes into slices and add to the salad. Pour the vinegar, put all the remaining spices and seasonings, continue to stew for 10 more minutes.

Salad immediately put it still hot on the banks, it's good to roll up. Keep in the cold.

Vegetable assortment This is the kind of winter salad that people say: "The whole garden in one jar." You open it in winter, and there you have beauty, and benefits, and variety. Ingredients for 6 liters:

• 1 kg of cauliflower,
• 2 colbari,
• 500 g of Bulgarian peppers,
• 500 g of beet,
• 1 kg of tomato,
• 1 kg of zucchini or zucchini,
• 3 bulbs,
• 3 carnations,
• 1 tbsp. a spoon of coriander seeds,
• 6 peas of sweet pepper,
• 1 dill umbrella,
• 4 cherry leaves,
• 2 bay leaves,
• 6 currant leaves,
• 1 sheet of horse-radish.

For marinade for 1 liter of water:

• 5 tbsp. spoons of sugar,
• ½ cup vinegar (9%),
• 1.5 tbsp. tablespoons of fine salt.

Preparation:

Wash and dry the vegetables.Divide the cauliflower into equal florets. Peel the kolbari and cut into large strips. Cut the pepper and remove the seeds. Cut the beets into strips, the onions into thick rings, and the zucchini into circles. Cut the tomatoes in half or into four parts. If they are small, put them in whole.

Stir the vegetables into a container and mix gently.

Place spices and leaves on the bottom of each jar, and assorted vegetables on top.

To prepare marinade in cold waterplace the spices and bring it to a boil, after pour the vinegar and remove the pan from the fire. Pour prepared marinade. Cover with covers and place sterilized.

Banks roll, necessarily turn upside down and wrap it up well with a warm blanket. Leave them for three days. Keep it until winter in the cold.

Salad with zucchini This dish can be eaten as a salad in winter or spread on bread like caviar. Ingredients for 2.5-3 l:

• 2 kg of beet,
• 2 kg of courgettes,
• a bunch of dill,
• 2 tbsp. spoons of granulated sugar,
• ½ cup vinegar (9%),
• 1 teaspoon of salt,
• ground black pepper,
• ½ cup of sunflower oil.

Preparation:

Prepare vegetables for cooking. Onion peeled, cut into neat half rings and fried until golden.

Beet and zucchini wash, grate, shift to onions and simmer all together15 min. on average fire.

Finely cut the greens, add it to the beet mass, put the same spices, add the vinegar, gently stir and 5 minutes. still put out.

Fill the cans with a mass, cover with a lid and place sterilized for 15 minutes. After this, the banks are well rolled up and left to cool down. Store in a cool place.

Winter Honey Cake Salad Ingredients for 6 l:

• 3 kg of Bulgarian pepper,
• 500 gr. beets,
• 5-8 cloves of garlic,
• 5 bay leaves.

For the marinade for 2 liters of water:

• 2 tbsp. tablespoons of salt,
• ½ cup of sunflower oil,
• 3 tbsp. spoons of honey,
• ½ cup apple cider vinegar.

Preparation:

Peel the peppers from the seeds and cut into medium strips. Wash the beets and cut them with brushes. Peel the garlic.

Add salt, oil, bay leaves, garlic to the water. To boil water. In the boiling marinade, dip the beets, then pepper, cook for 5-10 minutes. Take out the vegetables with a jerk.

At the bottom of each jar put on a spoonful of honey, and put the beets on top, alternating with pepper.

Marinade re-boil, then pour vinegar and fill the jars. To roll. Turn the jars upside down, cool and clean in the cold.

The tree and leaves are put into use

Winter jelly salad Ingredients for 3l:

• 500 gr. beet leaves,
• 500 gr. cucumbers,
• 1 kg of non-ripe tomatoes,
• 500 gr. Luke,
• a bunch of parsley,
• 500 gr. sweet pepper.

For one can:

• 5 cloves of garlic,
• 6-9 peas of black pepper.

For jelly marinade for 2 liters of water:

• 80 gr. gelatin,
• 5 tbsp. spoons of sugar,
• 2 tbsp. tablespoons of salt,
• acetic essence (70%),
• vegetable oil.

Preparation:

To boil water. Pour a small amount of water, slightly cool and soak gelatin. Put spices in water and boil for 5 minutes.

Garlic and pea pepper are spread equally on the bottom of the cans.

Wash all vegetables. Cut tomatoes and small cucumbers into equal circles, sweet pepper and onion into strips, chop greens. Put everything in jars in layers.

Dissolve on the fire is already swollen gelatin. Do not boil. This mixture is poured into a marinade and mixed. In each jar pour over a dining room 1 spoon of vinegar and 2 tablespoons of vegetable oil, pour the vegetables with marinade, then cover with lids and place sterilized for 20 minutes.

To roll, jars turn upside down and arrange them in this position to cool. Store for storage in the cold.

Beetroot salads are absolutely not difficult to prepare. They will add variety to the family diet, enrich the body with vitamins and simply remind you of summer in the midst of winter frosts.

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