recipe for beetroot salad for the winter Beets are considered to be a recordcontent of nutrients. In this root, a lot of vitamins, minerals and bioflavonoids. It contains many proteins, sugars, pectin, lemon, malic, oxalic acids. It is rich in vitamins of group B, routine, folic acid, vitamins P and C.

Beetroot - champion in vitamins

Boasts a beetroot salad in itselfiron, iodine, manganese, cobalt, zinc, copper and enzymes, which regulate the circulatory processes. Everyone who wants to give in winter a worthy rebuff to a cold and flu, you must often lean on a beetroot salad. Especially do it not for long, not burdensome financially and uncomplicated. From the beet prepare amazing first dishes, delicious second, well and the account of salads goes on tens. The most popular salad has been the vinaigrette for many years. In winter and in summer he is a welcome guest on the tables. Following this famous Russian salad go beet salad with apples, cabbage, cranberries, onions, raisins, horseradish dressings, with various marinades. All year round you can enjoy this useful and delicious root, but it is especially valuable in the winter. Therefore experienced housewives prepare and pass each other's tasty winter preparations, which are good for both the everyday menu and the festive table, and tell you which new beet salad they prepared quickly and easily this winter for this winter. For canning, you can use not only root crops, but also, it would seem, unnecessary tops. It is also very rich in useful substances. recipe for beetroot salad for the winter

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 version of the salad for the winter, about which they say: "The whole garden in one jar." You'll find him in the winter, and there is beauty, and benefits, and diversity. Ingredients for 6 l:

    • 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 the vegetables and dry them. Divide the cauliflower into identical inflorescences. Kolbari peeled off, then cut into large straws. Pepper to cut and remove the seeds. Cut the beets into the beets, onions - thick rings, zucchini - circles. Cut the tomatoes in half or into four pieces. If they are small, then put it entirely.
  • Stir the vegetables into a container and mix gently.
  • At the bottom of each jar put spices and leaves, on top - vegetable assortment.
  • 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.
  • delicious recipe for beetroot salad Salad with zucchini This dish in winter can be used as a salad or spread on bread as 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.
  • Salad "Winter honey" Ingredients for 6 liters:

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

    For 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.
  • beetroot salad with greens

    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.

    To one bank:

    • 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. Tomatoes and small cucumbers cut into the same circles, sweet peppers and onions - straws, crumbling greenery. Lay all the banks 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.
  • Salads from beets are absolutely not difficult to prepare. They will add variety to the family's diet, enrich the vitamins with the body and simply remind about summer in the winter frosts.

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