Tasty and healthy winter beetroot preparations will be prepared even by an inexperienced chef. Homemade canned food can be used as a cold snack or side dish, added to salads and soups. With proper conservation, the root crop retains a significant proportion of vitamins, amino acids, and fiber.
Pickled beet slices
Such beets can be used for garnishing, preparing a salad, or as a stand-alone snack. The dish will turn out to be not too high in calories and very tasty.
Ingredients:
- 10 strong young beets;
- 0.5 cups granulated sugar;
- 2 tsp l. salt;
- 1 glass of water;
- 0.5 cups of natural apple cider vinegar.
Wash the beets with a brush, place them in a large saucepan and cover with water, adding 1 tsp. salt. When the water comes to a boil, reduce the heat, cover the pot with a lid, and cook the roots for about 60 minutes. Readiness is checked with a fork, the beets should be soft.
Drain the water, cool the roots slightly, remove the peel. Cut the beets into neat slices. Return them to the pot, add salt, sugar, vinegar and water. Bring everything to a boil and cook for 5-7 minutes over medium heat. Arrange the finished slices in pre-sterilized jars, fill with hot marinade. Turn over the jars hermetically sealed with lids and wait for them to cool. The marinade can then be stored away. Beets go well with fried meat, sausages, herring, stewed or fried potatoes.
Beetroot and vegetable caviar
A very tasty appetizer - chopped beets with carrots, peppers and garlic. The caviar is suitable for making sandwiches or tartlets.
Ingredients:
- 3 kg of young beets;
- 2 kg of carrots;
- 2 kg of sweet pepper;
- a bunch of parsley and dill;
- 2 heads of garlic;
- 1 cup refined vegetable oil
- salt;
- black peppercorns.
Wash vegetables, remove seeds from peppers, peel carrots, beets and garlic. Pass vegetables through a meat grinder or chop them in a kitchen processor. Finely chop the greens, put in a saucepan, add vegetable puree, salt, pepper, oil. Bring the mixture to a boil, reduce heat, and cover the saucepan. Simmer caviar for 1, 5 hours, stirring occasionally.
Put the finished product in sterilized jars and roll up the lids. Beet salad with vegetables is stored in a cool dark place; it is not necessary to put the blanks in the refrigerator.
Winter preparation for borsch
During the season of harvesting vegetables, you can prepare a delicious dressing that will allow you to quickly and tasty cook homemade borscht.
Ingredients:
- 2 kg of beets;
- 1 kg of onions;
- 1 kg of carrots;
- 0.5 kg of sweet pepper;
- 5-6 large cloves of garlic;
- 1 kg of ripe tomatoes;
- 1 cup refined vegetable oil
- 1 glass of vinegar;
- 300 g granulated sugar;
- 100 g of salt.
Wash and peel the vegetables thoroughly. Grate the carrots and beets on a coarse grater, scald the tomatoes with boiling water and remove the skin. Cut the tomatoes, peppers, onions into small cubes, pass the garlic through a press. Place vegetables in a deep saucepan.
In a saucepan, combine vegetable oil, salt, sugar and vinegar. Pour the marinade over the vegetable mixture, stir well, cover and leave for 1 hour. Then place the pot on the stove, bring the mixture to a boil and simmer over medium heat for about 30 minutes. Place the dressing in clean, dry cans and roll up the lids.
