Salad for the winter beetroot pepper tomatoes. Alyonka salad from beets for the winter

Why so called salad, history is silent. Apparently, in honor of a girl who did not like beets, but after tasting the dish, she changed her attitude to this vegetable.

Indeed, not everyone likes beets. This is to blame for its peculiar taste, which is enhanced if the beets are not cooked or cooked incorrectly. But with a good ratio of beets and other vegetables in the end, it can turn out very tasty snacksuch as Alyonka salad.

Many people think that this salad is more like a borsch dressing. Yes, and he is preparing in much the same way.

The taste of the salad depends on the number of spices. Therefore, replacing one seasoning with another, as a result, you can get a completely new taste appetizer.

Salad is prepared from vegetables such as carrots, onions, bell peppers, fresh tomatoes, garlic. If desired, you can replace some vegetables with others, but beets should be the main ingredient. Therefore, the salad has such a rich burgundy color.

So that during a long heat treatment the beets do not lose their color, you need to cook it correctly.

For the preparation of salad use beet maroon color, without bright rings and veins. It should be juicy, without dark spots and other signs of damage.
Beets almost always lose color when boiling violently. Therefore, you need to adjust the degree of heating so that the contents of the pan barely noticeably boil.
You can fix the burgundy color of beets by adding vinegar to the vegetable mixture. Therefore, the rule that vinegar is added at the end of the stew or boil does not apply in this case. Vinegar must be added with beets.
The taste of beets improves significantly in combination with onions, garlic, peppers and tomatoes. But carrots need to be added dosed, as it has a more pronounced taste than beets, and will dominate.
Beets for salad are cut into thin strips, rubbed on a medium grater or even scrolled through a meat grinder with a large grill.
For the preparation of salad using vegetable oil. It must be odorless, otherwise it will interrupt the aroma of vegetables.
Salad can be spicy, sweet and sour, salty. It all depends on the taste preferences of the hostess and her household. Therefore, the amount of sugar, pepper, garlic and vinegar in the recipe can vary in one direction or another.
So that the salad can be stored for a long time, it must be hermetically sealed in sterile jars and cleaned in a cool, darkened place.

Beetroot salad “Alyonka” with bell pepper (1st method)

Ingredients:

beets - 2 kg;
tomatoes - 800 g;
garlic - 100 g;
bell pepper - 250 g;
onions - 250 g;
parsley - 1 large bunch;
vinegar 6 percent - 70 ml;
salt - 25 g;
sugar - 75 g;
sunflower oil - 100 g.

Cooking method

Prepare cans in advance: wash them with soda, put in a cold oven. Turn the oven on 150 °. Sterilize the container for 20 minutes, starting from the moment the temperature rises to the desired level.
Peel the beets, wash. Rub on a coarse grater.
Wash the washed tomatoes through a meat grinder.
Peel the onion and garlic, rinse with water, chop finely.
Pepper free from seeds, cut into thin strips. Grind greens.
In a cauldron, heat up sunflower oil, spasser onion on it. Add tomato puree, sugar, salt, pepper, stir. Simmer for 10 minutes over moderate heat.
Dip the chopped beets, garlic and pour vinegar into the sauce. Simmer for about half an hour.
Arrange in boiling form in hot dry jars and immediately tightly seal. Turn upside down, wrap with a blanket. The next day, cool the cans in a cool place.

Beetroot salad “Alyonka” with bell pepper for the winter (method 2)

Ingredients:

beets - 2 kg;
tomatoes - 1.5 kg;
bell pepper - 0.5 kg;
onions - 1 kg;
hot pepper - 1 small pod;
salt - 30 g;
sugar - 75 g;
vinegar 6 percent - 70 ml;
garlic - 100 g;
sunflower oil - 100 g.

Cooking method

Prepare all the vegetables. Wash the tomatoes, cut into small cubes. Chop the onion in half rings, cut the garlic into slices. Pepper free from seeds, cut into strips.
Put vegetables in a cauldron or enamel pan, pour oil, put salt and sugar. Put the dishes on a small fire. Stir so that the vegetables do not burn.
Peel the beets, wash. Use a Korean grater to chop thin straws. Combine the beets with the rest of the vegetables. Pour in the vinegar. Simmer for 40 minutes over very low heat. Add garlic ten minutes before stewing.
While vegetables are cooking, wash the jars, sterilize. It is advisable to do this in the oven, then the banks will be hot and dry (which is very important).
In a hot form, put the salad in jars, close with sterile lids, immediately roll up. Cool by turning them upside down and covering them with a blanket.

Tip: if you don’t have time to cut vegetables, then you can twist the tomatoes, onions and peppers in a meat grinder, put in a saucepan and cook for 20 minutes. Then add the chopped beets and cook as described above.

Beetroot salad "Alyonka" with carrots

Ingredients:

beets - 2 kg;
tomatoes - 800 g;
bulgarian pepper of different colors - 300 g;
carrots - 250 g;
onions - 250 g;
garlic - 100 g;
a small pod of hot pepper;
salt - 30 g;
sugar - 50 g;
sunflower oil - 150 g;
vinegar 6 percent - 70 ml.

Cooking method

Wash cans of soda in advance. Boil the lids. Do not sterilize them yet - this can be done later.
Wash the pepper, cut the stalks. Remove the seeds. With hot pepper, this must be done, otherwise the salad will turn out very sharp.
Cut tomatoes, chop in a blender with hot pepper.
Peel beets, onions, garlic and carrots, wash, cut into thin strips. Also chop the bell pepper.
In a cauldron, heat the oil, put the onions, spasser until soft. Add carrots and peppers. Fry everything together for 4-5 minutes.
Put the beets, sugar, sprinkle with vinegar (enough a teaspoon), mix. Warm everything together for 10-15 minutes. Stir occasionally to prevent vegetables from being burnt.
Pour them in a tomato mass, pour in the rest of the vinegar, put the salt. Shuffle. As soon as the contents of the cauldron boil, reduce the fire to a minimum. Stew beets for 40 minutes. Put the garlic 10 minutes before cooking.
While the beets are stewing, put the washed cans in a cold oven, set the temperature to 150 ° and warm the container for 20-30 minutes.
In a boiling form, put the finished salad in hot jars and immediately close it tightly. Turn the lids down, set on a flat surface, wrap with a blanket. The next day, cool the cans with salad, transfer to a cool room.

Mistress note

Salad can be served as an independent snack, as well as added to various dishes. It can be put in borsch, replacing them with frying, which will greatly reduce the cooking time.

If the salad is chopped coarsely, add it to the vinaigrette instead of the boiled beets.

Combine it with sauerkraut, and it will acquire a completely new taste.

Details

Every housewife knows a lot of salad recipes for the winter. But not everyone knows what to choose. We offer to try a salad of beets and peppers. Its preparation does not take much effort and products, especially if they are from your own garden.

Such a winter vitamin salad will decorate very well festive table, and also perfect as an appetizer to the main dish.

Canned Beetroot Salad with Peppers and Carrots

Essential Ingredients:

medium-sized beets - 1 kilogram;
fresh carrots - 3 pcs.;
bulgarian pepper - 300 gr.;
onion - 2 heads.
Essential ingredients for marinade:
sugar - 2.5 tbsp. spoons;
water is a glass;
vegetable oil - half a glass;
salt - to your taste;
9% table vinegar - 75 ml.

Cooking process:

The first step is to cook the beets. Pour water into a deep pan so that it covers 2/3 of the vegetable. At the maximum heat, bring to a boil, after which we reduce the heating force and cook until it is “raw” ready.

Explanation: “raw” readiness is when a vegetable is hardly pierced with a stick or match.

We remove from the stove, drain the water and put it under the tap with cold water. Beets should cool under the influence of running water. This is done so that the beet peel is easily and evenly removed. Then cut into thick slices.

The second stage is to peel, rinse and cut the carrots with a vegetable peeler into thin circles.

The third stage - cut the pepper in half, cut the seed box and the stalk, rinse with running water and cut into thin half rings.

The fourth stage - remove the husk from the onion and cut into thin half rings.

The fifth step is to heat the oil in a deep pan, fry the onions over low heat until translucent. After that, add beets, carrots and peppers to the pan. Stew for 10 minutes. At the end of the time, fill in the finished marinade and cook another 30 minutes.

The sixth step - when ready, lay out the salad in prepared sterilized jars, roll up and put under the covers for 24 hours to cool.

Canned Beetroot Salad with Peppers and Tomatoes

Essential Ingredients:

red tomatoes - a kilogram;
beets - 2 kilograms;
vegetable oil;
bell pepper - a kilogram;
salt - to your taste.

Cooking process:

Pepper seeds, peel the onions and cut both vegetables into strips. Then fry in a pan with the addition of oil.

Wash the tomatoes well and pass through a meat grinder. Peel and grate beets. Then put them out for an hour in a saucepan. Do not forget to stir profusely.

After the end of the time, add pepper and onion, salt and stew for about 10 minutes to your taste.

When ready, immediately put them in hot jars and roll them up.

Canned Spicy Beetroot Salad with Chili Peppers

Essential Ingredients:

hot chili pepper - one pod;
beets - 3.5 kilograms;
tomatoes - 2 kilograms;
sunflower oil;
sweet pepper - 1.9 kilograms;
onions - 1.5-2 kilograms.

Cooking process:

Remove the peel from the onion, cut into half rings.

We clear peppers from seeds and stalk, cut into strips.

Wash the tomatoes well and drive them through a food processor or meat grinder.

Peel the beets, grate with a large cross section.

Now in a pan, with the addition of sunflower oil, fry the onion and pepper a little.

We take the pan, put the tomatoes with beets and simmer for an hour over low heat. Then add the contents of the pan and hot pepper to the pan. We cook for 10 minutes under a closed lid and can be turned off.

Arrange the ready-made hot beet salad in pre-pasteurized jars and roll it up, but you can use the screw cap, but you need to seal it tightly.

Bon Appetit!

We will select good quality vegetables for the salad. We wash them, dry them and carry out the initial treatment for further cooking. With bell pepper, cut the stem, cut the fruit in half and cut the middle with the seeds. Pepper for salad can be taken in any color and grade.

Peel the beets, onions, and garlic. We cut the vegetables into such parts that it will be convenient for us to grate or which will go into the hole of the combine or meat grinder.

Bell pepper and onion can be easily cut manually into strips or semicircles. Carrots can be manually grated on a coarse grater. But you can not bother yourself, but grind everything together on a combine with the “Large grater” nozzle.

We put all the vegetables in a pan, add sugar, salt, vinegar and sunflower oil.

Put on fire. Since the volume of vegetables we obtained is rather rather large, it will take some time until the mass boils.

During this time, chop the tomatoes. They can also be skipped on a combine with the same nozzle, or can be grated.

Add the tomato mass to the pan to the rest of the vegetables and continue cooking. We do not put garlic yet. Cook the salad an hour from the start of the boil. Cover the pan with a lid, make the fire small.

After an hour, add the polished garlic to the mass, passing it through the garlic squeezer.

We cook for another 15 minutes, and during this time we prepare the jars: we will clean them thoroughly and sterilize them.

We immediately decompose the hot salad into jars and roll up the sterilized lids.

Turn over and hold until the banks have cooled completely.

Beetroot with pepper for the winter- salad and appetizer, as well as an excellent side dish for meat dishes. Harvesting for all occasions. Bright and appetizing, it attracts attention on the table and is always eaten very quickly. Therefore, prepare more.

Ingredients for cooking beets with pepper for the winter:

For salad

Beetroot 3 kilograms
Bulgarian red pepper 6 items
Onions 3.5 pieces

For marinade

Water 1 cup
Vinegar 10% 3/4 cup
Sugar 1 cup
Salt 1 tablespoon

Inappropriate products? Choose similar recipe from others!

Inventory:

Grater, spatula, kitchen knife, cutting board, glass jars with lids, ladle, saucepan.

Cooking beets with pepper for the winter:

Step 1: prepare the beets.

Boil the beets or bake until cooked, then cool, peel and grate on a fine or medium grater.
Important: beets are ready when you can easily pierce it with a knife or fork, and the exact cooking time depends on the size of your vegetables.

Step 2: prepare the onion.

Peel the onion and cut into very small cubes, and so that the juice does not pinch your eyes, periodically moisten the knife blade with cool water.

Step 3: prepare the pepper.

Bell peppers clear of seeds and twigs. Rinse vegetables thoroughly inside and out, and then cut them into very small cubes.

Step 4: prepare the marinade.

Dissolve vinegar, sugar and salt in water, and then bring the marinade to a boil over medium heat.

Step 5: stew the vegetables.

Add onions and peppers to the boiling marinade and, stirring, simmer everything together for 5 minutes.

Five minutes later, add the grated beets here and, continuing to stir frequently, simmer the vegetables for 25 minutes.

Step 6: we harvest beets with pepper for the winter.

Transfer the hot vegetables into prepared glass jars, close them tightly with lids and put them in a saucepan, the bottom of which is covered with a towel. Fill the blanks with water on the shoulders and put everything on a slow fire. After the water in the pan boils, pasteurize the beets with pepper for 10-15 minutes.
Then the jars with blanks will need to be cooled and put into the storage room for storage.

Step 7: serve the beets with pepper.

Serve beets with pepper as a complement to the side dish or as a cold appetizer. You can on the festive table, you can on the ordinary. In any case, it is very tasty and healthy.
Bon Appetit!

Glass jars should be washed well with a cleaning agent or soda, rinsed and sterilized in an oven or steam.