Alenka beetroot salad for the winter - 4 step-by-step recipes

Alenka beet salad is distinguished by its rich vitamin composition, bright taste and nutritional properties. Also, it is convenient to prepare it for the winter in glass jars. The product is stored for a long time and does not lose its qualities. Take note of 4 cooking ideas with step-by-step descriptions.

The classic recipe for beetroot salad "Alenka" for the winter

Delicate and appetizing beet salad "Alenka" is not difficult to prepare for the winter according to the classic recipe. A canned treat will become a full-fledged snack or a bright addition to a side dish.

Cooking time: 1 hour 10 minutes

Cooking time: 40 minutes

Servings - 0.5 liters.

• 
  All vegetables are peeled or husked and washed under water.
• 
  Fry chopped onions in a saucepan in vegetable oil.
• 
  We also send grated carrots here. We simmer the food for a couple of minutes.
• 
  Finely chop the peppers and add them to the total mass.
• 
  Pass the peeled beets through a coarse grater.
• 
  Put the main ingredient in the pan along with the tomato slices. Simmer the mass over low heat for 30 minutes.
• 
  Then we supplement it with salt, sugar, chopped garlic and hot pepper. Pour in the bite, cook for another 10 minutes and remove from the stove.
• 
  Hot beet salad "Alenka" can be put in a sterilized glass jar, closed with a sterilized lid and stored.

Alenka beetroot salad with tomato paste

A rich and flavorful Alenka beet salad can be prepared with tomato paste. Treats for winter storage will pleasantly surprise you with a bright view. Serve with meat dishes or just with bread.

Cooking time: 1 hour 10 minutes

Cooking time: 40 minutes

Servings - 0.5 liters.

Ingredients:

• Beets - 300 gr.
• Tomato - 400 gr.
• Bulb onions - 1 pc.
• Bulgarian pepper - 1 pc.
• Garlic - 3 cloves.
• Carrots - 1 pc.
• Tomato paste - 2 tablespoons
• Salt - 1 tsp
• Sugar - 0.5 tablespoons
• Vinegar - 30 ml.
• Vegetable oil - 80 ml.

Cooking process:

1. First, we rinse and clean the vegetables.
2. Then we rub the carrots on a coarse grater.
3. We do the same with beets. We combine both ingredients.
4. Cut the onions into small cubes.
5. Grind the bell pepper peeled from seeds.
6. Fry the onion and pepper for a couple of minutes in a pan with vegetable oil.
7. We add beets with carrots to roasting. Simmer for about 7 minutes.
8. Grind tomatoes in any convenient way. You can use a meat grinder or blender.
9. We supplement the mixture with squeezed garlic, tomato paste, salt and vinegar.
10. Pour the dressing to the stewed vegetables.
11. Cook on very low heat for 40 minutes.
12. Aromatic treats can be transferred to a sterilized glass jar.
13. We close the workpiece with a sterilized lid, wrap it with a towel and let it cool completely.
14. After cooling, the "Alenka" salad is ready for long-term storage.

Alyonka salad from beets in a meat grinder

Beet salad Alenka, ground in a meat grinder, will come out tender and light. The product will resemble vegetable caviar. Such a treat can be served as a stand-alone cold appetizer or along with hot dishes.

Cooking time: 1 hour

Cooking time: 30 minutes

Servings - 0.5 liters.

Ingredients:

• Beets - 500 gr.
• Carrots - 1 pc.
• Tomato - 300 gr.
• Bulgarian pepper - 1 pc.
• Salt - 1 tsp
• Sugar - 2 tsp
• Vegetable oil - 1 tablespoon
• Vinegar - 1 tablespoon

Cooking process:

1. We wash the vegetables, peel them and peel them.Rub the carrots, cut the tomatoes and peppers into small pieces.
2. Cut the peeled beets into medium pieces.
3. We install the meat grinder and pass the ingredients through it in turn.
4. Combine the total vegetable mass with grated carrots, dry foods, vinegar and vegetable oil. We put the blank on the fire, boil it and simmer for 20 minutes over low heat.
5. Transfer the finished salad to a sterilized glass jar. We roll it up with a sterilized lid, let it cool and take it for storage.

Beetroot salad "Alenka" with bell pepper and garlic for the winter

Juicy and aromatic beetroot salad for the winter can be prepared with the addition of cloves of garlic and bell pepper. The finished treat will come out healthy and satisfying, serve it to the dinner table.

Cooking time: 50 minutes

Cooking time: 30 minutes

Servings - 0.5 liters.

Ingredients:

• Beets - 500 gr.
• Bulgarian pepper - 1 pc.
• Carrots - 1 pc.
• Bulb onions - 1 pc.
• Garlic - 4 cloves.
• Salt - 1 tsp
• Sugar - 0.5 tablespoons
• Vinegar - 30 ml.
• Vegetable oil - 30 ml.

Cooking process:

1. We will wash and clean all the vegetables in advance. We rub the beets on a coarse grater and immediately send them to a large saucepan.
2. Rub the carrots and finely chop the bell pepper. We spread the products to the beets.
3. We fill the workpiece with salt and sugar, fill it with vegetable oil. Stir, boil over a fire and then cook for 30 minutes.
4. A couple of minutes before cooking, add squeezed cloves of garlic for flavor and pour in vinegar. Stir and turn off the heat.
5. We distribute the finished beetroot treats in pre-sterilized jars. We roll them up. A fragrant salad with the addition of pepper and garlic is ready.