Dishes from beets in our diet are far from the last place. You can’t cook borscht without beets, you can’t cook beetroot and vinaigrette. This vegetable is especially relevant in winter, because it surpasses many other crops in terms of protein, microelements, and plant fibers.
Content:
- The benefits of beets
- Salad Spark
- Beetroot appetizer with horseradish
- natural beetroot
- Pickled beets
- pickled beets
- Beet caviar with apples
- Pickled beet stalks
- Natural beetroot
- Beetroot marinated in cubes
- Beet kvass
- Beet dressing for borscht and beetroot soup
- Harvesting boiled beets for the winter
- Beet salad for the winter in Korean
- Beet salad with garlic for the winter
- Beet Mushroom Salad
- Frozen beets
- The fastest beetroot recipe for the winter
- Beets marinated with cabbage
- Beetroot juice is a natural dye
Read also: TOP-9 Recipes for delicious zucchini salads for the winter: “Lick your fingers”
The benefits of beets
One of the useful properties of beetroot is that it does not lose its usefulness during long-term storage. This vegetable contains calcium and potassium in such proportions that are just what is needed for the good functioning of the cardiovascular system.
For processing for the purpose of harvesting, it is better to use dark or burgundy beets with a round or flattened shape.
- Beetroot juice contains the trace element cobalt, which is essential for the synthesis of hemoglobin and many vitamins.
- Beetroot diets are recommended for people with thyroid diseases.
- The content of iodine in beet roots is very high. Beets can be called the champion in the content of this element among vegetable crops.
- Young beet roots contain a lot of folic acid, which has a beneficial effect on capillary walls, improves heart function, and strengthens the immune system.
- Due to the high content of fiber and vegetable fibers, beets normalize digestion, lower cholesterol.
- It is often recommended for diseases of the gastrointestinal tract.
- The pectins contained in the beets will cleanse the intestines of hard-to-remove heavy metals and pathogenic microflora.
- This vegetable will be useful for both young and old people.
- This vegetable has a lot of carbohydrates, but, nevertheless, it is prescribed to people with diabetes. The secret is that beets contain a substance - betaine, which contributes to the normalization of lipid metabolism in the body.
- Freshly squeezed juice contains components that regulate the metabolism of lactic acid, thereby preventing the formation of malignant tumors.
The most popular varieties for winter harvesting are the Egyptian flat and burgundy ball.
Read also: If there is cabbage, the table is not empty. Or harvesting pickled cabbage for the winter (13 delicious recipes) Salad Spark
We will need:
- half a kilo of beets
- 2 carrots
- 2 large onions
- 100 ml. sunflower oil
- 3 medium tomatoes
- 5gr. 70% vinegar essence
- ground black pepper to taste
- salt
- Wash the roots, peel, peel the onion.
- Grind all vegetables with a meat grinder, put in an enameled container, mix thoroughly and simmer in a preheated oven for an hour and a half.
- After the end of the stewing process, put the vegetables in a pan, add sunflower oil, sprinkle with pepper, fry over low heat for half an hour.
From beets you can cook delicious salads for the winter
- In the process of frying, put the tomatoes cut into slices (you can take tomato paste or ketchup), pour in the vinegar essence, fry, stirring for 15 minutes.
- We lay out the finished hot product in prepared jars, cover with lids.
- Sterilize in a pot of boiling water for 20 minutes.
- After sterilization, we roll up the jars, turn them upside down, cool them, and send them to the cellar for storage.
Read also: Harvesting Mushrooms for the winter - 15 delicious recipes: dried, pickled in jars, salted and other variations for every taste
Beetroot appetizer with horseradish
Horseradish and beets complement each other perfectly
We will need:
- one and a half kg of burgundy beets
- a pound of horseradish rhizomes
- 300 ml vegetable oil
- granulated sugar 150 g
- salt 60 grams
- a mixture of black and allspice - a teaspoon
- 300 ml 6% acetic acid
- Root crops are washed and cleaned.
- Horseradish is thoroughly washed, cleaned, soaked in water for a day, after which we drain the water, rinse again in running water.
- Grind horseradish in a meat grinder.
- We put beets and chopped horseradish in an enameled container, add sugar, salt, a mixture of peppers.
- Pour hot vegetable oil into chopped beets with horseradish, mix well, add spices, sugar and salt.
- We put the vegetable mixture on gas, heat it to 80 ° C with constant stirring, add vinegar.
- Once again, carefully knead the product and lay it out hot in dry prepared jars.
- Banks are covered with lids, sterilized for 20 minutes.
After the end of the sterilization process, the jars are rolled up, turned over and cooled.
Read also: Cooking jelly at home: 20 delicious fruit recipes and blanks for the winter natural beetroot
For this recipe, you will need young round beets.
- The root crop should not show light rings on the cut, the flesh should be evenly colored in a bright burgundy color.
- We cut off the tails and the green part of the tops, wash in running water. We stand the root crops in boiling water for 10 minutes.
- Beets after boiling are easy to clean.
- Remove the skin from the beets, cut into cubes or large straws (small beets can be put whole).
- We put the prepared peeled root crops in jars, pour hot water with salt (20 grams of salt per liter of water).
- We cover the jars with lids, send them for sterilization for 40 - 50 minutes.
- Sterile jars are hermetically sealed, turned over, cooled.
Small root crops are placed in jars
Read also: Cooking simple, delicious potato dishes: 18 recipes with photos and descriptions
Pickled beets
For 10 half liter jars you will need:
- The root crop should not show light rings on the cut, the flesh should be evenly colored in a bright burgundy color.
- We cut off the tails and the green part of the tops, wash in running water. We stand the root crops in boiling water for 10 minutes.
- Beets after boiling are easy to clean.
- Remove the skin from the beets, cut into cubes or large straws (small beets can be put whole).
- We put the prepared peeled root crops in jars, pour hot water with salt (20 grams of salt per liter of water).
- We cover the jars with lids, send them for sterilization for 40 - 50 minutes.
- Sterile jars are hermetically sealed, turned over, cooled.
- Wash the roots in running water, cut off the tails.
- We stand in boiling water for 15 minutes, so that the skin is easier to remove.
- Cool under running water.
- Cut into cubes or large strips.
- Before laying the beets in a jar, put spices, a leaf of laurel cherry. We load the beets, pour the marinade at a temperature of 90 degrees.
Beets in marinade
How to prepare the marinade:
- Pour granulated sugar, salt into the prepared container with water, boil for about 10 minutes, filter through nylon.
- Boil again, pour in the vinegar essence.
- Jars filled with vegetables and filled with brine are covered with lids and sent for sterilization (15 minutes).
- Sterile jars are rolled up, turned over, cooled, stored in a refrigerator or cellar.
Read also: Beans in Tomato Sauce - Fresh and Canned: 17 Delicious Recipes (Photo & Video) + Reviews pickled beets
The fermentation process allows you to save all the benefits of root crops
- For the preparation of this dish, beets of maroon varieties are used, without light rings on the cut.
- Root crops are washed in running water, cut off the tails, remove the skin
- Cut into rings, plates or large straws
- Small root crops can be fermented whole
- Prepared vegetables are tightly packed in a barrel or plastic bucket.
- Marinade (45 grams of salt per liter of water) is poured into beet kegs or plastic buckets
- Pressed down with a wooden circle, and put under oppression
- After a few days, foam will appear due to fermentation, it is recommended to remove it
- Wash the wooden circle with saline solution
- A couple of weeks after the fermentation is over, pour the brine into plastic buckets / kegs so that it covers all the beets
- Remove to a cold place
Read also: 3 Best Variations on the Classic Pickles Recipe, Olivier Salad and Vinaigrette Beet caviar with apples
Ingredients for cooking caviar with apples
- 300 g beets
- 2 carrots
- 1 kg of sour apples
- two young zucchini
- 6 cloves of garlic
- 2 large onions.
- You can add 3-4 tomatoes (in this case, you need to take half a kilogram of apple)
- 200 g vegetable oil
- parsley
- salt
- Cut the zucchini into large strips, fry in boiling vegetable oil.
- Cover with a lid and simmer until done.
- Grate the young beets, fry the carrots on a grater in vegetable oil.
- Remove the core from the apples, cut them into slices.
- Chop two onions in half rings, squeeze the garlic in a garlic press. Mix stewed vegetables with onions, garlic, herbs, spread in jars in layers, alternating with apples.
- If you add tomatoes, then reduce the layer of apples by 2 times.
- Sterilize vegetable caviar for 40 minutes, seal tightly, send to cool.
Read also: Making homemade bread in a bread machine: 10 delicious recipes (Photo & Video) + Reviews Pickled beet stalks
Tops are also used, in pickled form it is very tasty
- Cut the stalks of burgundy beets into 5 cm pieces, boil in salted water for about 10 minutes until softened.
- Take them out with a slotted spoon.
- Arrange in prepared half-liter jars, fill with the broth in which they were cooked.
- Add 3 teaspoons of acetic acid 9%, a few finely chopped garlic cloves, a teaspoon of salt, put on nylon lids, refrigerate.
Read also: 15 cranberry recipes (tinctures, vodka, alcohol, fruit drink, etc.) prepared at home, as well as how to freeze and store it properly Natural beetroot
To prepare the dish, you will need a young beetroot of a rounded shape of a dark burgundy color.
This beet is perfect for borscht, beetroot, vinaigrette
- Thoroughly clean and wash the root crops, soak in boiling water for 10-5 minutes, remove the skin.
- Cut root vegetables into slices.
- Small root crops can be harvested whole.
- Fold the checked and chopped beets into prepared jars, pour in brine (25 grams of salt per liter of water).
- Cover the jars with lids, sterilize for 40-45 minutes. Seal the jars tightly, cool, send to the cellar for storage.
- This beet is perfect for borscht, beetroot, vinaigrette.
Read also: Making limoncello at home: TOP-5 recipes (using vodka, moonshine and others) + 13 cocktails and 6 desserts (Photo & Video) + Reviews Beetroot marinated in cubes
Prepared for marinade
- Rinse the root crops, boil.
- Peel the boiled beets, cut into cubes, put in jars, pour over the marinade.
To prepare the marinade you will need:
- a glass of acetic acid 6%
- 200 ml water
- a tablespoon of granulated sugar
- half a teaspoon of salt
- pepper mix
- laurel leaf
- 1 clove
- The components are poured into water, boiled, cooled.
- Pour marinade, close the jars with nylon lids.
Beet kvass
Beet kvass contains a complex of minerals and vitamins
This is an old Russian recipe.It contains a complex of minerals and vitamins.
This product is recommended to be used for anemia, hypovitaminosis, for cleaning blood vessels, in violation of metabolism.
- To prepare beet kvass, we need to have red beet roots - 300 g.
- They need to be peeled, grated on a coarse grater or cut into small cubes.
In addition, we will need:
- 150 g granulated sugar
- a handful of black bread crackers
- one and a half tablespoons of flour
- We put the listed components in a jar, pour it into water, leave it for fermentation for 4-6 days.
- After a couple of days, you will notice foam on the surface, do not remove it, just mix the kvass that is being prepared.
- After 5 days, pour 2/3 kvass into another jar, put in a cold place for a couple of days to reach readiness.
- To prepare the next portion of this drink, it is enough to add fresh water to the jar with our components.
- This drink is consumed half a cup half an hour before meals once a day.
- The course of treatment is 30 days. Repeated treatment or prophylaxis can be carried out after 3 months.
Beet dressing for borscht and beetroot soup
Such a preparation will help out in the winter, when there are no fresh vegetables.
It will take 30-40 minutes to prepare the borscht dressing
To prepare it, we need:
- three medium beets
- three carrots
- vegetable oil 130 ml
- 2 tablespoons salt
- two onions
- a few cloves of garlic
- acetic acid 9% 50 ml
Such a blank can be stored all winter.
- Tomatoes blanch in boiling water, leave for two minutes.
- We cut the carrots and send them to a blender, we do the same with beets.
- Grind carrots, peppers and beets in a blender, this greatly speeds up the work.
- We load all the components into a deep frying pan.
- Blanched tomatoes peel very well.
- We peel the tomatoes, cut into pieces, grind in a blender.
- Add onions, garlic, sunflower oil, salt, sugar, spices to the vegetables, simmer over low heat.
- Vinegar is added 5 minutes before readiness.
- The finished product is poured hot into jars, rolled up with sterile lids, stored in a cool place.
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Harvesting boiled beets for the winter
We will need:
- kilogram of beets
- 4 tablespoons of sugar
- 1 heaping teaspoon of salt
- juice of one lemon
- sunflower oil
- four tablespoons bite 6%
From such a preparation, you can make a beetroot salad with garlic, you can use it to cook herring under a fur coat, cook a simple beetroot salad with pickled cucumber and mayonnaise, you can use this dish as a side dish for meat.
So, boil the beets in a pressure cooker. Lemon will replace the role of vinegar.
fresh from boiling water
- Grate boiled beets on a coarse grater.
- We send the grated beets to an enamel pan, add sugar and salt, squeeze out the lemon juice, send to simmer for 15 minutes.
- From the moment of boiling, simmer, stirring, for 15 minutes.
- After the beets have boiled for 15 minutes, the hot product is laid out in jars, pressing down on the product with a spoon so that air comes out of the jar.
- We fill the jar completely, roll up the lids, cool, store in the refrigerator or cellar
Beet salad for the winter in Korean
Korean salad
We will need:
- 1 large beetroot
- one carrot
- half a kilo of sweet pepper
- 500 ml tomato juice
- a few cloves of garlic
- half a glass of sugar
- half a glass of vegetable oil
- one tablespoon of salt
- peppercorns 2 pieces
The output of the product will be 6 half-liter jars.
- Pour the tomato juice into a saucepan and bring to a boil.
- Cut the bell pepper into half rings.
- Chop the rest of the vegetables in a food processor.
- We rub the beets on a coarse grater.
- Immerse all vegetables in boiling tomato juice, add salt, sugar, sunflower oil.
- 5 minutes before the end of the stew, pour in the vinegar.
- The hot product is laid out in jars, cooled, sent for storage.
Beet salad with garlic for the winter
The dish has an original taste and aroma. It is very convenient to have a couple of jars of such a salad on hand, it will fit the ceremonial table and come in handy for the everyday menu.
To prepare beetroot salad, we need:
- Kilogram of selected beets
- One and a half tablespoons of granulated sugar
- Three tablespoons of salt
- 25 ml acetic acid 9%
- 5 cloves of garlic
- 150 ml vegetable oil
- A mixture of ground peppers - a teaspoon
- Salt
If you do not like spicy dishes, then adjust the amount of spices. Your salad will turn out more tender, children can eat it.
As you can see, the ingredients for this dish are very simple, but the taste will be excellent.
- Wash the beets thoroughly, straw mode.
- Fry crushed garlic in hot oil for half a minute.
- We spread chopped beets on a hot frying pan with garlic, simmer under a closed lid for 10-15 minutes.
- After that, add granulated sugar, salt, pepper, mix again.
- Cover with a lid and simmer for another 10-15 minutes.
- A few minutes before the end of the quenching, add vinegar.
- We put the finished dish hot in prepared jars, send it for storage.
Beet Mushroom Salad
Mushrooms go great with beets.
We will need:
- 200 g champignons
- Bulgarian pepper 3 pieces
- one carrot
- 2 onions
- half a kilo of tomatoes or tomato paste
- acetic acid 6% - 1 tablespoon
- sunflower oil 150ml
- finely chopped parsley
- salt
- We rub the carrots and beets on a coarse grater, cut the pepper into slices.
- Saute peppers, carrots, onions in sunflower oil in a deep frying pan.
- In another pan, fry the mushrooms in vegetable oil, stirring occasionally.
- When the vegetables are fried until half cooked, put them in a pan for further stewing.
- Stew the grated beets in a frying pan under a closed lid, mix all the ingredients in a stew pan, add salt, spices, sunflower oil, simmer for 20-30 minutes.
- 5 minutes before the end of cooking, pour in acetic acid, put the beetroot salad in jars, cover with lids, and sterilize for 15 minutes.
- After sterilization, seal tightly, turn upside down, cool.
Frozen beets
Frozen beetroot is a great lifesaver when you want to make a vinaigrette or a light vegetable salad after heavy New Year's feasts.
Personally, I think that the best way to harvest this vegetable is to keep it fresh, but this requires a well-equipped cellar, and not everyone has it.
For residents of city apartments, there is a way out - to freeze beets for the winter.
You can freeze raw and boiled beets.
If you want to freeze raw beets, it's as easy as shelling pears:
- We clean the root crops, cut them into cubes or straws, put them in a ZIP bag, fasten the clasp, send them to the freezer.
If you want to freeze boiled beets, then it is not much more difficult:
- Boil the root crops, peel them, cut them into cubes, put the packages in small portions in the ZIP, send them to the freezer.
The fastest beetroot recipe for the winter
Use blanks to prepare original snacks
You only have 20 minutes to prepare this dish.
We will need:
- Kilogram of beets
- 100 g spicy chili ketchup
- Tablespoon of vinegar
- Three tablespoons of sunflower oil
- Ground pepper mixture
- Grind the beets in a food processor. Put the crushed mass into a deep frying pan, add salt, sugar, spices, simmer over low heat with the addition of vegetable oil under a closed lid.
- After boiling the juice, add ketchup, simmer for another 10 minutes under a closed lid.
- Arrange in half-liter jars, close with plastic lids, cool, refrigerate.
This dish keeps well for 2-3 months. Such beets are a wonderful spicy side dish for meat dishes.
Beets marinated with cabbage
Beets marinated with cabbage
We will need:
- 2 medium beets
- head of cabbage
- 150 ml vegetable oil
- a tablespoon of sugar
- a tablespoon of salt
- coriander powder
- acetic acid 9% - 2 tablespoons
- Cut the cabbage into large pieces, cut the beets into circles, put them in prepared three-liter jars in layers.
- Prepare marinade. For 1 liter of water we take salt, sunflower oil, two tablespoons of vinegar.
- We boil the marinade, pour cabbage with beets, cover the jars with nylon lids, store in a cool place.
Beetroot juice is a natural dye
Fresh Juice
Beetroot juice is useful as a food coloring. If you are fond of cooking, you can not do without this natural ingredient.
Boiled eggs dyed with juice
Dessert dyed with natural beetroot dye
VIDEO: BEET TINCTURE cleanses blood vessels and normalizes blood pressure. Healthy homemade wine, brew, kvass.
Cooking beets for the winter - 17 wonderful recipes: very tasty and healthy
In general, I take the use of beets very seriously, since I myself am an employee of the special forces, and in my work it is necessary to have perfect health. The main thing, of course, is to be hardy, and for this you need to have a good and strong heart. So I use the blues, which include beets every day, and therefore I prepare it for the whole winter. By the way, my favorite salad is described in the article)) This is a beet salad with garlic)) I really sometimes add some walnuts to this salad for satiety)) But I always keep the beets in the garage, in the cellar and seem to be preserved well, but this summer it will be necessary to try to prepare it also as they write in this article. By the way, a very big plus of beetroot is that during its storage it does not lose its useful properties at all.
I love red vegetables and beets in particular. Previously, I practically did not know the recipes for preparing beets for the winter, but now the situation has changed radically. It is a pity that I read the article only now, and not in the fall. This year the beet harvest was rich and part of the harvest had to be sent to feed the pigs. If I knew earlier that there are so many recipes for harvesting beets for the winter, then I would have prepared most of the beet harvest.Particularly interested in the recipe for kvass from beets. I am still wondering about the taste of this drink and will definitely use this recipe when harvesting the next harvest. If I prepare beetroot juice every year and it is already a little boring, then beetroot kvass is something new and this drink will bring a little variety. Beetroot dressing for borscht is no less interesting recipe. Borscht is one of my favorite dishes and ready-made dressing will allow me to cook it in a short time. I will not spare the beets and prepare dressings for borscht for the future. Well, of course, you should not ignore the beetroot salad with garlic - a simple and very popular recipe. I tried this salad with friends, but I learned the recipe only from the article. I will also prepare several cans of such a salad for the winter.
Beetroot is one of my favorite root crops, salads from it can always be found on our festive table. Like any other housewife, I harvest beets in the summer, I usually do it in two ways:
- fresh beets (we take a large box, fill it with sand and put beets inside, my husband shared this method of harvesting with me, in his family from generation to generation they send beets to hibernation in this form);
- canned (I make pickled beetroot, beetroot appetizer with horseradish, as well as beetroot-based borscht dressing).
I would like to express my gratitude to the author of the article, I have never seen such an abundance of recipes for canned beets, I was especially surprised by beet kvass, I could not even imagine that such an interesting drink existed. It seems to me that it does not taste great, I will definitely do it for the sake of interest.
Next summer, I will certainly try the recipes proposed by the author, especially attracted my attention: “Beetroot salad for the winter in Korean”, “Beetroot salad with garlic” and especially “Beetroot mushroom salad”.
Beetroot is not only useful, but with skill it becomes a true decoration in dishes. As a natural coloring for cooking - just a great option. Deep, rich shades can be obtained from the juice. But I see the option of coloring eggs in the photo for the first time, how beautiful! Since childhood, I was amazed by my grandmother's pickled cabbage, what an unusual shade and taste the dish acquires, all thanks to the beetroot. She also made cookies-balls, tinted with beetroot juice, getting a rich purple hue, dipped in sugar at the end, and now the beauty lies on the dish! I also love Ukrainian borscht for its color. The main thing is not to overboil, so as not to spoil this rich tone. For durability, I separately stew the beets, cut into strips, with diluted vinegar, a little at all. And I dip it in the soup almost at the end. But beetroot kvass is well known to me, since childhood they have been given to drink. Then I didn’t understand the taste, but after reading in the article how much benefit it brings, I simply admired it. The recipe for harvesting beet stalks did not really understand where they were? Never tried.