Colorful jars with delicious contents immediately catch our eye on the shelves with homemade preparations. Already one kind of salad of bright ruby ​​​​color raises the appetite and mood, especially in cold weather, when summer is already behind. It contains many vitamins and nutrients, is stored for a long time and can, in turn, serve as the basis for various dishes, including soups. Today we will tell you about how to cook beetroot salad "Alenka" for the winter: the recipes are slightly different and will give you the opportunity to choose any option to your taste, taking into account the preferences of all members of your family.

No one will say for sure where this colorful beetroot salad got its cute name “Alenka”, but it is unlikely that anyone will remain indifferent after trying this dish once (if it was cooked according to all the rules). Note to those who used to be, for example, indifferent to sweet pepper: you can change the list of ingredients and proportions at your own discretion. Having ideally selected the composition for yourself, you will be pleasantly surprised by the result.

Do you think that the taste of certain products is not very attractive? As Alf said, “You just don’t know how to cook them!” Cooking is a delicate matter, you need to do it with love and following certain rules. So let's get started.

Salad recipes "Alenka"

"Alenka" with bell pepper

• beets - 4 kg;
• onion (white) and sweet bell pepper - 0.5 kg each;
• tomatoes - 1.5 kg;
• garlic - 200 g;
• granulated sugar - 150 g;
• salt - 55 g;
• vinegar 6% - 150 ml;
• parsley - a bunch;

To prepare beet salad for the winter, the jars need to be sterilized in advance - this will help you avoid trouble during the long months of storage (until spring, if you do not eat it earlier).

My beets and, having cleaned, we rub on a coarse grater. Grind the washed tomatoes in a blender or meat grinder. If you want to remove the thick skin, pre-cut the tomatoes crosswise near the stalk and scald. Wash the bell pepper, remove the seeds and cut into strips. After removing the husk from the onion, cut it into cubes. Chop the garlic and herbs.

Saute onions in oil, add tomato puree, then pepper, salt and sugar. This mass must be boiled over low heat for about 10 minutes. Add grated beets, garlic and vinegar. Reduce the heat and simmer for about 30 minutes. Without cooling the mass, we lay it out in jars, close them, turn them over and leave for a day, covered with a towel.

Our delicious Alyonushka salad is ready.

Spicy salad "Alenka"

• beets - 4 kg;
• tomatoes - 2.5-3 kg;
• sweet bell pepper - 1 kg;
• hot pepper - 1-2 pods;
• onion - 2 kg;
• garlic - 200 g;
• refined oil - 1 glass;
• granulated sugar - 150 g;
• salt -60 g;
• vinegar 6% - 150 g;

The preparation takes place as follows. After washing and peeling the beets, chop them into thin strips, and the onions into half rings. Cut the tomatoes into strips, chop the garlic.

Be careful when cutting hot peppers, do not touch your eyes. Hands after shredding will need to be washed thoroughly, otherwise you may feel a burning sensation on the skin. If you do not want to get a very spicy dish, chili seeds should be thrown away.

Lightly fry over low heat, stirring, all vegetables, except beets. Now it can be added along with vinegar. Simmer for three quarters of an hour over low heat. Before switching off, add garlic. To save the Alenka salad for the winter, we roll it into sterilized jars, turn them over, cover with a towel.

"Alenka" with carrots and vinegar 9%

• beets - 4 kg;
• tomatoes - 1.5 kg;
• sweet Bulgarian pepper - 0.6 kg;
• hot pepper - 1-2 pods (optional);
• carrots and onions - 0.5 kg each;
• garlic - 200 g;
• refined oil (odorless) - 1.5 cups;
• granulated sugar - 1 cup;
• table salt - 60 g;
• vinegar 9% - 1 cup;
• parsley - a bunch;

Wash and clean hot peppers. Grind it with a blender along with tomatoes. We clean, wash and cut into strips the rest of the vegetables.

We pass the onion, cut into cubes, then add the pepper and carrots. After 2 minutes, put the beets, a teaspoon of vinegar and sugar. After mixing, simmer everything over low heat for 7 minutes, stirring. Add chopped tomatoes, salt and remaining vinegar. Bring to a boil and, reducing the heat, simmer for another three quarters of an hour. At the end, put the chopped garlic and herbs.

Now we put everything in hot, pre-sterilized jars, roll them up. This bright dish will decorate the winter table.

As you already understood, the proportions and the list of ingredients can be changed. If you like sour, add a little more vinegar. Don't like carrots? Adding it is optional. And for those who "like it hot", you can put an extra pod of hot pepper. Having prepared the Alenka salad with beets for the winter, you will receive not only an independent delicious dish and a valuable source of vitamins, but also an excellent dressing for borscht.

If you are not a fan of red vegetables at all, we are pleased to bring to your attention a simple recipe for Alenka salad, which is perfect not only for a family dinner, but also for a festive table.

"Alenka" with crab sticks and mushrooms

• crab sticks - 0.3 kg;
• mushrooms (champignons or oyster mushrooms) - 0.5 kg;
• cucumbers - 3 medium;
• boiled eggs - 4 pieces;
• onion - 1 pc.;
• greens - a bunch;
• vegetable oil (for frying);
• mayonnaise, salt, pepper;

Preparing this dish will not take you much time. Mushrooms must be washed and fried in vegetable oil with onions. Shortly before they are ready, they need to be salted and peppered. Grind the cooled boiled eggs. We cut crab sticks into strips or rings, and cucumbers into cubes or straws. Add chopped herbs, pepper and salt. We fill everything with mayonnaise, decorate with a sprig of greenery. Salad with crab sticks is ready.

Bon Appetit!

Few make red beet preparations for the winter, but if you make a very tasty Alenka winter salad, then change your attitude. Each of the proposed recipes claims to be the correct one. But whichever you choose, I guarantee that the beetroot appetizer will come out very tasty. Salad is served as an independent appetizer, put instead of dressing in borscht.

Beet salad Alenka - the secrets of the right recipe

The basis of the salad is always red beets, it is always taken more. There are no strict requirements for the rest of the components. The proportions of the ingredients indicated in the recipes are not a dogma. It is permissible to change them at your discretion, choosing the perfect combination for you personally.

• Slicing vegetables does not affect the taste, but the appearance of the snack can significantly change. Alenka will look very appetizing if you grate the beets on a Korean grater.
• If you like it spicy, add more pepper.
• Love sour - add acetic acid.
• Do not let the beets boil violently, they will lose their natural color, turn pale.
• If you want to keep the bright color of the root vegetable, splash a few drops of vinegar into the pan at the very beginning of cooking. As a rule, this moment is omitted in the recipe, according to the rules, the acid is put into the workpiece at the end of cooking. I recommend breaking this rule by splashing a small fraction and at the beginning of cooking.

Spicy beet salad "Alenka" - a delicious recipe

Delicious beetroot salad, which can sometimes be used as. The original indicates that the beets are rubbed into shavings, if desired, it is permissible to cut the root crop into strips.

Would need:

• Beets - 2 kg.
• Tomatoes - 1.5 kg.
• Bulgarian pepper - 500 gr.
• Onion - 1 kg.
• Garlic cloves - 100 gr.
• Hot pepper - pod.
• Table vinegar - 50 ml.
• Salt - 30 gr.
• Sunflower oil - 100 ml.
• Sugar - 75 gr.
• Optionally - ground pepper.

Recipe with photo

Do the prep work with the vegetables. Pass the tomatoes through a meat grinder, chopping into a puree.

Sweet pepper cut into strips. Divide the sharp pod into small rings. If you like spicy snacks, then do not throw away the seeds.

Divide the onion into half rings.

Rub the beets on a coarse grater.

Finely chop the garlic cloves.

Place the beets in a bowl.

Add a pepper strip.

Send the onion, then the garlic.

Pour in the tomato puree.

Immediately pour in the oil, add sugar, salt.

On low power, start heating vegetables. Slowly bring contents to a boil. Simmer for 40 minutes.

If you decide to add black pepper for spiciness, put it shortly before the end of cooking. 5 minutes before the end, pour in the vinegar. Stir in the lettuce.

Fill sterile jars, roll up. Let cool Alenka, turning over and wrapping.

Beet salad "Alenka" - recipe with bell pepper

The classic, most common winter pepper salad recipe. Thanks to a well-balanced combination of ingredients, you get a great appetizer worthy of being included in the solemn menu.

Take:

• Red beets - 2 kg.
• Sweet pepper - 250 gr.
• Onions are the same.
• Tomatoes - 800 gr.
• Garlic - 100 gr.
• Acetic acid 6% - 70 ml.
• Sugar - 75 gr.
• Salt - 25 gr.
• A bunch of parsley.
• Sunflower oil - 100 ml.

How to prepare for the winter:

1. Prepare root crops for processing - wash, clean. Rub coarsely.
2. Divide the tomatoes into halves, punch with a blender, or chop with a meat grinder.
3. Chop the peeled garlic and onion into small cubes.
4. Remove the seeds from the peppers. Chop straw. Chop the parsley.
5. Heat the oil in a thick saucepan. Throw onion cubes. Pass until transparent.
6. Add tomato puree, salt, sweeten. Throw in the peppercorns. Stir the mass.
7. Wait for the salad to boil, reduce the power of the fire, cook for 10 minutes.
8. Send beet chips, garlic to cook. Stir, let it boil. Simmer on low heat for 30 minutes.
9. Pour in the vinegar. Let the contents boil violently, turn off the burner.
10. Distribute among banks, tighten. Refrigerate by turning upside down and wrapping. The workpiece is perfectly stored in apartment conditions.

How to prepare salad "Alenka" - the right recipe with carrots

Another variation of a delicious beetroot preparation.

You will need:

• Tomatoes - 800 gr.
• Onion - 250 gr.
• Beets - 2 kg.
• Sweet pepper - 300 gr.
• Carrot - 250 gr.
• A pod of hot pepper.
• Garlic - head.
• Vinegar 9% - 50 ml.
• Sugar - 50 gr.
• Salt - 30 gr.

How to spin:

1. Prepare vegetables for processing. In previous recipes, I explained how to cut them. But I want to say that this is just a suggestion, you can choose any shape and methods of cutting. The only advice: turn the tomatoes into puree, in Alenka the rest of the vegetables are boiled in tomato sauce - this is the secret of a delicious preparation.
2. Pour oil into a saucepan, heat it up a bit. Drop the bow first. When the rings become transparent, send the carrot next.
3. Pour in the tomato puree. Boil the sauce for 5 minutes.
4. Add the rest of the vegetables one by one. Start with the beets, stir, after a few minutes put the pepper.
5. Add loose spices. Stir the salad. cook for 10-15 minutes.
6. At this step, check the snack for salt. Adjust quantity. Simmer for 20 minutes, add chopped garlic. Pour in acetic acid.
7. Simmer over low heat for 10 minutes. Remove from the burner, distribute Alenka among the jars.
8. Let the rolled jars cool under a towel. Place for winter storage in the cellar, cold pantry.

Delicious Alenka salad video recipe

Video recipe for a delicious beetroot salad with the beautiful name Alenka. Good luck with your preparations.

Salads "Alenka" from beets for the winter - unusually healthy, tasty, have a beautiful ruby ​​​​color. Already with their appearance they cause appetite, especially in winter.

Not a single vegetable has such an unusual set of useful elements that are preserved during heat treatment.

With this treatment, beets become even more useful and nutritious.

It contains valuable folic acid, which contributes to the preservation of beauty and youth.

The taste of the salad largely depends on the amount of spices and spices.

It is stored for a long time, can be the basis for many soup dishes.

Salad can be salty, sweet and sour and spicy depending on the gradients and their number.

To prepare the Alenka salad, you need to choose juicy beets, dark burgundy in color, without veins, light rings and dark spots - signs of spoilage. To get a great taste, you must follow the recipe and take into account all the subtleties and features of the recipe.

How to cook beetroot salad "Alenka" for the winter - 15 varieties

Salad "Alenka" from beets with the addition of sweet peppers and tomatoes - a great appetizer and ingredient for other salads

Garlic gives the salad a piquant taste and spiciness, vinegar and tomatoes - acid, and parsley - spice.

Ingredients:

• Beets - 4 kg.
• Tomatoes - 1.5 kg.
• Onion and sweet pepper - 0.5 kg each.
• Sugar - 150 g.
• Vegetable oil - 200 g.
• Garlic - 200 g.
• Vinegar 6% - 150 ml.
• Salt - 50 g.
• Parsley - bunch

Cooking:

Grate the beets, after cleaning them.

Remove the core from the pepper with seeds, cut into strips. Finely chop the tomatoes and greens, onions - in half rings.

Place the onion in a saucepan, pour in the oil and sauté the onion.

Put the resulting tomato puree, pepper, sugar, salt.

Boil the mass for 10 minutes.

Put beets, vinegar, garlic and simmer for 30 minutes.

Transfer the hot salad into jars, after sterilizing, roll up.

Turn the jars over, wrap them in a "fur coat" until cool.

Salad "Alenka" from beets for lovers of "spicy"

Chili pepper gives the salad a sharpness, garlic gives a refined taste. Combining beetroot with other ingredients greatly enhances its flavor.

Ingredients:

• Beets - 3 kg.
• Sweet pepper - 0.8 kg.
• Onion - 1.5 kg.
• Tomatoes - 2.5 kg.
• Chili pepper - 1 pc.
• Vegetable oil - 200 g.
• Sugar - 100 g.
• Garlic - 150 g.
• Vinegar 6% - 100 g.
• Salt - 50 g.

Cooking:

Peel the beets, cut into strips, onions - into half rings, tomatoes - into strips, chop the garlic.

For a less spicy salad, remove the seeds from the hot peppers.

Fry vegetables, except beets, stirring occasionally.

Add beets, vinegar to the mass and simmer for 45 minutes.

Put the garlic at the end of the stew.

Sterilize the jars and put the salad in them.

Banks roll up the lids, turn over, wrap with a "fur coat" until cool.

Salad healthy, spicy. Beets are saturated with aromas of peppers and tomatoes.

Vinegar gives the salad acidity, chili pepper - spiciness, garlic - a special taste, greens - spice.

Ingredients:

• Beets - 2 kg.
• Tomatoes - 1 kg.
• Bulgarian pepper - 0.5 kg.
• Carrots and onions - 0.250 kg each.
• Garlic - 100 g.
• Hot pepper - 1 pc.
• Vegetable oil - 200 g.
• Sugar - 200 g.
• Salt - 30 g.
• Vinegar 9% - 100 g.
• Parsley - bunch

Cooking:

Peel and chop hot peppers with tomatoes.

Cut the onion into cubes, the rest of the vegetables into strips.

Sauté the onion, 2 minutes.

Put carrots, pepper and fry for two minutes.

Add beets, sugar, one teaspoon of vinegar, and mix the whole mass.

Simmer the salad for 10 minutes, stirring occasionally.

Add chopped tomatoes, salt and vinegar.

Simmer another 45 minutes. At the end of processing put garlic.

Sterilize the jars and lay out the cooked salad.

Banks roll up, turn over and wrap with a blanket until cool and continue sterilization.

Salad with fried potatoes, salted herring is especially tasty.

Salad "Alenka" from beets - from popular vegetables, a simple recipe

The salad is beautiful, with a pleasant sweet-sour taste and parsley aroma.

Ingredients:

• Beets - 4 kg.
• Tomatoes - 1.5 kg.
• Onion - 500 g.
• Garlic - 200 g.
• Sugar - 200 g.
• Salt - 60 g.
• Sunflower oil - 500 g.
• Vinegar 9% - 200 g.
• Parsley - 3 bunches

Cooking:

Clean vegetables. First, remove the skin from the tomato, lowering it into hot water, pass it through a meat grinder.

Cut the beets into strips. Finely chop the onion, garlic and parsley.

Saute the onion for 6 minutes in oil, add vegetables, vinegar, beets.

Simmer the mixture for 40 minutes.

Arrange in jars and seal.

Salad "Alenka" from beets in tomato - a delicious, delicate dish

Tomatoes and vinegar add some acidity to the salad. Vinegar retains rich color and extends shelf life. Parsley adds flavor.

Ingredients:

• Beets - 1.5 kg.
• Onion and sweet pepper - 200 g each
• Tomatoes - 600 g.
• Sugar - 60 g.
• Garlic - 100 g.
• Salt - 20 g.
• Vinegar 6% - 60 ml;
• Parsley - 1 bunch

Cooking:

For the quality and long-term storage of lettuce, it is very important to prepare jars and properly sterilize them.

Consider one of the ways to prepare cans:

Wash well with soda.

Set the temperature in the oven to 150°.

Sterilize jars for 20 minutes (from the moment the set temperature is established).

Preparing the salad:

Grate the beets, chop the tomatoes in a blender, finely chop the onion and crush the garlic.

Peel the pepper, cut into strips, chop the parsley.

Heat oil in a cauldron and sauté the onion.

Put tomato puree, sugar, pepper, salt, stir.

Boil for 10 minutes.

Put the beets, garlic in the sauce, pour in the vinegar.

Stew vegetables for half an hour.

Arrange the salad in sterilized jars and seal tightly.

Turn the cans over, wrap them in a "fur coat".

Transfer the cooled cans to a cold room.

Beet salad "Alenka" with carrots and hot peppers - a delicious, mouth-watering dish

The salad is spicy due to the presence of hot peppers. It is iridescent in color due not only to the color of the beets, but also to the different colors of the peppers.

Ingredients:

• Beets - 2 kg.
• Tomatoes - 1 kg.
• Carrot - 200 g.
• Onions and bell peppers and onions - 300 g each.
• Hot pepper - 1 small pod
• Garlic - 100 g
• Vegetable oil - 1/2 cup
• Sugar - 60 g.
• Salt - 30 g.
• Vinegar 6% - 50 ml.

Cooking:

Wash the peppers, cut the stems, remove the seeds.

Be sure to remove seeds from hot peppers. Otherwise, the salad will be very spicy.

Grind tomatoes and hot peppers in a blender.

Cut the rest of the vegetables into strips.

Heat the oil in a pan and sauté the onion until soft.

Put carrots, peppers and fry vegetables for 10 minutes.

Add chopped beets and sugar, pour a teaspoon of vinegar and mix well.

Simmer for 20 minutes, stirring.

Pour the vegetables with a mass of tomatoes, put salt, add vinegar.

Simmer salad for 50 minutes. 5 minutes before the end of processing, put the garlic.

Sterilize the jars and lay out the hot mass. Seal the jars, turn them over, wrap them in a blanket.

Salad healthy, juicy, their popular and inexpensive summer vegetables.

Ingredients:

• Beets - 1.5 kg.
• Carrots - 1 kg.
• Bulgarian pepper and onion - 500 g each
• Garlic - 5 cloves
• For filling:
• Tomato juice (no peel) - 1.5 cups
• Vegetable oil - 750 ml.
• Salt - 50 g.
• Sugar - 1/2 cup
• Vinegar 9% - 100 g.

Cooking:

Boil carrots - 25 minutes and beets - 60 minutes.

Vegetables do not peel and cook in their skins. Hold the hot beets in cold water, they will be easily cleaned.

Cut the beets, peppers, carrots into strips, onions into half rings, crush the garlic. Pour the vegetables as they cut into the pan.

Prepare filling:

Pour the tomato into a 7 - 8 liter saucepan.

Add salt, sugar, oil and bring to a boil.

Put vegetables in a saucepan, mix and cook for 10 minutes.

Pour in vinegar, boil for another 3 minutes.

Spread the mass into jars, roll up.

Wrap in a warm blanket until cold.

Salad unusual, with cabbage. Prepared with marinade without sterilization.

Lettuce is best used within four months. Then it begins to lose taste and aesthetics.

Ingredients:

• Beets - 1.5 kg.
• Carrots - 1 kg.
• cabbage - small head
• Horseradish and garlic - 50 g each.
• Sunflower oil - 100 g.
• Salt - 30 g.
• Sugar -150 g.
• Vinegar 9% - 100 ml.
• Water - 1 liter
• Allspice and bay leaf - to taste
• Greenery

Cooking:

Chop vegetables into strips, chop horseradish, garlic and herbs.

Transfer vegetables to a bowl, mix well.

Divide the salad into jars.

Boil the marinade. Put spices into boiling water.

Pour the mass with marinade, cork the jars.

This is a great side dish for fish and potatoes.

Beetroot salad "Alyonka" for the winter with tomatoes in its own juice - is prepared unusually quickly

The salad is soft, delicious, low-calorie (67 kcal per 100 grams of product).

Ingredients:

• Beets ("Cylinder") - 1 kg.
• Tomatoes in their own juice - 0.5 liters
• Bulgarian pepper and onion - 200 g each
• Sugar - 50 g.
• Vinegar 9% - 50 ml.
• Garlic and salt - 50 g each.

Cooking:

Peel the beets and grate.

Finely chop the garlic and onion, remove the seeds from the pepper and cut into small squares.

Put the vegetables in a saucepan, pour in the oil, put the onion and sauté for seven minutes.

Remove tomatoes from tomato juice, grind in a meat grinder.

Pour tomato juice into a saucepan, put tomatoes, pour sugar, salt and mix well.

After 5 minutes, put beets, garlic, pepper, pour vinegar and mix the mass.

Simmer the mixture for 25 minutes over low heat.

Pour the hot mixture into sterilized jars, seal tightly and leave to cool.

Beetroot salad "Alyonka" for the winter in the form of caviar - is prepared unusually quickly and simply

Healthy salad, bright color, rich burgundy mixture.

Ingredients:

• Beets - 3.5 kg.
• Onion and sweet pepper - 500 g each
• Tomatoes - 1 kg.
• Garlic - 150 g.
• Salt 60 g.
• Sugar - 200 g.
• Vinegar 9% - 200 g.

Cooking:

Grind all vegetables, except garlic, in a meat grinder.

Combine all vegetables in a saucepan and mix well.

Put oil, salt, sugar and vinegar.

Boil 2 hours.

Add garlic 15 minutes before the mixture is ready.

Pour the hot mixture into jars and roll up.

Beet salad "Alenka" for the winter - light, healthy, good for gourmets

Salad - healthy, fragrant, with a piquant taste that gives garlic.

Ingredients:

• Beets - 4 kg.
• Sweet pepper and onion - 0.5 kg each.
• Tomatoes - 1.5 kg.
• Garlic - 150 g.
• Vegetable oil - 1/2 cup
• Salt - 1.5 tbsp. l.
• Vinegar 9% - 250 g.
• Parsley - 3 bunches

Cooking:

Grind the tomatoes in a blender until smooth.

Finely chop the pepper, onion, garlic and herbs.

Pour oil into a saucepan, sauté the onion.

Add tomatoes, sugar, garlic, salt, parsley, vinegar and mix thoroughly.

Add grated beets, pepper and cook for 40 minutes.

Arrange the salad immediately in sterilized jars and roll up.

Beetroot salad "Alyonka" for the winter - easy to prepare from gradients that combine useful properties and excellent taste

The salad is popular and easy to prepare. Garlic adds flavor.

In the absence of tomato juice, it can be replaced not only with fresh tomatoes, vegetable juice, but also with plain water.

Ingredients:

• Beets - 10 pcs.
• Juice tomato juice - 1 cup
• Tomatoes - 6 pcs.
• Onion - 3 pcs.
• Garlic - 3 cloves
• Vegetable oil and vinegar 9% - ½ cup each
• Salt - ½ tbsp. l.
• Sugar - 1 tbsp. l.

Cooking:

Boil and peel the beets, grate finely, grate the carrots.

Cut the onion into cubes, tomatoes into small slices.

Mix tomato juice, sugar, salt, oil in a saucepan and put on fire.

Add onions, carrots, garlic cloves to boiling juice.

Boil for 20 minutes, put beets, tomatoes and mix well.

Simmer for another 15 minutes and pour over the vinegar.

Boil the mass for 5 minutes and put the hot mass into jars.

Roll up tightly with lids.

Salad "Alenka" from beets with other vegetables - spicy, easy to prepare

The salad is prepared quickly without sterilization. All the ingredients in the fall are always at hand. Hot peppers add spiciness to the salad.

Ingredients:

• Beets - 2 kg.
• Tomatoes - 1.5 kg.
• Sweet pepper - 0.5 kg.
• Hot pepper - 1 pod
• Vegetable oil - 250 g.
• Sugar - 75 g.
• Salt - 1 tbsp. l.
• Vinegar - 100 g.

Cooking:

Cut tomatoes into small cubes.

Remove seeds from peppers and cut into strips.

Cut the onion into half rings, hot pepper - into small - small pieces.

Place vegetables in a bowl and stir.

Put on a small fire to languish.

Cut the beets on a Korean grater and add to the vegetables.

Add salt, sugar, butter and mix well.

Simmer for one hour from the moment of boiling.

Add vinegar, finely chopped garlic, mix everything.

Cook for 10 more minutes.

Arrange in banks, roll up.

Beetroot salad "Alyonka" for the winter - versatile, quick and easy to prepare

Sweet and sour salad, garlic and red hot peppers give a piquant taste to the person.

Ingredients:

• Beets - 4 kg.
• Bulgarian pepper - 0.6 kg.
• Tomatoes - 1.5 kg.
• Vegetable oil - 1 cup
• Onions and carrots - 0.5 kg each.
• Hot pepper - 1 pc.
• Salt - 50 g.
• Sugar - 200 g
• Garlic - 150 g.
• Vinegar - 9% - 150 ml.

Cooking:

Grate carrots and beets.

Skip the tomatoes through a meat grinder.

Cut the pepper into strips, onion into cubes, crush the garlic.

Pour oil into a saucepan, put the onion and sauté. Add carrots, peppers, fry for 3 minutes.

Put the beets, simmer for 5 minutes.

Add tomatoes, salt, sugar, garlic, hot peppers, vinegar and mix.

Boil 45 minutes.

Put the hot salad in sterilized jars and roll up. Banks turn over the banks, wrap until completely cool.

Salad "Alenka" from beets - simple, for every day

Salad with a sharp, piquant taste, which gives hot peppers, vinegar and tomatoes give a sour taste. A large amount of parsley adds flavor to the salad.

Ingredients:

• Beets - 4 kg.
• Tomatoes - 1.5 kg.
• Bulgarian pepper and onion - 0.5 kg each.
• Vegetable oil - 0.5 liters
• Ground black pepper - 1 tsp.
• Hot pepper - 1 pod
• Garlic - 200 g.
• Sugar - 200 g.
• Salt - 60 g.
• Vinegar 9% - 200 g.
• Parsley - 3 bunches

Cooking:

Grate boiled beets.

Pass the tomatoes through a meat grinder, garlic through a press.

Chop the onion.

Cut the Bulgarian and hot peppers into strips.

Chop the parsley.

Heat the oil in a saucepan, put the onion for 10 minutes.

Add tomato, Bulgarian and hot peppers, vinegar.

Cook the salad over low heat for 45 minutes, stir.

Arrange in sterilized jars, cork.

Store lettuce in a cool, dark place.

Calories: Not specified
Cooking time: 60 min

Even if you don’t like traditional fresh/boiled beetroot dishes, I strongly advise you to prepare a small portion of Alenka beetroot salad according to this recipe with a photo in order to destroy your previous ideas about this healthy root crop. A delicious salad for the winter of seasonal vegetables can be used as a dressing for first courses, such as borscht, and as an appetizer for meat and poultry dishes. My favorite: put a spoonful of cold salad on a piece of dark bread, drizzle with olive oil and garnish with fresh herbs. This is delicious!

To prepare a salad for the winter, you will need juicy salad beets, as well as seasonal vegetables and fresh herbs. We will use table vinegar as a preservative, but in a small amount. We collect all the ingredients according to the list and start cooking. Be sure to wear thin vinyl gloves when handling the beets to protect your skin and nails from the bright beet color.

Ingredients:
- beets - 1 kg;
- onions - 1-2 pcs.;
- sweet pepper - 2 pcs.;
- tomatoes - 500 g;
- carrots - 2 pcs.;
- garlic - 3 cloves;
- sunflower oil - ½ cup;
- granulated sugar - 1 teaspoon;
- table vinegar - 30 ml;
- salt - to taste;
- Bay leaf;
- peppercorns.

Recipe with photo step by step:

How to prepare a salad for the winter:




Cut the onion into half rings. Heat some sunflower oil in a heavy bottomed pan. Fry the onion over high heat until transparent.




Grate carrots on a coarse grater.




Add chopped carrots and herbs to the fried onions. Stir, simmer over medium heat covered for 5 minutes.






Cut sweet bell pepper into thin strips. It is advisable to use fleshy red pepper.




Pepper also send to the pan. Cook covered for a few more minutes.




Wash the beets, peel and grate on a coarse grater.




Pour the grated beets into the pan with the rest of the vegetables. Mix everything, close the lid and simmer on low heat for about 15 minutes. If necessary, add a little more vegetable oil.






Then add peeled and finely chopped tomatoes to the pan. You can also use pureed tomatoes or homemade tomato sauce. Sprinkle salad with salt, sugar and pepper. Add bay leaf and allspice peas.




Cook Alenka salad for the winter under the lid for a total of at least 40 minutes. At the end of cooking (5-7 minutes before the end), throw the garlic into the pan and pour in the vinegar. If the finished salad will be stored in the refrigerator, the amount of vinegar can be reduced to 2 tablespoons.




The finished salad has a rich color and a very appetizing aroma. You can either leave the garlic cloves or remove them before placing them in jars.




Arrange hot beets with vegetables in prepared jars




Fill small containers with salad to the very top, and then tighten with hot lids. Turn the top upside down, wrap with a towel until completely cool. Store in a cold place.




Beetroot salad "Alenka" can be tasted immediately after preparation, but the salad acquires a special taste in a day in the refrigerator. Easy cooking and bon appetit! I also advise you to cook no less tasty, let you have a lot of useful preparations, everything will come in handy in winter!