Beet salad Alenka for the winter: a few recipes. Salad "Alenka" from beets for the winter Salad Alenka with beets for the winter

Today I am preparing a beetroot salad for the winter. Cheap, useful and done simply and quickly! Delicious - beyond words! In winter, this salad will be your snack for all occasions, both on holidays and on weekdays. Such a salad with fried potatoes, salted herring and brown bread is especially tasty. By the way, it can also be used as a dressing for borscht.

4 kg beets
0.5 kg carrots
0.5 kg onion
1.5 kg tomatoes
0.5 kg sweet pepper
200 g garlic
500 ml vegetable oil (odorless)
200 ml vinegar 9%
180 g sugar
50 g salt
1 hot pepper

Three beets and carrots on a grater.
We turn the tomatoes into puree using a meat grinder or blender.
Sweet pepper cut into strips.
Finely chop the onion.
De-seeded red hot pepper and finely chop.
Garlic can be minced.
Pour vegetable oil into the cauldron.
Throw in the onion. Pass until transparent.
Add carrots and bell pepper. Let's put it out for 5-7 minutes.
Now we spread the beets, tomatoes, hot peppers, immediately add sugar, salt and pour half the vinegar. We mix.
Cover with a lid, wait until it boils.
Simmer covered for 40-45 minutes.
After the time has passed, add the prepared garlic and pour in the remaining vinegar.
Mix the salad thoroughly and cook under the lid for another 10 minutes.

Details and cooking details can be found in the video recipe.
Good appetite!

STEP VIDEO RECIPE

Let's prepare the salad "Alenka" from beets. History is silent about where the name of the salad came from, there is only an assumption that, they say, a certain Alenka did not like beets, but after trying this salad, she was indescribably delighted! And, probably, I fell in love with beets - as a result.

Let's leave the story and talk about preparing Alenka beetroot salad for the winter. The result is really worth trying.

Beetroot is a vegetable that keeps well all winter, so this root vegetable is easier and healthier to use fresh. But it is quite possible to make a couple of jars for quick and carefree consumption, which excludes cleaning, washing, and rather long cooking of beets. And at any time of the year. And I recommend harvesting for the future for those who grow their own beets, and by spring it becomes soft from long-term storage (if there are no suitable conditions, for example, many of us store crops in cellars). At this time, it is convenient to process and store beets, gradually introducing them into the menu until the next harvest.

The proportions of the ingredients can be increased or decreased depending on the needs and the amount of beets needed for processing. I took a half share, it turned out three 250-gram jars.

So, let's prepare a rather long list of products.

We clean the vegetables, rinse well and let the water drain.

We start with onions. Grind it in the bowl of the combine.

In heated sunflower oil, slightly bring to transparency - the onion flavor will turn into oil, and this will give a touch of completeness to the salad in the end.

Add carrots, grated on a coarse grater of a combine or cut into thin strips.

Cut sweet peppers into strips (by the way, I have frozen ones here, which absolutely does not affect the taste).

Add to the cauldron and pepper. Let's put it out for 5 minutes.

Grind the beetroot in the same way.

Put it in a cauldron, sprinkle a little with vinegar to avoid color loss. Simmer everything together for 10-15 minutes, stirring occasionally.

Finely chop the tomatoes. You can use a blender.

Add prepared tomatoes, garlic petals to the salad.

We introduce salt and sugar, the remaining vinegar into the composition of the salad, simmer for 40 minutes under the lid. I usually don’t add vinegar to the preparations with tomatoes at all.

At the very end, add chopped garlic if you want more spiciness. We pack the hot salad in sterile jars, cover with sterile lids.

We twist the lids tightly and put them "under a fur coat" until they cool completely.

The salad turns out really very tasty, it is not easy to break away! It can be served chilled as an appetizer, hot - as a side dish or addition to a side dish, to make sandwiches. Adding a couple of spoons of beetroot salad "Alenka" prepared for the winter to beetroot soup or borscht will also be welcomed by their admirers!

Bon Appetit!

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!

Salad "Alenka" from beets for the winter - a blank made from the simplest and most affordable products. The salad turns out to be juicy, bright and very tasty, you can feast on it with potato dishes or just with fresh crispy bread.

How to cook salad "Alenka"?

Salad "Alenka" is prepared in different ways. The classic recipe has been changed and supplemented many times, and therefore there are a lot of variations of this dish.

1. Beets for salad are better to use dark sweet varieties.
2. Beets are ground on a coarse or medium grater, but if possible, it is better to grind the vegetable on a grater for Korean salads. With such beets, the dish will be tastier, and it will look more interesting.
3. Garlic and vinegar are added to the salad almost at the very end of cooking.
4. Tomatoes for salad choose dense varieties.

Beetroot salad "Alenka" with the addition of ripe tomatoes, peppers, onions and parsley is a fragrant dish that can be served as an independent dish or used in the preparation of other dishes, such as borscht, stew. Salad prepared according to this recipe is not spicy. If you want to get a sharp billet, add capsicum or ground chili peppers to it.

Ingredients:

• beets - 2 kg;
• tomatoes - 800 g;
• garlic - 100 g;
• pepper, onion - 250 g each;
• parsley - 1 bunch;
• vinegar 6% - 70 ml;
• sugar - 75 g;
• salt - 25 g;
• oil - 100 ml.

Cooking

1. Beets are rubbed on a coarse grater, tomatoes are passed through a meat grinder.
2. Onions and garlic are chopped.
3. Peppers are cleaned from seeds and chopped into thin strips, chopped greens.
4. Onion is sauteed in hot oil, tomato is added, salted, sugared, peppered and stirred.
5. Boil the mass for 10 minutes.
6. Add beets, garlic and stew for half an hour.
7. Vinegar is poured in, stirred, the Alenka salad from beets for the winter is laid out in jars and corked.

Appetizer "Alenka" for the winter from beets can be prepared not only in the form of a salad, but also in the form of caviar. In this case, all vegetables are chopped with a meat grinder, because a homogeneous mass is needed. When stewing, the mass must be stirred so that it does not stick to the bottom of the pan. You can store this blank at room temperature.

Ingredients:

• beets - 1 kg;
• onion - 300 g;
• tomatoes - 700 g;
• carrots - 300 g;
• garlic - 5 cloves;
• salt - 1 tbsp. a spoon;
• sugar - 3 tbsp. spoons;
• vinegar 9% - 30 ml;
• oil - 150 ml.

Cooking

1. All vegetables are passed through a meat grinder.
2. Pour in the oil, add sugar and salt, mix and cook for 1.5 hours.
3. At the end of cooking, pour in vinegar, add garlic, boil for 10 minutes and fill jars with caviar.
4. Banks are rolled up, turned over and wrapped.

Salad "Alenka" with carrots for the winter is a simple but tasty snack, which is not at all difficult to prepare. Tomatoes for salad are suitable for any. The main thing is that they are ripe and not too watery. The degree of spiciness of the finished dish is regulated independently by increasing or decreasing the amount of chili pepper.

Ingredients:

• beets, carrots - 700 g each;
• tomatoes - 500 g;
• onions - 2 heads;
• garlic - half a head;
• salt, chili pepper;
• oil - 50 ml;
• vinegar essence - 1 teaspoon.

Cooking

1. Carrots and beets are grated.
2. Tomatoes are cut into slices.
3. The onion is chopped into strips, and the garlic is rubbed on a fine grater.
4. Place the components in a cauldron with oil.
5. Stew vegetables for about an hour, add vinegar essence, boil for a couple of minutes, lay out the Alenka salad from beets and carrots for the winter in jars and cork.

Salad "Alenka" will be spicy and appetizing if you add a pod of hot pepper to it along with the rest of the usual ingredients. If you want the salad to be not too greasy, the amount of vegetable oil can be reduced. The salad is perfectly stored at room temperature, and therefore the recipe will definitely appeal to those who live in apartments and do not have a cellar.

Ingredients:

• beets - 4 kg;
• tomatoes - 1.5 kg;
• pepper - 600 g;
• onions, carrots - 500 g each;
• garlic - 200 g;
• oil - 1.5 cups;
• vinegar, sugar - a glass;
• salt - 60 g;
• hot pepper - 1 pc.

Cooking

1. Beets and carrots are grated for Korean salads.
2. Tomatoes are pureed.
3. The pepper is cut into strips, and the onion into cubes.
4. The garlic is crushed with a press.
5. Oil is heated in a cauldron, onion is thrown into it and sautéed until transparent.
6. Add peppers with carrots and fry for 3 minutes.
7. They put beets, tomatoes, other components and stew the Alenka salad from beets for the winter for 45 minutes.
8. They lay it out in jars, cork it.

Salad "Alenka" with beets prepared according to this recipe differs from all other salad options in that it is prepared from already cooked beets. In this case, lemon juice is added to the salad. If it is not at hand, you can take a tablespoon of 9% vinegar. You can grind beets on a coarse or medium grater, depending on what consistency you want to get.

Ingredients:

• boiled beets - 1 kg;
• lemon - 1 pc.;
• salt - 1 teaspoon;
• sugar - 4 tbsp. spoons;
• oil - 4 tbsp. spoons.

Cooking

1. Boiled beets are rubbed on a grater.
2. Add sugar, salt, butter.
3. Squeeze out lemon juice.
4. Stir and simmer for 15 minutes.
5. Lay out the Alenka salad from for the winter in jars and cork.

"Alenka" with the addition of cabbage is very appetizing. It is better to chop the cabbage thinner, without affecting the part at the base. It is also better to cut the seals on the veins so that the finished salad is more tender. When sterilizing, a piece of cloth is first placed on the bottom of the pan, and only then a jar is installed so that it does not burst when heated.

Ingredients:

• white cabbage - 3 kg;
• beets - 800 g;
• garlic - 10 cloves;
• oil, sugar, vinegar - a glass;
• salt - 3 tbsp. spoons.

Cooking

1. Cabbage is chopped, beets are rubbed on a coarse grater.
2. Mix vegetables, add salt, sugar, oil, vinegar.
3. Leave the salad for an hour.
4. Lay out the salad "Alenka" from red beets in jars, sterilize for half an hour in a water bath, roll up.

Salad "Alyonushka" from beets for the winter can be prepared without the addition of vinegar at all. Acid from apples and tomatoes is enough to keep the workpiece well until spring. It is best to use Antonovka apples here. For reliability, it is better to store the workpiece in a cool place.

Ingredients:

• beets, carrots, onions, tomatoes, apples - 1 kg each;
• vegetable oil - 250 ml;
• salt - 2 tbsp. spoons;
• sugar - 6 tbsp. spoons.

Cooking

1. Vegetables and apples are rubbed on a coarse grater, placed in a saucepan, butter, sugar, salt are added and stewed for 1 hour.
2. Lay out the salad "Alenka" from beets for the winter in jars, roll up, cork and wrap.

"Alenka" is the easiest and fastest to cook in a slow cooker. In this case, you do not need to stand at the stove, constantly stirring the contents of the pan, because with a slow cooker you can be sure that nothing will burn. It is best to cook the salad in the "Stew" mode - the components languish slowly, and the dish comes out especially tasty.

This salad recipe is suitable primarily for those who grow beets in their garden or summer cottage. It is stored well, but closer to spring it becomes soft and not so juicy. Therefore, part of the crop can be processed and prepared for the winter, a simple but tasty salad of 4 kg of Alyonka beets. In fact, you will have a universal preparation: the salad can be offered as a cold appetizer, a side dish for meat or cereals, potatoes, or you can use it as a dressing for borscht or beetroot soup.

In addition to beets, Alyonka salad also includes other vegetables: tomatoes, carrots, onions, sweet peppers and a little garlic for flavor. The salad is not spicy, if desired, you can add hot peppers or ground chili peppers to taste.

A salad is being prepared without sterilization, but the beets must be stewed well until soft, and before stewing, pour in a little vinegar so that they do not lose color. Our step-by-step recipe with a photo will help you understand the cooking process and prepare a tasty and healthy preparation for the winter.

Ingredients:

• sweet table beets - 4 kg;
• tomatoes - 1 kg;
• sweet pepper - 500 g;
• carrots - 500 g;
• onions - 400 g;
• hot pepper - 1-2 pcs. (optional);
• salt - 60 g;
• sugar - 100 g (to taste);
• vegetable oil - 2/3 cup;
• garlic - 3-4 cloves;
• vinegar 9% strength - 3 tbsp. l.

How to cook salad "Alyonka" from beets for the winter

We clean the carrots, rub them on a regular coarse grater or use a special nozzle for chopping carrots with short chips. We cut the onion into small cubes. We cut the middle of the peppers with seeds, cut the pulp into cubes or a medium-sized cube. Tomatoes are selected the most ripe, you can even take soft ones. Rinse the tomatoes, cut into small pieces.

We rub the beets on a coarse grater or use the same nozzle as for carrots.

Heat oil in a deep frying pan or cauldron. We spread the onion, sauté over low heat until transparent. It is not necessary to fry the onion until brown, just soften it slightly.

Add carrots to the onion, simmer for ten minutes, soaking the vegetables with oil. Do not forget to stir and make sure that the carrots do not fry.

Pour sweet pepper into the pan. Mix with onions and carrots, leave to simmer over low heat.

We spread the beets, mix immediately and add a little fire so that the beets warm up faster and begin to give juice.

As soon as the vegetables are mixed and warmed up, pour in the vinegar - it will retain the bright color of the beets, even out the taste and ensure trouble-free storage of the workpiece. Uncovered, simmer the vegetables for 15-20 minutes.

Add pieces of ripe juicy tomatoes. Mix with the rest of the vegetables. Reduce the heat under the skillet to low.

Add salt and sugar. After mixing, cover the pan or cauldron with a lid and leave to simmer for 40-50 minutes. Stir occasionally to avoid burning the vegetables. If little juice stands out, add a little water or add oil. At the end of the stew, all vegetables should become soft, stained with beetroot juice. About five minutes before readiness, add garlic and hot pepper, finely chopped, or adjust the spiciness by adding ground chili pepper.