Salad "Alenka" from beets for the winter is an incredibly tasty, bright preparation. Beetroot salad Alenka for the winter Beetroot salad Alenka for the winter recipes

A very tasty and simple beetroot salad for the winter with the beautiful Russian name "Alenka" will appeal to all fans of not only beets, but also vegetable salads. Sweet and sour salad of rich ruby ​​​​color with spicy notes of garlic and red pepper won my heart!

Cooking this beetroot salad for the husband, according to the recipe of the mother-in-law. He, like many men, believes that his mother's salads are the most delicious, and remind him of the unique taste of Soviet childhood.

Beet salad "Alenka" is very tasty to eat just as a snack with bread, and even tastier with rustic baked potatoes and herring! Also, this beetroot salad can be safely used as a dressing for red borscht, which makes this type of preparation universal, and significantly saves the time of modern housewives.

Ingredients:

• 4 kg beets
• 1.5 kg tomatoes
• 0.6 kg bell pepper
• 0.5 kg onion
• 0.5 kg carrots
• 200 gr garlic
• 1.5 cups vegetable oil
• 200 ml. 9% vinegar
• 200 gr. Sahara
• 60 g salt
• 1 hot pepper

How to cook beetroot salad for the winter "Alenka"

My beets, clean and rub on a medium grater. We do the same with carrots. I grated for Korean carrots, so the finished beetroot salad looks much more appetizing.

We skip the tomatoes in a meat grinder, or puree in a blender.

Cut the bell pepper into strips, and the onion into cubes.

We clean the garlic and pass it through a press.

In a large saucepan, where our salad will be prepared, pour all the vegetable oil, and pour onions. Saute the onion until transparent, then add the bell pepper and carrots, and fry for 2-3 minutes.

And last add twisted tomatoes, garlic, hot peppers, salt, sugar, vinegar. Stir the salad, cover with a lid, and cook for 40-45 minutes.

We lay out the beetroot salad hot in dry sterile jars, and roll it up with boiled lids. We turn the jars over and wrap them with a blanket until they cool completely.

I store this type of workpiece in a cool place (on the balcony in the closet), because. I am terrified of surprises in the form of "explosive cans". If you have experience storing this kind of preservation at room temperature, then you can not take the jars of salad into the cellar.

Calories: Not specified
Cooking time: not specified

Although beetroot can be stored for a long time, special preparations can be prepared from it. Few people make salads from it for the winter. And absolutely in vain. Everyone who has tried this wonderful dish, then surely cooked it.
And all because this salad "Alenka" from beets for the winter is a universal preparation for all occasions. If you need a light snack for the festive table - a salad is right there. If you want unusual sandwiches, you can use it as a spicy pasta for them. Cooking borscht with it makes the process quick and easy - no need to cook vegetables for a long time, you can simply add them to an almost ready soup. In the same way, beets with vegetables can become a separate side dish for meat or a component of second courses.



For cooking you will need:

- 4 kg of beets,
- 1.5 kg tomato,
- 0.6 kg of red pepper,
- 0.5 kg of carrots,
- 0.5 kg of onions,
- 200 g of garlic,
- 1 pod of hot pepper
- 1.5 cups of vegetable oil,
- 200 g of table vinegar,
- 200 g of granulated sugar,
- 60 salt.

Step by step recipe with photo:

Wash vegetables, peel.

We rub the beets on a coarse grater. You can also use a Korean grater.

Carrots are also three on a coarse grater.

Wash the pepper, remove the seeds from it and chop into strips.

We pass the tomatoes and hot pepper freed from the insides through a meat grinder, chop or rub the garlic. If you do not want to waste time, then you can twist it along with tomatoes and peppers.

Take a large saucepan, pour oil into it and heat it up. Pour the onion into the boiling oil, fry it until it becomes transparent, put the carrots and peppers and fry them for 3-4 minutes.

Add beets and simmer vegetables for another 5 minutes. We stir the beets so that they do not burn and are well saturated with oil.

After that, we lay everything else, including tomatoes, garlic, vinegar - and keep them on low heat under a closed lid for 45 minutes. During this time, stir the vegetables periodically and make sure that they do not start to burn.

At this time, we prepare the jars - wash them and sterilize them over steam. Salad dishes should be dry.
As soon as everything is ready, we pack hot vegetables in jars and immediately cork them. We turn the jars over, put them on the lids and wrap them with a blanket.
We store finished blanks in the refrigerator. However, you can store the salad just in a cool place.

Be sure to try the delicious beetroot appetizer. And it turns out very tasty, we advise you to take note of the recipe. Bon appetit!

Old Lesya

It is not known how the appetizer got such an interesting and cute name. Maybe in honor of the girl who did not like beetroot, but tried it in combination with other vegetables in the preparation and changed her attitude. In fact, not everyone eats a bright fruit. This is due to its specific taste, which can intensify if the vegetable is undercooked or cooked incorrectly. But thanks to a properly selected recipe for Alenka beetroot salad, you will definitely get a fragrant and mouth-watering snack.

The taste of the workpiece directly depends on what spices and spices are added to it. You can cook a dish with a mild sweet, spicy or sour taste. Each time using the same recipe, there is an opportunity to experiment and get a completely new snack.

The main component: what is useful in the composition

In the process of heat treatment, beets lose far from all of their beneficial features. The following elements are stored in sufficient quantities:

• magnesium - improves the functioning of the heart, helps strengthen the walls of blood vessels;
• iron - takes part in the formation of blood cells;
• iodine - useful in the prevention of vasodilation, in violation of the elasticity of the arterial walls, for the thyroid gland;
• folic acid- normalizes the work of reproductive organs, improves protein metabolism;
• fiber - normalizes metabolism, cleanses of toxins and toxins.

Salad "Alenka" from beets for the winter: 3 recipes

This twist does not require sterilization. The main ingredient of the dish is beets. It is complemented by carrots, tomatoes, garlic and onions, sweet and hot pepper, cabbage. If desired, some products can be replaced by others. Regardless of what components are included in the appetizer, it turns out to be a rich, bright color and looks spectacular on the table. Well, as a dressing for borscht - it is beyond praise.

Classical

Peculiarities . The presence of vinegar in the preparation allows the beets not to lose their rich burgundy color. It can be served with meat and fish dishes, potatoes and rice, pasta. Salad "Alenka" with beets is good even with a piece of bread or croutons. And in combination with sauerkraut, it acquires a completely new taste.

Ingredients:

• 4 kg of beets;
• 500 g of onion;
• 500 g of bell pepper;
• 1.5 kg of tomatoes;
• 200 g of garlic;
• 200-250 ml sunflower oil;
• 150 g of sugar;
• 60 g of salt;
• 150 ml of vinegar;
• bunch of parsley.

Cooking

1. Grind the beets on a grater, tomatoes - through a meat grinder or in a blender, pepper - into strips.
2. Finely chop the onion, crush the garlic and chop the greens.
3. Fry the onion in a bowl until golden brown. Add tomato paste, salt, sugar to it. We simmer for ten minutes. We fall asleep beets, garlic and pour in vinegar. Cook for at least 30 minutes.
4. We lay out the hot salad mixture in sterile containers, cork, turn over onto lids, and warm.
5. We take it to a cold place in a day.

To make Alenka salad from beets “as in the picture”, you need to choose a burgundy vegetable, without white stripes, circles and veins. It is recommended to give preference to special juicy varieties intended for canning -
"Egyptian" and "Bordeaux". Fruits should not have external damage, signs of rot, black spots.

Spicy with carrots

Peculiarities . Winter beet salad "Alenka" can be served on the table both cold and hot. For the second option, it is enough to darken the vegetables in a pan for about five minutes. The appetizer will turn out more nutritious if you add pieces of boiled or fried meat to it.

Ingredients:

• 2 kg of beets;
• 800 g of tomatoes;
• 300 g of bell pepper;
• 250 g carrots;
• 250 g of onion;
• 100-120 g of garlic;
• one or two small pods of hot pepper;
• 25-30 g of salt;
• 40-50 g of sugar;
• 130-150 ml of vegetable oil;
• 60-70 ml of vinegar.

Cooking

1. Grind tomatoes together with hot pepper in a meat grinder or in a blender.
2. Cut the remaining vegetables into thin strips.
3. Saute the onion in a saucepan with oil. We fall asleep straws from pepper and carrots. We simmer no more than five minutes.
4. Add beets, sugar. Drizzle vegetables with half the vinegar. Simmer for about 15 minutes.
5. Pour the salad mixture with tomato paste with hot pepper. Pour in the rest of the vinegar, put salt. Cook for at least 40 minutes. Ten minutes before the end of cooking, add chopped garlic.
6. We lay out the hot appetizer in containers, cork, turn over on lids, warm.
7. We take out to a cool room after complete cooling.

It is best to take odorless refined vegetable oil. Otherwise, it will overpower the flavors of the vegetables. The amount of spices and seasonings in the appetizer varies at the discretion of the chef. Salad "Alenka" from beets for the winter without vinegar is better not to cook. Firstly, the acid will "keep" the rich burgundy color of the fruit. Secondly, the workpiece will stand much longer. Otherwise, it can be stored for only a year.

with cabbage

Peculiarities . Snack fast food best used within three to four months. After this period, it will begin to lose its taste and aesthetics. The amount of spices and seasonings is calculated for 1 liter of marinade.

Ingredients:

• medium head of white cabbage;
• 1.5 kg of beets;
• 1 kg of carrots;
• 50 g horseradish;
• 40-60 g of garlic;
• 150 ml of vinegar;
• 150 g of sugar;
• 100-125 ml of sunflower oil;
• 25-30 g of salt;
• allspice peas, bay leaf;
• parsley or dill.

Cooking

1. We chop the vegetables into strips or grate them for carrots in Korean.
2. Grind garlic, herbs and horseradish.
3. Mix vegetables well in a saucepan.
4. Arrange in sterile jars.
5. We cook the marinade from the remaining spices and seasonings.
6. Pour hot brine over salad mixture. Seal with plastic lids.

You can prepare beet salad "Alenka" as a dressing for borscht. Add it 10-15 minutes before the end of cooking. An excellent "lifesaver" for those who are limited in time and want to quickly prepare a delicious first course.

Recipes for Alenka beetroot salad for the winter are very convenient and easy to prepare. If you need to stock up on Alenka salad for the winter, but there are no tomatoes, store-bought tomato paste or juice can replace them.

Few people 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.

• Cutting vegetables does not affect the taste, but appearance snacks can make a big difference. 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.

Required:

• 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 it preparatory work with 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 on winter storage in the cellar, a cold pantry.

Delicious Alenka salad video recipe

Video recipe delicious salad from beets with the beautiful name Alenka. Good luck with your preparations.