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.
Tomatoes and entrails freed hot peppers pass 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
Why the salad was so named, history is silent. Apparently, in honor of the girl who did not like beets, but after tasting the dish, she changed her attitude towards this vegetable.
Indeed, not everyone loves beets. This is to blame for its peculiar taste, which intensifies if the beets are not cooked or cooked incorrectly. But with a good ratio of beets and other vegetables, you can end up with a very tasty snack, such as Alenka salad.
Many people think that this salad is more like dressing for borscht. Yes, and it is prepared in almost the same way.
The taste of the salad depends on the amount of spices and spices. Therefore, by replacing one seasoning with another, you can end up with a completely new snack in terms of taste.
The salad is prepared from vegetables such as carrots, onions, bell peppers, fresh tomatoes, garlic. If desired, you can replace some vegetables with others, but beets should be the main ingredient. Therefore, the salad has such a rich burgundy color.
So that during a long heat treatment, the beets do not lose their color, you need to cook it correctly.
- To prepare the salad, use burgundy beets, without light rings and veins. It should be juicy, without dark spots and other signs of spoilage.
- Beetroot almost always loses color when boiled vigorously. Therefore, you need to adjust the degree of heating so that the contents of the pan are barely noticeably boiling.
- You can fix the burgundy color of the beets by adding vinegar to the vegetable mixture. Therefore, the rule that vinegar is added at the end of stewing or boiling does not apply in this case. Vinegar must be added along with beets.
- The taste of beets is greatly improved when combined with onions, garlic, peppers and tomatoes. But carrots need to be added in doses, since it has a more pronounced taste than beets, and will dominate.
- Beets for salad are cut into thin strips, rubbed on a medium grater, or even scrolled through a meat grinder with a large grate.
- Used to make salad vegetable oil. It must be odorless, otherwise it will interrupt the aroma of vegetables.
- Salad can be spicy, sweet and sour, salty. It all depends on the taste preferences of the hostess and her household. Therefore, the amount of sugar, pepper, garlic and vinegar in the recipe can be varied in one direction or another.
- In order for the salad to be stored for a long time, it must be hermetically sealed in sterile jars and cleaned in a cool, dark place.
Beet salad "Alenka" with bell pepper (method 1)
Ingredients:
- beets - 2 kg;
- tomatoes - 800 g;
- garlic - 100 g;
- bell pepper - 250 g;
- onions - 250 g;
- parsley - 1 large bunch;
- vinegar 6 percent - 70 ml;
- salt - 25 g;
- sugar - 75 g;
- sunflower oil - 100 g.
Cooking method
- Prepare jars in advance: wash them with soda, put them in a cold oven. Turn on the oven at 150°. Sterilize the container for 20 minutes, starting from the moment the temperature rises to the desired level.
- Peel the beets, wash. Grate on a large grater.
- Pass the washed tomatoes through a meat grinder.
- Peel the onion and garlic, rinse with water, finely chop.
- Pepper free from seeds, cut into thin strips. Chop greens.
- Heat the sunflower oil in a cauldron, saute the onion on it. Add tomato puree, sugar, salt, pepper, stir. Cook on moderate heat for 10 minutes.
- Dip the chopped beets, garlic into the sauce, pour in the vinegar. Simmer over low heat for about half an hour.
- Pour into hot, dry jars while boiling and seal immediately. Turn upside down, wrap with a blanket. The next day, cooled jars transfer to a cool place.
Video recipe for the occasion:
Beet salad "Alenka" with bell pepper for the winter (method 2)
Ingredients:
- beets - 2 kg;
- tomatoes - 1.5 kg;
- bell pepper - 0.5 kg;
- onions - 1 kg;
- hot pepper - 1 small pod;
- salt - 30 g;
- sugar - 75 g;
- vinegar 6 percent - 70 ml;
- garlic - 100 g;
- sunflower oil - 100 g.
Cooking method
- Prepare all vegetables. Wash the tomatoes, cut into small cubes. Chop the onion into half rings, cut the garlic into slices. Pepper free from seeds, cut into strips.
- Put the vegetables in a cauldron or enamel pan, pour in the oil, put salt and sugar. Put the dishes on a small fire. Stir so the vegetables don't burn.
- Remove the skin from the beets, wash. Using a Korean grater, chop into thin strips. Combine the beets with the rest of the vegetables. Pour in the vinegar. Simmer on very low heat for 40 minutes. Ten minutes before the end of the stew, add the garlic.
- While the vegetables are cooking, wash the jars, sterilize. It is advisable to do this in the oven, then the jars will be hot and dry (which is very important).
- When hot, put the salad in jars, close with sterile lids, roll up immediately. Cool by turning them upside down and covering with a blanket.
Tip: if you do not have time to cut vegetables, then you can twist the tomatoes, onions and peppers in a meat grinder, put them in a saucepan and simmer for 20 minutes. Then add the chopped beets and cook as described above.
Beet salad "Alenka" with carrots
Ingredients:
- beets - 2 kg;
- tomatoes - 800 g;
- Bulgarian pepper of different colors - 300 g;
- carrots - 250 g;
- onions - 250 g;
- garlic - 100 g;
- a small pod of hot pepper;
- salt - 30 g;
- sugar - 50 g;
- sunflower oil - 150 g;
- vinegar 6 percent - 70 ml.
Cooking method
- Wash jars with baking soda beforehand. Boil the lids. Do not sterilize them yet - this can be done later.
- Wash the peppers, cut off the stems. Remove seeds. With hot peppers, this must be done, otherwise the salad will turn out to be very spicy.
- Cut the tomatoes, chop in a blender along with hot pepper.
- Beets, onions, garlic and carrots, peel, wash, cut into thin strips. Cut the bell pepper in the same way.
- In a cauldron, heat the oil, put the onion, saute until soft. Add carrots and peppers. Fry everything together for 4-5 minutes.
- Put beets, sugar, sprinkle with vinegar (a teaspoon is enough), mix. Warm everything together for 10-15 minutes. Stir occasionally to prevent the vegetables from burning.
- Fill them with tomato mass, pour in the rest of the vinegar, put salt. Stir. As soon as the contents of the cauldron boil, reduce the fire to a minimum. Stew the beets for 40 minutes. 10 minutes before cooking, put the garlic.
- While the beets are stewing, put the washed jars in a cold oven, set the temperature to 150 ° and warm the container for 20-30 minutes.
- In boiling form, put the finished salad in hot jars and immediately seal tightly. Turn the lids upside down, place on a flat surface, wrap with a blanket. The next day, cooled jars of salad, transfer to a cool room.
Note to the owner
Salad can be served as an independent appetizer, as well as added to various dishes. It can be put in borscht, replacing it with frying, which will greatly reduce the cooking time.
Each housewife makes preparations for the winter. Preserves cucumbers and tomatoes, rolls fruit compotes, closes vegetable snacks. One of the most popular snacks for the winter is Alenka beetroot salad, this recipe is loved by many housewives for its excellent taste and ease of preparation.
Beets go well with many vegetables, so the salad turns out to be versatile and is well suited as a side dish to meat and fish dishes, and just to boiled potatoes. The appetizer in borscht is especially good. Fragrant Bulgarian pepper, garlic and herbs will make this dish just a masterpiece.
Salad "Alenka" classic: with beetroot and pepper
Close the salad with vinegar and vegetable oil. Since vinegar is a preservative, the snack can be stored for a long time in the basement or pantry. When serving, it’s enough just to shift the appetizer into a beautiful deep plate, and since the composition already contains vegetable oil, you don’t need to season the salad with anything.
Products (from this amount of ingredients you get about six half-liter jars):
- ripe tomatoes - a kilogram (800 grams can be);
- beets - kilogram;
- bell pepper - four pieces;
- one chili pepper;
- large onions - three pieces;
- vinegar 9% - three to four tablespoons;
- one and a half cups of odorless vegetable oil;
- garlic - two large heads;
- salt - two tablespoons;
- sugar - three tablespoons;
- parsley - one large bunch.
Cooking instructions:
Stage 1. Wash the beets, peel, grate.
Stage 2. Sort the tomatoes, remove rotten areas (if any), puree in a blender or pass through a meat grinder.
Stage 3. Peel the onion and cut it into half rings (you can chop it into a small cube).
Stage 4. Peel the garlic, chop it through a press, or grate it on a fine grater.
Stage 5. Peel sweet pepper from seeds, cut it into thin strips.
Step 6. Cut the chilli into very small pieces.
Step 7. Pour vegetable oil (all) into a large saucepan and put on fire. Put the onion in the pan and fry until it becomes transparent.
Stage 8. Put the beets, mix and simmer for five to seven minutes;
Step 9. Add to the beets: tomatoes, garlic, peppers (Bulgarian and "chili"), vinegar, granulated sugar and salt. Simmer, with the lid closed, over low heat for another 45-50 minutes.
Step 10. Ten minutes before the end of the preparation of the snack, add chopped parsley.
Step 11. Transfer the finished hot salad to a glass container. Close. Allow to cool and put in the basement, loggia or pantry.
Advice!
- to prepare a salad, you should choose only fresh and high-quality products, the taste of the snack directly depends on this;
- to make the taste of the salad more saturated, add two tablespoons of tomato paste to it;
- you can add carrots to the salad by rubbing it with a grater for Korean carrots, and other spices;
- beets can also be grated for Korean carrots, so the salad will look more appetizing.
Alenka salad recipe from beets for the winter of instant cooking
Grind all products for salad preparation in a meat grinder:
- tomatoes - 700 grams;
- beets - one and a half kilos;
- garlic - a small head;
- medium-sized carrots - two pieces;
- greens - one small bunch;
- salt - a tablespoon;
- vinegar 9% and granulated sugar - two tablespoons each.
Cooking like this:
- pour odorless vegetable oil (glass) into a saucepan or basin, put tomatoes chopped in a blender (can be cut into small pieces). Bring to a boil and simmer for five minutes;
- then put all the other chopped ingredients, add vinegar, granulated sugar and salt;
- simmer the salad over low heat for thirty to forty minutes;
- lay out the finished snack in a prepared, sterilized container;
- store in the cellar or on the balcony.
On a note! Fresh tomatoes can be substituted for:
- ready-made tomato juice, in the amount of one liter;
- tomato paste: dissolve six tablespoons in a glass of water.
Alenka salad: a recipe with beets and cabbage for the winter
Salad can be used as a side dish for potatoes and fish.
Unusual and delicious recipe lettuce Alenka for the winter from cabbage and beets. The combination of vegetables is very healthy, and the appetizer will not only decorate your table, but also bring maximum benefits.
Pickled cabbage can be added to borscht, which will add spice and piquancy to it.
Ingredients:
- white cabbage - one medium-sized head;
- one and a half kilograms of beets;
- kilogram of carrots;
- horseradish - 50 grams.
We prepare as follows:
- Cabbage cut into large squares (you can chop);
- Shred peeled carrots and beets. To do this, use a grater for Korean carrots;
- Grind garlic (one head) and horseradish (finely rub).
- Put the prepared ingredients in a saucepan, mix.
- Arranges the finished salad in a glass container.
- Pour in hot marinade.
- We close with capron lids.
To prepare one liter of marinade, we take:
- 150 grams of sugar and vinegar (can be wine);
- half a glass of vegetable oil;
- a couple of laurels;
- three dessert spoons of salt;
- a few peas of allspice.
About the benefits of beets
A healthy and tasty root crop is rich in vitamins A, B, C, PP, E, amino acids and trace elements. It is very useful to eat it raw: make a salad or pass it through a juicer to get juice.
Even after heat treatment, the beets do not lose their useful properties, and can serve as a prophylaxis against many diseases, for example:
- anemia;
- atherosclerosis;
- cancer;
- cataracts.
And folic acid, which is contained in the root crop, is very useful for pregnant women, as it is involved in the formation of the nervous system of the unborn baby.
In addition, this root crop is used in the treatment of:
- chronic constipation, as beets have laxative properties, and cleanse the intestines very well;
- obesity and liver disease;
- hypertension.
Even inexperienced hostesses can prepare a healthy, beautiful and vitamin beetroot salad for the winter "Alenka" according to the recipes of our site. The ingredients for the salad are available, the recipe is simple. You just need to be patient and take some time.
Beets are not only healthy, but also a very tasty vegetable. You can cook a lot of dishes from it, ranging from cold soups to salads for the winter. Moreover, for winter preparations, it is simply irreplaceable, since during heat treatment most of the useful substances are preserved in it.
One of delicious preparations is the salad "Alenka" from beets for the winter. It is quite easy to prepare, and the ingredients are available to everyone. The most important thing is to choose fresh and high-quality products.
One of the recipes
To prepare beetroot salad, you need to take:
- four kilograms of beets;
- up to 2 kg of ripe tomatoes;
- vinegar, preferably 9% 200 g;
- 700 g pepper, sweet, Bulgarian;
- half a kilo of ordinary onions;
- half a kilo of carrots
- 200 g garlic cloves;
- salt 60 g;
- two pieces of chili;
- parsley, a bunch;
- a quarter kilogram of sugar;
- half a liter of sunflower oil.
Cooking step by step
Step 1. Required prepare the beets. Grate peeled vegetables on a coarse grater.
Step 2. Prepare carrots in exactly the same way and grate on a medium grater.
Step 3. Tomatoes need to be mashed with a meat grinder or blender.
Step 4. Prepare sweet pepper: wash, peel it, chop into strips.
Step 5. Chili pepper should be prepared in the same way and finely chopped.
Step 6. Cut the peeled and washed onion heads into cubes.
Step 7. Make gruel from peeled garlic.
Step 8. You need to take a thick-walled pan.
Step 9. Pour oil into it, heat it up.
Step 10. Put the onion in a saucepan with oil and bring it to transparency.
Step 11. Add bell peppers, carrots to the onion. Fry for 2 minutes, stirring constantly.
Step 12. Add beets, cover and simmer for exactly 5 minutes.
Step 13. Add tomatoes, garlic, chili peppers, spices, parsley to the pan.
Step 14. Stir everything well, cover and continue to simmer for 40 minutes.
Step 15. While the vegetables are stewing, you should sterilize the jars and dry them.
Step 16. Lay out the finished salad, roll up, turn over, wrap. Wait until it cools down completely.
If you prepare a salad for the winter according to the above recipe, then from the indicated proportions you get about nine 700 gram cans delicious salad. It can be served with potatoes, rice, added to borscht or as a separate dish.
There is a more simplified version of the recipe. It is prepared from the same ingredients, only parsley can be omitted and the proportions of the products are somewhat changed. You will also need the same amount of beets, half a kilo of carrots with onions, but take a little less tomatoes - one and a half kilograms. Sweet pepper is not 700 g, but 600. Garlic cloves in the same amount. Refined oil is needed in a volume of 300 ml. You will also need a glass of sugar and the same amount of vinegar 9%. Salt and a half tablespoons. Chile optional.
The very same method of preparing the recipe is identical to the previous version.
It is best to store the prepared beetroot salad according to this recipe either in the refrigerator or in a cool place.
Salad "Alenka" for the winter (with vinegar 6%)
For this recipe you need to take:
Using these proportions, the output is 20 servings of wonderful salad for the winter.
Detailed description of preparation
All vegetables must be cleaned. Cut the tomatoes near the stalk crosswise, pour boiling water over and peel. All vegetables, except beets, twist in a meat grinder. You can also grind them in a blender.
Chop the onion into cubes or half rings and saute for 6 minutes in oil. Add twisted vegetables, spices to it. Boil everything together for no more than three minutes.
Prepare beets, grate. Add it to the vegetable mixture. Put on a slow fire and simmer exactly 40 minutes. Add finely chopped parsley to the vegetable mass. Continue simmering for another 10 minutes. Then turn off the fire.
A quick way to prepare a salad recipe "Alenka"
Required for the recipe:
How to cook
The first step is to prepare the beets. To do this, vegetables must be washed, peeled and grind in a meat grinder.
Cut the tomatoes into random slices. Peel the garlic cloves and pass through a press. Wash greens thoroughly and finely chop.
Then take a large saucepan, pour water into it and boil. Add tomato paste, vegetable oil, herbs, garlic, vinegar. Put it on fire again, let the mixture boil and boil for up to 3 minutes. Simmer covered for 30 minutes. Arrange the finished snack in jars.
spicy beetroot salad recipe
For beetroot salad you need:
Cooking
All vegetables listed in the recipe must be washed thoroughly. Cut the tomatoes in half, peel the beets, bell peppers, onions, and garlic. Cut the onion heads into half rings, squeeze the garlic through a press, cut the sweet pepper into thin strips.
Take a large saucepan. Pour sunflower oil, vinegar, water into it. Add garlic and hot pepper, cut into circles. Add rosemary, thyme, ground red pepper and black peas. Bring to a boil, reduce heat and simmer for 5-7 minutes. Add chopped onion to the same mixture and simmer for no more than three minutes.
Put sweet pepper simmer 10 min. Put in the mixture of tomatoes and beets. At the end of cooking, salt and put sugar, boil again and simmer for 20 minutes.
Arrange the prepared salad according to the recipe in jars, close.
This beetroot salad is convenient because you can eat it literally immediately after cooking. And it also keeps well in sterilized jars. This is a great recipe for winter period, when the body lacks vitamins, it will always help out. After all, you can use it not only cold, but also hot.
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 tasting 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 crop 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 aroma 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!
