Canned beets for the winter: cooking recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

At the end of summer for gardeners comes a hot time to pick vegetables. Cabbage, carrots and beets please the eye with bright colors. For the winter, they try to keep these vegetables and many others fresh and canned. Very useful and important vitamins for human he alth are contained in the collected fruits. A special place among them is occupied by beets. How important is it to a person?

Benefits of beets

This is a special vegetable, the regular use of which has a positive effect primarily on the work of the intestines (especially with constipation). Low calorie content and high fiber content make beets a dietary product. In addition, the B vitamins, iron and copper contained in it have a beneficial effect on the functioning of the brain, central and peripheral nervous systems, and on blood composition, increasing hemoglobin. And vitamins A and C rejuvenate the body, protecting cells from premature aging.

Given all the benefits of this root crop, it is recommended to include in your menua variety of dishes from it as often as possible - all year round in raw and boiled form, and in cold weather, use canned beet blanks for the winter.

It is undeniable that this is a very useful vegetable - beets. For the winter, you can cook a lot of different salads from it. In addition, juice is made from beets, it is sour, used to give a beautiful color when pickling cabbage. We offer you two canning recipes, where the main ingredient of the salad is beets. For the winter, it is important to save as much of the vitamins of this vegetable as possible.

Beet preparations for the winter

Beet caviar

You are probably more familiar with squash caviar. But the proposed recipe is not inferior to the familiar dish in terms of taste, and may even surprise you with a new spicy taste.

Ingredients:

- beets - 1 kg;

- carrots - 200 g;

- onion - 200 g;

- sweet pepper (Bulgarian) - 2 pcs.;

- hot pepper - 2 pods;

- tomatoes or tomato juice - 200 g;

- sunflower oil - 200 ml;

- s alt;

- sugar.

Cooking:

1. Boil the beets, then (cooled) grate on a coarse grater.

2. Grate the carrots, finely chop the onion and pepper.

3. Place the vegetables in a bowl, add oil, s alt and sugar to taste.

4. Simmer for 30-40 minutes, stirring frequently.

5. Divide the mass into clean jars.

6. Sterilize jars by placinginto another container with hot water from the following calculation: half-liter - 15 minutes, liter - 30 minutes.

7. Roll up the lids, wrap up, turning upside down.

Salad "That's something"

We offer a new salad, which also uses beetroot. For the winter, this preparation is made as a dressing for borscht or as an independent cold appetizer. Ready output - approximately 7-8 liters.

Ingredients:

- beets - 3 kg;

- tomatoes - 3 kg (can be replaced with 1.5 liters of tomato juice);

- carrots - 2 kg;

- sweet pepper (Bulgarian) - 2 kg;

- vegetable oil - 0.5 l;

- hot pepper - 4-5 pods;

- ground pepper or a mixture of peppers to taste;

- s alt and sugar to taste;

- bay leaf.

Cooking:

1. Grate the carrots and fry them in vegetable oil.

2. Grate the beets too. Finely chop the tomatoes and peppers.

3. Put the chopped vegetables on the carrots, pour in the remaining oil and simmer, stirring, for 1 hour.

4. Add spices, s alt, sugar, bay leaf, let boil for another 10 minutes.

5. Arrange in hot sterile jars and roll up. Wrap upside down.

Bon appetit!