Beet salad with garlic for the winter

Salad of beets, tomatoes, peppers and carrots for the winter

Beets are a necessary product. Raw and cooked beets are eaten. Even young beet leaves are used to prepare soups and salads. I would like to offer a recipe for a vitamin-rich beet salad for the winter without sterilization. The salad can be eaten both as a snack and as a dressing for borscht.

Beetroot salad for the winter “Alenka”

Beet salad “Alenka” is a beautiful vitamin-rich snack for the winter. This appetizer is consumed both as an independent dish and as a borscht dressing. It is extremely convenient to prepare such a salad in the autumn and use it until the next harvest.

Beet salad with garlic for the winter

This year we have a good harvest of beets, so we are going to make preparations for the winter. Special juicy beets with the addition of garlic and red pepper, a small amount of vegetable oil and vinegar will be a good light side dish for meat dishes.

Beet salad for the winter in jars

A necessary and low-calorie beet salad with vegetables is one of the options for preserving beets for the winter. Nutritious and juicy, with a small amount of vegetable oil, it will add plenty to the winter diet. Canned beets will be a good candidate for the freshest salad, and also an excellent vegetable base for soup.

Salad of beets, tomatoes and bell peppers for the winter

Not long ago I discovered a useful find, and I want to share this delicious recipe with you. For the winter, a salad of beets, tomatoes and bell peppers can be used as a dressing for fragrant, rich borscht.

Alenka salad from beets, tomatoes and peppers for the winter

I strongly recommend preparing a tasty and quite fragrant beet salad “Alenka”. This appetizer is truly a lifesaver when you want to prepare rich and wonderful borscht in less time.

Alenka beet salad traditional recipe

“Alenka” beet salad according to a traditional recipe is a fairly common preparation for the winter. This salad is served in winter as a stand-alone snack or used to make fragrant borscht. The preparation contains a huge amount of essential vitamins, because it is prepared from a huge amount of tasty and juicy vegetables.

Alenka salad with tomato paste for the winter

I would like to offer another recipe for a tasty and healthy beet salad for the winter. “Alenka” salad with tomato paste is rich in color and taste. The preparation can be used to make borscht or as an independent snack.

Red beet caviar for the winter

I strongly recommend preparing caviar from reddish beets for the winter. Caviar can be used as an independent snack or for making fragrant, rich borscht. To prepare beetroot caviar, you don’t need to have any special culinary skills; the recipe is outrageously simple and easy.

Beet salad for the winter “You'll lick your fingers”

Beets are a necessary vegetable from which you can prepare a huge number of different dishes. Beets are an inexpensive vegetable that grows in every gardener’s beds. Now I would like to offer a recipe for a tasty and ordinary beet salad for the winter. The vegetable salad comes out extremely fragrant and appetizing.

Cabbage with beets and garlic for the winter

Crispy spicy cabbage, prepared with beets and garlic, is the first to fly away during huge feasts. It has a pleasant smell and taste, and attracts the eye with its elegant and catchy appearance.

Beetroot with horseradish for the winter

Beetroot with horseradish is a spicy appetizer that will chill you to the very bones and bring tears to your eyes. Especially for lovers of such acute feelings, horseradish is passed through a meat grinder, garlic and boiled beets are added, and everything is topped with additional marinade. The feeling from the snack is unforgettable!

Canned beets for the winter

Beetroot, grated and canned for the winter, makes a delicious cool snack. In addition to the main taste of root vegetables, there are special notes of garlic and fried onions.

Beet caviar for the winter

Beet caviar is a cheap product that does not require a wide range of products. There is nothing complicated in the manufacturing process, even a novice housewife can handle it in order to amuse loved ones with a delicious natural roll in the winter.

Cabbage with beets for the winter

An appetizer of beets and cabbage in large pieces comes out crispy and sweet and sour, and goes well with side dishes of boiled jacket potatoes or tender mashed potatoes.

Korean beets for the winter

For the winter, you can prepare not only carrots in Korean, but also beets using the same method. The salad comes out special, moderately spicy, and is perfectly stored in cold conditions.

Beet and cabbage salad for the winter

You can make a tasty and crispy winter salad from cabbage with the addition of carrots and peppers. This preparation is also extremely beautiful in itself: the cabbage turns a gentle pink color from the long-term effect of beet juice.

Beet and onion salad for the winter

The traditional combination of the taste of beets and onions makes this preparation truly universally suitable for preparing various home-cooked dishes. The mass can be consumed as a ready-made cool salad, added to soups, vinaigrettes, and vegetable side dishes.

Beet and carrot salad with garlic for the winter

A salad of beets and carrots in tomato sauce, seasoned with special notes of garlic, will pleasantly surprise you with its rich, beautiful color and natural aroma. This is a good opportunity to preserve the harvest of reddish beets, carrots, and tomatoes for the winter.

Beet and carrot salad for the winter

Beet and carrot salad is easy to make. It is suitable as a dressing for borscht in winter. Hot pepper is optional, you don’t have to add it.

Beet salad with garlic

In home cooking, it’s rare that a holiday feast takes place without beetroot dishes. Salads with beets: beets with prunes, beets with garlic, and simply - beets with mayonnaise. And literally, a herring under a fur coat, with a shaggy collar made of beets, is an almost indispensable attribute of the holiday.

Beetroot, one of the ancient cultivated plants grown by people, was known back in Old Greece, and in Rus' it was called “Svyatoslav’s vegetable.” It is striking that all parts of the beet are eaten - roots, leaves, trunks. And the fact that beets grow everywhere, well, except in endless permafrost. For a very long time, only leaves were used for food, and the roots were used for healing - the ancients knew a lot about this.

Beet varieties with the highest sugar content are processed, fodder varieties are used to feed animals, and cultivated varieties go to people. In addition to salads, beets are used to make beet kvass, which is used to pour okroshka. By the way, I like beet okroshka better than okroshka with kvass or tarator - okroshka with sour milk. Ukrainian borscht is unthinkable without beets.

Not long ago I was somewhat surprised at what delicious salads can be prepared from raw beets. Previously, we cooked beets for salads and ended up losing. One fine moment we baked beets and from that time on, having tasted the taste of this root vegetable, we forgot about cooking. Beets bake well in the oven or household microwave. For example, an ordinary vinaigrette made from vegetables baked in the microwave is not just tasty, it’s very, very tasty!

Baked beets, having lost some of the water during baking, become sweet. The taste is extremely pleasant. By combining baked beets with various additives, you can get a unique and tasty salad, even without nasty mayonnaise.

Baked beets with garlic, sweet onions and olive oil make a simple and extremely tasty salad. A snack that doesn't require much time or effort. It should be served cool and with toasted bread or garlic croutons. While guests gather, an aperitif and beetroot salad with garlic will allow them to prepare for a serious feast.

Ingredients for beets with garlic

Beetroot 1 kg
Garlic 4-5 cloves
Snow-white onion 1 pc.
Olive oil 1 tsp.
Toasts of snow-white bread 4-6 pcs.
Salt, dark pepper, balsamic vinegar, parsley to taste

How to cook beets with garlic

Beetroot with garlic is easy to prepare. For a snack you need excellent large beets of a dark color, without light layers. Such beets, in addition to the beautiful color of the salad, will give the appetizer a pleasant and slightly sweet taste.

Large dark beets

Beet salad with garlic

Beetroot salad with garlic is one of the most common and affordable vegetable salads, which is gaining extraordinary popularity in our daily menu especially with the advent of cold weather. Despite the fact that beets can be purchased in any store virtually all year round, however, in the summer they are often forgotten about in connection with the many other new, ripe and cheap vegetables. But late in the autumn, in the winter and early in the spring, dishes from root vegetables usually come to the forefront, which, if the criteria for proper storage are met, are capable of retaining vitamins within themselves for almost all months (a group of low-molecular organic compounds of relatively simple structure and of varied chemical nature) , minerals, fiber and other beneficial substances. Unusually warm in its structure and sweet in taste, boiled beets are a favorite “winter” vegetable for most children and adults.

Although beet salad with garlic contains only two common and cheap vegetables, nevertheless, it can be considered a real favorite in terms of the content of various necessary substances. Beets contain a huge amount of vitamins and important microelements such as calcium, magnesium, potassium, sodium, iodine and phosphorus. Thanks to the presence of iron, it is able to prevent the development of anemia or significantly accelerate the restoration of the normal functioning of the hematopoietic system. In addition, beets remove excess cholesterol from the body (an organic compound, a natural fatty, lipophilic alcohol contained in the cell membranes of all living organisms except nuclear-free ones) and thus cleanses blood vessels, significantly improving the general condition of the cardiovascular system. The special substance betaine, which this vegetable is rich in, has a beneficial effect on the liver and detoxifies both this important organ and the entire body as a whole. Garlic has unparalleled capabilities to fight viral and bacterial infections and increase immunity, so it should be added as often as possible to various dishes in the cool season.

Beet salad with garlic and mayonnaise, the recipe for which I will now present, is the most common boiled beet dish that you can imagine. To make it, it will take almost 5 minutes, if, of course, you don’t take into account the time spent on boiling the root vegetable itself. But, since the beets are boiled or baked on their own, without requiring any special or excessive attention, this excellent salad can be considered a worthy prototype of an ordinary, frisky and at the same time extremely tasty dish. I often prepare this beet salad on weekdays and even during holidays, when there is little boiled beets left after making a vinaigrette or herring under a fur coat.

Although, in my opinion, beet salad with garlic is more suitable for ordinary everyday meals, nevertheless, I understand many people who certainly prepare it for guests or on all holidays. After all, the warm and extremely juicy mixture of this healthy vegetable salad is liked by both small children and the most honorable participants in the festive feast, and the sweetish taste of beets combined with the special spiciness of mayonnaise and the freshest garlic makes this dish a good appetizer, which is especially suitable for strong alcoholic drinks . That is why such a simple, tasty and necessary beet salad is a universal dish for almost any type of life!

Necessary information

Difficulty level:	1*	Serving Size:	100 g
Preparation time:	1.5 hours	Calorie content per serving:
Number of servings:	8	Cost of one serving:	4 rub.

How to prepare beet salad with garlic and mayonnaise - a recipe for the most common and delicious beet salad with step-by-step photos

INGREDIENTS:

4 medium beets (800 g)
6 – 8 teeth. garlic (20 g)
2 – 3 tbsp. l. mayonnaise
salt

COOKING METHOD:

1. In order to prepare a beet salad with garlic and mayonnaise, you should first boil the freshest beets. To do this, you need to carefully wash the root vegetables with running water, removing all the adhering lumps of earth, then put the beets in a deep pan without peeling them, and fill them completely with cool water so that it is covered with a layer of 2 - 3 cm.

How to properly prepare a beetroot and garlic appetizer

Beets are an integral part of a huge number of dishes of classic Russian cuisine. In this article we will share with readers a recipe for a special appetizer made from beets and garlic.

Subtleties of preparing ingredients

It would seem that this salad is known to everyone, but we have several tricks to transform an ordinary appetizer into a dish worthy of a gala table.
Typically, fresh beets are eaten occasionally; they are usually boiled, like other vegetables for salads. Try baking the root vegetable in the oven next time. The fact is that when baking beets, some of the water will evaporate. It will become sweeter and tastier. This technique can be used with potatoes, carrots, pumpkin, radishes and other root vegetables.

The second secret is the absence of mayonnaise sauce in the garlic appetizer with beets. To highlight the taste of the vegetable, we will use balsamic vinegar and extra virgin olive oil.

Traditional recipe

beets – 500 g;
garlic – 2 cloves;
sweet onion – small. head;
snow-white bread - a few slices for serving;
olive oil, balsamic vinegar, salt, ground pepper.

Manufacturing:

Peel, rinse and pierce the beets with a fork in several places and bake. The indicator of readiness is simply the peeling of the skin.
Cool and peel the root vegetable. Then grate on a small grater or use a blender.
Chop the garlic and meadow as finely as possible and add to the beets.
Season with salt, add olive oil to taste and half a teaspoon of wine vinegar.
Let the snack stand for about an hour in the refrigerator.
Before serving, toast the white bread croutons so that the center remains soft.

Do not put the appetizer on the bread in advance, otherwise the crust will become soggy; let the guests do it themselves.

Serving options

This salad can also be prepared as a regular side dish for dinner. It goes well with most meat dishes. You may want to vary the recipe with interesting additions.

We recommend trying combinations with:

walnut;
prunes;
pomegranate seeds;
young cheese (curd cheese, mozzarella, etc.).

In order not to make a mistake with the amount of additive, focus on the amount of onion relative to the beets - how much onion, so much topping.

Preparation for the winter

We realize that it is not always possible to bake vegetables once a day; sometimes there is simply no time for it. We have prepared a method for preserving baked beets. This appetizer of beets and garlic can be prepared for the winter.

Bake the beets as usual. After cleaning, cut it into large cubes and place them in a jar, alternating with cloves of chopped garlic. It is better that the jar is sterilized or thoroughly washed.

Then fill everything with vegetable oil (you can take olive, sunflower, corn or sesame). Add generously of fresh or dried herbs. This preparation should be stored in the refrigerator.

In about a week, the beet cubes, soaked in oil and infused with the aroma of garlic and herbs, will be ready to eat. You can make delicious salads from them, or eat them straight with a little salt.