Canned beets for the winter: cooking recipes

At the end of summer, truck farmers are entering the hot season for picking vegetables. Bright colors are pleasing to the eyes of cabbage, carrots and beets. For the winter, these vegetables and many others try to keep it fresh and canned. Very useful and important for human health, vitamins are contained in the collected fruits. A special place among them is beet. How important is it for a person?

Benefits of beets

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

Considering all the benefits of this root vegetable, it is recommended to include in its menu a variety of dishes from it as often as possible - all year round in raw and boiled form, and in the cold season, use canned beet preparations for the winter.

It is undeniable that this is a very useful vegetable - beets. For the winter from it you can cook many different salads. In addition, beet juice is made, 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 the beetroot. For the winter it is important to preserve as many vitamins as possible of this vegetable.

Billets for the winter from beets

Beetroot caviar

You probably know more caviar. But the proposed recipe is not inferior to a familiar dish according to its taste qualities, it may even surprise you with a new piquant taste.

Composition:

- beets - 1 kg;

- carrots - 200 g;

- onion - 200 g;

- sweet pepper (Bulgarian) - 2 pcs .;

- bitter pepper - 2 pods;

- Tomatoes or tomato juice - 200 g;

- sunflower oil - 200 ml;

- salt;

- sugar.

Preparation:

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

2. Grate the carrots, cut the onions and peppers finely.

3. Place the vegetables in a bowl, add butter, salt and sugar to taste.

4. Stew for 30-40 minutes with frequent stirring.

5. Spread the mass in clean jars.

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

7. Roll over the covers, wrap them up, turning them upside down.

Salad "This is something"

We offer a new salad, for the preparation of which is also used beets. For the winter, this billet is made as a filling for borscht or as an independent cold snack. Ready output - about 7-8 liters.

Composition:

- 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;

- bitter pepper - 4-5 pods;

- ground pepper or a mixture of peppers to taste;

- salt and sugar to taste;

- Bay leaf.

Preparation:

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

2. Beetroot also. Finely chop tomatoes and peppers.

3. Place the crushed vegetables on carrots, pour in the remaining oil and simmer for 1 hour.

4. Add spices, salt, sugar, bay leaves, allow to boil for another 10 minutes.

5. Place in hot, sterile jars and roll. Wrap it upside down.

Bon Appetit!