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➠ Beetroot and carrot salad with garlic for the winter

Beetroot and carrot salad with garlic for the winter

1658

Kitchen Russian

Calorie content 74.3 kcal

Portions 2 port.

Cooking time 1 d.

Proteins * 0.9 gr.

Fats * 4.1 gr.

Carbohydrates* 17.9 gr.

Beetroot and carrot salad with garlic for the winter

Content

Salad of beets and carrots in tomato sauce, seasoned with spicy notes of garlic, will pleasantly surprise you with a rich, beautiful color and natural aroma. This is a great opportunity to preserve the harvest of red beets and carrots, as well as tomatoes for the winter.

Ingredients

Cooking process

Remove the husk from the onion, cut the roots, finely chop. Disassemble the garlic into cloves, peel, crush each clove and chop finely. Heat olive oil in a skillet with a thick bottom, put onion and garlic, sauté until transparent for about 10 minutes. over medium heat.

Put the tomatoes in boiling water for 20 seconds, then cut the skin and remove it. Grate the tomato pulp or puree in a food processor. Add the tomatoes to the pan, simmer until all the liquid has evaporated.

For this reason, the mass should thicken.

Pre-cook the carrots in their skins, peel and rub on a fine grater, add to the pan to the vegetables. Simmer all together for 5 minutes.

Pre-bake the beets in the oven at 180 degrees for 1 hour, wrapped in foil. This makes the aroma of the root vegetable much richer. Peel the beets, grate finely, add to the pan. Stir and cook for another 5 minutes.

Add hot pepper, cut into thin rings, add sweet paprika, salt and granulated sugar. Add wine vinegar. It can also be replaced with balsamic. Increase the fire and cook for about 3 minutes.