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Beetroot salad for the winter "You will lick your fingers"

0
1583
Kitchen Eastern European
Calorie content 82.6 kcal
Portions 4 p.
Cooking time 110 minutes
Proteins * 1 gr.
Fats * 4.6 gr.
Carbohydrates* 19.9 gr.
* per 100 gr. product
Beetroot salad for the winter You will lick your fingers
Content

Beet – a healthy vegetable that can be used to prepare many different dishes. Beet – an inexpensive vegetable that grows in the beds of every gardener. Today I want to propose a recipe for a delicious and simple beetroot salad for the winter. Vegetable salad turns out to be very aromatic and appetizing.

Ingredients

Cooking process

step 1 out of 9
First, prepare all the ingredients you need. Wash the beets, peel them using a vegetable peeler, and then grate them on a coarse grater. Wash bell peppers, dry and peel from seeds and core, then cut into half rings or strips. Wash the tomatoes, dry, remove the stalk, and cut into small pieces.
step 2 out of 9
Peel the onions, rinse in cold water and cut into half rings. Place a deep saucepan with a thick bottom over medium heat and heat well. Pour in half of the required amount of vegetable oil, and then add the chopped onions.
step 3 out of 9
Fry the onions until transparent, stirring occasionally.
step 4 out of 9
Place the chopped tomatoes and stir well the vegetable mass, reduce heat and simmer the vegetables for about 10-15 minutes.
step 5 out of 9
Then add the bell pepper and mix well.
step 6 out of 9
Finally, put the beets, add the required amount of granulated sugar and table salt, pour in the remaining amount of vegetable oil, and simmer the vegetable mass for another 35 minutes.
step 7 out of 9
Peel the garlic, rinse in cold water and chop with a sharp knife or pass through a press. 5 minutes before cooking, put it with vegetables, pour in table vinegar and mix well. Prepare the jars, rinse them thoroughly under warm running water, and then sterilize in a water bath, microwave or oven.
step 8 out of 9
Pour boiling water over the lids or boil in a saucepan. Spread the hot vegetable mass in sterile jars and screw tight with sterile lids. Turn the salad jars upside down, and then wrap them in a warm blanket or towel.
step 9 out of 9
Leave in this state until completely cooled for about a day. Then turn the jars over and move them to a cool, dark place for storage. Serve a flavored salad on the table.

Bon Appetit!

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