Beetroot salad for the winter in jars
0
2041
Kitchen
Eastern European
Calorie content
61 kcal
Portions
2 p.
Cooking time
110 minutes
Proteins *
0.9 gr.
Fats *
3 gr.
Carbohydrates*
14.4 g
A healthy 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 variety to your winter diet. Canned beetroot is a great alternative to fresh salad, as well as a great vegetable base for soup.
Ingredients
Cooking process
We wash the tomatoes under running water and put them on a kitchen towel so that they dry out a little from the water. Then we cut them in half lengthwise, remove the stalk and grind in mashed potatoes with a blender. We clean and wash the carrots. We grate for carrots in Korean. We wash the pepper, let it dry a little on a kitchen towel. Then we clean it from the stalks and seeds and cut it into thin half rings. Peel the onions, rinse and chop them into small cubes. We clean the beets, rinse and rub on a coarse grater.
Put prepared beets, carrots, onions and peppers in boiling tomato puree, mix well and simmer over low heat for 60-70 minutes, not forgetting to stir the vegetables periodically. After a while, add hot peppers and garlic, chopped on a blender, vinegar to the salad, mix well, simmer for another 10-15 minutes and remove the salad from heat.
