Source: New Africa, AdobeStockAlthough beetroot is available in stores all year round, it's completely different in winter. And it certainly can't compare in taste to young root vegetables. That's why it makes sense to prepare some beetroot preserves for winter during its peak season. We're sharing proven recipes!
1. Whole Pickled Beetroot in Jars
Source: dzen.ruFor this recipe, you'll need small beetroots of uniform size.
You will need: 1 kg beetroot, 5 allspice berries, 2 liters water, 30 g salt, 40 g sugar, 1 cup vinegar.
Preparation: Boil the beetroot until tender and peel it. Separately, boil water with salt, sugar, allspice, and vinegar. Place the beetroot in clean jars, pour the marinade over it, and sterilize for 15 minutes. Seal for winter storage.
2. Grated Beetroot for Winter
Source: livejournal.comPerfect for borscht and salads, like herring under a fur coat.
You will need: 1 kg beetroot, 1 tbsp sugar, 1 tbsp salt, 1-2 tbsp vinegar.
Preparation: Boil and grate the beetroot. Boil 1 liter of water with sugar, salt, and vinegar. Tightly pack the beetroot into sterilized jars, pour the resulting marinade over it, and seal.
3. Beetroot Jam with Lemon
Source: AdobeStockAn accessible recipe for sweet jam to enjoy with tea, toast, or pastries.
You will need: 800 g beetroot, 1 lemon, 1.4 kg sugar.
Preparation: Boil the beetroot until half-cooked and grate it. Pour in the juice of half a lemon, and blend the remaining half and add it as well. Cover everything with sugar, bring to a boil, and cook the jam for 50-60 minutes over low heat, stirring occasionally. Seal it in sterilized jars.
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4. Beetroot Salad with Bell Pepper for Winter
Source: postila.ruThis salad is simply finger-licking good!
You will need: 600 g beetroot, 200 g carrots, 1 bell pepper, 1.5 tbsp sugar, 0.3 tbsp salt, 150 ml vegetable oil, 2 tbsp vinegar, 1 tsp dried garlic.
Preparation: Grate the beetroot and carrots on a fine grater, and dice the bell pepper. Place all ingredients, except vinegar, into a pot. Simmer the salad for 1 hour over low heat, pour in the vinegar, and seal it in sterilized jars.
5. Beetroot Salad with Vegetables and Garlic for Winter
Source: fotopod.ruThis aromatic preserve will surely appeal to all lovers of garlic appetizers.
You will need: 1 kg beetroot, 1 tomato, 1 bell pepper, 1 onion, 3 tbsp vegetable oil, 50 g garlic, 2 tbsp sugar, 2 tsp salt, 2 tbsp vinegar.
Preparation: Slice the onion into thin feathers and lightly fry it in a spoonful of oil. Add the julienned beetroot, the remaining oil, and fry together for 7-10 minutes, stirring. Peel and grate the tomato. Roughly chop the bell pepper, add everything to the beetroot, and simmer for another 10 minutes. Add salt, sugar, and minced garlic. Pour in the vinegar, simmer for another 2-3 minutes, and seal the salad in sterilized jars.
6. Beetroot Caviar in Tomato for Winter
Source: dzen.ruDelicious vegetable caviar can be made not only from zucchini or eggplant.
You will need: 2 beetroots, 1 carrot, 1-2 onions, 100 g tomato paste, 1.5 tsp vinegar, 2 tbsp vegetable oil, salt, spices.
Preparation: Chop and fry the onion in oil until golden. Add grated beetroot and carrots, and simmer everything together for 20 minutes. Add tomato paste and a little water, simmer for another 20 minutes, then add salt, spices, and vinegar. Seal the caviar in a sterilized jar.
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7. Apple and Beetroot Compote for Winter
Source: ok.ruAn interesting compote that's easy to surprise your loved ones with.
You will need: 1.5 kg apples, 2 beetroots, 300 g brown sugar, 1 cinnamon stick, 1.5 liters water.
Preparation: Roughly chop the apples and place them in clean jars. Boil water with sugar and cinnamon. Add grated beetroot, simmer briefly, and let the syrup cool for half an hour. Strain it, bring it to a boil again, pour over the apples, and seal the compote for winter.
8. Beetroot Jam with Chocolate and Nuts
Source: postila.ruNot afraid of culinary experiments? Then you must try this recipe!
You will need: 1 kg beetroot, 400 g sugar, 50 ml water, 100 g dark chocolate, 30 g mint, 80 g walnuts.
Preparation: Boil or bake the beetroot until tender, grate it coarsely, and cover with sugar. Pour in water, bring to a boil, and simmer for 10-15 minutes over low heat, stirring. Add chopped nuts and continue cooking the jam until desired thickness. Add chopped chocolate and mint, cook until dissolved, and seal the jam in sterilized jars.
9. Borscht with Beetroot and Cabbage for Winter
Source: simplerecipes.topNot only a good way to preserve young vegetables, but also a time-saver in the future.
You will need: 400 g beetroot, 250 g carrots, 250 g onions, 400 g cabbage, 250 g tomatoes, 50 ml water, 50 ml vegetable oil, 1 tbsp salt, 1.5 tbsp sugar, 25 ml vinegar.
Preparation: Finely chop the onion and tomatoes, shred the cabbage, and grate the beetroot and carrots. Place all vegetables in a pot and add the remaining ingredients, except vinegar. Simmer the mixture for 20 minutes over medium heat, stirring. Pour in the vinegar, stir, and seal the borscht in sterilized jars.
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10. Beetroot with Garlic for Winter
Source: AdobeStockAn easy classic recipe for all occasions.
You will need: 1.5 kg beetroot, 1 head garlic, 3 bay leaves, 2-2.5 liters water, 120 ml vinegar, 5 tbsp sugar, 3 tbsp salt, spices.
Preparation: Boil or bake the beetroot, chop it as desired, and place it in sterilized jars with bay leaves and sliced garlic. Boil water with sugar, salt, and spices to taste. Pour in the vinegar, pour this marinade over the beetroot, and seal for winter. You can also close the preserve with a plastic lid and store it in the refrigerator.
11. Beetroot Greens for Winter
Source: postila.ruBeetroot greens are excellent for borscht and other first courses, as well as stews or salads – anywhere you like.
You will need: 200 g beetroot greens, 20 g chili pepper, 10 g garlic, 2 bay leaves, 3 allspice berries, 30 ml wine vinegar, sugar and salt.
Preparation: Rinse, dry, and coarsely chop the beetroot greens. Mince the chili and garlic. Place all of this in a jar along with the spices, packing tightly. Add sugar and salt to taste, pour in boiling water, add wine vinegar, and sterilize the preserve for 15 minutes in boiling water or an oven. Seal it for winter.
12. Borscht and Beetroot Soup Base without Cabbage
Source: ok.ruA quick and practical preparation for quick first courses.
You will need: 1 kg tomatoes, 1.2 kg beetroot, 800 g carrots, 150 g garlic, 1 kg onions, 500 g bell pepper, 200 g herbs, 150 g salt, 300 g sugar, 15 tbsp vinegar, 400 ml vegetable oil.
Preparation: Using a blender or meat grinder, puree the tomatoes. Finely chop the bell pepper and onion, grate the carrots and beetroot, mince the garlic and herbs. Mix all ingredients except vinegar, and simmer the mixture for 1-1.5 hours over low heat. Divide it into small sterilized jars, pour a spoonful of vinegar into each, and sterilize for another 20 minutes. Seal the base for winter.
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13. Beetroot and Apple Salad for Winter
Source: dzen.ruThis preserve will repeatedly come to your rescue throughout the cold season.
You will need: 1.5-2 kg beetroot, 750 g apples, 350 g onions, 450 g bell pepper, 250 ml vegetable oil, 100 g sugar, 35 g salt, 30 ml vinegar, spices.
Preparation: Peel and grate the beetroot and apples. Finely chop the onion and bell pepper, mix everything together, add sugar, salt, oil, and spices. Simmer the mixture for 1 hour over low heat. Pour in the vinegar, stir, and seal the salad in sterilized jars.
14. Pickled Beetroot with Citric Acid for Winter
Source: pinterest.comAn excellent recipe if for some reason you don't use vinegar.
You will need: 1 kg beetroot, 100 g sugar, 40 g salt, 1-1.5 tsp citric acid, 2 clove buds, 5 allspice berries.
Preparation: Boil and dice the beetroot, place it in prepared jars. Strain 1 liter of the beetroot cooking liquid, add spices, salt, and sugar to it. Bring to a boil again, pour it over the beetroot, add citric acid, and sterilize for 20-25 minutes in boiling water. Seal for winter.
15. Beetroot and Orange Confiture for Winter
Source: postila.ruThick confiture with a light vanilla aroma and citrus aftertaste.
You will need: 500 g beetroot, 150 ml orange juice, 40 ml lemon juice, 10 g vanilla sugar, 100 g sugar, 10 g pectin, 1-2 tbsp orange zest.
Preparation: Bake or boil the beetroot, slice it thinly, and add all ingredients except sugar. Bring the mixture to a boil. Mix sugar with pectin, add to the beetroot, and cook the confiture for 15-20 minutes, stirring. Seal it in sterilized jars.