Interesting beetroot preparations for the winter with a detailed recipe

Beets produce abundant annual harvests, so gardeners and summer residents always have plenty of them. While the vegetable is stored fresh, modern homemakers also try to preserve it, which not only adds variety to the menu but also simplifies the pre-cooking process (if the beets are prepared).

Storing whole beets in winter

To ensure the vegetable lasts until spring, it must be properly prepared and harvested. Dry, sunny weather is recommended for this. Here's how:

1. Using a pitchfork, dig up the bush, pull it with your hands and remove it.
2. Leave them in the garden bed for a couple of days. If this isn't possible, move them to a dry, ventilated area for about 4 days.
3. When the surface of the root crop is dry, put on gloves and carefully remove the remaining soil.
4. Cut off the tops so that a stump of about 1 cm remains.
5. Remove the lateral root shoots and cut the main stem to 6 cm.
6. Sort the beets, selecting the healthiest and firmest specimens for storage.

How to store:

• In the basement or cellar. This is the best option. In this case, root vegetables can be preserved in the following ways:
  • on the shelves in bulk - the distance between vegetables is about 10 cm;
  • in boxes made of wood, plastic or in baskets - there must be holes on the sides, it is recommended to sprinkle with wood ash, sand, sawdust, peat, and layer with paper;
  • in polyethylene bags - store in an open place to prevent condensation;
• In the apartment. If you don't have a cellar, find a suitable place in your apartment. This could be:
  • in a glazed loggia in boxes, etc.;
  • on the balcony in a box with walls made of foam, mineral wool, etc. - the structure must be insulated with blankets;
  • in the pantry - first you need to dip each beetroot in a clay slurry, dry it and put it in any container;
  • in the refrigerator - you will have to wrap each vegetable in film or place it in bags with holes.

To prevent the development of pathogenic microflora, add regular chalk to the sand – 100 g is enough for 5 kg. Consider the surroundings – beets are best stored near potatoes, onions, and garlic.

Pickled beets with vinegar for the winter

This is a versatile recipe for pickling beets. The marinated product can then be used to make vinaigrettes and other salads.

What you will need:

• root vegetable – 1 kg;
• sugar – 1 heaped tbsp;
• salt – 1 level tbsp;
• bay leaf – 2 pcs.;
• cloves – 4 pcs.;
• peppercorns – about 10 pcs.;
• water – 1 l;
• vinegar 9% – 70 ml.

The cooking process is as follows:

1. Boil the beets and peel them.
2. Cut into cubes or grate on a coarse grater.
3. Prepare the marinade. Heat water, add sugar, salt, and spices. Bring to a boil and simmer for 5-6 minutes.
4. Add chopped vegetables and cook for 2 minutes.
5. Now pour in the vinegar and let it boil for another 2 minutes.
6. Turn off the stove.
7. Pour the contents of the pan into sterilized jars and roll them up.

For more information on pickling beets, watch the following video:

Pickled beets for the winter

Beets can be pickled without vinegar. The finished product is used in borscht, beetroot soup, and salads.

What you will need:

• boiled beets – 1 kg;
• sugar – 4 tbsp;
• salt – 1 tsp;
• vegetable oil – 4 tbsp;
• citric acid – 0.5 tsp.

Cooking process:

1. Wash the vegetables and boil until done.
2. Remove from the stove and place under cold water. This allows the root vegetables to fully cook.
3. Grate the beetroot on a coarse grater.
4. Add sugar and salt, vegetable oil, citric acid.
5. Mix thoroughly, transfer to a saucepan and place on the fire.
6. Once boiling, simmer for 15 minutes. During this time, sterilize the glass jars and lids.
7. Place the beetroot mixture into jars and seal immediately.

You can see the recipe clearly in the video below:

Pickled beets for the winter

Pickled vegetables are used as a tasty snack and semi-finished product for preparing various dishes.

Ingredients:

• beets – 1.5 kg;
• salt – 30 g;
• water – 1 l;
• garlic – 2-4 cloves per jar;
• bay leaf – 2-3 pcs.;
• black peppercorns – 12-15 pcs.

How to cook correctly:

1. Peel fresh vegetables.
2. Cut into circles or use another cutting shape.
3. Boil the marinade as usual, adding sugar and spices. Let it cool.
4. Place the garlic in sterilized jars. You can add any spices (dill, etc.).
5. Fill with beets, but not all the way to the top, as the vegetables will expand in size.
6. Pour in the marinade.
7. Cover with a clean piece of gauze and tie.
8. Place the jars in any container (the brine will pour out due to the fermentation process).
9. Leave in a warm, dark place for a week.
10. After fermentation is complete, cover with a plastic lid and place in the refrigerator.

You can also make this beetroot from boiled vegetables – see the following video for more details:

Grated boiled beets for the winter

This dish is ready to eat. In winter, just open the jar, add the beets, and make a salad with mayonnaise, sour cream, or vegetable oil.

What you will need:

• beets – 2.5 kg;
• salt – 1 heaped tbsp;
• sugar – 6 tablespoons without a slide;
• vegetable oil – 150 ml;
• citric acid – 1 tbsp (can be replaced with juice from 2 lemons).

The recipe is as follows:

1. Boil the root vegetables.
2. Peel and grate (preferably coarse).
3. Transfer the mixture into a metal container, pour in the oil and add the remaining ingredients.
4. Place on the stove, bring to a boil, and simmer for 15 minutes.
5. Transfer to sterile jars and roll up.

Watch the cooking process in the video:

Beetroot caviar for the winter

Caviar is also considered a finished product. It is used in salads, sandwiches, etc.

Main ingredients:

• beets and carrots – 1 kg:
• onions – 0.5 kg;
• ripe tomatoes – 1.5 kg;
• vegetable oil – 200 ml;
• salt and vinegar – 1 tbsp each;
• sugar – 2 tbsp;
• ground black pepper – 0.5 tsp.

Sequence of actions:

1. Wash and peel all vegetables.
2. Chop the tomatoes and put them through a juicer or meat grinder.
3. Grate the carrots and beets.
4. Chop the onion (you can use a fine grater).
5. Combine all the vegetables, pour into a saucepan, and place on the stove. Add salt, pepper, and vegetable oil.
6. Once boiling, turn the stove to low. Cook for 15 minutes, then add the sugar and vinegar and cook for another 15 minutes.
7. Pour into sterilized containers and roll up.

For more details, watch the video:

Beetroot adjika for the winter

Everyone loves adjika, so they make it in large quantities. Beets add variety to the flavor, giving adjika a sweet, distinctive taste.

To prepare, prepare the following ingredients:

• beets and bell peppers – 1 kg each;
• tomatoes – 1.5 kg;
• hot pepper – 3 to 5 pods (to your taste);
• garlic - a couple of heads;
• salt – 2 heaped tbsp;
• sugar – 100 g;
• vegetable oil – 100 ml;
• vinegar – also 100 ml.

How to cook:

1. Peel fresh beets and cut into any shape.
2. Chop the bell pepper and tomatoes, peel the garlic.
3. Cut off only the stem of the hot pepper.
4. Pass all ingredients through a meat grinder.
5. Place in a saucepan with a thick bottom (to prevent burning), stir.
6. Add salt and sugar.
7. Once boiling, simmer for about 40-45 minutes. Add the oil and vinegar and simmer again for another 15 minutes.
8. Pour into sterilized jars and roll up.

This video shows the entire cooking process in detail:

Borscht dressing with beets for the winter

Borscht dressing speeds up the preparation of the first course. Moreover, the cook won't have to dirty her hands with beets every time. There are dressings made solely from beets, but this recipe is considered complete because it doesn't require any other vegetables (for frying) when cooking the borscht.

To prepare, prepare the following (peeled):

• onions and carrots – 1 kg each;
• beets and tomatoes – 1.5 kg each;
• bell pepper – 0.5 kg;
• hot pepper and garlic – about 1 pod/head each;
• vegetable oil – from 300 to 350 ml;
• bay leaf – 4 pcs.;
• paprika (not smoked) – 1 tbsp. l.;
• ground black pepper – 0.5 tsp;
• salt – about 3 tbsp;
• sugar – 4 tbsp;
• vinegar – 4 tbsp.

The cooking process itself is simple:

1. Peel all the vegetables, wash thoroughly, grate, and chop. Grind the tomatoes in a meat grinder.
2. Pour oil into a saucepan or frying pan, add the onion, and fry for a little over 10 minutes.
3. Add carrots and fry for about 5 minutes.
4. Add the beets. Simmer for another 10 minutes.
5. Add bell pepper, hot pepper and tomato.
6. After mixing, add the remaining ingredients (salt, sugar, spices). Vinegar is needed to keep the dressing's color bright.
7. After boiling, simmer for 45 minutes.
8. Sterilize glass jars and lids.
9. After preparing the dressing, distribute the mixture into jars and seal.

The cooking algorithm is presented in this video:

Soviet "Alyonka" salad for the winter

This salad has been popular for decades, as our grandmothers used to make it back in Soviet times. It's a complete appetizer.

What ingredients will you need:

• beets – 4 kg;
• onions, bell peppers and carrots – 0.5 kg each;
• tomatoes – 1.5 kg;
• garlic – about 200 g;
• sugar – 180 g;
• salt – 50 g;
• hot pepper – 1 pod;
• vinegar – 200 ml;
• vegetable oil – 500 ml.

Step-by-step cooking process:

1. Peel all the vegetables, grate them coarsely, and put the tomatoes through a meat grinder or juicer. You can chop the pepper and onion.
2. Pour vegetable oil into a saucepan.
3. Add onion and fry until translucent.
4. Then add the carrots and bell pepper. Simmer for about 7 minutes.
5. Add all the other ingredients, including vinegar, but for now take half the dosage.
6. Simmer covered for about 45 minutes.
7. Now add the garlic and the remaining 100 ml of vinegar. Simmer for another 10 minutes.
8. Place into jars and roll up the lids.

Video instructions in this video:

Korean beets for the winter

This carrot and beetroot salad is perfect as a winter appetizer and can be served with any main course.

What to prepare (peeled):

• beets and carrots – 1 kg each;
• bell pepper – 0.5 kg;
• tomato juice – about 800 ml;
• vegetable oil – 125 ml;
• vinegar – 125 ml;
• garlic – 2 heads;
• salt – 1 level tbsp;
• sugar 100 g;
• hot pepper – 1 pod;
• allspice peas – 5-6 pcs.

Step-by-step instructions for preparing the salad:

1. Wash and peel the vegetables. Rinse again.
2. Grind all the peppers (bell and hot) using a meat grinder.
3. Place the tomato juice on the stove, bring to a boil, and add the chopped peppers. Cook for 20 minutes.
4. Now grate the beets and carrots.
5. Pour into the tomato mixture, add sugar and vinegar. Simmer for 30 minutes.
6. Add salt.
7. Chop the garlic and add it to the mixture. Add the peppercorns as well.
8. Boil for about 10 more minutes with the lid open, allowing all the liquid to evaporate.
9. Pour into sterile containers and roll up the lids.

You can see the recipe clearly in the video below:

Cabbage with beets for the winter (pelyustka)

Cabbage with beets is a popular and well-known appetizer, but not everyone can prepare it properly. Therefore, this versatile recipe will come to the aid of young cooks.

Required components:

• cabbage – 1 medium-sized turn;
• beets – 2 medium pieces;
• garlic – about 2 heads;
• sugar – 2 tbsp;
• salt – 4 tbsp;
• vinegar – 200 ml;
• water – 2 l;
• bay leaf – 2-3 pcs.;
• greens (to taste)
• peppercorns (allspice or black – according to preference) – from 15 to 20 pcs.

Step-by-step recipe:

1. Peel all vegetables, wash and dry.
2. Cut the cabbage in half, trimming off the protruding end. Cut each half into 4 more pieces. Then cut each piece into 2 more halves.
3. Cut the beets into half rings and chop the herbs.
4. Place the cabbage pieces in a saucepan and the beets on top.
5. Add half of the peeled garlic and 1/2 of the herbs.
6. Again cabbage, beets, garlic and herbs.
7. Prepare the marinade. Boil water, add salt, sugar, and spices. When the mixture boils, add vinegar.
8. Pour the marinade over the cabbage and put pressure on it.
9. Leave in a dark place for 3-4 days.

Also watch this video for step-by-step visual instructions:

Carrots and beets for the winter

These two ingredients are considered versatile. They pair perfectly, complementing each other's flavor and imbuing the finished dish with a unique aroma.

For preparation use the following ingredients:

• beetroot – 1 kg;
• onions and carrots – 0.5 kg each;
• tomatoes – 400 g is enough;
• hot pepper – 1 pod;
• salt – 1 heaped tbsp;
• sugar – 40 g;
• vegetable oil – 150 ml;
• vinegar – 40 ml;
• spices – garlic (1 head), peppercorns (4-5 pcs.), bay leaf (2 pcs.).

Cooking instructions:

1. Prepare a tomato paste from tomatoes and hot peppers, put the vegetables through a meat grinder.
2. Cut the peeled onion into half rings.
3. Grate the beets and carrots.
4. Pour vegetable oil into a frying pan, add the onion, and fry until translucent.
5. Add the carrots and simmer for 3-5 minutes. Be sure to stir the vegetables a couple of times.
6. Add the tomato and cover. Once boiling, add salt and sugar, vinegar, and spices. Top with the beets.
7. Simmer over low heat with the lid closed for about 90 minutes, stirring the ingredients occasionally.
8. After this time, add chopped garlic and simmer for another 3-4 minutes.
9. Place into jars and seal.

Check out the video instructions too:

Beets, peppers, and tomatoes for the winter

This is a mixed salad with a very pleasant flavor. To prepare it, gather the following ingredients:

• beets – 4 kg;
• bell pepper – 1.5 kg;
• tomatoes – 3 kg;
• hot pepper – 3-4 pcs.;
• garlic – 2-3 heads;
• vegetable oil – 250 ml;
• vinegar – 2 tbsp;
• salt, sugar – to taste.

Cooking instructions:

1. Wash and peel all vegetables.
2. Pass everything through a meat grinder, but separately from each other.
3. Pour the tomato juice into a saucepan and simmer until the excess liquid evaporates.
4. Pour vegetable oil into the cauldron.
5. Add the beetroot mixture. Simmer for 60 minutes. Do not cover the pan with a lid, otherwise a lot of moisture will remain.
6. Add the tomato, bell pepper, hot pepper, and salt. Simmer for another 60 minutes.
7. Add sugar and vinegar, cook for another 5 minutes.
8. Place into jars and roll up.

For more details on the preparation features, watch the video:

Beets with onions for the winter

The preparation according to this recipe can be used both as a stand-alone snack and for preparing salads, borscht, caviar, etc. in the winter.

What you need:

• beets – 3 kg;
• onions – 1 kg;
• sugar – 150 g;
• salt – 20 g;
• vegetable oil – 200 ml;
• ground paprika and black pepper – 1 teaspoon each;
• vinegar – 100 ml.

How to cook:

1. Boil the beets until fully cooked, peel, and grate on a grater intended for Korean carrots.
2. Finely dice the onion and fry until lightly golden. Add the spices.
3. Now add the beet, sugar and salt.
4. Simmer for 20 minutes, stirring occasionally.
5. Add vinegar and cook for another 5 minutes.
6. Roll into sterile jars.

Visual step-by-step instructions in this video:

Beets with onions and garlic for the winter

This is an incredibly simple and delicious way to use beets. The dish can be used as an appetizer, caviar, or borscht dressing.

What you will need:

• beets – 3 kg;
• onions – 1 kg;
• garlic – 1 large head;
• salt – 1 tbsp;
• vegetable oil – 200 ml;
• ground pepper – 0.5 tsp;
• vinegar – 2-3 tbsp.

Recipe:

1. Boil the beets, peel and grate on a coarse grater.
2. Add chopped garlic.
3. Cut the onion into half rings and fry in a frying pan with vegetable oil.
4. Add spices to the beets, add to the onions, and cook for 15 minutes.
5. Add vinegar and simmer for another 5 minutes.
6. Roll it up.

For more details, watch the video:

Beetroot with horseradish and lemon for the winter

A very interesting and unusual option, perfect for serving as an appetizer. It pairs especially well with meat.

Ingredients:

• beets – 2 kg;
• grated horseradish root - 2 pcs.;
• salt – 1 tbsp;
• sugar – 2 tbsp;
• lemon – 1 pc.

Recipe:

1. Peel the beets and boil until tender.
2. Cut into cubes and place in a saucepan.
3. Add horseradish and stir.
4. Cut the lemon into slices, remove the seeds, and cut each slice into 4 pieces.
5. Place it on the beetroot-horseradish mixture.
6. Pour the beetroot broth into a 1-liter jar, add sugar and salt. Pour over the mixture.
7. Transfer the well-mixed mixture into a jar, pressing the ingredients down firmly.
8. Cover with a lid and leave to infuse for a week.

For more details, watch the video:

Beetroot juice

Beetroot juice has valuable health properties. It's consumed mixed with water in equal parts. It's also used for coloring foods, baked goods, Easter eggs, and more, as it's a vibrant, natural dye with excellent durability.

There are many recipes, most often using a juicer to extract the liquid. If you don't have one and need to make juice, use this versatile recipe:

1. Wash and peel the beets.
   
2. Grate on a fine grater.
   
3. Place in a fine-mesh sieve, preferably lined with four layers of cheesecloth at the bottom. This isn't necessary, though.
   
4. Squeeze out the juice with a spoon or your hands.
   
5. Add a little sugar (to taste). Stir.
   
6. Place on the stove and simmer for about half an hour. Sterilize the jars and lids, pour in the juice, and seal.
   

Beetroot jam for the winter

Few people know that beets can be used to make delicious jams and preserves. The flavor is unique and the color is ruby ​​red. It's perfect for baking and tea.

What you will need:

• beetroot – 800 g;
• granulated sugar – 1 kg 400 g;
• lemon juice – 150 ml;
• lemon zest – 20 g.

Cooking instructions:

1. Boil the beets for 25-60 minutes (the time depends on the size of the beets). You can also skip the boiling, but skipping the boiling will shorten the jam preparation time and make chopping the beets easier.
   
2. Let cool and peel. Grate on the finest grater. Place in a non-stick pan.
   
3. Pour in the lemon juice, add the zest and sugar, stir and place on the fire.
   
4. After boiling, turn on low mode and cook, stirring constantly, for 1 hour.
   
5. Wash glass jars and sterilize them along with the lids.
   
6. Place the jam in the jar and roll it up.
   

To check if the dish is ready, place the plate in the freezer for 20 minutes, remove it, pour in a small amount of jam, and run your finger through the mixture, starting from the center. If the jam is fully cooked, a groove will remain; if it's undercooked, the mixture will spread.

There are many other recipes using beets, but all types of jam are made using the same technique. Variations:

• With oranges. For 500 g of beets you need 2 oranges, 3 tbsp. l. lemon juice and 500 g sugar.
• With banana. You will need 3 root vegetables and a banana, about 500 g of sugar.
• With wine. For 1 kg of beets – 500 g of sugar, 100 ml of red wine and juice of 2 lemons.
• With nuts and wine. Ingredients: 1 kg beetroot, 1 tsp ginger powder, 200 ml wine, 2 cups ground nuts (200 ml each), 500 g sugar.

Beetroot wine

Beetroot wine has a unique flavor, but most importantly, it's a treasure trove of vitamins. There are many recipes, but there's a classic, universal one. For it, you'll need the following:

• beets - about 2.5 kg;
• sugar – 3 kg;
• lemon juice – 10 ml;
• orange – 6 pcs.;
• wine yeast (the quantity depends on the manufacturer and is indicated on the packaging);
• water – 5 l;
• cloves – 10 pcs.

Cooking instructions:

1. Peel the root vegetable and cut into slices slightly less than 1 cm thick.
2. Cover with clean water. Cook until fully cooked.
3. Strain the broth into another container and squeeze out the vegetables.
4. Add sugar, orange zest, and lemon juice to this juice. Pour into the broth and stir.
5. Heat on the stove until the sugar is completely dissolved. This will become the wort, which needs to be cooled.
6. Add wine yeast, cover the jar and leave in a warm place for 3 days.
7. Strain the mixture and add more boiled water. The total wine yield should be exactly 5 liters.
8. Pour into a jar, install a tube or airlock for fermentation, and store in a warm place for exactly 3 weeks.
9. Drain the liquid again, but do this in such a way that the sediment does not fall into the new container.
10. Place in a cool place. Let the wine sit until the liquid becomes clear.

An interesting beetroot wine drink is featured in the video:

Frozen beets for the winter

Another versatile option for storing beets in winter. Freezing doesn't take much time (unlike canning), and all the beneficial properties are fully preserved. However, keep in mind that refreezing beets is prohibited, as the flavor will become grassy.

Optimal conditions are around -10…-18 degrees.

Freezing methods:

• Freshly cut. First, rinse the root vegetable thoroughly under running water, then peel and cut into any shape. You can grate it. Now spread it on a paper towel to drain off excess liquid, transfer it to a vacuum-sealed or regular plastic bag, and freeze. Plastic containers are also suitable.
• Boiled vegetable. Pre-boil the beets, peel them, and grate them, or leave them whole. You can also dice them, which is great for vinaigrettes and other salads.
• For borscht. Grate the raw, peeled beets and fry them, adding a little sugar. Add a little water and simmer for 20 minutes. Transfer the semi-liquid mixture to a vacuum-sealed bag and freeze. If desired, you can make a full-fry with onions, carrots, and bell peppers.
• Freezing tops. It's used in soups and salads. Simply wash the greens, dry them, and place them in plastic bags.

There are many ways to store beets, allowing you to significantly diversify your winter menu and get enough vitamins. Try new recipes, experiment with them yourself, and you'll be able to delight your family with unusual, delicious dishes.

Frequently Asked Questions