Beet salad Alenka

The beetroot salad "Alenka" for the winter is very similar in composition to a dressing for borscht. The similarities are added by the fact that, as in the case of borscht, there is no single correct method of cooking - the only component that is used in any version of the preparation is beets.

The basics of making beetroot salad Alenka

You can make the preparation of this dish easier if you take into account a few general, simple rules:

1. It is better to choose beets that are juicy, of an even burgundy color, without unnecessary spots and signs of decay.
2. You can safely put bell peppers, onions, garlic and tomatoes into the beet salad, while you need to be careful with carrots - they do not complement, but interrupt the beet taste.
3. If desired, vegetables can be grated, scrolled through a meat grinder or chopped by hand.
4. The amount of spices and vinegar can be changed as desired and to taste.
5. If sunflower oil is used in cooking, it is better to take refined oil so that there is no unpleasant smell.
6. Jars and lids for blanks must be sterilized.

The classic recipe for beetroot salad for the winter Alenka

The classic, it is the basic version of the beet salad for the winter "Alenka" is made as follows.

Ingredients:

• 1 kg of beet tubers;
• 1 kg of tomatoes;
• 500 g bell pepper;
• 3 onions;
• 2 heads or 100 g of garlic;
• 50 ml vinegar;
• one and a half glasses of unscented sunflower oil;
• 2 tbsp. l. or 50 g of salt;
• 3 tbsp. l. or 70 g of sugar;
• fresh herbs to taste;
• 1 hot pepper - optional.

Preparation:

1. Prepare vegetables. Beets are peeled, washed and chopped. Tomatoes are chopped with a blender or rolled in a meat grinder.
2. Bell peppers are cut into thin slices, hot peppers are removed from the stalk and seeds, washed and cut as small as possible.
3. The onions are peeled and cut into small pieces - half rings, cubes, strips.
4. Rub the garlic cloves on a grater or use a garlic press.
5. The greens are washed and cut into small pieces.
6. Oil is poured into a saucepan or saucepan - depending on the volume of food -, heat it up and add onion. Fry for 3 minutes, then add beets and stew for 5-7 minutes.
7. Lay out the rest of the ingredients, with the exception of the herbs.
8. Cover the pan with a lid and leave on low heat for 40-50 minutes.
9. After the first thirty minutes of stewing, fresh herbs are added to the salad.

Alenka salad for the winter with beets and bell peppers

There are not so few recipes for red beet salad "Alenka" with the addition of bell pepper. Here is another such recipe.

Would need:

• 1 kg of beet tubers;
• 3 pcs. bell pepper;
• 700 g of tomatoes;
• 0.5 kg of onions;
• 2 heads of garlic;
• 1 tbsp. l. salt;
• 3 tbsp. l. Sahara;
• 3 tbsp. l. vinegar 9% or a teaspoon of vinegar essence;
• 50 ml of refined sunflower oil;
• optional - 1 hot pepper.

Prepare like this:

1. The skin is removed from the beets, after which the tubers are rubbed on a grated rib. You can use a type of grater made for Korean-style carrots. Then the tomatoes are cut into small pieces - cubes or half rings.
2. The garlic is cut into small pieces by cutting each clove.
3. Peeled peppers are cut into thin slices.
4. Onions are chopped in half rings or just strips.
5. Vegetables mixed with sugar and salt are sent to the pan to butter.
6. Stew for 10 minutes, then add chopped beets and vinegar. Leave on low heat for 40 minutes and stir regularly over the bottom.
7. Half an hour after the start of stewing, put garlic in a saucepan.

Beet salad Alenka for the winter: a recipe with carrots

An important feature of recipes that include carrots is that they should be significantly less than beets.

Ingredients:

• 2 kg of beet tubers;
• 300 g carrots;
• 700 g tomatoes;
• 300 g bell pepper;
• 200-300 g onions;
• 3 heads of garlic;
• 1 hot pepper - optional;
• refined vegetable oil - 150 ml;
• vinegar 9% - 50 ml;
• 2 tbsp. l. salt;
• 4 tbsp. l. Sahara

Prepare like this:

1. Prepare vegetables. Beets and carrots are washed, peeled and grated. Peel and chop the onion and garlic. The pepper is washed and cut into thin strips.
2. Tomatoes and hot peppers are twisted in a meat grinder.
3. Heat the oil and fry the onion until golden brown. Pour pepper and chopped carrots to the onion, fry for 5 minutes.
4. Sugar and beets are poured into the vegetable mass, mixed, simmered over the fire for a quarter of an hour.
5. Add the tomato-pepper mixture with vinegar and salt. The resulting salad preparation is brought to a boil.
6. Reduce heat and extinguish for half an hour.
7. After half an hour, chopped garlic is placed in a saucepan, vegetables are mixed and left to simmer for another 10 minutes.

Alenka salad with beets and herbs

Chopped fresh herbs can be added to any version of Alenka beetroot salad - this will not harm the taste of the dish. However, the following should be kept in mind:

• not everyone likes too many herbs and spices;
• beets are best combined with parsley, dill, caraway seeds, celery.

In general, it's best to limit yourself to a small bunch of greens for every 2 kg of vegetables.

Spicy beetroot salad for the winter Alenka

It is very easy to prepare Alenka salad in its spicy variation: for this it is enough to add hot pepper to the vegetable mass without removing its seeds. As a rule, two small peppers are enough for 3-4 liters of the total volume of vegetables.

Recipe with a photo of Alenka salad from beets and vegetables

There is another recipe for Alenka beetroot salad for the winter.

Ingredients:

• 2 kg beet tubers:
• 1 kg of tomatoes;
• 4 large bell peppers;
• 4 large onions;
• 5 carrots;
• 3 garlic heads;
• 2 pcs. chili pepper - optional;
• 100 ml vinegar;
• 200 ml of sunflower oil;
• 150 g sugar;
• 2 tbsp. l. salt;
• greens to taste.

Preparation:

1. Beets and carrots are washed, peeled and rubbed on a grated rib with large sections.
2. The tomatoes are washed, the stalk is cut out and rolled through a meat grinder or chopped with a blender.
3. Garlic is grated or passed through a garlic press.
4. Bell peppers are cut into thin strips, hot peppers are crushed, the seeds are left, or cleaned - to taste.
5. Finely chop the onion.
6. Heat oil in a cauldron, saucepan, saucepan or basin - depending on the volume of food and fry the onion until golden brown.
7. Add bell peppers and carrots, fry for 3-5 minutes.
8. Beets are sent there, everything is mixed, cover the container with a lid and leave for 5-10 minutes.
9. All other ingredients are added, mixed and stewed for 40-50 minutes.

Alyonushka salad for the winter from beets with tomato

Tomatoes are one of the most commonly used ingredients. Typically, the ratio of beets to tomatoes in a dish is 2: 1. During cooking, tomatoes are chopped - cut into slices or twisted in a meat grinder or blender.

If there is no desire or opportunity to use tomatoes, it is possible to replace them with thick juice or tomato paste.

A simple recipe for Alenka salad for the winter from beets and cabbage

The composition includes the following ingredients:

• a head of cabbage weighing 1–1.5 kg;
• 1.5 kg of beet tubers;
• 1 kg of carrots;
• 50 g of peeled horseradish;
• 1 head of garlic;
• 1 liter of water;
• 100 ml of vegetable oil;
• 150 g granulated sugar;
• 50 g of salt;
• 150 ml vinegar;
• bay leaf, black pepper, spices - to taste.

Prepare as follows:

1. Wash the jars thoroughly. It is not necessary to sterilize them if they are thoroughly washed, as the products are not heat-treated.
2. Vegetables are washed, peeled (the top leaves of the cabbage are torn off) and shredded or grated.
3. Garlic and horseradish are also chopped by grating. Garlic can be passed through a garlic press.
4. The prepared ingredients are combined together and mixed thoroughly.
5. Prepare the marinade. Water, together with salt and sugar, are boiled until the grains are completely dissolved, after which spices and vinegar are added, boiled for five minutes and the marinade is removed from the heat.
6. Put the salad mixture into jars and pour over the hot marinade.

Winter salad Alenka from beets with tomato juice

To prepare the Alenka beetroot salad for the winter, you will need:

• 2 kg of beet tubers;
• 1 kg of tomatoes;
• 300 g onions;
• half a head of garlic;
• 1 glass of tomato juice;
• half a glass of vegetable oil;
• half a glass of vinegar;
• 2 tbsp. l. granulated sugar;
• 1 tbsp. l. salt.

Prepare like this:

1. Jars are sterilized.
2. The skin is removed from the boiled beet tubers, after which it is rubbed on a large grated rib. Alternatively, they are passed through a food processor.
3. Carrots and onions are treated in the same way - they are washed, peeled and chopped.
4. The stalk is removed from washed tomatoes, then cut into slices, half rings or in any other way - if desired.
5. Tomato juice and oil are poured into a large saucepan, salt and sugar are added, then put on the stove. Bring the mixture to a boil and add chopped onions, pieces of garlic and grated carrots, mix thoroughly.
6. After a third of an hour, beets and tomatoes are transferred there and put on the fire. Stew for 20 minutes.
7. Add a bite to the vegetable mixture and leave for another 5 minutes.

Delicious recipe for beetroot alenka salad in the form of caviar

A very tasty and very simple recipe.

For cooking you will need:

• meat grinder;
• beet tubers - 3 kg;
• tomatoes - 1 kg;
• bell pepper - 1 kg;
• onions - 500 g;
• 2 garlic heads;
• 1 cup granulated sugar;
• 3 tbsp. l. salt;
• 150 ml vinegar;
• 100-150 ml of vegetable oil;
• spices and herbs - optional.

Preparation:

1. Peel and wash vegetables. The stalks are cut from tomatoes and peppers. Peel off the pepper seeds. In the case of using greens, they are also washed.
2. Twist the washed vegetables and herbs in a meat grinder, combine them together.
3. The remaining ingredients are added to the mixture, except for the garlic and spices, and the vegetable caviar is put on the fire.
4. Cook over low heat, stirring occasionally, for two hours.
5. A quarter of an hour before the final readiness, add chopped garlic, as well as the selected spices.
6. Stew the dish for the remaining 20 minutes.

A quick recipe for alenka beetroot salad for the winter

This version of "Alenka" is a bit like the previous one.

Need to:

• 1.5 kg of beet tubers;
• tomatoes - 500-700 g;
• carrots - 300 g or 4 pcs.;
• 1 head of garlic;
• greens;
• a glass of vegetable oil;
• 1 tbsp. l. salt;
• 3 tbsp. l. vinegar;
• 2 tbsp. l. Sahara.

Prepare this way:

1. Banks are pre-sterilized.
2. Wash vegetables and herbs, peel or cut the stalks.
3. Then the vegetable component, together with the herbs, is twisted in turn in a meat grinder or chopped in a blender.
4. Vegetable oil is poured into a saucepan, heated and the tomatoes are laid out.
5. While stirring, bring the ground tomatoes to a boil, keep on fire for another five minutes, then send the remaining ingredients to the tomatoes, stir the mixture, cover and leave on low heat for half an hour.

Storage rules for beet salad Alenka

Before sending the blanks for storage, they must be rolled up in a pre-sterilized jar, then wrapped up and allowed to cool for one or two days.

Choose a dark, cool room as a storage location - for example, a basement or cellar, a pantry. Depending on the temperature, the dish is stored from several months to a year. An already opened jar must be stored in the refrigerator, and the storage period in this case is reduced to one week.

Conclusion

Beetroot salad "Alenka" for the winter is a dish that is usually liked even by people who do not like beet taste, and since many different recipes are combined under the name "Alenka", almost everyone can choose the right one.

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