Beetroot caviar: 17 delicious recipes

Beetroot caviar may not be as popular as squash caviar in its popularity, but it will not be inferior to it in terms of its usefulness and ease of preparation, and maybe even surpass it. After all, caviar contains many healthy substances. The use of beetroot caviar improves the blood composition, it is low in calories, which means that eating it will not affect the figure. In the old days, beetroot caviar was made according to almost the same recipe, but now beetroot caviar is made with a wide variety of additives, and in any form it turns out to be very tasty.

Secrets of cooking beetroot caviar for the winter

In order for the beet harvest for the winter according to any recipe to turn out tasty and look appetizing, it is necessary to comply with a number of requirements for the choice of vegetables for its production.

1. It is best to use whole and fresh root vegetables without damage.
2. Medium-sized root vegetables will be more tasty and juicy, they cook and bake faster (which is required for some recipes before further processing the beets).
3. It is worth paying attention to the beetroot vinaigrette varieties - they are sweeter and tasty.
4. It is necessary to ensure that the selected beets do not have light rings on their cut.

Beetroot caviar, which has a homogeneous composition, looks very attractive. Therefore, during the cooking process, it must be crushed. According to traditional recipes, beets were minced, but this is not an easy procedure, especially when using a manual machine. Alternatively, you can first grate the roe beets on a coarse grater and then grind with a blender. This technique will prevent large pieces from getting into the caviar.

If the recipe requires pre-boiling the beets, then before this procedure, you should only wash the root vegetables.

Beets are usually cooked for a rather long time - from 40 to 70 minutes. A more successful method of heat treatment of a vegetable, before making caviar from it, is to bake it in foil in the oven. For the same purpose, a microwave is sometimes used, and the beets are placed in a food bag. In the oven, it is enough to bake the beets for half an hour, in the microwave - twice for 8 minutes with the same break.

To store beetroot caviar for the winter, small jars are prepared - from 0.5 to 1 liter, so that you can consume the contents of the jar at a time and not give it a chance to sour.

Delicious beetroot caviar is more often used for dressing borscht and main courses. It is also used as an independent side dish or snack. Some lovers of the product simply spread it on bread alone or as part of other sandwich putties.

Classic: beetroot caviar for the winter

This recipe has been used to cook beetroot caviar for a long time, including for creating a salad “herring under a fur coat”.

You need to prepare:

• 2 kg of beets;
• 1 kg of onions;
• 125 ml of vegetable oil;
• 50 ml of 9% table vinegar;
• 20 g of salt.

From this amount of ingredients, about two liters of a delicious ready-made dish is obtained.

1. Beets are washed, boiled until half cooked and cooled.
2. Then peel and grind. You can step away from the recipe and use the Korean salad grater.
3. The onions are peeled and cut first into quarters and then into thin slices along the grain.
4. Mix beets with onions, add salt.
5. In a deep frying pan or stewpan, mix the vinegar with oil and add the vegetable mixture to them.
6. Put on fire, and after boiling the mixture, stew for about 20 minutes over low heat.
7. At the last stage, the beetroot caviar is rolled up in cans.

Delicious beetroot caviar "Lick your fingers"

You can make delicious caviar from beets and really "lick your fingers" after you taste it.

You need to prepare:

• 1 kg of beets;
• 3 large onions;
• 5 large cloves of garlic;
• 5 fresh tomatoes or 4 tablespoons of tomato paste;
• 5 tablespoons of vegetable oil;
• 1 teaspoon vinegar essence;
• a set of Provencal or Italian herbs;
• salt and other spices (allspice and black pepper, bay leaf, sugar) - to taste.

There is nothing complicated and exotic in preparation, but the caviar turns out to be delicious - "you will lick your fingers"!

1. Wash the beets and boil in water with salt and spices.
2. Peel the onion, chop finely and fry in oil until golden brown.
3. Peel the beets, grind and add to the onions.
4. Simmer for about 20 minutes, then add tomato paste and herbal spices.
5. If the recipe uses fresh tomatoes, chop them and add them to stew at the same time as the beets.
6. Heat for about 5 more minutes, add chopped garlic and pour in vinegar.
7. After removing the frying pan from the heat, cool the caviar a little and put it in sterile jars.

Spicy and sweet beetroot caviar

Beetroot caviar prepared according to the following delicious recipe will be appreciated by lovers of savory appetizers with a spicy and pungent taste.

Would need:

• 1 kg of beets;
• 1 kg of sweet pepper;
• 1 kg of carrots;
• 4 kg of fresh tomatoes;
• 0.5 kg of sweet and sour apples;
• 0.8 kg of onions;
• 5 cloves of garlic;
• 2 bay leaves;
• 2 tbsp. l. vinegar essence;
• 2 pods of "chili" pepper with seeds;
• a few peas of allspice;
• salt, sugar - to taste.

A delicious dish is prepared as follows:

1. First you need to prepare a heavy-bottomed pot.
2. Then chop the raw carrots and beets on a coarse grater, and chop the onion and bell peppers into thin half rings.
3. Heat oil in a saucepan and add beets, carrots, bell peppers and onions.
4. Simmer and fry for 20 minutes.
5. During this time, cut the tomatoes into pieces and make mashed potatoes from them using a blender.
6. Peel and grate the apples.
7. Cut the chili peppers into small pieces with a knife.
   Important! To make beetroot caviar spicy, do not remove seeds from hot peppers.
8. Mix apples and tomatoes, add spices and herbs, stir and pour everything into the boiling vegetable mixture.
9. Stew the beetroot caviar according to the recipe for another half hour and immediately put it in small sterile jars.
10. Before swirling, add ½ teaspoon of the essence on top of each jar.

Beetroot caviar with carrots

To make caviar easy to spread on bread, first cut all the ingredients in the recipe into small pieces, and then turn into puree using a blender.

Would need:

• 1.2 kg of beets;
• 2 large onions;
• 2 large carrots;
• 3-4 tomatoes;
• 1-2 heads of garlic;
• 1 teaspoon of salt and sugar;
• ½ teaspoon black pepper;
• 250 ml of vegetable oil;
• 100 ml of 9% vinegar.

Cooking beetroot caviar according to this recipe is not difficult at all:

1. All vegetables are thoroughly washed and peeled, and then cut into pieces.
2. In a frying pan preheated with oil, first fry the onion, then raw beets and carrots until golden brown.
3. Add sugar and salt and fry for another 10 minutes.
4. Then tomatoes are sent to the pan and already under the lid all the vegetables reach readiness over moderate heat for the same amount.
5. Lastly, chopped garlic, spices and vinegar are sent to the pan and heated for another five minutes.
6. Then the contents of the pan are mashed using a hand blender.
7. When hot, delicious beetroot caviar is laid out in glass containers and sealed.

How to make beetroot caviar with tomato paste

Beetroot caviar is very tasty and rich in color if you cook it according to the above recipe and add 2-3 tablespoons of tomato paste instead of fresh tomatoes.

Delicious beetroot caviar with semolina

According to this recipe, beetroot caviar turns out to be especially tender and tasty, similar to pate.

Would need:

• ½ kg of beets;
• ½ kg of onions;
• 1 kg of carrots;
• 1.5 kg of tomatoes;
• 100 g semolina;
• 200 ml of vegetable oil;
• 10 ml of vinegar essence;
• 40 g of sugar and salt;
• 5 g of ground black pepper.

From the initial components, 2.5 liters of ready-made caviar are obtained.

How to cook:

1. Vegetables must be peeled and minced.
2. Add spices, oil to the vegetable mass and cook over low heat for about 1.5-2 hours.
3. Add semolina in small portions, stirring thoroughly to remove possible lumps, and then cook for another quarter of an hour.
4. Add the essence to the caviar, mix and place in jars.

Roasted beetroot caviar for the winter

This recipe makes a very tasty side dish from beetroot caviar for the winter.

You need to prepare:

• 1.5 kg of beets;
• 0.5 kg of carrots;
• 0.5 kg of onions;
• 2 heads of garlic;
• 200 g of hot chilli pepper;
• 200 ml of vegetable oil;
• 20 g salt;
• 250 g tomato paste;
• 10 ml of vinegar essence;
• spicy herbs to taste.

All vegetable components of caviar, according to this recipe, are fried for a short time in a frying pan without a lid, and not stewed. The result is a particularly tasty dish.

1. Raw carrots and beets are peeled and chopped on a coarse grater.
2. The onion is diced and the garlic is chopped with a garlic press.
3. The seeds are removed from the pepper and cut into strips.
4. In a saucepan or deep frying pan, heat the oil, and lightly fry the peppers and onions.
   
5. Add carrots and fry for another 5 minutes.
6. Beets are added, after which the same amount is cooked.
7. Finally, place garlic, spices and tomato paste on top, stir vigorously and fry for another 10 minutes, stirring constantly.
8. Quickly spread the beetroot caviar in the jars, tamp it slightly, pour a teaspoon of essence into a liter jar.
9. The cans are sterilized for 10-15 minutes, twisted, and placed upside down until they cool.

Beetroot caviar stew recipe: step by step with a photo

Would need:

• 450 g of beets;
• 200 g onions;
• 50 g tomato paste;
• 50 g of vegetable oil;
• 2 tsp Sahara;
• 1.5 tsp salt;
• 0.5 tsp ground black pepper.

Making beetroot caviar according to this recipe consists of the following steps:

Peel and cut the onion into cubes.

Beets are washed, peeled and grated with large holes.

At the same time, beets are fried in two pans - until soft, and onions - until transparent.

Mix the onion with the beets, add spices and tomato paste, cover the vegetables with a lid and simmer over low heat for about 20 minutes.

During this time, you need to mix the contents of the pan at least twice.

Spread hot beetroot caviar in jars and sterilize for 10 to 20 minutes.

Roll up the lids and turn over to cool.

Recipe for delicious beetroot caviar with garlic

Would need:

• 1 kg of beets;
• 1 head of garlic;
• 100 ml of 9% vinegar;
• salt, sugar - to taste;
• spices (dill, rosemary, cumin, bay leaf) - optional.

How to cook:

1. Beets are pre-boiled.
2. At the same time, a marinade is prepared: spices, salt, sugar, and vinegar are dissolved in 2 liters of boiled warm water.
3. Boiled beets are cut into strips, and the garlic is chopped through a press.
4. Stir the beets with garlic and place them tightly in sterilized jars.
5. Pour in marinade, and put on sterilization for 20 minutes (half-liter jars).
6. Roll up and store.

Beetroot caviar with zucchini recipe

Would need:

• 1 kg of beets;
• 2 kg of zucchini;
• 1 kg of onions;
• 3 tbsp. tablespoons of tomato paste;
• 2 tbsp. tablespoons of salt;
• 100 g sugar;
• 100 g oil without aroma;
• spices (coriander, black pepper, cloves, bay leaves) - to taste.

A delicious beetroot caviar recipe requires the following preparation steps:

1. Finely chop all vegetables and place in a tall, heavy-bottomed saucepan.
2. Add some water and heat over low heat until boiling.
3. Place tomato paste, spices and oil in a saucepan.
4. Simmer for about an hour over low heat, stirring occasionally.
5. Distribute hot in 0.5 liter jars, put ½ teaspoon of essence in each jar.

A simple recipe for beetroot caviar with green tomatoes and peppers

Tasty caviar prepared according to this recipe is also called "Original".

You will need:

• 1 kg of beets;
• ½ kg of green tomatoes;
• ½ kg of bell pepper;
• ½ kg of onions;
• salt, sugar, as well as black and red pepper - to taste;
• 100 ml of vegetable oil;
• 5-6 peas of allspice.

How to cook:

1. The beets are grated while the peppers are chopped into straws.
2. Tomatoes and onions are finely chopped.
3. In a deep frying pan, heat the oil and fry the onions.
4. All other vegetables and spices are added to it, stew for a little less than an hour - a delicious dish is ready.
5. It is distributed among the jars, covered with sterile lids.

Delicious beetroot caviar with apples

The recipe is unique because it uses lemon juice instead of vinegar.

Would need:

• 1 kg of beets, tomatoes, sour apples, bell peppers, carrots, onions;
• 1 pod of hot pepper;
• 2 heads of garlic;
• 1 lemon;
• 200 ml odorless oil.

Making delicious beetroot caviar with apples according to this recipe is not so difficult:

1. At the bottom of a large thick-walled saucepan, you need to heat oil, add onions there.
2. With the help of a meat grinder, grind the tomatoes and gradually add them to the fried onions.
3. While the onions are stewed with tomatoes, grind the beets, carrots and apples on a grater.
4. Sweet and hot peppers are cut into cubes.
5. Beets, carrots, apples and peppers are sequentially placed in a saucepan.
6. Stew for about an hour.
7. Finally, add chopped garlic and pitted lemon juice.
8. Stew for another 5 minutes and immediately distribute to the banks.

This recipe for caviar for the winter from beets with lemon is not only very tasty, but also very useful, since it excludes the content of vinegar in the preparation.

Spicy beetroot caviar for the winter with garlic and pepper

According to the main recipe, this caviar is made from boiled beets, but it will turn out to be more delicious if the beets are baked in the oven.

You will need:

• 2 beets;
• 2 sweet peppers;
• 2 onions;
• 2 small pods of hot pepper;
• 2 tbsp. tablespoons of lemon juice;
• 80 ml of vegetable oil;
• 130 g tomato paste;
• salt to taste.

Prepare as follows:

1. Beets are boiled or baked in the oven, wrapped in foil, at a temperature of + 190 ° C.
2. Cool and grate with small teeth.
3. Cut the onion and both types of peppers into small cubes.
4. Pour oil into a saucepan, first fry the onion for 5 minutes, then add bell pepper with tomato paste, and stew for a few more minutes.
5. Next, they send grated beets, squeezed lemon juice, chopped hot peppers and stew for another 15 minutes.
6. The finished beetroot caviar is distributed in banks and rolled up.

Beetroot caviar through a meat grinder

Beetroot caviar has been prepared with a meat grinder since ancient times. And this recipe does not have any special differences, except that at first all vegetables, still raw, are chopped using a meat grinder.And only then they are stewed, spices, vinegar are added, if desired, and laid out in glass jars.

Beetroot caviar in a slow cooker

The slow cooker allows you to further simplify the recipe for making delicious beetroot caviar.

You will need:

• 3 beets;
• 2 carrots;
• 1 large onion;
• 5 cloves of garlic;
• 4 tsp Sahara;
• salt to taste;
• ½ tsp cumin;
• a glass of tomato juice;
• 3 tbsp. l. vegetable oil;
• 10 ml of vinegar essence.

How to cook:

1. Grind the beets and carrots on a medium grater.
2. Chop the onion and garlic and fry in hot oil in a multicooker bowl in the "frying" mode for about 10 minutes.
3. Add mashed carrots, and heat in the same mode for the same amount of time.
4. Pour in tomato juice with spices and heat for another 5 minutes on the "frying" mode.
5. Finally, add the beets, mix well, close the lid and cook for about an hour in simmer mode.
6. Then, hot packaged in sterile jars, add half a teaspoon of the essence to each and twist immediately.

How to cook beetroot caviar with eggplant

If vinegar is an undesirable ingredient in winter stocking, then you can do without it. It will be well replaced by lemon juice, as well as sour apples, as in the next recipe. It turns out very simple and delicious.

You need to prepare:

• 1 kg of beets;
• 1 kg eggplant;
• 900 g of sour and sweet and sour apples;
• 7 tbsp. tablespoons of sugar;
• 1.5 tbsp. tablespoons of salt;
• 400 ml of vegetable oil.

Preparation:

1. Peel and finely dice the apples and eggplants.
2. Beets are chopped on a grater.
3. The chopped vegetables are put in a large saucepan, covered with salt and sugar and mixed.
4. Allow to stand for about an hour so that the vegetables can start juicing.
5. Then they turn on a small fire and extinguish on it for at least an hour.
6. Add vegetable oil and simmer for another 15 minutes.
7. The finished beetroot caviar is distributed on sterile dishes and rolled up.

How to cook beetroot caviar with mushrooms

It is not clear why mushrooms are not often combined with beets, because the result is an original and very tasty dish.

Would need:

• 0.5 kg of beets;
• 2 medium onions;
• 0.3 kg of mushrooms;
• 2 cloves of garlic;
• 2 tbsp. spoons of 6% vinegar;
• sugar and salt - optional.

Preparing a snack is not that difficult. Any prescription mushroom can be used, even frozen, if the dish is prepared in winter. But in the autumn, it is better to take fresh forest mushrooms for harvesting for the winter.

1. First, the beets are baked, so that after that they are chopped with a blender until they are mashed.
2. The onion is cut into small pieces and fried in a pan.
3. Add chopped mushrooms to the pan and stew until all the liquid has evaporated.
4. Rub the beets on a medium grater and add to the onions with mushrooms, then stew for another 10 minutes.
5. The caviar is supplemented with salt, sugar, finely chopped garlic and vinegar.
6. Taste and add spices and seasonings as desired.
7. They are heated for another 10 minutes and immediately distributed over the banks, rolled up.

Beetroot and carrot caviar through a meat grinder

This caviar recipe can be appreciated by those who, for various reasons, cannot stand the taste and aroma of onions. In addition, the proportions of vegetables and herbs are selected in such a way as to create the perfect and tasty combination. However, no prescription vinegar is added.

You need to cook:

• 3 kg of beets;
• 2 kg of bulgarian pepper;
• 2 kg of carrots;
• 2 large heads of garlic;
• 150 g of parsley and dill;
• 200 ml odorless oil;
• 6-7 peas of black pepper;
• salt to taste.

Using a meat grinder can greatly simplify the process:

1. All vegetables are peeled and chopped using a meat grinder.
2. Place in a heavy-bottomed saucepan, add all other ingredients and bring to a boil.
3. Cook for about 1.5 hours, lay out in banks and roll up.

Rules and shelf life of beetroot caviar

Beetroot caviar, subjected to prolonged heat treatment, and even with the addition of vinegar, can be stored without problems throughout the winter in a dark place at normal room temperature.If recipes are used without vinegar and sterilization, then it is advisable to choose a cooler place for storage, away from heating appliances.

Conclusion

Delicious and healthy beetroot caviar is becoming an increasingly popular preparation for the winter. With such a variety of recipes, any housewife will have plenty to choose from to her taste and according to her conditions.

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