Alenka beet salad - secrets of the right recipe
The basis of the salad is always red beets; more of them are always taken. There are no strict requirements for the remaining components. The proportions of ingredients indicated in the recipes are not dogma. It is permissible to change them at your discretion, choosing the ideal combination for you personally.
- Cutting vegetables does not affect the taste, but the appearance of the snack can significantly transform it. Alenka will look very appetizing if you grate the beets on a Korean grater.
- If you love it spicy, add more pepper.
- If you like something sour, add acetic acid.
- Do not let the beets boil violently, they will lose their natural color and turn pale.
- If you want to preserve the bright color of the root vegetable, pour a few drops of vinegar into the pan at the very beginning of cooking. As a rule, this point is skipped in the recipe; according to the rules, the acid is added to the workpiece at the end of cooking. I recommend breaking this rule by splashing a small amount at the beginning of cooking.
Alyonka salad is correct for the winter
Let's prepare the Alenka salad from beets. History is silent about where the name of the salad came from; there is only an assumption that, they say, a certain Alenka did not like beets, but after trying this salad, she was indescribably delighted! And, probably, I fell in love with beets - as a result. Let's leave the story and talk about preparing Alenka salad from beets for the winter. The result is truly worth trying.
Beets are a vegetable that keeps well all winter, so this root vegetable is easier and healthier to use fresh. But it’s quite possible to make a couple of jars for quick and carefree consumption, which eliminates cleaning, washing, and rather long cooking of beets. And at any time of the year
I recommend harvesting for future use to those who grow their own beets, and by spring they become soft from long-term storage (if there are no suitable conditions, for example, many of us store the harvest in basements). It is at this time that it is convenient to process beets and store them, gradually introducing them into the menu until the next harvest.
Ingredients:
- Beetroot – 1 kg
- Tomatoes – 400 g
- Sweet pepper - 150 g
- Carrots – 120 g
- Onions - 120 g
- Garlic – 50 g
- Hot pepper - 0.5 pcs.
- Salt - 15 g
- Sugar - 25 g
- Sunflower oil – 75 g
- Vinegar 6% – 35 ml
Preparation:
- The proportions of ingredients can be increased or decreased depending on needs and the amount of beets needed for processing. I took half the share, so I got three 250-gram jars.
- So, let's prepare a rather long list of products.
- Peel the vegetables, rinse well and let the water drain.
- Let's start with the onion. Grind it in the bowl of a food processor.
- In heated sunflower oil, slightly bring it to transparency - the onion aroma will pass into the oil, and this will give a note of completeness to the salad in the end.
- Add carrots, grated on a processor coarse grater or cut into thin strips.
- Let's cut the sweet pepper into strips (I have frozen ones here, by the way, which does not affect the taste at all).
- Add pepper to the cauldron. Let it simmer for 5 minutes.
- Similarly, chop the beets in a food processor.
- Let's put it in a cauldron and sprinkle it with a little vinegar to avoid loss of color. Simmer everything together for 10-15 minutes, stirring.
- Finely chop the tomatoes. You can use a blender.
- Add prepared tomatoes and garlic petals to the salad.
- Add salt and sugar to the salad, the remaining vinegar, and simmer for 40 minutes under the lid. I usually don’t add vinegar to tomato preparations at all.
- At the very end, add chopped garlic if you want more spiciness. Pack the hot salad in sterile jars and cover with sterile lids.
- Screw the lids tightly and put them under the fur coat until they cool completely.
- The salad turns out really very tasty, it’s not easy to put it down! You can serve it chilled as an appetizer, hot as a side dish or addition to a side dish, or make sandwiches. Adding a couple of spoons of “Alenka” beet salad prepared for the winter to beet soup or borscht will also be welcomed by their admirers!
- Bon appetit!
Beetroot salad “Alyonka” - recipe with bell pepper
The classic, most common recipe for winter salad with pepper. Thanks to a well-balanced combination of ingredients, the result is an excellent appetizer worthy of inclusion in a formal menu.
Take:
- Red beets – 2 kg.
- Sweet pepper – 250 gr.
- Onions - the same amount.
- Tomatoes – 800 gr.
- Garlic – 100 gr.
- Acetic acid 6% - 70 ml.
- Granulated sugar – 75 gr.
- Salt – 25 gr.
- A bunch of parsley.
- Sunflower oil – 100 ml.
How to prepare for the winter:
- Prepare root vegetables for processing - wash, peel. Rub coarsely.
- Divide the tomatoes into halves, punch them with a blender, or chop them with a meat grinder.
- Chop the peeled garlic and onion into small cubes.
- Remove the seeds from the peppers. Chop into strips. Chop the parsley.
- Heat the oil in a thick-walled saucepan. Toss in the onion cubes. Sauté until transparent.
- Add tomato puree, salt and sweeten. Add pepper strips. Stir the mass.
- Wait for the salad to boil, reduce the heat, cook for 10 minutes.
- Send beet chips and garlic to cook. Stir and let it boil. Simmer on low for 30 minutes.
- Pour in vinegar. Let the contents boil vigorously, turn off the burner.
- Distribute among jars and screw. Cool by turning upside down and wrapping. The workpiece is perfectly stored in apartment conditions.
How to prepare Alenka salad - the right recipe with carrots
Another variation of delicious beet preparation.
You will need:
- Tomatoes – 800 gr.
- Onion – 250 gr.
- Beetroot – 2 kg.
- Sweet pepper – 300 gr.
- Carrots – 250 gr.
- A pod of hot pepper.
- Garlic - head.
- Vinegar 9% - 50 ml.
- Sugar – 50 gr.
- Salt – 30 gr.
How to twist:
- Prepare vegetables for processing. In previous recipes I explained how to cut them. But I want to say that this is just a suggestion, you can choose any shape and cutting methods. The only advice: turn the tomatoes into puree; in Alenka, the remaining vegetables are boiled in tomato sauce - this is the secret of a tasty preparation.
- Pour oil into the pan and heat it up a little. Throw in the bow first. When the rings become transparent, follow with the carrots.
- Pour in tomato puree. Cook the sauce for 5 minutes.
- Add the remaining vegetables one by one. Start with the beets, stir, after a few minutes add the pepper.
- Add bulk spices. Stir the salad. cook for 10-15 minutes.
- At this step, check the snack for salt. Adjust the quantity. Simmer for 20 minutes, add chopped garlic. Pour in acetic acid.
- Simmer over low heat for 10 minutes. Remove from the burner and distribute Alenka among the jars.
- Let the rolled jars cool under a towel. Place for winter storage in a cellar or cold pantry.
A simple and tasty beet salad with cabbage, pepper and garlic for the winter
Well, how can you do without cabbage in winter preparations? - No way. We prepare a delicious, light and vitamin-rich snack with cabbage, beets, peppers and carrots. By the way, on my website there are also wonderful recipes with cabbage and beets for the winter.
Crunch with such a snack, and with potatoes
And for this recipe you will need:
- beets - 3 pcs.
- cabbage – 1 head (∼ 3 kg)
- carrots - 2 pcs.
- bell pepper - 3 pcs.
- sugar - 0.5 cups
- salt - 3 tbsp. l.
- water - 3 l
- vinegar 9% - 0.5 cups
- peppercorns
- Bay leaf
We will cut all the components of this recipe into fairly large pieces. It is better to cut the cabbage in such winter preparations larger, then it will be crispy. Cabbage is now sold in winter varieties, which are perfectly preserved for a long time in a jar and do not become soft. I had a sad experience when I bought summer cabbage and all the work in the kitchen was in vain, since in the jar it softened almost into jelly.
Carrots can be cut into cubes and combined in a saucepan with cabbage.
Cut the bell pepper into strips in the third layer.
And finally, with the last layer of raw beets, cut into cubes, we place them in a saucepan.
We will place all prepared vegetables in prepared and pre-sterilized jars. You can arrange them beautifully in layers, then cut each of them into separate dishes and then put them in jars one by one. But I decided to mix everything and not bother.
Place thinly sliced garlic at the bottom of each jar.
Place vegetables in each jar, pressing lightly. The resulting variety of colors is pleasing to the eye. Then the beets will release juice and paint over our mosaic.
In a separate pan prepare the marinade. Bring 3 liters of water to a boil, add salt, sugar, pepper and bay leaf, and finally add vinegar.
Fill the contents of the jars to the brim with this marinade.
Cover the jars with boiled lids, wait 3 minutes and tighten. The jars should stay warm for a day; you can cover them with a warm blanket. After they have cooled, we store them in a cold place.
The vegetables in this salad are raw, which is why I recommend storing this appetizer in the refrigerator.
