Beet caviar: 17 delicious recipes

Beetroot caviar may not be comparable in popularity with squash caviar, but in terms of usefulness and ease of preparation it will not yield to it, and maybe even surpass it. After all, caviar contains many healthy substances. The use of beet caviar improves blood composition, it is low in calories, which means that eating it will not affect the figure. In the past, beet caviar was made from almost the same recipe, but now beet 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 preparation of beets for the winter according to any recipe to come out tasty and look appetizing, it is necessary to follow a number of requirements for the choice of vegetables for its manufacture.

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

Beet caviar, which has a homogeneous composition, looks very attractive. Therefore, during the preparation process, it must be crushed. According to traditional recipes, beets were passed through a meat grinder, but this is not an easy procedure, especially when using a manual unit. Alternatively, you can first grate the beets for caviar on a coarse grater, and then chop with a blender. This technique will prevent large pieces from falling into the caviar.

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

Beets are usually cooked for quite a 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 purposes, a microwave is sometimes used, and beets are placed in a food bag. It is enough to bake beets in the oven for half an hour, in the microwave – twice for 8 minutes with the same break.

To store beet caviar for the winter, small jars are prepared – from 0,5 to 1 liter, so that you can use the contents of the jar at a time and not give it a chance to turn sour.

Delicious beetroot caviar is more often used for dressing borscht and second courses. It is also used as an independent side dish or snack. Some product lovers simply spread it on bread in a separate form or as part of other putties for sandwiches.

Classic: beetroot caviar for the winter

Beetroot caviar has been prepared according to this recipe for a long time, including for creating salad “herring under a fur coat”.

It is necessary to cook:

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

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

1. Beets are washed, boiled until half cooked and cooled.
2. Then they are peeled and ground. You can deviate from the recipe and use a Korean salad grater.
3. The onion is peeled and cut first into quarters, and then into thin slices along the fibers.
4. Mix beets with onions, add salt.
5. In a deep frying pan or saucepan, vinegar and oil are mixed and the vegetable mixture is added to them.
6. Put on fire, and after boiling the mixture is stewed for about 20 minutes over low heat.
7. At the last stage, beet caviar is rolled into jars.

Delicious beetroot caviar “Lick your fingers”

You can cook delicious caviar from beets and really “lick your fingers” after you try it.

It is necessary to cook:

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

Nothing complicated and exotic in preparation, and the caviar turns out to be delicious – “you will lick your fingers”!

1. Wash the beets and boil them in water with the addition of salt and spices.
2. Peel the onion, finely chop and fry in oil until golden brown.
3. Peel the beets, chop on a grater and add to the onion.
4. Simmer for about 20 minutes, then add tomato paste and spices with herbs.
5. If fresh tomatoes are used in the recipe, then chop them and add them for stewing at the same time as the beets.
6. Heat for about 5 minutes, add chopped garlic and pour in vinegar.
7. After removing the pan from the heat, cool the caviar a little and arrange it in sterile jars.

Spicy-sweet beetroot caviar

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

You will need:

• 1 kg beet;
• 1 kg sweet pepper;
• 1 kg carrots;
• 4 kg of fresh tomatoes;
• 0,5 kg of sweet and sour apples;
• 0,8 kg of onion;
• Xnumx cloves of garlic;
• 2 laurel leaves;
• 2 st. l. vinegar essence;
• 2 chili peppers 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 pan with a thick bottom.
2. Then chop raw carrots and beets on a coarse grater, and chop the onion and sweet pepper into thin half rings.
3. Heat the oil in a saucepan and put the beets, carrots, sweet peppers and onions there.
4. Simmer-fry for 20 minutes.
5. During this time, cut the tomatoes into pieces and mash them with a blender.
6. Peel and grate apples.
7. Cut the chili pepper into small pieces with a knife.
   Important! For beetroot caviar to be spicy, do not remove seeds from hot peppers.
8. Mix apples and tomatoes, add spices and herbs, mix and pour everything into the boiling vegetable mixture.
9. Stew beetroot caviar according to the recipe for another half an hour and immediately spread it into small sterile jars.
10. Before twisting, add ½ teaspoon of essence on top of each jar.

Beet caviar with carrots

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

You will need:

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

Cooking beetroot caviar according to this recipe is quite simple:

1. All vegetables are thoroughly washed and peeled, and then cut into pieces.
2. In a frying pan heated with oil, first fry onions, 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. After that, the contents of the pan are mashed with an immersion blender.
7. When hot, delicious beetroot caviar is laid out in glass containers and corked.

How to make beet caviar with tomato paste

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

Delicious beet caviar with semolina

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

You will need:

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

From the initial components, 2,5 liters of finished caviar are obtained.

How to cook:

1. Vegetables must be peeled and passed through a meat grinder.
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, then cook for another quarter of an hour.
4. Add essence to the caviar, mix and arrange in jars.

Fried beet caviar for the winter

According to this recipe, beetroot caviar makes a very tasty side dish for the winter.

You need to prepare:

• 1,5 kg beet;
• 0,5 kg carrots;
• 0,5 kg of onions;
• 2 heads of garlic;
• 200 g of hot capsicum;
• 200 ml of vegetable oil;
• 20 g salt;
• 250 g of tomato paste;
• 10 ml of vinegar essence;
• 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 grater with large holes.
2. The onion is cut into cubes, and the garlic is minced with a garlic press.
3. Remove the seeds from the pepper and cut into strips.
4. Heat the oil in a saucepan or deep frying pan and lightly fry the peppers and onions.

   

5. Add carrots and fry for another 5 minutes.
6. Beets are added, after which they cook the same amount.
7. Finally, garlic, spices and tomato paste are placed on top, mixed vigorously and fried for another 10 minutes, stirring constantly.
8. Beetroot caviar is quickly laid out in jars, lightly tamped, and a teaspoon of essence is poured into a liter jar.
9. Sterilize jars for 10-15 minutes, twist, and put upside down until cool.

Recipe for stewed beetroot caviar: step by step with a photo

You will need:

• 450 g of beets;
• 200 g onions;
• 50 g of tomato paste;
• 50 g of vegetable oil;
• 2 tsp Sahara;
• 1,5 tsp. salts;
• 0,5 tsp ground black pepper.

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

Onions are peeled and cut into cubes.

Beets are washed, peeled and rubbed on a grater with large holes.

Simultaneously, in two pans, fry the beets – until soft, and the onion – until transparent.

Onions are mixed with beets, spices and tomato paste are added. 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.

Lay hot beet caviar in jars and sterilize for 10 to 20 minutes.

Cover with lids and invert until cool.

Recipe for delicious beet caviar with garlic

You will need:

• 1 kg beet;
• 1 garlic head;
• 100 ml 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, 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 garlic is crushed through a press.
4. Mix the beets with garlic and pack them tightly in sterilized jars.
5. Pour marinade, and put on sterilization for 20 minutes (half-liter jars).
6. Roll up and store.

Recipe for beetroot caviar with zucchini

You will need:

• 1 kg beet;
• 2 kg zucchini;
• 1 kg of onions;
• 3 tbsp. tablespoons of tomato paste;
• 2 Art. spoons of salt;
• 100 grams of sugar;
• 100 g of oils without the aroma;
• spices (coriander, black pepper, cloves, bay leaf) – to taste.

A delicious recipe for beetroot caviar requires the following steps in preparation:

1. Finely chop all the vegetables and put them in a tall saucepan with a thick bottom.
2. Add some water and heat over low heat until it boils.
3. Put the tomato paste, spices and oil in a saucepan.
4. Simmer over low heat for about an hour, stirring occasionally.
5. Arrange hot in 0,5 l jars, put ½ teaspoon of essence in each.

A simple recipe for beetroot caviar with green tomatoes and peppers

Delicious caviar prepared according to this recipe is also called “Original”.

You will need:

• 1 kg beet;
• 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 allspice peas.

How to cook:

1. The beets are grated, while the peppers are cut into straws.
2. Finely chop the tomatoes and onions.
3. Heat the oil in a deep frying pan and fry the onion.
4. All other vegetables and spices are added to it, stewed for a little less than an hour – a delicious dish is ready.
5. It is distributed in jars, covered with sterile lids.

Delicious beet caviar with apples

The recipe can be called unique because it uses lemon juice instead of vinegar.

You will 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 pan, you need to heat the oil, add the onion there.
2. Using a meat grinder, chop the tomatoes and gradually add them to the fried onions.
3. While the onions are stewed with tomatoes, beets, carrots and apples are chopped 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, minced garlic and pitted lemon juice are added.
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 healthy, since it excludes the content of vinegar in the workpiece.

Spicy beet 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 more delicious if the beets are baked in the oven.

You will need:

• 2 beets;
• 2 sweet pepper;
• 2 bulbs;
• 2 small pods of hot pepper;
• 2 tbsp. tablespoons of lemon juice;
• 80 ml of vegetable oil;
• 130 g of 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 rub on a grater with small teeth.
3. Onions and both types of peppers are cut into small cubes.
4. Pour oil into the pan, first fry the onion for 5 minutes, then add the bell pepper with tomato paste, and simmer for a few more minutes.
5. Grated beets, squeezed lemon juice, chopped hot peppers are sent next and stew for another 15 minutes.
6. Ready beet caviar is distributed in jars and rolled up.

Beet 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 the vegetables are still raw, chopped with a meat grinder. And only then they are stewed, spices, vinegar are added, if desired, and laid out in glass jars.

Beet 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 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 grated carrots, and heat in the same mode for the same amount of time.
4. Pour tomato juice with spices into them and heat for another 5 minutes in the “frying” mode.
5. Finally, add the beets, mix well, close the lid and cook for about an hour in the “stewing” mode.
6. Then pack hot in sterile jars, add half a teaspoon of essence to each and immediately twist.

How to cook beetroot caviar with eggplant

If vinegar is an undesirable component in the manufacture of stocks for the winter, then you can do without it. Lemon juice will replace it well, as well as sour apples, as in the next recipe. It turns out very simple and tasty.

You need to prepare:

• 1 kg beet;
• 1 kg eggplant;
• 900 g of apples of sour and sweet and sour varieties;
• 7 Art. tablespoons of sugar;
• 1,5 Art. spoons of salt;
• 400 ml of vegetable oil.

Preparation:

1. Apples and eggplants are peeled and cut into small cubes.
2. Beets are ground on a grater.
3. Shredded vegetables are put in a large saucepan, covered with salt and sugar and mixed.
4. Let stand for about an hour so that the vegetables can release the juice.
5. Then turn on a small fire and extinguish it for at least an hour.
6. Add vegetable oil and simmer for another 15 minutes.
7. Ready beet caviar is distributed in sterile dishes and rolled up.

How to cook beetroot caviar with mushrooms

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

You will need:

• 0,5 kg beet;
• 2 medium onions;
• 0,3 kg of mushrooms;
• 2 cloves of garlic;
• 2 tbsp. spoons of 6% vinegar;
• sugar and salt – optional.

Preparing a meal is not that difficult. According to the recipe, you can use any mushrooms, even frozen, if the dish is prepared in the 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 grinding it with a blender to a puree state.
2. The onion is cut into small pieces and fried in a pan.
3. Add chopped mushrooms to the pan and simmer until all the liquid has evaporated.
4. Rub the beets on a medium grater and add to the onions with mushrooms, after which they stew for another 10 minutes.
5. Supplement caviar with salt, sugar, finely chopped garlic and vinegar.
6. Taste and add spices and seasonings as desired.
7. Heated for another 10 minutes and immediately distributed among the banks, rolled up.

Caviar from beets and carrots through a meat grinder

This caviar recipe will be appreciated by those who, for various reasons, cannot stand the taste and aroma of onions. In addition, the proportions of vegetables and herbs in it are chosen to create the perfect and tasty combination. At the same time, vinegar is not added according to the recipe.

You need to cook:

• 3 kg beet;
• 2 kg of bulgarian pepper;
• 2 kg carrots;
• 2 large heads of garlic;
• 150 g of parsley and dill;
• 200 ml of 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 with a meat grinder.
2. Place in a heavy bottomed saucepan, add all other ingredients and bring to a boil.
3. Boil for about 1,5 hours, lay out in jars and roll up.

Rules and terms of storage of beet caviar

Beet 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 without vinegar and sterilization are used, then it is advisable to choose cooler places for storage, away from heating appliances.

Conclusion

Tasty 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 according to her taste and under her conditions.