Beet salad Alenka

Salad “Alenka” from beets for the winter in composition strongly resembles dressing for borscht. The similarity is also added by the fact that, as in the case of borscht, there is no single correct cooking method – the only component that is used in any version of the preparation is beets.

The basics of cooking beetroot salad Alenka

You can make cooking this dish easier if you consider a few general simple rules:

1. It is better to choose beets juicy, even burgundy in color, without extra spots and signs of decay.
2. You can safely put bell peppers, onions, garlic and tomatoes in beetroot salad, while you need to be careful with carrots – it does not complement, but interrupts the beetroot taste.
3. Optionally, vegetables can be grated, scrolled through a meat grinder or chopped by hand.
4. The amount of spices and vinegar can be changed at will and to taste.
5. If sunflower oil is used in cooking, it is better to take refined oil so that there is no unpleasant odor.
6. Jars and lids for blanks must be sterilized.

A classic recipe for beet salad for the winter Alenka

The classic, it is also the basic version of beetroot salad for the winter “Alenka” is done like this.

Ingredients:

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

Preparation:

1. Prepare vegetables. The beets are peeled, washed and chopped. Tomatoes are chopped with a blender or scrolled in a meat grinder.
2. Bulgarian pepper is cut into thin slices, hot – get rid of the stalk and seeds, wash and cut as small as possible.
3. The bulbs are peeled and cut into medium-sized pieces – half rings, cubes, straws.
4. Grate the garlic cloves or use a garlic press.
5. The greens are washed and finely chopped.
6. Oil is poured into a saucepan or saucepan, depending on the volume of products, heated it and poured onion. Fry for 3 minutes, then add the beets and simmer for 5-7 minutes.
7. Spread the rest of the ingredients, with the exception of greens.
8. Close 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.

Salad Alenka 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.

You will need:

• 1 kg of beet tubers;
• 3 PC. bell pepper;
• 700 g of tomatoes;
• 0,5 kg of onions;
• 2 heads of garlic;
• 1 Art. l salts;
• 3 Art. liter. sugar;
• 3 art. 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 grater rib. You can use a type of grater designed for cooking carrots in Korean. Then the tomatoes are cut into small pieces – cubes or half rings.
2. Garlic is divided into small pieces, cutting each clove.
3. Peeled pepper cut into thin slices.
4. Onions are chopped in half rings or simply strips.
5. Vegetables mixed with sugar and salt are sent to the pan to the oil.
6. Stew for 10 minutes, then put chopped beets and vinegar. Leave on low heat for 40 minutes and stir regularly along 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 it should be significantly less than beets.

Ingredients:

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

Prepare like this:

1. Prepare vegetables. Beets and carrots are washed, skinned and grated. Onions and garlic are peeled and minced. Peppers are washed and cut into thin strips.
2. Tomatoes and hot peppers are twisted in a meat grinder.
3. Heat up 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 added to the vegetable mass, mixed, simmered on 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 the fire and simmer for half an hour.
7. After half an hour, put chopped garlic in a saucepan, mix the vegetables and leave to stew for another 10 minutes.

Salad Alenka with beets and herbs

Chopped fresh herbs can be added to any version of Alenka beetroot salad – this will not hurt the taste of the dish. However, the following must be remembered:

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

In general, it is better 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 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 of vinegar;
• 200 ml of sunflower oil;
• 150 grams of sugar;
• 2 Art. l salts;
• greens to taste.

Preparation:

1. Beets are washed with carrots, peeled and rubbed on a grater with large sections.
2. Tomatoes are washed, the stalk is cut out and scrolled through a meat grinder or chopped with a blender.
3. Garlic is rubbed on a grater or passed through a garlic press.
4. Bulgarian pepper is cut into thin strips, hot – crushed, the seeds are left, or cleaned – to taste.
5. The onion is finely cut.
6. Heat the oil in a cauldron, saucepan, saucepan or basin – depending on the volume of food and fry the onion until golden brown.
7. Add sweet peppers and carrots, fry for 3-5 minutes.
8. Beets are also sent there, everything is mixed, the container is covered with a lid and left for 5-10 minutes.
9. All other ingredients are added, mixed and simmered for 40-50 minutes.

Alyonushka salad for the winter from beets with tomato

Tomatoes are one of the most commonly used ingredients. As a rule, the ratio of beets and tomatoes in a dish is 2:1. During cooking, the tomatoes are crushed – 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 carrots;
• 50 g of peeled horseradish;
• 1 garlic head;
• 1 liter of water;
• 100 ml of vegetable oil;
• Xnumx g of granulated sugar;
• 50 g salt;
• 150 ml of vinegar;
• bay leaf, black pepper, spices – to taste.

Prepare as follows:

1. Banks are thoroughly washed. With thorough washing, it is not necessary to sterilize them, since the products do not undergo heat treatment.
2. Vegetables are washed, peeled (the upper leaves are torn off from the cabbage) and chopped or rubbed on a grater.
3. Garlic and horseradish are also crushed, rubbing on a grater. Garlic can be passed through a garlic press.
4. Combine the prepared ingredients together and mix thoroughly.
5. Prepare the marinade. Water, along with salt and sugar, is 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 fire.
6. Arrange the salad mixture in jars and pour hot marinade over.

Winter salad Alenka from beets with tomato juice

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

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

Prepare like this:

1. Sterilize jars.
2. The skin is removed from the boiled beet tubers, after which they are rubbed on a large grater rib. Alternatively, pass through a food processor.
3. Carrots and onions are treated similarly – they are washed, peeled and chopped.
4. Remove the stalk from washed tomatoes, then cut into slices, half rings or in any other way – as desired.
5. Pour tomato juice and oil into a large saucepan, add salt, sugar, then put on the stove. Bring the mixture to a boil and add chopped onions, garlic pieces and grated carrots, mix thoroughly.
6. After a third of an hour, beets and tomatoes are transferred there and put on fire. Simmer for 20 minutes.
7. Add a bite to the vegetable mixture and leave for another 5 minutes.

A delicious recipe for Alenka beetroot salad in the form of caviar

Very tasty and very simple recipe.

For preparation it will be required:

• meat grinder;
• beet tubers – 3 kg;
• tomatoes – 1 kg;
• Bulgarian pepper – 1 kg;
• onion – 500 g;
• 2 garlic heads;
• 1 a glass of granulated sugar;
• 3 Art. l salts;
• 150 ml of vinegar;
• 100-150 ml of vegetable oil;
• spices and herbs – optional.

Preparation:

1. Vegetables are peeled and washed. The stalks are cut off from tomatoes and peppers. Clean out the pepper seeds. In the case of using greens, it is also washed.
2. Washed vegetables and herbs are twisted in a meat grinder, combined together.
3. Add the rest of the ingredients to the mixture, except for garlic and spices, and put the vegetable caviar on the fire.
4. Cook over low heat, stirring occasionally, for two hours.
5. A quarter of an hour before the final readiness, chopped garlic is added, as well as 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.

What is needed:

• 1,5 kg of beet tubers;
• tomatoes – 500–700 g;
• carrots – 300 g or 4 pcs.;
• 1 garlic head;
• greenery;
• a glass of vegetable oil;
• 1 Art. l salts;
• 3 tbsp. l. vinegar;
• 2 st. l. Sahara.

Prepare in this way:

1. Banks are pre-sterilized.
2. Wash vegetables and herbs, remove the peel or cut out the stalks.
3. Then the vegetable component, together with the greens, is twisted in turn in a meat grinder or chopped in a blender.
4. Pour vegetable oil into a pan, heat it and spread the tomatoes.
5. While stirring, bring the ground tomatoes to a boil, keep on fire for another five minutes, after which the rest of the ingredients are sent to the tomatoes, mix the mixture, cover with a lid and leave on low heat for half an hour.

Rules for storing beetroot salad Alenka

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

As a storage place, you should choose a dark, cool room – 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, while 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 beetroot taste, and since many different recipes are combined under the name “Alenka”, almost everyone can choose the right one.