Beetroot caviar for the winter: 20 delicious recipes + taste and benefits of the product, storage and serving rules

Taste and benefits

Although zucchini caviar is better known in our country, beetroot caviar is easier to prepare. These root crops contain nutrients, vitamins and microelements, which positively affects the well-being of people who use the product.

The vegetable improves the blood formula, does not contain carbohydrates, which allows you to maintain a beautiful figure even after New Year’s feasts.

The delicate and rich taste of such caviar, combined with other products on the table, makes lunch or dinner look like the cooking of a French restaurant chef.

Product Selection Features

To prepare a delicious preservation for the winter, you must choose ripened root vegetables. Beets should not be very tough. It is best that the root crop is pressed through when you press your fingers.

However, there is a risk of acquiring fodder root crops, the consistency and density of which can be misleading, and the taste qualities can be unpleasantly surprising. Choose between Bordeaux 237, Modana, Detroit or Delicious beets.

Do not buy root vegetables in supermarkets, there is a small selection of vegetables. It is best if you buy beetroot from the market, because there is a good selection of varieties and you can find root vegetables that best suit your recipe.

When choosing a beet, look for the absence of damage and white rings on the sections of the root crop. Buy medium-sized specimens, their taste is richer.

Video “Delicious beet caviar”

This video provides a step-by-step recipe for beetroot caviar at home.

Beet caviar recipes for the winter

We offer caviar recipes that you need to pay attention to. Their preparation will be quick, and the taste will be remembered.

Classic recipe

We need:

• about 300 g of medium onions;
• 2 garlic cloves;
• spice;
• one small glass of vegetable oil;
• 2 tbsp. l. sugar and salt;
• beet roots.

Clean the washed roots and bulbs. Divide each onion into several parts. After grinding them through a meat grinder. When the vegetable components are homogeneous, add seasonings, pour in vegetable oil and vinegar essence. Boil for 2-3 hours, stirring constantly. Close the result of labors in sterilized jars.

Spicy sweet caviar

This dish has an unusual spicy taste.

We need:  

• soft beet;
• about 1 kg of sweet bell pepper;
• 4 kg of ripe tomatoes;
• 0 kg of green apples with sourness;
• 1 kg of medium-sized carrots;
• 3 large bulbs;
• 4 garlic cloves;
• dried bay leaf;
• 2 tbsp. l. essences of vinegar;
• a few pods of hot chili peppers;
• allspice-peas;
• sugar and salt according to the taste preferences of the cook.

Grind root vegetables and carrots. Cut onions and sweet peppers into small thin rings. Heat oil in a large saucepan and add vegetables to it. Simmer for half an hour.

Grind the tomatoes with a blender so that a solid mass comes out. Peel and grate the apples with a fine grater. Using a knife, cut the chili pods into small slices without removing the seeds. Mix the resulting paste of tomatoes and apples, add the spices and pour into the boiling mixture of vegetables. Start the extinguishing process.

After half an hour, close the finished product in small glass jars, adding a little vinegar to each.

“Real jam”

This dish really lives up to its name.

We will need:

• medium-sized beet roots;
• 3 large onion heads;
• 5 large garlic cloves;
• 5-6 medium tomatoes (or pasta);
• 5 st. l. sunflower oil;
• 1 tbsp. l. vinegar;
• dried Provence herbs;
• spices for piquancy – at the discretion of the cook.

Wash and boil beet roots, add spices and salt. Fry chopped onion until golden brown. Peel the beets, rub and throw in the onion. Stew the resulting mixture for 25 minutes, then add chopped tomatoes and spices. Heat the resulting mixture for another 7 minutes, mix with garlic cloves crushed in a mortar and pour in vinegar. Close the finished dish in jars.

Fried beetroot caviar

The original dish has a delicate taste.

Ingredients:

• 1 kg of red root;
• 0 kg of onion;
• 0 kg of large carrots;
• 8 garlic cloves;
• 200 g of hot peppers in pods;
• a glass of refined oil;
• 1 Art. l salts;
• a package of tomato paste;
• 1 tbsp. l. vinegar;
• to create sharpness – spices in reasonable quantities.

All vegetables from the recipe must not be stewed, but fried in an open pan.

Remove the skin from carrots and beets and rub coarsely. Chop the onions, garlic and hot pepper into small pieces. Fry the resulting components in refined sunflower oil. Throw carrots into the pan and fry for some more time. Next, add the beets and fry for another 5 minutes. Top with garlic cloves, tomato paste, and spices, and cook for 10 minutes, stirring constantly. Preserve the finished caviar in heated jars.

Stewed beet caviar

We need:

• 450 g of burgundy root crops;
• 2 bulbs;
• 50 g of tomato paste;
• 50 g of oil;
• 10 g of sugar and the same amount of salt;
• 5 g black pepper.

Cut the peeled onions into small pieces. Wash the beets, remove the skin and grate coarsely. In two frying pans, fry the grated beets and chopped onions, then mix them. Pour in the tomato and spices, cover the pan tightly and simmer for half an hour over low heat, stirring. Close the finished product with lids.

With carrots

Everyone will definitely like this caviar.

Required ingredients for the recipe:

• 2 st. l. sunflower oil;
• two large beet roots;
• spices;
• 1 onion and 1 carrot;
• 1 garlic clove;
• 5 medium tomatoes.

Cut the onion into cubes, fry with oil until golden, mix with grated carrots and continue to fry. After a few minutes, pour the grated beets, tomatoes twisted in a meat grinder, spices and a small amount of water into the pan. Simmer over low heat for 20 minutes. After put the garlic and make preservation.

With tomato paste

Such caviar will be very tasty, its recipe is similar to the previous one, only you need to add 3 tbsp. l. fresh tomato paste.

With semolina

This delicacy will have a delicate taste.

We will need the following ingredients:

• 0 kg of beets and onions;
• 1 kg carrots;
• 1 kg of tomatoes;
• 100 G Monkey;
• 200 g of sunflower oil;
• 1 dessert spoon of vinegar;
• 40 g of salt and sugar;
• 1 tsp ground black pepper.

Twist the pre-peeled vegetables in a meat grinder. Throw spices and oil into the mixture, boil over low heat for an hour and a half. Carefully stirring, add semolina, let it stay boiled for another 15 minutes. Add vinegar, stir and close in jars.

With garlic

We have to:

• 1 onion and 2 carrots;
• 1 kg of beet roots;
• 1 Art. l tomato paste;
• spice;
• 3 garlic cloves;
• Xnumx g of oil.

Clean and rub vegetables. Cut onion into cubes. Simmer the ingredients over low heat. Add tomato paste and spices. Simmer some more. The dish is ready!

With garlic and pepper

We have to:

• 2 beet heads;
• 2 of Bulgarian peppers;
• 2 onion heads;
• 2 pods of hot pepper;
• 30 g lemon juice;
• 80 g of oil;
• 130 g of tomatoes;
• salt.

Boil and finely rub the root crop. Chop onions and peppers into small pieces. After that, you need to fry the onion in oil until golden, and then add the pepper and tomatoes, simmer for 5 minutes. Add beets, lemon, hot pepper pods and simmer for another 20 minutes. The product is ready after preservation.

With zucchini

We need the following components:

• 1 kg of root crops;
• 4–5 large zucchini;
• 7 large onions;
• 3 art. l. thick tomato paste;
• 2 Art. l salts;
• 100 grams of sugar;
• 0 cups of refined oil;
• spices for spice.

It is necessary to carefully crumble all the vegetable components, then place them in a large saucepan, adding water to the bottom. Add pasta and spices. Do not forget about vegetable oil, which must be poured in the indicated volumes. Stew all these vegetables over low heat for an hour, stirring constantly. Add vinegar to taste, and when the product is completely ready, close it in sterile jars.

With green tomatoes and peppers

We need:

• 5 large heads of beets;
• 0 kg of unripe tomatoes;
• 0 kg of Bulgarian red pepper;
• 0 kg of onion;
• spices, salt and sugar to create a flavor range;
• 100 g of oil;
• a few peas of allspice.

Grate the beets, cut the sweet pepper into strips. After that, you need to finely chop the tomatoes and onions prepared in advance. Fry this onion in oil. Then add other vegetables and spices, simmer in a pan for one hour. Roll up the product in banks.

With tomatoes without vinegar

We need:

• 4 kg of the main vegetable;
• 1 kg of tomatoes;
• 400 g sweet red pepper;
• 8 garlic cloves;
• salt and sugar – to the taste of the cook;
• 1 pod of chili pepper;
• 0 cups of oil.

Scroll beets and tomatoes with two peppers in a meat grinder. Cut the remaining peppers into strips. Grind garlic and hot peppers in a mortar. Mix vegetables and simmer for 20 minutes. Add garlic and chili, simmer for another 5 minutes and roll into jars.

With apples

We need:

• 1 kg of beet roots, fresh tomatoes, green apples, sweet peppers, carrots, onions;
• 1 pod of red hot pepper;
• 2 heads of garlic;
• 1 lemon;
• 200 ml of sunflower oil.

Heat the oil in a saucepan, after which we need to throw the onion into it. Twist all the tomatoes in a meat grinder, and then add them to the onion. Grind root vegetables, carrots and apples. Cut both types of peppers into small pieces. Then we need to throw everything into a large saucepan and simmer for one hour. Add crushed garlic and lemon juice. At the end of the cooking procedure, roll into jars.

with eggplant

We need:

• 1 kg of selected and non-rigid beets;
• 1 kg blue or white small eggplants;
• 900 g of green (sour) and red (sweet) apples;
• 40 g granulated sugar;
• 25 g iodized sea salt;
• 400 ml of vegetable oil.

Remove the skin from all apples and eggplant, crumble into small pieces, then grind the beets. Load all these vegetables into a large steel pan, then add spices and stir very thoroughly. Let the mixture prepared by us brew for about one hour. After that, start the process of extinguishing the product, all this should also take one hour. Then add oil and simmer for 20 minutes. Roll the product into jars.

With mushrooms

We need:

• Approximately 0 kg of well-selected soft beets;
• 2 medium, well-dried onions;
• 0 kg of royal champignons with large caps;
• 2 large garlic cloves;
• 2 tbsp. l. apple non-acidic vinegar;
• Choose the amount of sugar and salt according to your taste preferences.

Roast beet roots in the oven using the convection mode, then grind these vitamin-rich vegetables in a meat grinder. The next step will be frying in oil the onions previously cut into rings. Next, we will need to place our mushrooms in the pan and simmer. Add twisted beets, and simmer a little more, about 10-15 minutes. Add spices and garlic. At the end of the entire culinary action, stew for another 10 minutes, and only after that twist into jars previously sterilized in the oven.

With horseradish

The dish is prepared in the same way as in the first recipe we mentioned above, only 150 g of grated horseradish must be added to the ingredients. Sharpness guaranteed!

Through a meat grinder

Those who cannot tolerate the harsh taste of onions can try this recipe.

We have to:

• 3 kg of selected beets with a thin skin;
• 2 kg of sweet thick-walled pepper;
• 2 kg of good carrots;
• 2 large garlic heads;
• one bunch of fresh dill and parsley;
• 200 ml of refined oil;
• black peppercorns;
• salt – at the discretion of the cook.

We need to carefully wash all vegetable ingredients under running water, and then twist through a meat grinder. Add other ingredients and boil in a saucepan. Boil for an hour and a half, then roll the resulting preservation into jars.

In the multivariate

If you have a slow cooker, then you can easily make beetroot caviar in it.

We need:

• 3 large beets with a thin skin;
• 2 large juicy carrots;
• 1 large rotten onion;
• 5 spicy garlic cloves;
• 4 tsp Sahara;
• salt to taste;
• 2 g small cumin or similar spice;
• a glass of freshly squeezed or store-bought tomato juice;
• 3 tbsp. l. vegetable oil;
• 10 ml of vinegar essence.

First you need to carefully wash all the vegetables, and then finely grate the carrots and beet roots. After you need to take the garlic and onion, finely chop them and start frying in the bowl of the appliance on the appropriate mode using oil. Throw carrots into the bowl and continue heating. Pour in the tomato juice and spices, fry for 5 minutes. At the end, put the beets in the bowl, stir, and simmer for one hour. Add vinegar to the finished product and roll it into jars.

Французская

This caviar will appeal to all lovers of savory products and spicy taste.

We need:

• 2 kg of large thin-walled beets;
• 1 kg of large and juicy carrots;
• 1 kg of good dry onions;
• 0 kg of tomatoes;
• 1 pod of hot pepper (the hotter it is, the better);
• 1 ml of ordinary store-bought vinegar for preservation;
• 1 st. l. salt with a slide;
• 2-3 tbsp. l. Sahara;
• 1 glass of oil;
• spices to taste.

To get this exquisite and spicy dish, we must fry chopped onion and grated carrots to a golden hue. Then we take a meat grinder and twist all our other vegetables on it, add to the onion. When everything starts to boil, we add the main ingredient to the resulting mixture – grated beet roots. Constantly stirring, we cook for an hour and a half, then add garlic to the dish. We roll the finished preservation into jars and put the lids down.

Rules and conditions for storing blanks

The beetroot caviar prepared by us can be safely stored in a dark pantry without windows and drafts with the usual temperature regime.

How to serve caviar to the table

Beetroot caviar can be served as a delicious independent snack or as an addition to hot dishes. We believe that such caviar will go well with fried potatoes, as well as with other dishes.

Beet caviar is a wonderful, healthy and tasty dish that will delight you all winter, creating a feast of taste.