Beet salad Alenka

The Alenka beet salad for the winter is very similar in composition to borscht dressing. The similarity is also added by the fact that, as in the case of borscht, there is no single correct method of preparation - the only component that is used in any version of the preparation is beets.

Basics of preparing beet salad Alenka

You can make preparing this dish easier if you take into account a few general simple rules:

1. It is better to choose beets that are juicy, even burgundy in color, without unnecessary spots or signs of rotting.
2. You can safely put bell peppers, onions, garlic and tomatoes in a beet salad, but you need to be careful with carrots - they do not complement, but rather interrupt, the beetroot taste.
3. If desired, vegetables can be grated, minced or chopped by hand.
4. The amount of spices and vinegar can be changed as desired and to taste.
5. If sunflower oil is used in cooking, it is better to use refined oil so that there is no unpleasant odor.
6. Jars and lids for preparations must be sterilized.

Classic recipe for beet salad for the winter Alenka

The classic, aka the basic version of beet salad for the winter “Alenka” is done like this.

Ingredients:

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

Preparation:

1. Prepare the vegetables. The beets are cleaned, washed and chopped. Tomatoes are chopped with a blender or minced in a meat grinder.
2. Bell peppers are cut into thin slices, hot peppers are removed from the stalk and seeds, washed and cut as small as possible.
3. The bulbs are peeled and cut into small pieces - half rings, cubes, strips.
4. Grate the garlic cloves or use a garlic press.
5. The greens are washed and finely chopped.
6. Depending on the volume of food, pour oil into a saucepan or pan, heat it and add onion. Fry for 3 minutes, then add beets and simmer for 5-7 minutes.
7. Lay out the remaining ingredients, except for the greens.
8. Cover 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.

Alenka salad for the winter with beets and bell peppers

There are quite a few recipes for red beet salad “Alenka” with the addition of bell pepper. Let's give another such recipe.

Required:

• 1 kg of beet tubers;
• 3 pcs. bell pepper;
• 700 g tomatoes;
• 0.5 kg of onion;
• 2 heads of garlic;
• 1 tbsp. l. salt;
• 3 tbsp. l. Sahara;
• 3 tbsp. l. vinegar 9% or a teaspoon of vinegar essence;
• 50 ml refined sunflower oil;
• optional – 1 hot pepper.

Prepare like this:

1. The skin is removed from the beets, and then the tubers are grated on a grater. 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. Divide the garlic into small pieces, cutting each clove.
3. The seeded pepper is cut into thin slices.
4. The onion is chopped into half rings or just strips.
5. Vegetables mixed with sugar and salt are added to the pan with the oil.
6. Simmer for 10 minutes, then add 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, add garlic to the pan.

Beetroot salad Alenka for the winter: recipe with carrots

An important feature of recipes that include carrots is that there should be significantly less of it than beets.

Ingredients:

• 2 kg of beet tubers;
• 300 g carrots;
• 700 g 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 tbsp. l. salt;
• 4 tbsp. l. Sahara

Prepare like this:

1. Prepare the vegetables. Beets and carrots are washed, skinned and grated. Onions and garlic are peeled and chopped. The peppers are washed and cut into thin strips.
2. Tomatoes and hot peppers are ground in a meat grinder.
3. Heat the oil and fry the onion until golden brown. Add pepper and chopped carrots to the onion and fry for 5 minutes.
4. Add sugar and beets to the vegetable mass, mix and simmer 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 heat and simmer for half an hour.
7. After half an hour, add chopped garlic to the pan, mix the vegetables and leave to simmer for another 10 minutes.

Alenka salad with beets and herbs

Chopped fresh herbs can be added to any version of the Alenka beet salad - it will not harm the taste of the dish. However, you need to remember the following:

• Not everyone likes too many herbs and spices;
• Beetroot goes best with parsley, dill, caraway seeds, and celery.

In general, it is better to limit yourself to a small bunch of greens for every 2 kg of vegetables.

Spicy beet salad for the winter Alenka

It is very easy to prepare the “Alenka” salad in its spicy variation: to do this, just 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 vegetables.

Recipe with photo of Alenka salad from beets and vegetables

There is another recipe for Alenka beet 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 vinegar;
• 200 ml sunflower oil;
• 150 g sugar;
• 2 tbsp. l. salt;
• greens - to taste.

Preparation:

1. The beets and carrots are washed, peeled and grated on a grater with large sections.
2. The tomatoes are washed, the stem is cut out and passed through a meat grinder or crushed in a blender.
3. Garlic is grated or passed through a garlic press.
4. Bell peppers are cut into thin strips, hot peppers are crushed, the seeds are left or peeled - to taste.
5. Finely chop the onion.
6. Heat the oil in a cauldron, saucepan, stewpan or basin - depending on the volume of food and fry the onion until golden brown.
7. Add sweet peppers and carrots and fry for 3-5 minutes.
8. The beets are sent there, everything is mixed, the container is covered with a lid and left for 5–10 minutes.
9. Add all other ingredients, mix and simmer 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 peeled horseradish;
• 1 head of garlic;
• 1 liter of water;
• 100 ml vegetable oil;
• 150 g granulated sugar;
• 50 g salt;
• 150 ml vinegar;
• bay leaf, black pepper, spices - to taste.

Prepare as follows:

1. Wash jars thoroughly. When thoroughly washed, it is not necessary to sterilize them, since the products do not undergo heat treatment.
2. Vegetables are washed, peeled (the top leaves of cabbage are torn off) and chopped or grated.
3. Garlic and horseradish are also crushed by grating. Garlic can be passed through a garlic press.
4. The prepared ingredients are combined together and mixed thoroughly.
5. Prepare the marinade. Boil water along with salt and sugar until the grains are completely dissolved, then add spices and vinegar, cook for five minutes and remove the marinade from the heat.
6. Place the salad mixture into jars and pour hot marinade over it.

Winter salad Alenka from beets with tomato juice

To prepare Alenka beet salad for the winter you will need:

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

Prepare like this:

1. Sterilize jars.
2. The skins are removed from the boiled beet tubers and then grated on a large grater. Alternatively, pass it through a food processor.
3. Carrots and onions are treated similarly - washed, peeled and chopped.
4. The stalk of washed tomatoes is removed, 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 and sugar, then place on the stove. Bring the mixture to a boil and add chopped onions, pieces of garlic and grated carrots, mix thoroughly.
6. After a third of an hour, the beets and tomatoes are transferred there and put on fire. Simmer for 20 minutes.
7. Add the bite to the vegetable mixture and leave for another 5 minutes.

A very tasty recipe for Alenka beet salad in the form of caviar

Very tasty and very simple recipe.

To prepare you will need:

• meat grinder;
• beet tubers – 3 kg;
• tomatoes – 1 kg;
• bell pepper – 1 kg;
• onion – 500 g;
• 2 garlic heads;
• 1 cup granulated sugar;
• 3 tbsp. l. salt;
• 150 ml vinegar;
• 100–150 ml vegetable oil;
• spices and herbs - optional.

Preparation:

1. Vegetables are peeled and washed. The stalks of tomatoes and peppers are cut out. Clean out the pepper seeds. If greens are used, they are also washed.
2. Twist the washed vegetables and herbs in a meat grinder and combine them together.
3. Add the remaining ingredients to the mixture, except 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 final readiness, add chopped garlic, as well as selected spices.
6. Simmer the dish for the remaining 20 minutes.

Quick recipe for Alenka beet salad for the winter

This version of “Alenka” is a little reminiscent of the previous one.

Need to:

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

Prepare this way:

1. The jars are pre-sterilized.
2. Vegetables and herbs are washed, peeled or stalks are cut out.
3. Then the vegetable component along with the herbs are twisted one by one in a meat grinder or crushed in a blender.
4. Pour vegetable oil into a pan, heat it and add tomatoes.
5. Stirring, bring the ground tomatoes to a boil, keep on the fire for another five minutes, after which add the remaining ingredients to the tomatoes, stir the mixture, cover with a lid and leave on low heat for half an hour.

Rules for storing beet 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 location, you should choose a dark, cool room - for example, a basement or cellar, a pantry. Depending on the temperature, the dish can be stored from several months to a year. An already opened jar must be stored in the refrigerator, and the storage period in this case is reduced to one week.

Conclusion

“Alenka” beet salad for the winter is a dish that is usually liked even by people who don’t like the taste of beets, and since many different recipes are combined under the name “Alenka”, almost everyone can choose the right one.

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