At the end of summer, it is a hot time for gardeners to pick vegetables. Bright colors pleases the eye with cabbage, carrots and beets. For the winter, these vegetables and many others try to keep fresh and canned. Vitamins very useful and important for human health are contained in the collected fruits. Beetroot occupies a special place among them. How important is it to humans?
The benefits of beets
This is a special vegetable, the regular use of which has a positive effect primarily on the work of the intestines (especially for constipation). Low calorie content and high fiber content make beets a dietary product. In addition, the B vitamins contained in it, iron and copper have a beneficial effect on the functioning of the brain, central and peripheral nervous systems, and on the composition of blood, increasing hemoglobin. And vitamins A and C rejuvenate the body, protecting cells from premature aging.
Considering all the benefits of this root crop, it is recommended to include in its menu a variety of dishes from it as often as possible - all year round in raw and boiled form, and in the cold use canned beetroot preparations for the winter.
It is indisputable that it is a very useful vegetable - beets. For the winter, you can cook many different salads from it. In addition, they make juice from beets, ferment it, and use it to give a beautiful color when salting cabbage. We offer you two canning recipes, where the main ingredient in the salad is beets. For the winter, it is important to preserve as many vitamins of this vegetable as possible.
Winter beetroot harvesting
Beetroot caviar
You probably know the squash caviar more. But the proposed recipe is not inferior to a familiar dish in terms of taste, it may even surprise you with a new piquant taste.
Structure:
- beets - 1 kg;
- carrots - 200 g;
- onions - 200 g;
- sweet pepper (Bulgarian) - 2 pcs.;
- hot pepper - 2 pods;
- tomatoes or tomato juice - 200 g;
- sunflower oil - 200 ml;
- salt;
- sugar.
Cooking:
1. Boil the beets, then grate (cooled) on a coarse grater.
2. Grate carrots, finely chop the onion and pepper.
3. Place the vegetables in a bowl, add butter, salt and sugar to taste.
4. Stew for 30-40 minutes with frequent stirring.
5. Spread the mixture in clean jars.
6. Sterilize the jars by placing them in another container with hot water from the following calculation: half liter - 15 minutes, liter - 30 minutes.
7. Roll up the lids, wrap, turning upside down.
Salad "It's Something"
We offer a new salad, for which beets are also used. For the winter, this preparation is done as a dressing for borsch or as an independent cold snack. Ready output - approximately 7-8 liters.
Structure:
- beets - 3 kg;
- tomatoes - 3 kg (can be replaced with 1.5 liters of tomato juice);
- carrots - 2 kg;
- sweet pepper (Bulgarian) - 2 kg;
- vegetable oil - 0.5 l;
- hot pepper - 4-5 pods;
- ground pepper or a mixture of peppers to taste;
- salt and sugar to taste;
- Bay leaf.
Cooking:
1. Grate carrots and fry it in vegetable oil.
2. Grate beets as well. Finely chop the tomatoes and peppers.
3. Put the chopped vegetables on the carrots, pour in the remaining oil and simmer, stirring, for 1 hour.
4. Add spices, salt, sugar, bay leaf, let it boil for another 10 minutes.
5. Arrange in hot sterile jars and roll up. Wrap by turning upside down.
Enjoy your meal!