Alenka beet salad - 7 recipes for the winter, with carrots, peppers, garlic

Alyonka beet salad for the winter

Why the salad was called that, history is silent.
Apparently, in honor of a girl who didn’t like beets, but after trying the dish, she changed her attitude towards this vegetable. Indeed, not everyone loves beets. This is to blame for its unique taste, which intensifies if the beets are undercooked or cooked incorrectly. But with the right ratio of beets and other vegetables, you can end up with a very tasty appetizer, such as Alyonka salad.

Many people think that this salad is more like a borscht dressing. Yes, and it is prepared almost the same way.

The taste of the salad depends on the amount of spices and herbs. Therefore, by replacing one seasoning with another, you can end up with a completely new taste snack.

The salad is prepared from vegetables such as carrots, onions, bell peppers, fresh tomatoes, and garlic. If desired, you can replace some vegetables with others, but the main ingredient should be beets. That's why the salad has such a rich burgundy color.

To prevent beets from losing color during prolonged heat treatment, you need to cook them correctly.

To prepare the salad, use burgundy-colored beets, without light rings and veins. It should be juicy, without dark spots and other signs of spoilage.
Beets almost always lose color when boiling vigorously. Therefore, you need to adjust the heat level so that the contents of the pan barely simmer.
You can fix the burgundy color of beets by adding vinegar to the vegetable mixture. Therefore, the rule in which vinegar is added at the end of stewing or cooking does not apply in this case. Vinegar should be added along with beets.
The taste of beets is greatly improved when combined with onions, garlic, peppers and tomatoes. But carrots need to be added in doses, since they have a more pronounced taste than beets and will dominate.
Beets for salad are cut into thin strips, grated on a medium grater, or even rolled through a meat grinder with a coarse grid.
Vegetable oil is used to prepare the salad. It must be odorless, otherwise it will overwhelm the aroma of the vegetables.
The salad can be spicy, sweet and sour, salty. It all depends on the taste preferences of the housewife and her household. Therefore, the amount of sugar, pepper, garlic and vinegar in the recipe can be varied in one direction or another.
In order for the salad to be stored for a long time, it must be hermetically sealed in sterile jars and stored in a cool, dark place.

Cooking process

We wash all the ingredients for the future salad, with the exception of garlic, and pass through a meat grinder. Then we combine them in one container and mix thoroughly. Add oil, salt, sugar and vinegar. Place the mixture over medium heat and cook for about two hours. A quarter of an hour before the end of cooking, add chopped garlic. Place the finished mixture into sterilized jars and seal. The most delicious and healthy salad “Alenka” is ready for the winter! It must be stored in a cool, dark place.

Alyonka beet salad with bell pepper (method 1)

beets – 2 kg;
tomatoes – 800 g;
garlic – 100 g;
bell pepper – 250 g;
onions – 250 g;
parsley – 1 large bunch;
vinegar 6 percent – 70 ml;
salt – 25 g;
sugar – 75 g;
sunflower oil – 100 g.

Prepare the jars in advance: wash them with baking soda and place them in a cold oven. Turn the oven to 150°. Sterilize the container for 20 minutes, starting the countdown from the moment the temperature rises to the desired level.
Peel the beets and wash them. Grate on a coarse grater.
Pass the washed tomatoes through a meat grinder.
Peel the onion and garlic, rinse with water, and chop finely.
Remove the seeds from the pepper and cut into thin strips. Chop the greens.
Heat sunflower oil in a cauldron and saute the onion in it. Add tomato puree, sugar, salt, pepper, stir. Cook over moderate heat for 10 minutes.
Dip chopped beets and garlic into the sauce, pour in vinegar. Simmer over low heat for about half an hour.
When boiling, place into hot, dry jars and immediately seal tightly. Turn it upside down and wrap it in a blanket. The next day, transfer the cooled jars to a cool place.

Alyonka beet salad with bell pepper for the winter (method 2)

beets – 2 kg;
tomatoes – 1.5 kg;
bell pepper – 0.5 kg;
onions – 1 kg;
hot pepper – 1 small pod;
salt – 30 g;
sugar – 75 g;
vinegar 6 percent – 70 ml;
garlic – 100 g;
sunflower oil – 100 g.

Prepare all vegetables. Wash the tomatoes, cut into small cubes. Chop the onion into half rings, cut the garlic into slices. Remove the seeds from the pepper and cut into strips.
Place the vegetables in a cauldron or enamel pan, pour in the oil, add salt and sugar. Place the dishes on low heat. Stir to prevent the vegetables from burning.
Peel the beets and wash. Using a Korean grater, chop into thin strips. Combine beets with other vegetables. Pour in vinegar. Simmer over very low heat for 40 minutes. Ten minutes before the end of simmering, add the garlic.
While the vegetables are cooking, wash the jars and sterilize them. It is advisable to do this in the oven, then the jars will be hot and dry (which is very important).
While hot, place the salad in jars, close with sterile lids, and roll up immediately. Cool by turning them upside down and covering with a blanket.

Required ingredients:

2 kg. beets;
700 g tomatoes;
500 g sweet pepper;
250 g onions;
250 g carrots (optional);
2 heads of garlic;
1 large chili pepper;
1/2 cup vegetable oil;
100 g sugar (4 tablespoons);
1.5 – 2 tbsp. spoons of salt (pickling);
130 ml. apple (table) vinegar 6% or 100 ml. vinegar 9%.

How to cook:

To prepare Alenka beet salad for the winter, take fresh vegetables without signs of rot. Rinse the vegetables in warm water and dry with a towel. Peel the beets and grate them on a coarse grater for Korean salads; of course, this is not fundamental; it just makes the salad look neater and more beautiful when serving. Divide a large chili pepper in half, remove the seeds, and chop into large pieces. Cut ripe, juicy tomatoes into large slices and remove the stem. Next, the prepared tomatoes and chili need to be pureed (chopped). The most convenient way to do this is with an immersion blender, but you can put it through a meat grinder. Divide the sweet pepper (bell pepper) into four parts, remove the seeds, and cut the pulp into strips. Peel the onions and chop into small cubes. Peel the garlic cloves, grate them on a fine grater or pass them through a press. So, the ingredients are prepared, you can start stewing.

Place a large saucepan on the stove, pour in vegetable oil, heat over high heat and add onion cubes. Simmer the onion for just 5 minutes and add sweet pepper strips. Continue to simmer the vegetables for another 5 - 7 minutes, stir the mixture and add chopped tomatoes and chili. Then add all the beets, garlic, salt and sugar. Gently stir the vegetables with a large wooden spoon and continue to simmer over high heat for 40 minutes. While cooking, stir the mixture periodically and monitor the temperature; if the salad boils too much, the salad will splatter a little on the sides.

While the Alenka salad is boiling, prepare the jars. From this amount of ingredients I got 2.2 liters plus a small cup of about half a glass (all that came out in the photo). Select jars of a suitable size, rinse them and sterilize them in any way. Don't forget to boil the caps.

After the time has passed, pour vinegar into the salad and simmer for another 5 minutes. I most often use 6% apple cider vinegar for preservation; it seems to me that the preparations turn out more tender and aromatic. But this is not important; you can either use a ready-made tableware or prepare a solution from vinegar essence. Fill prepared dry jars with hot salad to the very brim and roll up the lids using a key. If using screw caps, simply screw them on as tightly as possible. Turn the jars upside down and wrap them in a blanket. Leave it like this until it cools completely, and then transfer it to the cellar for further storage. Alenka beet salad is ready for the winter. This salad can be used not only for its intended purpose; for example, many housewives use it to season borscht.

We are used to the fact that sausage, ham and cheese are usually bought exclusively for cutting for the table. Nowadays sausage is added to many hot dishes, snacks and even side dishes. Today we have prepared for you a version of the Alyonushka ham salad - it turns out to be very light and at the same time satisfying, and is prepared quickly and easily.

Ingredients for 5 servings:

Ham 450 g
Egg 3 pcs.
Cucumbers 1 pc.
Bell pepper 1 pc.
Canned corn 350 g
Mayonnaise 4 tbsp. l.
Dill to taste
Salt to taste
Black pepper (ground) to taste.

Step-by-step recipe for preparing Alyonushka salad:

Hard-boil the eggs, cool, peel and cut into small cubes.
Cut the bell pepper and ham into long strips, and the cucumber into slices. Chop the greens with a knife.
Mix all the ingredients in a deep salad bowl, season with mayonnaise, add spices, herbs and mix everything well.

Serve the finished salad immediately. If you wish, you can replace the corn with green peas, and the fresh cucumber with pickled cucumber - this will make the dish more spicy and piquant. This salad is perfect for both an evening snack and a holiday table. Have fun cooking and be sure to share new recipes with your friends!

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Alyonka beet salad with carrots

beets – 2 kg;
tomatoes – 800 g;
bell peppers of different colors – 300 g;
carrots – 250 g;
onions – 250 g;
garlic – 100 g;
a small pod of hot pepper;
salt – 30 g;
sugar – 50 g;
sunflower oil – 150 g;
6% vinegar – 70 ml.

Wash the jars with soda in advance. Boil the lids. Do not sterilize them yet - this can be done later.
Wash the peppers and trim the stalks. Remove the seeds. For hot peppers, this must be done, otherwise the salad will turn out very spicy.
Cut the tomatoes and grind in a blender along with hot pepper.
Peel the beets, onions, garlic and carrots, wash them, cut into thin strips. Also cut the bell pepper.
Heat the oil in a cauldron, add the onion and sauté until soft. Add carrots and peppers. Fry everything together for 4-5 minutes.
Add beets, sugar, sprinkle with vinegar (a teaspoon is enough), stir. Warm everything together for 10-15 minutes. Stir occasionally to prevent the vegetables from burning.
Pour the tomato mixture over them, pour in the rest of the vinegar, add salt. Stir. As soon as the contents of the cauldron boil, reduce the heat to low. Simmer the beets for 40 minutes. 10 minutes before cooking, add garlic.
While the beets are stewing, place the washed jars in a cold oven, set the temperature to 150° and heat the container for 20-30 minutes.
While boiling, place the prepared salad into hot jars and immediately seal tightly. Turn the lids down, place on a flat surface, and cover with a blanket. The next day, transfer the cooled jars of salad to a cool room.

Alenka beet salad - secrets of the right recipe

The basis of the salad is always red beets; more of them are always taken. There are no strict requirements for the remaining components. The proportions of ingredients indicated in the recipes are not dogma. It is permissible to change them at your discretion, choosing the ideal combination for you personally.

Cutting vegetables does not affect the taste, but the appearance of the snack can significantly transform it. Alenka will look very appetizing if you grate the beets on a Korean grater.
If you love it spicy, add more pepper.
If you like something sour, add acetic acid.
Do not let the beets boil violently, they will lose their natural color and turn pale.
If you want to preserve the bright color of the root vegetable, pour a few drops of vinegar into the pan at the very beginning of cooking. As a rule, this point is skipped in the recipe; according to the rules, the acid is added to the workpiece at the end of cooking. I recommend breaking this rule by splashing a small amount at the beginning of cooking.

Beetroot salad “Alyonka” - recipe with bell pepper

The classic, most common recipe for winter salad with pepper. Thanks to a well-balanced combination of ingredients, the result is an excellent appetizer worthy of inclusion in a formal menu.

Red beets – 2 kg.
Sweet pepper – 250 gr.
Onions - the same amount.
Tomatoes – 800 gr.
Garlic – 100 gr.
Acetic acid 6% - 70 ml.
Granulated sugar – 75 gr.
Salt – 25 gr.
A bunch of parsley.
Sunflower oil – 100 ml.

How to prepare for the winter:

Prepare root vegetables for processing - wash, peel. Rub coarsely.
Divide the tomatoes into halves, punch them with a blender, or chop them with a meat grinder.
Chop the peeled garlic and onion into small cubes.
Remove the seeds from the peppers. Chop into strips. Chop the parsley.
Heat the oil in a thick-walled saucepan. Toss in the onion cubes. Sauté until transparent.
Add tomato puree, salt and sweeten. Add pepper strips. Stir the mass.
Wait for the salad to boil, reduce the heat, cook for 10 minutes.
Send beet chips and garlic to cook. Stir and let it boil. Simmer on low for 30 minutes.
Pour in vinegar. Let the contents boil vigorously, turn off the burner.
Distribute among jars and screw. Cool by turning upside down and wrapping. The workpiece is perfectly stored in apartment conditions.

Popular salad “Alenka” with vegetables and garlic

The classic, most common recipe for winter salad with pepper.
Thanks to a well-balanced combination of ingredients, the result is an excellent appetizer worthy of inclusion in a formal menu. Take:

Red beets – 2 kg.
Sweet pepper – 250 gr.
Onions - the same amount.
Tomatoes – 800 gr.
Garlic – 100 gr.
Acetic acid 6% - 70 ml.
Granulated sugar – 75 gr.
Salt – 25 gr.
A bunch of parsley.
Sunflower oil – 100 ml.

How to prepare for the winter:

Prepare root vegetables for processing - wash, peel. Rub coarsely.
Divide the tomatoes into halves, punch them with a blender, or chop them with a meat grinder.
Chop the peeled garlic and onion into small cubes.
Remove the seeds from the peppers. Chop into strips. Chop the parsley.
Heat the oil in a thick-walled saucepan. Toss in the onion cubes. Sauté until transparent.
Add tomato puree, salt and sweeten. Add pepper strips. Stir the mass.
Wait for the salad to boil, reduce the heat, cook for 10 minutes.
Send beet chips and garlic to cook. Stir and let it boil. Simmer on low for 30 minutes.
Pour in vinegar. Let the contents boil vigorously, turn off the burner.
Distribute among jars and screw. Cool by turning upside down and wrapping. The workpiece is perfectly stored in apartment conditions.

Ingredients:

beets – 2 kg;
tomatoes – 800 g;
garlic – 100 g;
bell pepper – 250 g;
onions – 250 g;
parsley – 1 large bunch;
vinegar 6 percent – 70 ml;
salt – 25 g;
sugar – 75 g;
sunflower oil – 100 g.

Cooking method

Prepare the jars in advance: wash them with baking soda and place them in a cold oven. Turn the oven to 150°. Sterilize the container for 20 minutes, starting the countdown from the moment the temperature rises to the desired level.
Peel the beets and wash them. Grate on a coarse grater.
Pass the washed tomatoes through a meat grinder.
Peel the onion and garlic, rinse with water, and chop finely.
Remove the seeds from the pepper and cut into thin strips. Chop the greens.
Heat sunflower oil in a cauldron and saute the onion in it. Add tomato puree, sugar, salt, pepper, stir. Cook over moderate heat for 10 minutes.
Dip chopped beets and garlic into the sauce, pour in vinegar. Simmer over low heat for about half an hour.
When boiling, place into hot, dry jars and immediately seal tightly. Turn it upside down and wrap it in a blanket. The next day, transfer the cooled jars to a cool place.

Ingredients:

beets – 2 kg;
tomatoes – 1.5 kg;
bell pepper – 0.5 kg;
onions – 1 kg;
hot pepper – 1 small pod;
salt – 30 g;
sugar – 75 g;
vinegar 6 percent – 70 ml;
garlic – 100 g;
sunflower oil – 100 g.

Prepare all vegetables. Wash the tomatoes, cut into small cubes. Chop the onion into half rings, cut the garlic into slices. Remove the seeds from the pepper and cut into strips.
Place the vegetables in a cauldron or enamel pan, pour in the oil, add salt and sugar. Place the dishes on low heat. Stir to prevent the vegetables from burning.
Peel the beets and wash. Using a Korean grater, chop into thin strips. Combine beets with other vegetables. Pour in vinegar. Simmer over very low heat for 40 minutes. Ten minutes before the end of simmering, add the garlic.
While the vegetables are cooking, wash the jars and sterilize them. It is advisable to do this in the oven, then the jars will be hot and dry (which is very important).
While hot, place the salad in jars, close with sterile lids, and roll up immediately. Cool by turning them upside down and covering with a blanket.

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Tip: if you don’t have time to chop vegetables, you can grind tomatoes, onions and peppers in a meat grinder, put them in a saucepan and simmer for 20 minutes. Then add the beets cut into strips and cook as described above.

“Alenka” salad with the spicy taste of garlic and the bitterness of chili pepper.

Ingredients:

Beetroot – 800 g
Tomatoes – 500 g
Garlic – 2 pcs.
Salt – 2 tbsp. l.
Onion – 3 pcs.
Bulgarian pepper - 4 things.
Chili pepper – 1 pc.
Sugar – 3 tbsp. l.
Oil grows. – 1 tbsp.
Vinegar 9% – 3 tbsp. l.
Parsley

Grate the beets, cut the large pepper into strips, the chili pepper into very small pieces, and the onion into half rings. Grind the tomatoes and garlic in a blender.

Fry the onion, add the beets, simmer for seven minutes. Add tomatoes, garlic, peppers, salt, sugar, vinegar and simmer for about 45 minutes and 10 minutes. Before the end of cooking, add chopped parsley. Distribute the salad into jars and roll up.

When you open a jar of salad in winter, you are sure to enjoy a salad with the piquant taste of garlic and the aroma of parsley.

Ingredients:

Beetroot – 1 kg
Peppers and onions – 200 g each
Tomatoes – 500 g
Salt – 20 g
Oil grows. – 100 ml
Sugar – 50 g
Vinegar 6% – 50 g
Parsley

Grate the beets and chop the onion into half rings. Grind peppers, tomatoes, garlic in a blender.

Heat the oil and sauté the onion for about 5 minutes, add vegetables, sugar, vinegar, and salt. Simmer the mixture, stirring frequently, for about half an hour. Add chopped parsley and simmer the vegetables for about 10 minutes, then place the salad in sterile jars prepared in advance and screw on the lids (sterile).

If you love delicious spicy food, then you will surely love the recipe for spicy beetroot salad with garlic.

Ingredients:

Carrots, beets – 1 kg each
Sweet pepper – 0.5 kg
Tomato juice (homemade) – 800 ml
Garlic – 2 heads
Hot pepper – 1 pc.
Sugar – 125 g
Grows. oil – 125 ml
Vinegar 9% – 125 ml
Salt – 25 g
Allspice – 5 peas.

Grind sweet and hot peppers in a meat grinder. Pour homemade tomato juice into a saucepan and place on the stove; when it boils, add the pepper minced in a meat grinder - boil under the lid for 15 minutes.

Grate the beets and carrots on a Korean grater.

Then add oil, sugar, vinegar to the tomato juice. Add beets and carrots, salt - stir and cook for 25 minutes. Add crushed garlic with peppercorns - stir, boil for 7-10 minutes.

Place the salad in boiled jars with lids.

How to prepare Alenka salad - the right recipe with carrots

Another variation of delicious beet preparation.

Tomatoes – 800 gr.
Onion – 250 gr.
Beetroot – 2 kg.
Sweet pepper – 300 gr.
Carrots – 250 gr.
A pod of hot pepper.
Garlic - head.
Vinegar 9% - 50 ml.
Sugar – 50 gr.
Salt – 30 gr.

Prepare vegetables for processing. In previous recipes I explained how to cut them. But I want to say that this is just a suggestion, you can choose any shape and cutting methods. The only advice: turn the tomatoes into puree; in Alenka, the remaining vegetables are boiled in tomato sauce - this is the secret of a tasty preparation.
Pour oil into the pan and heat it up a little. Throw in the bow first. When the rings become transparent, follow with the carrots.
Pour in tomato puree. Cook the sauce for 5 minutes.
Add the remaining vegetables one by one. Start with the beets, stir, after a few minutes add the pepper.
Add bulk spices. Stir the salad. cook for 10-15 minutes.
At this step, check the snack for salt. Adjust the quantity. Simmer for 20 minutes, add chopped garlic. Pour in acetic acid.
Simmer over low heat for 10 minutes. Remove from the burner and distribute Alenka among the jars.
Let the rolled jars cool under a towel. Place for winter storage in a cellar or cold pantry.

Spicy Beet Salad Recipe

For beet salad you need:

Preparation

All vegetables specified in the recipe must be thoroughly washed

. Cut tomatoes in half, beets, bell peppers, onions, and peel garlic. Cut the onions into half rings, squeeze the garlic through a press, cut the bell peppers into thin strips.

Take a large saucepan. Pour sunflower oil, vinegar, water into it. Add garlic and hot pepper, cut into slices. Add rosemary, thyme, ground red pepper and black peas. Let it boil, reduce heat and simmer for 5-7 minutes. Add chopped onion to the same mixture and simmer for no more than three minutes.

Add sweet peppers and simmer for 10 minutes

. Add tomatoes and beets to the mixture. At the end of cooking, add salt and sugar, boil again and simmer for 20 minutes.

Place the prepared salad according to the recipe into jars and close.

This beet salad is convenient because you can eat it literally immediately after preparation. And it is also stored well in sterilized jars. This is a wonderful recipe for the winter, when the body lacks vitamins, it will always help. After all, it can be consumed not only cold, but also hot.

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Beetroot salad for the winter “Alyonka”

Today I’m preparing a beet salad for the winter. Cheap, useful and easy and quick to do! And it’s delicious - words can’t describe it! In winter, this salad will be your snack for all occasions, both on holidays and on weekdays. This salad is especially tasty with fried potatoes, lightly salted herring and black bread. By the way, it can also be used as a dressing for borscht.

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salad "Alenka"

rich in vitamins and minerals such as: vitamin B2 - 12.3%, vitamin B5 - 19.7%, vitamin PP - 15.3%, cobalt - 70.4%, chromium - 38%

Vitamin B2
is involved in redox reactions, helps to increase the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by impaired condition of the skin, mucous membranes, and impaired light and twilight vision.
Vitamin B5
is involved in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestines, and supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
Vitamin PP
is involved in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
Cobalt
is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
Chromium
is involved in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.

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Salad "Alenka" for the winter is one of the most popular, famous for its content of useful substances, the main ingredient is beets. The healthy root vegetable is rich in an extraordinary range of vitamins A, B, C, PP, E, microelements and amino acids. They are also preserved in Alenka salads. Valuable folic acid gives beauty and youth to the body. The beautiful ruby color of the salad is already appetizing.

Beets go well with juicy, aromatic vegetables - bell peppers, tomatoes, carrots, cabbage and garlic; these are the most common ingredients in Alenka salads.

Salad can be sweet and sour, spicy and salty. Its taste largely depends on the herbs and spices used.

Salads are used as a side dish for meat or fish, or boiled potatoes. They are used to make borscht and are great with fresh, crusty bread. In winter, they enrich the body with useful substances and delight with their excellent taste and appearance.

For salad you should choose only fresh and high-quality products. The beets should be juicy, sweet varieties of dark burgundy color. It should not have dark spots, veins or light rings. They indicate spoilage of the root crop. Place the salad in pre-sterilized jars directly from the boil, and roll up the boiled lids. Store salads in a cool place.