You can cook tasty and healthy caviar from the simplest products - beets, onions and tomato paste. A spicy and bright appetizer can be served as a side dish to steam chicken cutlets or fried fish. Or put a little caviar on a piece of rye bread, and on top half a boiled egg and greens - and a hearty snack is ready. It is easy to cook caviar from beets for the winter according to recipes. You’ll lick your fingers, so the dish turns out to be satisfying and tasty. Culinary experience is not required. Everything is elementary simple - boiled, cleaned, passed through a meat grinder, stewed. It will take about an hour.

Beetroot appetizer is also suitable for cooking borscht: put two or three tablespoons of the appetizer in a pan and fry with onions and carrots, and then add to the borscht. And if you follow a diet, then such caviar is just a find - a low-calorie and vitamin dish and is perfect for dinner or breakfast.

To roll caviar for the winter, it is necessary to prepare cans for seaming before starting its preparation. Take four to five half-liter jars and the same number of metal lids, and place in the oven for fifteen minutes to sterilize.

A simple recipe for beetroot caviar

To begin with, we offer you to prepare the simplest recipe for delicious beetroot caviar for the winter, really such that you lick your fingers. Let's get started!

Products:

• beets - a kilogram;
• three onions;
• five cloves of garlic;
• vegetable oil - five spoons;
• four tablespoons of tomato paste or five fresh tomatoes;
• olive herbs;
• a teaspoon of vinegar essence;
• salt, spices - to taste.

Cooking like this:

• thoroughly wash the beets and boil until half cooked in salted water, with the addition of spice;
• put peeled and finely chopped onions in a pan, pour vegetable oil there;
• fry the onion until golden brown;
• add the peeled and grated beets to the onion;
• simmer for twenty minutes;
• add tomato paste and spices to the vegetable mass (salt, sugar, pepper, several peas of allspice, bay leaf, herbs);
• simmer with the lid open for seven to ten minutes;
• add stewed and chopped garlic at the end of the stew;
• pour vinegar;
• remove the pan from the heat;
• allow the vegetable mass to cool slightly;
• put the dish in prepared jars;
• roll up;
• store on the balcony or cellar.

You can cook beetroot caviar with a brighter, more saturated taste, if you add carrots, apples, sweet peppers and chili peppers to the main ingredient.

Beetroot caviar "Spicy-sweet"

For lovers of spicy spicy taste with peppercorn.

Ingredients:

• one kilogram - beets, sweet peppers, carrots;
• four kilos of fresh tomatoes;
• glasses of vegetable oil;
• eight hundred grams of onion;
• sweet and sour apples - half a kilo;
• five cloves of garlic;
• laurel leaf - two pieces;
• a few peas of allspice;
• salt, sugar - to taste;
• two tablespoons of vinegar essence;
• one chili pepper;
• italian herbs.

Cooking:

• for caviar, it is better to use a pan with a thick bottom;
• chop raw beets and carrots through a coarse grater;
• peel and chop the onion and sweet pepper;
• pour vegetable oil into a saucepan and heat;
• put prepared vegetables in a pan;
• fry for twenty minutes;
• mashed tomatoes with a blender;
• chop peeled apples with a grater;
• add spices to your tomato puree to taste;
• mix;
• pour tomato puree to vegetables;
• add grated apples;
• simmer caviar for thirty minutes;
• put in prepared glass containers;
• add half a teaspoon of vinegar essence to each jar;
• store in a cool place - cellar, basement or on the balcony.

Original beetroot caviar

Products:

• kilo of beets;
• half a kilo - green tomatoes, sweet bell pepper and onions;
• five to six peas of allspice;
• salt, sugar, black and red pepper to taste;
• half a glass of vegetable oil.

Cooking steps:

Step 1. Finely chop the tomatoes and onions;

Step 2. Peel the lettuce and cut into strips;

Step 3. Peel the beets and grate them on a coarse grater;

Step 4. Add chopped onion to a deep skillet; add oil;

Step 5. Fry the onion until golden brown;

Step 6. Add spices and all other prepared ingredients to the onion;

Step 7. Stew the vegetable mixture for forty minutes;

Step 8. Spread the prepared caviar in prepared jars;

Step 9. Put the jars in the preheated oven and cover with metal lids;

Step 10. Sterilize for fifteen minutes;

Step 11. Roll up the lids with a special key and let the jars cool down at room temperature.

How to cook caviar from beets for the winter: the secrets of a great recipe

There is nothing easier than to cook beetroot caviar. Beetroot caviar is cooked with various additives: apples, bell pepper, eggplant, pumpkin. But, in order for the caviar to turn out really tasty, you need to know a few secrets of cooking this healthy and lean snack.

Great video from recipes: step by step told and shown how to cook wonderful beetroot caviar for the winter:

Little secrets of cooking delicious beetroot caviar:

• for the preparation of beetroot caviar, choose whole vegetables, fresh, without damage;
• for caviar, choose beetroot beet variety - it is more juicy and sweet;
• if you need to boil it before cooking beets, then choose small vegetables. Such root crops will weld faster;
• for winter harvesting, beets are best used raw;
• in order for caviar to be stored all winter, be sure to sterilize the cans before rolling.

How to cook a delicious beetroot caviar for the winter: recipe

1. Boil two beets and one carrot until cooked;
2. Cool and clean;
3. Cut one large onion into a small dice;
4. Put fry in vegetable oil (150 ml) in a deep skillet;
5. After ten minutes, add carrots and beets, grated on a coarse grater;
6. Add spices to taste;
7. Stew for twenty minutes;
8. Add a tablespoon of tomato paste (ketchup);
9. Stew for another ten minutes;
10. At the end of the stew, pour a tablespoon of vinegar 9%;
11. Arrange on glass jars and roll up metal lids.

Beetroot and zucchini caviar for the winter

Vegetable caviar from zucchini and beets for the winter turns out to be very tender and incredibly tasty. For the preparation of vegetable appetizers "Village Style" such products are needed:

• two kilos of zucchini;
• a kilo of onions;
• kilo of beets;
• half a glass of sugar;
• two tablespoons of salt;
• half a glass of vegetable or corn oil;
• spices: coriander, clove, bay leaf, black pepper - to taste
• three tablespoons of tomato paste.

Cook like this:

• put peeled and finely chopped vegetables in a pan with high sides and a thick bottom;
• add some water and put on a small fire;
• as soon as vegetables let the juice add spices, tomato paste (you can take fresh grated tomatoes) and oil;
• put on a small fire and simmer for an hour while stirring;
• put the still hot appetizer into sterile jars;
• add half a teaspoon of vinegar essence to each jar.

Beetroot caviar with garlic for the winter

Prepare a delicious and very healthy beet-garlic appetizer for the winter. In order for the appetizer to be stored for a long time, it is necessary to add vinegar to the caviar and arrange it in sterile jars.

To cook caviar from beetroot you’ll lick your fingers with garlic for the winter, you need the simplest products:

• a kilogram of boiled beets;
• head of garlic;
• salt, sugar, bay leaf, dried dill, rosemary and caraway seeds to taste (you can not add any spices at all, except salt and sugar);
• vinegar - 100 ml;
• water for the preparation of marinade.

Cooking:

• prepare the marinade: dissolve vinegar, salt and spices in two liters of water (boiled, warm water);
• peeled and chopped boiled beets;
• peel and pass the garlic through a press;
• add to beets;
• mix;
• put the beetroot - garlic mixture in banks;
• pour marinade;
• cans put a large pan, cover with metal lids;
• sterilize for twenty minutes.

Beetroot caviar for the winter without vinegar with apples and eggplant

Beetroot caviar can be prepared for the winter without vinegar. In order for the caviar to be stored for a long time, a natural preservative is added to it - apples. The appetizer is very tender with a sweet and sour taste.

For cooking, you need such products:

• kilo of beets;
• kilo eggplant;
• 800-900 grams of sweet and sour apples;
• granulated sugar - six to seven tablespoons;
• salt - one and a half tablespoons;
• 400 ml of cooking oil for frying.

We prepare as follows:

• finely chop apples and eggplant;
• grind raw beets with a grater;
• put all the ingredients in a large pan;
• mix and sprinkle with sugar;
• let stand so that the vegetable mass starts up the juice;
• an hour and a half later put the pan on a small fire;
• add salt;
• simmer on low heat for about an hour;
• then pour in vegetable oil and stew the beets for another ten minutes;
• put the finished snack on a sterilized glass container.

Beetroot Salad

From cooked caviar, you can cook an interesting and delicious dish with prunes and walnuts. We prepare salad appetizer as follows:

• transfer the finished beetroot caviar to a salad bowl;
• chop two or three cloves of garlic, add to the caviar;
• in a bowl put prunes (five to six pieces) pour boiling water and let stand for twenty to thirty minutes;
• chop walnut kernels (half a cup) and put in caviar;
• cut soft prunes into strips and add to caviar;
• season all the ingredients with sour cream or mayonnaise;
• mix and sprinkle with finely chopped parsley.

Here are such delicious and simple recipes for beetroot caviar for the winter. Fingers lick. The appetizer really turns out to be so satisfying and aromatic, with a rich taste that you want to eat everything to the last spoon.

Among the many homemade vegetable preparations, especially bright in taste and appearance, a beetroot appetizer in the form of caviar is possible. It is about her that we will talk today and tell you how to cook such a treat on your own for the winter.

How to cook red beet caviar for the winter - recipe with garlic

Ingredients:

• red beets - 1.9 kg;
• tomatoes - 2.9 kg;
• large garlic heads - 3 pcs.;
• sweet bell pepper - 850 g;
• hot pepper pods - 2-3 pcs.;
• non-iodized rock salt - 50 g or to taste;
• granulated sugar - 15 g.

Cooking

For the preparation of caviar, we select beets of vinaigrette varieties with a saturated color, clean the root crops and pass through a meat grinder (you can grind in a blender). We place the chopped beetroot mass in a saucepan or a cauldron, add sunflower oil without aroma and put on a plate burner on moderate heat. Let the contents of the dish boil and allow for half an hour with occasional stirring.

At this time, washed tomatoes, as well as Bulgarian and hot peppers peeled from the stalks and seeds, are ground in the same manner as beets and determined in separate bowls.

We also grind peeled garlic tines. They can simply be squeezed out through a press, grated through a grater, or you can also use a meat grinder or a blender.

After thirty minutes of cooking, add twisted tomatoes to the bowl and cook the workpiece for another forty minutes. Over time, lay the bell pepper and continue cooking for another twenty minutes. At the final stage, we throw the garlic mass and hot pepper, add salt to the appetizer, add sugar, let it boil for ten minutes and immediately pack it in sterile and dry glass jars. After corking vessels, it is necessary to place them for natural self-sterilization under the "coat" until completely cooled.

To get more spicy caviar from beets for the winter, the number of pods of hot pepper must be doubled. For the dietary option of harvesting, you can not put it at all, and also replace the garlic with onions.

Boiled beetroot caviar for the winter - recipe with onions

Ingredients:

• red beets - 4 kg;
• onions - 2 kg;
• non-iodized rock salt - 60 g or to taste;
• refined sunflower oil - 240 ml;
• allspice peas - 4-5 pcs.;
• bay leaves (optional) - 2 pcs.;
• vinegar (9%) - 190 ml.

Cooking

This option for the preparation of caviar from beets is radically different from the previous one both in technology and in taste of the finished workpiece. Beetroot this time we will pre-cook until fully cooked. To do this, wash the root vegetables of vinaigrette varieties thoroughly and fill them with water in a suitable container. Cook the vegetable after boiling from forty minutes to one and a half hours (until soft). Beets can also be cooked in foil or in the sleeve in the oven, so it will turn out even tastier, and will also preserve color and valuable properties.

While the beets are cooked, peel and dice the onions as small as possible. By readiness and after cooling, root crops are cleaned and ground on a medium or fine grater. You can simply use a blender or a combine to chop the vegetable.

Put the prepared onions in a pan with warmed butter and fry a little. Now add the beetroot mass, add the ingredients, throw the peppercorns and bay leaves at will and simmer with frequent stirring for twenty minutes.

Tasty and juicy beetroot caviar for the winter

Add vinegar to the end, warm up the workpiece for another minute and immediately pack it in dry, sterile vessels. After corking, we place containers under the “coat” for natural self-sterilization.

Beetroot caviar in a slow cooker

Beetroot caviar, like a grandmother's, in a slow cooker

It so happened that the taste of beetroot caviar is inextricably linked with the feeling of summer. The fact is that this delicacy was fed by my grandmother, whom I visited during the summer holidays. And she cooked this very ordinary beet, or, as it was called in my small homeland, beetroot so delicious that it turned out to be a real delicacy. Someone would offer me boiled beets as a source of many healthy vitamins for lunch - I would not even look at it. But it was impossible to drag me away from beetroot caviar. It was especially nice to have a sandwich or two, generously spread with sweetish and slightly spicy caviar, during the summer rain, when all games in the grandmother’s garden stopped, and you could sit on the veranda, watch the shower pour water on the beds, and slowly drink fragrant tea with lemon balm ... Grandmother roasted beet yummy in a huge cast-iron frying pan. And I use a slow cooker. But still, the memories of the summer are the best. I offer you a sample recipe for beetroot caviar in a slow cooker. Maybe she will remind you of something good.

I used my grandmother’s recipe and deviated from it only in small details. I took the following products:

• Beets - 2 pcs. (at the exit I got a half-liter jar of caviar),
• Onion - 1pc.,
• Garlic - 4-5 cloves,
• Tomato juice - 100 g (you can replace it with tomato paste or fresh tomato),
• Olive oil for frying - 10 g,
• Sugar - 10 g
• Dill - to taste.

If you want, you can diversify the dish with a choice of raisins, prunes or crushed walnuts. All this coexists perfectly with beets and garlic and will give caviar a special piquancy.

There is another option: add about the same as beets, the volume of carrots. It will be, however, already carrot-beetroot caviar.

A method of preparing beetroot caviar in a slow cooker

To beetroot caviar was a success, first you need to cook beetroot. I poured root vegetables with cold water and set them to cook for 40 minutes. At first I wanted to cook steamed vegetables, but I realized that I had not guessed with the size of the beets, which did not fit in a low basket for a double boiler. However, it can be welded in any way or baked, if it is more convenient. When the beets boiled, I put it aside - to cool off.

And meanwhile, she chopped smaller onions and garlic.

I poured oil into the bowl of the multicooker and put the onion and garlic in it to fry until golden brown. After 5 minutes, I added tomato juice to the vegetables in the slow cooker and left it all stewed for a while.

Now they had to launch the main ingredient - beets. If I had a blender, the cooking would end easily and naturally. But something I still did not intend to acquire this miracle of technology, despite the fact that there were already more than enough reasons. Well, since the blender is not available to me right now, the good old grater comes to the rescue. It was on a grater, by the way, that my grandmother rubbed beets for caviar when I was little. How she had the patience - I absolutely do not understand. While I rubbed on a fine grater (you must use a fine grater, if you rub on a large one - it will be completely wrong) two juicy root crops, I managed to recall a bunch of everything that seems so funny from a height of many years. For example, the way grandfather grumbled at his grandmother: “that you are all in the kitchen and the housework, you better go and relax ...”, and my grandmother explained that she wanted to pamper her granddaughters and then go to rest ... Or the way my grandmother and my sister taught to play football and was noisy when she managed to score a ball into our goal ...

However, I talk too much - this beetroot caviar affects me so. Grated or in any other way chopped beets should be put in a slow cooker, sprinkled with sugar, dill and what else you want to add to the caviar. Sugar is needed for ... to be honest, I don’t know why. My grandmother just sprinkled sugar on the beets, and I did not dare to move away from this rule. If you are planning to pour raisins, then hold it in front of it a little in boiling water - it will turn out delicious. Then the slow cooker stews a flavored snack for 40 minutes.

Beetroot caviar can be served hot, but you can wait until it cools. My grandmother rolled up still hot "beetroot" (as she called caviar) in sterilized cans, then they stood "upside down" all day, after which they were placed on the shelf of the refrigerator. The cold beetroot from the refrigerator was just as delicious.

Beetroot caviar through a meat grinder for the winter

The main rule of eating it is spreading on fresh “gray” bread and sprinkling with herbs. In this case, pleasant memories are provided to you. 🙂

Cooking time - about 2 hours (of which 40 minutes, the beets are cooked by themselves and another 40 minutes the caviar is also stewed)

Beetroot caviar in a multicooker

Beetroot caviar is a lean, dietary and very healthy dish. It is important to choose the right beets, this healing root crop should not be very large, have a maroon pulp without any white blotches. Young leaves of beetroot can also be eaten, for example, for Botvinnik (borsch with beet tops). Beetroot is a real doctor in our body - it stabilizes the metabolism, lowers cholesterol, and helps to eliminate toxins from the body. Such vegetable caviar can be prepared at any time of the year, and in winter it is simply necessary for the body. I try to cook this healthy vegetable more often. Well, beetroot caviar, cooked in a slow cooker, turns out to be especially tasty and tender.

Ingredients:

• beets - 2-3 pcs
• carrots - 1-2 pcs
• onions - 2-3 pcs
• tomato paste - 1 tablespoon
• vegetable oil.
• salt, spices to taste.
• fresh dill and garlic - optional.

How to cook beetroot caviar in a slow cooker:

Prepare all vegetables, wash and peel them.

To heat a bowl of multicookers with vegetable oil on the mode of "frying" or "baking". Finely chop the onion, put into the heated bowl of the multicooker and fry until transparent.

Grate the carrots on a medium grater, add to the onion, mix and continue cooking.

Grate beets on a coarse or medium grater, add to onions with carrots. Mix.

Then salt the dish, add spices (black pepper, Provencal herbs, fresh dill, garlic) and tomato paste. If you find the beets not sweet enough, you can add a little sugar to the caviar to taste. Mix.

Beetroot caviar is ideal for sandwiches, in hot form it can be a side dish, and in cold - an appetizer. I advise you to try this recipe for all lovers of beetroot dishes.

Enjoy your meal!!!

Slow cooker Polaris PMC 0510AD. Power 700 watts.

Other recipes from the site:

Beetroot caviar in a slow cooker

Posted by Nina Minina | in the category Recipes tasty and inexpensive, Recipes for a slow cooker, Recipes from vegetables in a slow cooker 05/08/2015

Total cooking time - 1 hour 10 minutes Active cooking time - 1 hour 0 minute Cost - very economical Calorie content per 100 gr - 89 kcal Servings per serving - 3 servings

How to cook beetroot caviar in a slow cooker

Ingredients:

Beets - 1 pc. Carrots - 1 pc. Onions - 1 pc. Tomato juice - 1 tbsp. (200 ml) Vegetable oil - 2 tbsp. for frying Spices - to taste Salt - to taste

Cooking:

Beets and carrots for caviar can be raw or already prepared, i.e. pre-cooked or baked. The cooking is similar, but will differ only in the time of extinguishing in a slow cooker. By the way, if you decide to cook from cooked vegetables, it is best to cook them in a slow cooker in the automatic “steam” mode. Then you need to cool the beets and carrots, peel, grate and stew together with fried onions and tomato ingredient in a multicooker bowl for a few minutes.

Another option is the preparation of caviar from raw beets and carrots, and it will be shown in step-by-step photographs.

All vegetables must be peeled. Chop the onion into a small cube. Grate beets and carrots in a medium grater or chop them using kitchen equipment (in a food processor or in a blender bowl). Set the “extinguishing” automatic mode in the multicooker, the time of which depends on the model, but on average one hour is enough for vegetables, and you are guided by this time.

If the multicooker has such a function as a "multi-cooker", then use it. Set 105-110 degrees and a time of 30 minutes.

Pour the vegetable oil into the bowl of the multicooker and put the onion in it. Let the onion heat with the butter, then fry it with stirring for a couple of minutes and add the carrots. Lightly salt. The first minutes of stewing take place at high temperatures, it is almost frying, so the ingredients for the caviar need to be mixed.

Five minutes after the carrots, add the grated beets. Next you need to pour tomato juice and mix. In addition to tomato juice, you can take tomato sauce or tomato paste mixed with water.

As spices, the most popular options for beetroot caviar are garlic and fresh herbs. Grind the garlic through a press or on a fine grater, and chop the fresh herbs (dill, parsley) finely. You can experiment with ready-made mixtures of dry spices and herbs: Provencal or Italian herbs, Caucasian herbs, curry, masala for vegetables, or pick up something to your taste.

The readiness of caviar from beets and carrots is easy to check, vegetables should be soft, and almost all the liquid should boil. Add salt to taste, mix with spices, let it brew for five minutes. Serve hot or cold.

  Would you like these recipes? Vegetable caviar Aivar with focaccia

Beetroot caviar recipes for the winter in a slow cooker

Beetroot appetizer is an ideal option not only for lovers of vegetables, but also for those who follow their figure or observe fasting.

Beetroot caviar in a slow cooker for winter is very simple to prepare, this unit is a real lifesaver for busy housewives.

Beets - a very useful vegetable, it is a valuable source of folic acid and improves metabolism, removing toxins from the body.

Try to cook beetroot caviar in a slow cooker, according to the proposed delicious recipes for homemade beetroots.

Preservation of beetroot caviar in a multicooker

Ingredients:

• 1.5 kg beets
• 150 g tomato paste
• 2 onions
• 2 tbsp 6% vinegar
• salt, sugar, pepper - to taste
• vegetable oil

How to roll caviar from beets for the winter:

1. Wash and boil the beets without peeling. Cool, peel and grate.

2. After turning on the “Baking” mode, fry finely chopped onions in vegetable oil until transparent.

3. Add tomato paste and cook another 5 minutes.

4. Put the beets in the multicooker, add vinegar, salt, sugar and ground pepper to taste, fry together in the “Baking” mode for another 10 minutes.

5. Switch the crock-pot to the “Extinguishing” mode and cook for 1.5 hours with the lid closed.

6. Immediately transfer the prepared caviar to sterilized jars and roll up the lids.

Beetroot caviar with carrots in a slow cooker for winter

Ingredients:

• beets - 2-3 pcs.
• carrots - 1-2 pcs.
• onions - 2-3 pcs.
• tomato sauce - a tablespoon
• vinegar essence - 1 teaspoon
• cooking oil
• spice

Cooking beetroot caviar in a slow cooker:

1. Wash and peel the vegetables. Grate beets and carrots on a coarse grater.

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2. Pour so much oil into the slow cooker to completely cover the bottom. Heat it up in the "Frying" mode.

3. Add the onion, chopped into small cubes and fry until transparent.

4. Put grated root vegetables and tomato sauce, salt to taste, pepper, add spices and mix well.

5. Cook in the "Extinguishing" mode for 30-40 minutes, depending on the program.

6. After opening the multicooker-pressure cooker, pour in the vinegar essence, quickly mix with a previously scalded spoon and immediately place it in sterilized jars.

7. Roll up the boiled lids and let cool upside down under a warm blanket.

Combined beetroot caviar for the winter in a slow cooker

Ingredients:

• beets - 3 large
• onion - 5 pcs.
• bell pepper - 8 pcs.
• tomatoes - 1 kg
• garlic - 5-6 cloves
• oil - 200 ml
• salt - 1.5 tbsp. spoons
• sugar - 1 cup
• vinegar (70%) - 1.5 teaspoons

How to prepare caviar from beets in a slow cooker:

1. Heat the oil in the “Baking” mode and fry the chopped onion in it.

2. Wash bell peppers, peel seeds and stalks and cut into small cubes. Send to the bow.

3. Cut the garlic into thin slices and add to the slow cooker.

4. Cut the tomatoes in half and grate, discarding the skins, and then rub through a sieve to get rid of the seeds.

5. Add multicookers to the bowl, salt and pour sugar.

6. Wash the beets, peel and grate on a coarse grater. Put to vegetables and mix. Taste it. If necessary, add and add granulated sugar.

7. After the “Baking” mode has ended, turn on the “Extinguishing” mode and cook for at least an hour.

If you want to spin the eggs from the beets homogeneous, after stewing, punch the mass with a blender.

8. Open the lid, add vinegar, mix and simmer for another 7-10 minutes.

9. Arrange on sterilized jars, roll up the boiled lids and let cool, turning upside down under the covers.

Piquant sweet and sour caviar from beets for the winter will please every member of the family with their taste. The appetizer looks great on a slice of bread, goes well with any side dish and even acts as an ingredient in other dishes. You can cook it not only from the main ingredient - beets, but also add additional vegetables. Before cooking, beets are boiled, fried or processed raw, in any case, it is perfectly stored in jars until spring. Depending on the processing, the finished food acquires its unsurpassed, special taste. Beetroot caviar recipes for the winter will help you choose the taste that you want to get. Before you begin, you will definitely need a regular hand grater, blender or meat grinder. Cooking the ingredients can be done both in a pan, pan, and in a slow cooker.

The usefulness of beets and dishes from it

This root crop is brightly saturated on the outside with a delicate sweetness in taste, also useful to everything else. Beetroot betaine filters out unnecessary substances in the liver, normalizes metabolism and prevents the increase in blood pressure. Therefore, it is useful for people suffering from liver diseases and obesity to introduce this fruit into the diet. To treat atherosclerosis and hypertension, you also need to eat beets, because it is rich in magnesium. If you often eat beetroot dishes, then the risk of experiencing problems with anemia is significantly reduced. Another positive property of the fetus is the safety of all useful components, even during heat treatment. Like all other vegetables, beets do not grow all year round, so it must be preserved and stored until spring. Procurement of such provisions is different, for example, beetroot caviar for the winter retains all useful trace elements until it is consumed. Burgundy vegetable is considered low-calorie and recommended in many diets. Also, thanks to the abundance of folic acid is prescribed to pregnant women.

You can not use beets for people suffering from diabetes, urolithiasis and osteoporosis.

Beetroot caviar without carrots

Beetroot caviar for the winter according to this recipe provides for the boiling of beets initially. For the recipe you will need 1.2 kilograms of burgundy fruit. Additional ingredients will be 15 grams of vegetable oil, half a teaspoon of vinegar essence per half liter jar, 1.5 teaspoons of sugar and salt, a head of garlic. Prepare 2 0.5 liter glass containers. From the given proportions, 1 liter of beetroot caviar from boiled beets will be obtained.

Order of preparation:

Beetroot and carrot caviar

Pure beetroot caviar, if it’s not happy anymore, then you should try the recipe for making caviar from beets and carrots. Beets will need 3 pieces and 1 carrot. To saturate the taste, you can add 2 onions and about 6 pieces of garlic. Pouring includes vegetable oil in an amount of 3 tbsp. tablespoons, thick tomato paste 2 tbsp. tablespoons, vinegar essence half a teaspoon. Pods of red hot pepper and a mixture of any herbs are added to taste. Two jars of 500 grams of fried caviar from beets and carrots should come out of the provided components.

Order of preparation:

Beetroot caviar through a meat grinder

Easy to prepare beetroot caviar for the winter through a meat grinder. Every housewife has such a kitchen appliance, so feel free to take 2 pieces of beets and the same amount of carrots to prepare a tasty harvest for the winter. For aroma and spicy taste, you can take black ground pepper, and for dressing vegetable oil 2 tbsp. tablespoons, tablespoons of vinegar essence for each jar. And, here, cans will need only 1 piece, with a volume of 0.5 liters. Do not forget about salt, you need to take it to taste.

Order of preparation:

Instead of a meat grinder, you can use a blender or a food processor. This will not affect the taste of the finished provisions.

Beetroot caviar in a slow cooker

The laziest ones will definitely consider the recipe for beetroot caviar in a slow cooker. Cooking with this technique significantly reduces time, so you can quickly enjoy the fruits of your culinary work. For a dish, you should prepare a pound of beets, one carrot, 2 pieces of onions and 2 cloves of garlic. For filling you will need tomato thick paste - 2 tbsp. spoons, vegetable oil - 4 tbsp. tablespoons, water - 100 grams, sugar - 2 teaspoons, salt to taste. As spices for beetroot caviar for the winter, you can take black and red ground pepper to taste.

Order of preparation:

Each cooking point in the multicooker provides for regular stirring of the ingredients, in order to avoid burning.

Caviar made for the winter, made in large quantities, significantly saves time later. Such a workpiece is perfect as a component of borsch. No need to suffer, rubbing beets and frying. It is enough to open a can of preservation and add a few spoons to saturated borsch. This provision helps to maintain strength in the preparation of salads "Herring under a fur coat" and "Ragu". The finished dish is even better than with freshly cooked beets. Enjoy your meal!

Video recipe for beetroot caviar with apple

Vegetables

Description

Beetroot caviar for the winter It is very simple and quick to prepare, so it’s worth spending a little time to enjoy this hearty and savory appetizer during the cold weather. Beetroot is an incredibly healthy vegetable that contains an original set of trace elements and is not found in any other product. Another useful quality of beets can be attributed to the fact that even prolonged heat treatment in no way affects these very trace elements.  Beetroot also has beneficial qualities directly for the human body. This vegetable is very low in calories, so it can be included in the diet. Not to mention the fact that fiber contained in beets will constantly cleanse the body.

Beetroot and amino acids are not deprived together with no less useful vitamins. All these substances are involved in the normalization of the body and maintaining its tone. You can cook many different dishes from this vegetable, but today's step-by-step photo recipe will tell you about creating delicious beetroot caviar at home. As additional ingredients, we will use various vegetables that emphasize and make the taste of the workpiece harmonious. You can cook caviar from boiled beets, but today we will use a fresh vegetable, and we will grind all the ingredients in a meat grinder. Let's start cooking beetroot caviar for the winter according to a very delicious recipe.

Beets are known for their all-season availability and great health benefits.  It is easier to make a tasty caviar from beets than it seems at first glance, and the cooking process will not take you much time.

Taste and Benefit

Caviar from a plain-looking root crop has high palatability. Such a yummy can’t get bored, because a wide variety of ingredients are used for its preparation. Each new recipe turns out to be special in taste.

  Prepared in compliance with all the rules, the workpiece has a very interesting taste: in the mouth there is a feeling that you are eating some uniquely tasty appetizer from minced meat. This fact is an additional argument why this dish is worth preparing, because not everyone likes the pronounced aroma and taste of pure root crops.

Nutritionists advise including this red product in your diet as often as possible.  The benefit of the root crop, as the basic component of caviar, is evaluated according to two criteria:

1. Firstly, beets contain almost all the minerals and vitamins necessary for a person.
2. Secondly, there are substances in beets that are not destroyed during heat treatment. The healing substance betaine, on the contrary, enhances its effect during heat treatment.

  Doctors recommend beetroot dishes as a prophylactic for hypertension. Betaine promotes the absorption of protein and lowering blood pressure, prevents obesity, especially the accumulation of fat in the liver. And the anti-aging effect is provided by folic acid.

Dishes from this root crop perfectly remove toxins and toxins from the body, help well with diseases of the heart and blood vessels. As a result of regular consumption, the walls of the capillaries strengthen, the vessels expand, excess fluid is removed from the body.

Beetroot is famous for its hematopoietic effect, and is also known as a reliable assistant in maintaining hemoglobin levels and as a protector against anemia, atherosclerosis and leukemia.

Did you know? The heaviest beets in the world were grown in Somerset in 2001. The root crop weighed 23.4 kg.

Features of the choice of products for the recipe

For preparation of preservation choose mature root crops.They should not be hard: it is preferable that they are even soft to the touch. The main thing is not to stumble upon a feed sample, since the taste of the workpiece does not work out the way most housewives achieve.

For beet harvesting for the winter, the best varieties are:

• "Delicious";
• "Bohemia";
• "Detroit";
• "Modana."

  These are very juicy forms, almost not affected by any diseases and perfectly tolerate canned storage for a long time. It is advisable to buy beets in the markets, since there is a much richer assortment and more chances to find a quality product. Select samples without damage. Make sure that there are no white rings on the cut. Try to select small pieces - they are much tastier, and also boil faster.

Beetroot recipes do not require a large number of ingredients. In the classic recipe, in addition to beets, the required ingredient is table or apple vinegar. Onions are also present. It will not be superfluous if you add a little fresh garlic. Other vegetables and spices are selected individually. Thanks to various additives and spices, you can change the taste of the dish according to your taste preferences.

Did you know? For many years, our ancestors used beets instead of blush.

How to prepare beetroot caviar for the winter at home: a recipe with a photo

Here is the most famous beetroot recipe. The classic winter blank is juicy, sharp and slightly sweet in taste.

What you need in the kitchen: appliances and utensils

Caviar mass assumes a uniform consistency without any large pieces. To do this, a blender, a meat grinder or a grater come to the rescue.

In this case, it is necessary to use only pasteurized glass jars, the volume of which is not more than 1 liter.

Necessary kitchen utensils also include a large cast-iron cauldron, a preservation key, and sealing lids. In addition, a small knife, ladle, tablespoon (for measuring bulk products), a measuring cup (for measuring liquid products) are useful.

Essential Ingredients

The general list of components necessary for the preparation of classic beetroot caviar includes:

• beets - 1 kg;
• carrots - 0.5 kg;
• onions - 0.5 kg;
• tomatoes - 1 kg;
• hot pepper - 1 pc.;
• vinegar 9% - 40 ml;
• salt - 1 tbsp. l .;
• granulated sugar - 80 g (3-4 tbsp. l.);
• vegetable oil - 150 ml;
• garlic - 1 medium head;
• dill - 1 bunch;
• parsley - 1 bunch.

Step-by-step cooking process

Important! Garlic and herbs should be added to the preparation 5-10 minutes before the end of the cooking process, then their aroma will not be lost in the total mass.

How to diversify beetroot caviar

On the topic of beetroot caviar, there are many variations. Each mistress, having gained experience in preparing winter preserves, once begins to conduct experiments and create her own unique recipes. So, in addition to the classic caviar from red root vegetables, preparations with various additives have long become popular. Recipes vary in both composition and method of preparation. Today we look at a delicious and simple caviar with carrots and bell peppers, a recipe with apples, and a dish with zucchini.

Recipe with Carrots and Bell Peppers

This recipe stands out by the most correct observance of the proportions of vegetables. To prepare, take:

• beets - 3 kg;
• carrots - 2 kg;
• sweet bell pepper - 2 kg;
• garlic - 2 large heads;
• vegetable oil - 200 ml;
• dill - 150 g;
• parsley - 150 g;
• black pepper - 6-7 peas;
• salt to taste.

Walkthrough:

1. Wash vegetables thoroughly.
2. Peel the beets and carrots, cut the stalks of the bell peppers.
3. Grind vegetables with a meat grinder or grater.
4. Put the vegetables in a pan, add all the other seasonings and let it boil.
5. Cook for about 1.5 hours.
6. Arrange in sterile jars and immediately roll up.

Apple Recipe

Try to make an original but simple option with an apple. In winter, this dish is eaten without a trace.

Components:

• beets, tomatoes, apples of sour varieties (green), onions, sweet bell pepper, carrots - all 1 kg each;
• chili pepper - 1 pod;
• garlic - 2 large heads;
• vegetable oil - 200 ml;
• lemon - 1 pc.

Cooking process:

1. Pour the oil into the bottom of a large pan, heat it and add the onion sliced \u200b\u200bin half rings. While it is frying, pass the tomatoes through the meat grinder and alternately add to the frying.
2. When the onions and tomatoes are slightly stewed together, add the grated carrots, beets and apples. Next, send diced sweet bell pepper. At the end, add finely chopped chili peppers. Stew all vegetables for about an hour.
3. Next, add chopped garlic, pour in the lemon juice and bring to readiness. This should take about 5-10 minutes.

Important! Hot mass is needed withdistributeon the banks and roll up the lids. And banks should certainly cool under a rug.

Zucchini Recipe

A delicious dish comes in combination with zucchini. The workpiece takes on a nice crunch.

• beets - 3 kg;
• zucchini - 3 kg;
• onions - 1.5 kg;
• salt - 3 tbsp. l .;
• table vinegar 9% - 100 ml;
• sugar - 300 g;
• vegetable oil - 100 ml.

Cooking:

1. Thoroughly wash and peel the beets and zucchini.
2. Grind beets and zucchini on a grater with the largest holes. Cut the onion into half rings. Add the remaining ingredients and set aside for 30 minutes. After the specified period of time, juice should stand out.
3. Put the mass on fire. After boiling, simmer another 40 minutes.
4. Distribute the dish into sterilized jars and roll up.

Terms and conditions of storage of blanks

No special conditions are required to store this canned food. Keeping cans of caviar is recommended in a cool, dark room. A refrigerator is quite suitable as storage, but it is better if it is a cellar or basement.

How to serve caviar to the table

Canned beetroot mass is a versatile dish.Delicious caviar can be served as an independent dish as a light savory snack. In addition, borsch is often seasoned with this vegetable mass. The workpiece is wonderfully suitable as a side dish for any dishes, and in combination with meat or fish dishes, it is just perfect. You can also spread caviar on a piece of bread and eat a little bite with the first dishes.

Preservation will be a convenient solution when there is not enough time to prepare holiday dishes. Once you open a jar, transfer the contents to a beautiful dish - and a vitamin salad is already decorating your table.

As you can see, winter harvesting from red root vegetables is no harder to do than a regular salad for dinner. A fragrant and healthy supplement will appeal to everyone. This simple dish is able to satisfy the highest requirements of lovers of winter conservation. Enjoy your meal!

Video: how to cook beetroot caviar for the winter