Beetroot salad with tomatoes and carrots for the winter - the best recipe

21.08.2018 Winter blanks

This recipe will take its rightful place in your culinary note. Beetroot and carrot salad, closed for the winter in glass jars, is very versatile and healthy. With the help of the recipe and step by step photos, the cooking process will not be difficult.

You can eat it yourself, you can with meat, poultry, lean porridges, pasta and potatoes. And beetroot and carrot salad can be added to borscht and other first courses, in the process of cooking. Even capricious children will like this preparation, and they will not even think that it is, in fact, stewed beets with carrots.

Even an inexperienced housewife can cope with the preparation of such a snack. It does not need to be sterilized, just take a dry sterile container and steam it in boiling water over the lid.

Ingredients:

beets - 0.7 kg
carrot - 0.7 kg
tomatoes - 0.5 kg
onion - 2 pcs.,
garlic - 1/2 goal.,
table salt - to taste,
vegetable oil - 50 ml,
ground hot pepper - to taste,
vinegar 70% - 1 tsp

Cooking Beetroot and Carrot Salad

We wash all the vegetables and clean them from uselessness. We rub the beets and carrots on a coarse grater, or we pass through a special kitchen electric combiner.

Tomatoes are cut into arbitrary pieces. Ideally, they should be fleshy and firm. This is to ensure that our snack does not resemble vegetable gruel.

Grind onions and garlic.

We combine all chopped vegetables in a suitable bowl and send to stew in sunflower oil. For this purpose, a cast iron pan or cauldron with a thick bottom is perfect.

Do not forget to periodically stir our future salad. After a few minutes, add the kitchen salt and a little hot pepper. Stew for a few more minutes and shortly before the end of cooking add a portion of vinegar to the vegetables.

Boil a couple more minutes and sprinkle it in sterile jars in hot form. We roll up with threaded covers, cover with an old blanket for better sealing.