Salad &171;Alenka&187; beetroot for winter
Canned salads help out when unexpected guests come. Just take out the beetroot salad from the pantry and the ready-made snack for the festive table will surprise everyone. Become a fan of vegetable salads by trying to cook beets this way.
Ingredients
- Beetroot - 2 kg
- Tomatoes - 2 kg
- Onion - 500 gr
- Bell pepper - 500 gr
- Carrots - 500 gr
- Garlic - 200 gr
- Vegetable oil - 100 gr
- Vinegar (9%) – 100 ml
- Salt - 30 gr
- Chili pepper - 1 piece
Step-by-step cooking recipe
Wash all vegetables well. Grate beets and carrots on a grater for Korean carrots.
Cut onion into cubes, and Bulgarian pepper into thin strips.
Pour vegetable oil into a saucepan with a thick bottom, put it on fire. Add the onion and pass the garlic through the press. Fry until golden brown.
Add carrots and bell pepper, fry for about 10 minutes.
Add the beets, stir, cover and simmer for 5 minutes.
Pass the tomatoes through a meat grinder and add to the pan. Next, add hot pepper, salt, sugar, and vinegar. Stir well and simmer for 35 minutes.
Pour the finished salad into sterilized jars, roll up and store in a cool place.
