This recipe will suit you if you love beets in any of its manifestations. Salads from boiled beets, as a rule, are not prepared quickly. This blank will help save time in the kitchen. In winter, open the jar, and an appetizing vegetable salad is on your table!
Ingredients
- Beetroot - 1,5 kg
- Bell pepper - 0,5 kg
- Onion - 0,5 kg
- Vegetable oil - 0,5 glasses
- Vinegar (6%) – 0,5 glasses
- Salt - 1 tbsp.l.
- Sugar - 0,5 glasses
Step-by-step cooking recipe
Boil the beets until tender, cool and peel.
Cut the onion into small cubes, peel the bell pepper from the seeds and stalks, chop finely (you can grate on a coarse grater).
Put the onion and pepper in a saucepan, add a little water and simmer until soft (about 10 minutes).
Grate the beetroot on a coarse grater and send it to the vegetables in a saucepan. Add salt, sugar and vegetable oil. Stir and simmer for about half an hour. At the end of cooking, add vinegar, boil for another 2-3 minutes and remove from heat.
Pack the hot salad in sterile jars, roll it up and cool it upside down (I get 5 jars of 0.5 liters each). Store the finished workpiece in a cool, dark place.
