Beetroot salad with tomatoes and carrots for the winter – the best recipe
This recipe will definitely be a staple in your culinary repertoire. This beet and carrot salad, preserved for the winter in glass jars, is incredibly versatile and healthy. The recipe and step-by-step photos make the preparation process a breeze.
It can be eaten on its own, or with meat, poultry, lean porridges, pasta, and potatoes. Beetroot and carrot salad can also be added to borscht and other entrees while cooking. Even picky children will love this preparation, and they won't even realize it's actually stewed beets and carrots.
Even an inexperienced home cook can prepare this snack. It doesn't require sterilization; simply take a dry, sterile container and steam the lids in boiling water.
Ingredients:
- beets – 0.7 kg,
- carrots – 0.7 kg,
- tomatoes – 0.5 kg,
- onion - 2 pcs.,
- garlic - 1/2 head,
- table salt - to taste,
- vegetable oil - 50 ml,
- ground hot pepper - to taste,
- vinegar 70% - 1 tsp.
Preparing a beetroot and carrot salad
Wash all the vegetables and remove any unwanted parts. Grate the beets and carrots coarsely or process them in a food processor.
Cut the tomatoes into random pieces. Ideally, they should be fleshy and firm. This will prevent our appetizer from becoming a vegetable mush.
Chop the onion and garlic.
Combine all the chopped vegetables in a suitable pot and simmer in sunflower oil. A cast-iron pan or a thick-bottomed cauldron works well for this.
Don't forget to stir our future salad periodically. After a few minutes, add table salt and a little hot pepper. Simmer for a few more minutes and, shortly before the end of cooking, add a dash of vinegar to the vegetables.
Boil for a couple more minutes and, while still hot, pour into sterile jars. Seal with threaded lids and cover with an old blanket for a better seal.
And after the preparations have cooled, we hide them in the pantry.
