Foreword
Who among you does not know what beet caviar from boiled beets is? For those who have never tried this appetizer, we advise you to urgently make and taste it. And we will use the secrets of the best chefs and tell you how to make preparations for the winter so that you always have beetroot caviar in stock for the arrival of guests.
Beet caviar for the winter - how to cook?
What kind of recipes our miracle culinary experts have not come up with - both spicy beetroot caviar for the winter, and fried beetroot caviar, with the addition of carrots, and even raw beetroot caviar. This dish is both lean and light, which will allow your stomach to feel much better after feasts with especially fatty foods. It is prepared in just half an hour, so if you are expecting guests, and there is little time to prepare the main dishes, this recipe is definitely for you. So write it down.
What we need for the dish:
- 4 medium-sized beets;
- 2 onions are also medium in size;
- 3 tablespoons of tomato paste.
To this all you will need another glass of brine (it is advisable to take a brine from a can of canned tomatoes). By the way, root crops should be fresh, not suitable. Don't forget the salt a small amount of Sahara. You also need to prepare a little black ground pepper, a pinch of citric acid and a small amount of vegetable oil. After the products are prepared, wash our beets and put them in a container. It is better that it was a pan.
Then fill with water and boil. It is imperative to bring the beets to a boil, because for caviar it must be completely ready. Just keep in mind that the top of the beets, like the root itself, is never cut off before cooking. If you accidentally forget about it and cut it off on both sides, you will get not burgundy, and far from sweet beets, but rather pale and tasteless, which will give its juice to the broth.
You can cook beets from half an hour to an hour - the larger the root crop, the longer. After that, fill the container with beets with cold water and wait until it has completely cooled down. Now take the onion, peel and cut into very small pieces. Next, fry using vegetable oil until the onion is a nice golden color. In the resulting mass, add the cooled boiled beets (previously grated with a coarse grater) and fry for another 5 minutes together with onions.
After that, we add a little brine, citric acid and tomato paste to the resulting mass, and with them salt, as well as sugar and ground pepper. The resulting caviar should cool down. This delicious dish must be stored in the refrigerator. But if you want to make blanks for six months, or even more, then it is better to include the sterilization of cans in the preparation process. So write down the next recipe.
Vegetable caviar is a recipe for those who care about their health!
In order for you to be able to surprise everyone with quick cooking, and so that you get tasty and healthy vegetable caviar with beets, you will need: about 1 kilogram of beets, 200 grams of onions, 200 grams of tomatoes (sweet, fresh), 400 grams of carrots, plus tomato paste - 30 grams, about 300 grams of vegetable oil and 5 cloves of garlic. Also, you can not do without salt and sugar, acetic acid and black pepper - all this is added to taste.
It will not take much time to cook this caviar from beets - I wash and clean the vegetables. Boil the beets for about half an hour, and chop the onion and fry in a pan. Note that this is not just about ordinary caviar, but about a dish using several vegetables. So, caviar from beets and carrots has a slightly different taste than beetroot caviar that we are used to. After the onion is fried, add the carrots, grated on coarse grater.
Following this stage, add the grated beets to the pan - it will take you about 15-20 minutes for the entire frying procedure. At the end, we recommend that you add a little water (better than the one left from the boiled beets in the pan) and vegetable oil. Then you should salt, pepper, add sugar and vinegar, and again put on medium heat. Constantly stirring the vegetables, you will need to stew them for about 20 minutes. Now it's the turn of the tomatoes - we pour boiling water over our tomatoes and remove the skin from them, and then finely chop them into caviar.
Preparations for the winter - beet caviar with additives
And in order for this dish to be special, you will need to know some secrets about the use of additives and spices. If there is a problem with tomatoes, and you simply have nowhere to get them, then you can replace the vegetables tomato paste. For this you will need about 2 tablespoons of pasta.
Vinegar can also be easily replaced with lemon juice. But if you want the beets to retain their burgundy color, then add regular vinegar.
Before the end of cooking this insanely delicious caviar, you will need to add finely chopped garlic to the pan. It should be stewed together with all the ingredients for about 5 minutes, but it should be added only at the end. In order for the caviar to stand for a long time and not deteriorate, you will also need to prepare special containers - in our case, jars. They are pre-washed and sterilized.
Among the many homemade preparations of vegetables, especially bright and taste and appearance succeeded in a beetroot appetizer in the form of caviar. It is about her that we will talk today and tell you how to cook such a delicacy yourself for the winter.
How to cook red beet caviar for the winter - a recipe with garlic
Ingredients:
- red beets - 1.9 kg;
- tomatoes - 2.9 kg;
- large garlic heads - 3 pcs.;
- sweet bell pepper - 850 g;
- pods hot pepper- 2-3 pieces;
- rock non-iodized salt - 50 g or to taste;
- granulated sugar - 15 g.
Cooking
To prepare caviar, we select beets of vinaigrette varieties with a rich color, peel the root crops and pass through a meat grinder (you can grind in a blender). We place the crushed beetroot mass in a saucepan or cauldron, add unflavored sunflower oil and put it on the burner of the stove over moderate heat. Let the contents of the vessel boil and let it boil for half an hour with occasional stirring.
At this time, the washed tomatoes, as well as the Bulgarian and hot peppers, peeled from the stalks and seeds, are crushed in the same manner as the beets and put into separate bowls.
We also grind the peeled garlic cloves. You can simply squeeze them through a press, grind through a grater, or also use a meat grinder or blender.
After thirty minutes of cooking, add the twisted tomatoes to the bowl and cook the workpiece for another forty minutes. After the lapse of time, lay the bell pepper and continue cooking for another twenty minutes. At the final stage, we throw in the garlic mass and hot pepper, add some salt to the snack, add sugar, let it boil for ten minutes and immediately pack it into sterile and dry glass jars. After corking the vessels, it is necessary to place them for natural self-sterilization under a “fur coat” until they cool completely.
To get sharper beet caviar for the winter, the number of hot pepper pods must be doubled. For the dietary option of harvesting, you can not put it at all, and also replace the garlic with onions.
Caviar from boiled beets for the winter - a recipe with onions
Ingredients:
- red beets - 4 kg;
- bulbs - 2 kg;
- rock non-iodized 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 preparing caviar from beets is fundamentally different from the previous one both in technology and in taste of the finished workpiece. This time we will pre-boil the beets until fully cooked. To do this, wash the roots of vinaigrette varieties thoroughly and fill them with water in a suitable vessel. 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 a sleeve in the oven, so it will turn out even tastier, and also retain the color and valuable properties as much as possible.
While the beets are cooking, peel and cut into cubes as small as possible onions. When ready and after cooling, we clean the root crops and grind on a medium or fine grater. You can simply use a blender or food processor to chop the vegetable.
Put the prepared onion in a frying pan with heated oil and fry a little. Now add the beetroot mass, add salt to the ingredients, throw in the peppercorns and bay leaves as desired and simmer with frequent stirring for twenty minutes.
Tasty and juicy beet caviar for the winter
We add vinegar at the end, heat the workpiece for another minute and immediately pack it into dry, sterile vessels. After corking, we place the containers under the “fur coat” for natural self-sterilization.
Beet caviar in a slow cooker
Beetroot caviar, like 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 to me by my grandmother, with whom I stayed during the summer holidays. And she cooked this very ordinary beetroot or, as it was called in my small homeland, beet so tasty that it turned out to be a real delicacy. If someone offered me boiled beetroot as a source of many useful vitamins for lunch, I would not even look at it. But it was impossible to drag me away from beetroot caviar. It was especially pleasant to have a bite of a sandwich or two, generously spread with sweetish and slightly spicy caviar, during the summer rain, when all the games in the grandmother's garden were suspended, and you could sit on the veranda, watch how the downpour watered the beds, and slowly drink fragrant tea with lemon balm… Grandmother was frying beetroot yummy in a huge cast-iron frying pan. And I use a multicooker. But still, the memories of the summer are the best. I offer you a 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 - 1 pc.,
- 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 your choice of raisins, prunes or crushed walnuts. All this will get along well with beets and garlic and will give the caviar a special piquancy.
There is another option: add about the same volume of carrots as beets. It will be, however, already carrot-beet caviar.
How to cook beetroot caviar in a slow cooker
In order for beetroot caviar to be a success, you first need to cook beetroot. I poured cold water over the root crops and set them to boil for 40 minutes. At first I wanted to steam vegetables, but I realized that I didn’t guess with the size of the beets, which did not fit in a low basket for a double boiler. However, it can be cooked in any way or baked, if it is more convenient. When the beets were cooked, I put them aside to cool.
In the meantime, she chopped the onion and garlic into smaller pieces.
I poured oil into the bowl of the multicooker and put the onion and garlic in there, fry until golden brown. After 5 minutes, I added to the vegetables in the slow cooker tomato juice and left it all to stew for some more time.
Now it was necessary to launch the main ingredient - beets. If I had a blender, cooking would be completed easily and naturally. But for some reason I was not going to acquire this miracle of technology yet, 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 do not understand. While I was rubbing two juicy root crops on a fine grater (you must use a fine one, if grated on a large grater, it will be completely different), I managed to remember a bunch of other things that seem so funny from the height of many years. For example, the way grandfather grumbled at grandmother: “what are you doing in the kitchen and doing housework, it would be better if you went and rested ...”, and grandmother explained that she wanted to pamper her granddaughters, and then go to rest ... Or the way my grandmother told me and my sister taught to play football and rejoiced noisily when she managed to score the ball into our goal ...
However, I talk too much - it's beet caviar that affects me. Grated or chopped beets in any other way should be put in a slow cooker, sprinkled with sugar, dill and whatever else you want to add to caviar. Sugar is for... honestly, I don't know what for. It's just that my grandmother sprinkled sugar on the beets, and I did not dare to deviate from this rule. If you are going to pour raisins, then hold it a little in boiling water before that - it will turn out delicious. Then the slow cooker stews a fragrant snack for 40 minutes.
Beetroot caviar can be served hot, but you can also wait until it cools down. Grandmother rolled the still hot “beetroot” (as she called caviar) into sterilized jars, then they stood “upside down” for a whole day, after which they were placed on the refrigerator shelf. The cold "beetroot" from the fridge was just as delicious.
Caviar from beets through a meat grinder for the winter
The main rule of eating it is spreading it 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 by itself)
Beetroot caviar in a slow cooker
Beet 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 maroon flesh without any white patches. Young beet leaves can also be eaten, for example, for botvinnik (borscht with beet tops). Beets are a real healer of our body - it stabilizes metabolism, lowers cholesterol levels, and helps to eliminate toxins from the body. Such vegetable caviar can be cooked 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 pieces
- onion - 2-3 pcs
- tomato paste - 1 tbsp.
- 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.
Heat the multicooker bowl with vegetable oil on the "frying" or "baking" mode. Finely chop the onion, put it in a preheated multicooker bowl and fry until transparent.
Grate the carrots on a medium grater, add to the onion, mix and continue cooking.
Grate the beets on a coarse or medium grater, add to the onions and carrots. Mix.
Then salt the dish, add spices (black pepper, Provence herbs, fresh dill, garlic) and tomato paste. If you come across beets that are not sweet enough, you can add a little sugar to the caviar to taste. Mix.
Beetroot caviar is ideal for sandwiches; when hot, it can be a side dish, and when cold, it can be an appetizer. I recommend trying this recipe to all beetroot lovers.
Bon Appetit!!!
Multicooker Polaris PMC 0510AD. Power 700 W.
Other recipes from the site:
Beet 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 08.05.2015
Total cooking time - 1 hour 10 minutes Active cooking time - 1 hour 0 minute Cost - very economical Calories per 100 gr - 89 kcal Number of servings - 3 servings
How to cook beetroot caviar in a slow cooker
Ingredients:
Beets - 1 pc. Carrot - 1 pc. Onion - 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 ready-made, i.e. pre-cooked or baked. Cooking is similar, but will differ only in the time of stewing in a slow cooker. By the way, if you decide to cook from boiled vegetables, it is best to cook them in a slow cooker in the automatic “steamed” mode. Then you need to cool the beets and carrots, peel, grate and stew together with the fried onion and tomato ingredient in a multicooker bowl for a few minutes.
Another option is to prepare caviar from raw beets and carrots, which will be shown in step-by-step photographs.
All vegetables must be cleaned. Chop the onion into small cubes. Grate beets and carrots into a medium grater or chop them using kitchen appliances (in a food processor or in a blender bowl). Set the automatic “stewing” 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 time 30 minutes.
Pour vegetable oil into the bowl of the multicooker and put the onion in it. Let the onion heat up with the oil, then fry it while stirring for a couple of minutes and add the carrots. Lightly salt. The first minutes of stewing take place at high temperatures, it turns out almost frying, so the ingredients for caviar need to be stirred.
Five minutes after the carrots, add the grated beets. Next you need to pour in the 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 beet caviar are garlic and fresh herbs. Garlic should be crushed through a press or on a fine grater, and fresh herbs (dill, parsley) finely chopped. You can experiment with ready-made mixtures of dry spices and herbs: Provence or Italian herbs, Caucasian herbs, curry, masala for vegetables or pick up something to your liking.
It is easy to check the readiness of caviar from beets and carrots, the vegetables should be soft, and almost all the liquid should boil away. Salt the dish to taste, mix with spices, let it brew for five minutes. Serve hot or cold.
Do you like these recipes? Vegetable caviar Aivar with focaccia 
Beet caviar recipes for the winter in a slow cooker
A beetroot snack is an ideal option not only for vegetable lovers, but also for those who follow their figure or observe fasts.
Beetroot caviar in a slow cooker for the winter is very easy to prepare, this unit is a real lifesaver for busy housewives.
Beetroot is a very healthy vegetable, it is the most 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 beetroot preparations.
Preservation of caviar from beets in a slow cooker
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 on a fine grater.
2. Turning on the “Baking” mode, fry the finely chopped onion in vegetable oil until transparent.
3. Add tomato paste and cook for another 5 minutes.
4. Put the beets in the slow cooker, add vinegar, salt, sugar and ground pepper to taste, fry together in the “Baking” mode for another 10 minutes.
5. Switch the multicooker to the "Extinguishing" mode and cook for 1.5 hours with the lid closed.
6. Immediately transfer the finished caviar to sterilized jars and roll up the lids.
Beet caviar with carrots in a slow cooker for the winter
Ingredients:
- beets - 2-3 pcs.
- carrots - 1-2 pcs.
- onion - 2-3 pcs.
- tomato sauce - tablespoon
- vinegar essence - 1 teaspoon
- vegetable oil for frying
- spices
Cooking caviar from beets in a slow cooker:
1. Wash and clean vegetables. Grate beets and carrots on a coarse grater.
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2. Pour enough oil into the slow cooker so that it covers the bottom completely. Heat it up on the "Frying" mode.
3. Add chopped small cubes onion and fry until translucent.
4. Put the 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 pressure cooker, pour in vinegar essence, mix quickly with a previously scalded spoon and immediately place in sterilized jars.
7. Roll up with boiled lids and leave to cool upside down under a warm blanket.
Combined beet 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 tsp
How to cook caviar from beets in a slow cooker:
1. Heat the oil on the “Baking” mode and fry the finely chopped onion in it.
2. Wash the bell pepper, remove the seeds and stalks and also 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 to the multicooker bowl, salt and add sugar.
6. Wash the beets, peel and grate on a coarse grater. Pour over vegetables and stir. Taste it. If necessary, salt and add granulated sugar.
7. After the end of the “Baking” mode, turn on the “Stew” mode and cook for at least an hour.
If you want to spin homogeneous beet caviar, after stewing, punch the mass with a blender.
8. Open the lid, add vinegar, stir and simmer for another 7-10 minutes.
9. Arrange in sterilized jars, roll up with boiled lids and leave to cool, turning upside down under the covers.
Spicy sweet and sour beetroot caviar for the winter will delight every member of the family with its 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, they are perfectly stored in jars until spring. Depending on the processing, the finished provisions acquire their unsurpassed, special taste. Beet caviar recipes for the winter will help you choose the taste you want to get. Before you start, you will definitely need a regular hand grater, blender or meat grinder. Boiling the ingredients can be done both in a saucepan, a frying 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 subtle sweetness in taste, and is also useful for everything else. Beet betaine filters unnecessary substances in the liver, normalizes metabolism and prevents an 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 they are rich in magnesium. If you often eat beetroot dishes, then the risk of experiencing problems with anemia is noticeably reduced. Another positive property of the fruit is the safety of all useful components even during heat treatment. Like all other vegetables, beets do not grow all year round, so they need to be canned and stored until spring. Preparations of such provisions are different, for example, beet caviar for the winter retains all useful trace elements until it is consumed. The burgundy vegetable is considered low in calories and is recommended in many diets. Also due to the abundance of folic acid, it is prescribed for pregnant women.
You can not use beets for people suffering from diabetes, urolithiasis and osteoporosis.
Beet caviar without carrots
Beet caviar for the winter according to this recipe involves boiling the beets initially. For the recipe, you 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 glass containers of 0.5 liters. From the given proportions, you get 1 liter of beet caviar from boiled beets.
Cooking order:
Caviar from beets and carrots
Pure beetroot caviar, if it doesn’t please you, then you should try the recipe for making caviar from beets and carrots. You will need 3 beets and 1 carrot. To saturate the taste, you can add 2 onions and about 6 pieces of garlic. Filling includes vegetable oil in the amount of 3 tbsp. spoons, thick tomato paste 2 tbsp. spoons, vinegar essence half a teaspoon. A pod of red hot pepper and a mixture of any fragrant herbs are added to taste. From the provided components, two jars of 500 grams of fried beet caviar with carrots should come out.
Cooking order:
Caviar from beets through a meat grinder
Easy to prepare caviar from beets 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 delicious preparation for the winter. For aroma and piquant taste, you can take black ground pepper, and for dressing vegetable oil 2 tbsp. spoons, half a spoonful of vinegar essence for each jar. And, here, you will need only 1 can, with a volume of 0.5 liters. Do not forget about salt, you need to take it to taste.
Cooking order:
Instead of a meat grinder, you can use a blender or food processor. This will not affect the taste of the finished provisions.
Beet caviar in a slow cooker
The laziest will definitely consider the recipe for beetroot caviar in a slow cooker. Cooking with this technique significantly reduces the time, so you can quickly enjoy the fruits of your culinary labors. On the dish, you should prepare a pound of beets, one carrot, 2 pieces of onions and 2 cloves of garlic. For dressing you will need thick tomato paste - 2 tbsp. spoons, vegetable oil - 4 tbsp. spoons, water - 100 grams, sugar - 2 teaspoons, salt to taste. As spices for beet caviar for the winter, you can take black and red ground pepper to taste.
Cooking order:
Each cooking item in the slow cooker provides for regular stirring of the ingredients to avoid burning.
Caviar from for the winter, made in large quantities, saves time later. This preparation is perfect as a component of borscht. No need to suffer, rubbing beets and frying. It is enough to open a can of preservation and add a few spoons to a rich borscht. Such provisions help to save strength when preparing salads "Herring under a fur coat" and "Ragout". The finished dish is even better than with freshly cooked beets. Bon Appetit!
Video recipe for beet caviar with apple
A delicious twist of beetroot caviar for the winter with the addition of garlic is especially good during the season of special “vinaigrette” dark red beets.
Best suited varieties - "Bordeaux", "Bravo", "Egyptian" and "Valenta", the harvest of which falls in September-October.
And you definitely need to preserve several cans of this excellent snack at home during this period.
After all, in winter you often don’t want to spend time preparing caviar from beets with garlic, and the beets are no longer the same as those stale in store warehouses.
Home-made preparations are also welcome on the festive table, delicacy caviar, even beetroot, will be tried and appreciated by all guests.
How to roll caviar from beets with garlic for the winter
Ingredients:
- 0.5 kg beets
- 2 onions
- 2-3 garlic cloves
- 50 ml vegetable oil
- 3 tbsp tomato paste
- salt, pepper to taste
Cooking caviar with garlic for winter storage:
1. Rinse the beets and boil them until half cooked, lowering them into boiling water. Remove, clean and grate on a fine grater. You can pass through a meat grinder.
2. Cut the peeled onion into cubes and stew in oil until browned.
3. Add the beets to the onions and fry together for another 5 minutes on the slowest heat, stirring occasionally. Salt and pepper.
4. Put in the tomato paste and continue simmering.
If you notice that the caviar turns out to be watery, cook it with the lid open so that the excess liquid evaporates.
5. When the beet caviar is ready, season it with finely chopped garlic and remove from heat.
6. Pack hot caviar in sterilized jars, and pasteurize the preservation at a temperature of 85-90 degrees for 10 minutes.
7. Roll up with metal lids and leave to cool.
Beet caviar for the winter with garlic without sterilization
This is a proven Soviet recipe for beet caviar with garlic and various vegetables.
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Ingredients:
- 1 kg beets
- 300 g onion
- 500 g carrots and tomatoes
- 300 ml vegetable oil
- 2 heads of garlic
- 100 ml 9% vinegar
- salt, sugar and spices to taste
Recipe for beet caviar with garlic for the winter:
1. Peel, cut and twist the beets and carrots in a meat grinder separately.
If there is no meat grinder on the farm, then grate it, and then load it into a blender to make mashed potatoes, but the original recipe from the USSR still involves a meat grinder.
2. Finely chop the onion, fry until golden brown in vegetable oil.
3. Then add chopped carrots and peeled grated tomatoes to the onion. Fry everything together for 5-10 minutes.
Ripe tomatoes are very convenient to grate, so the skin will remain in your hands.
4. Then put the beets, sugar, spices, salt and pour in the vinegar.
5. Cover the caviar with a lid, and simmer for another half an hour, stirring occasionally, until the beets are fully cooked, it should “melt” directly in your mouth.
6. At the very end of cooking beet caviar for the winter, add chopped garlic, mix and boil for another 2-3 minutes.
You can additionally puree the workpiece with a blender to get a completely homogeneous mass.
7. Arrange in dry sterilized jars, roll up, turn over onto lids and wrap with a blanket until cool.
Recipe for beetroot caviar with tomatoes without bite
Ingredients:
- beets - 500 g
- onion - 2 pcs.
- tomatoes - 2 pcs.
- garlic - 3 cloves
- oil - 50 ml
- sugar - 1 tbsp. a spoon
- juice of 1 lemon
How to make beet caviar with tomato and garlic:
1. Boil the beets, cool and grind in a meat grinder.
2. Fry finely chopped onion, stew with beetroot puree for several minutes.
3. Cut the tomatoes, fry them in a small amount of oil in a separate large pan, add sugar, salt, minced garlic and beet puree with onions.
4. Pour in the lemon juice and simmer the vegetables for 30 minutes.
5. Arrange beet caviar in sterilized jars and roll up with lids.
Beetroot is known for its all-season availability and great health benefits. Delicious beet caviar mass is easier to make than it seems at first glance, and the cooking process will not take you much time.
Taste and benefits
Caviar from a nondescript-looking root crop has high taste qualities. Such yummy cannot get bored, since a wide variety of ingredients are used for its preparation. Each new recipe is unique in taste.
Prepared in compliance with all the rules, the preparation has a very interesting taste: in the mouth there is a feeling as if you are eating some uniquely delicious minced meat appetizer. This fact is an additional argument why this dish is worth preparing, because not everyone likes the pronounced aroma and taste of a pure root crop.
Nutritionists advise including this red product in the diet as often as possible. The benefits of the root crop, as the basic component of caviar, are evaluated according to two criteria:
- Firstly, beets contain almost all the minerals and vitamins necessary for a person.
- Secondly, there are substances in beets that do not break down during heat treatment. The healing substance betaine, on the contrary, enhances its effect during heat treatment.
Dishes from this root crop perfectly remove toxins and toxins from the body, and help well with diseases of the heart and blood vessels. As a result of regular consumption, the walls of the capillaries are strengthened, the vessels expand, and excess fluid is removed from the body.
Beetroot is famous for its hematopoietic effect, and is also famous as a reliable assistant in maintaining hemoglobin levels and as a protector against anemia, atherosclerosis and leukemia.
Did you know? The heaviest beetroot in the world was grown in Somerset in 2001. The root crop weighed 23.4 kg.
Features of the choice of products for the recipe
For the 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 fodder sample, since the taste of the workpiece will not turn out to be the one that most housewives achieve.
For beet harvesting for the winter, the best varieties are:
- "Delicacy";
- "Bohemia";
- "Detroit";
- "Modana".
Beetroot Supplement Recipes Do Not Require a large number ingredients. In the classic recipe, in addition to beets, table or apple cider vinegar is an essential ingredient. Present also onion. 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? Our ancestors used beetroot instead of blush for many years.
How to prepare beetroot caviar for the winter at home: a recipe with a photo
Here is the most famous beet caviar recipe. The classic winter preparation is juicy, spicy and slightly sweet in taste.
What you need in the kitchen: appliances and utensils
Caviar mass assumes a homogeneous consistency without any large pieces. To do this, a blender, meat grinder or 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, seaming lids. In addition, a small knife, a ladle, a tablespoon (for measuring bulk products), a measuring cup (for measuring liquid products) will come in handy.
Required Ingredients
The general list of components necessary for the preparation of classic beetroot caviar includes:
- beets - 1 kg;
- carrots - 0.5 kg;
- onion - 0.5 kg;
- tomatoes - 1 kg;
- hot pepper - 1 pc.;
- vinegar 9% - 40 ml;
- salt - 1 tbsp. l.;
- granulated sugar - 80 g (3-4 tablespoons);
- vegetable oil - 150 ml;
- garlic - 1 medium head;
- dill - 1 bunch;
- parsley - 1 bunch.
Step by step cooking process
Important! Garlic and greens should be added to the composition of the workpiece 5-10 minutes before the end of the cooking process, then their aroma will not be lost in the total mass.
How to diversify beet caviar
There are many variations on the theme of beet caviar. Each housewife, having gained experience in preparing winter preserves, one day begins to conduct experiments and create her own unique recipes. So, in addition to the classic caviar from a red root crop, preparations with various additives have long become popular. Recipes vary both in composition and in the method of preparation. Today we will look at a delicious and simple caviar with carrots and bell peppers, a recipe with the addition of an apple, as well as a dish with zucchini. 
Recipe with carrots and bell peppers
This recipe is distinguished by the most correct observance of the proportions of vegetables. To prepare, take:
- beets - 3 kg;
- carrots - 2 kg;
- Bulgarian sweet 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:
- Wash vegetables thoroughly.
- Peel the beets and carrots, cut the stalks from the bell peppers.
- Chop vegetables with a meat grinder or grater.
- Put the vegetables in a saucepan, add all the other seasonings and bring to a boil.
- Boil for about 1.5 hours.
- Arrange in sterile jars and immediately roll up.
Recipe with apples
Try to cook an original, but simple version with an apple. In winter, this dish is eaten without a trace.
Components:
- beets, tomatoes, sour apples (green), onions, sweet bell peppers, carrots - all 1 kg each;
- chili pepper - 1 pod;
- garlic - 2 large heads;
- vegetable oil - 200 ml;
- lemon - 1 pc.
Cooking process:
- Pour oil into the bottom of a large saucepan, heat it up and add the onion, cut into half rings. While it is fried, mince the tomatoes and add them one by one to the frying.
- When the onions and tomatoes are stewed together a little, add the grated carrots, beets and apples. Next, send the diced sweet bell pepper. At the end, add finely chopped chili peppers. Stew all vegetables for about an hour.
- Next, add the chopped garlic, pour in the lemon juice and bring to a boil. This should take approximately 5-10 minutes.
Important! Hot mass needed withdistribute at onceon the banks and roll up the lids. And the banks must certainly cool down under a blanket.
Recipe with zucchini
A very tasty dish comes out in combination with zucchini. The workpiece acquires a pleasant crunch.
- beets - 3 kg;
- zucchini - 3 kg;
- onion - 1.5 kg;
- salt - 3 tbsp. l.;
- table vinegar 9% - 100 ml;
- sugar - 300 g;
- vegetable oil - 100 ml.
Cooking:
- Wash beets and zucchini thoroughly and peel.
- Grind the beets and zucchini on a grater with the largest holes. Onion cut into half rings. Add the rest of the ingredients and leave to infuse for 30 minutes. After the specified period of time, juice should stand out.
- Put the mass on fire. After boiling, simmer for another 40 minutes.
- Divide the dish into sterilized jars and roll up.
Rules and conditions for storing blanks
No exceptional conditions are required for the storage of this canned food. It is recommended to keep jars of caviar 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 beet mass is a versatile dish. Delicious caviar can be served as independent dish as a light savory snack. In addition, borscht is often seasoned with this vegetable mass. The preparation is wonderfully suitable as a side dish for any dishes, and in combination with meat or fish dishes, it is simply perfect. You can also spread caviar on a piece of bread and eat it with first courses. 
Preservation will be a convenient solution when there is not enough time to prepare festive dishes. It is worth opening the jar, transferring the contents to beautiful dishes - and the vitamin salad already decorates your table.
As you can see, winter preparations from a red root crop are no more difficult to make than a regular salad for dinner. Fragrant and healthy supplement will appeal to everyone. This simple dish is able to satisfy the highest requirements of lovers of winter preservation. Bon Appetit!
Video: how to cook beetroot caviar for the winter
