Beetroot and carrot salad for the winter

Ingredients for the preparation of beet and carrot salad for the winter

  1. Beetroot 3 kilograms
  2. Carrot 1 kg
  3. Tomatoes 1 kilogram
  4. Garlic 100 grams
  5. Vegetable oil 2 cups
  6. Sugar 1/2 cup
  7. Ground red pepper 1 teaspoon with a slide
  8. Salt 3 tablespoons
  9. Acetic essence 1 tablespoon
  • Main Ingredients Carrot, Tomato, Beetroot


Large grater, pan, kitchen knife, cutting board, knife for cleaning vegetables, sterilized jars with lids, a wooden spoon, soup ladle, garlic press.

Cooking beet and carrot salad for the winter:

Step 1: prepare the vegetables.

You do not need to cook anything yet, as, for example, when preparing a regular beet salad. But root crops should be washed very carefully. Tomatoes just enough several times to rinse with warm water.
After washing, peel the peel from the carrot and beetroot, peeling it off with a special knife, and cut out the seals of the tomato that remained in the place where the peduncle used to be.

Rub the peeled root vegetables on a Korean carrot grater or use a food processor if your farm has such a miracle of technology.

Tomatoes carefully, so as not to crush, cut into small pieces, preferably cubes.

Step 2: stew the vegetables.

Pour in vegetable oil into a spacious pan and heat it over medium heat. Lay out part of the beets, sprinkle them with sugar and, stirring occasionally, wait until it gets a little softer. Then it will be possible to report the remaining beets. And when all of it gives juice and it becomes easier to stir, add carrots. Stew vegetables, stirring constantly, until they are almost ready.
To the half-finished beets and carrots, add slices of tomato and garlic, peeled and chopped using a special press. Pour vinegar essence into a pan of vegetables, season with red pepper and salt. Stir well, wait until the contents of the pan boil and simmer everything over medium heat for another 10 minutes.

Step 3: preserve the beet and carrot salad for the winter.

Remove the hot carrot and beetroot salad from the heat and then spread it over pre-prepared sterilized jars. Screw the covers tightly or roll them up, that's what you are used to. Wait a few hours until the billets have cooled, and then hide them in a cool dark place where they will reach until next summer, however, you will eat everything much earlier.

Step 4: serve beetroot and carrot salad.

Beetroot and carrot salad can be eaten directly with bread or as an appetizer. But sometimes I add it to soup, for example, to borsch. However, everyone who has tried this salad will definitely say that by itself it is much tastier and there is no need to transfer it to soups or add somewhere else.
Enjoy your meal!

Recipe Tips:

- If there is absolutely no time to mess with vegetables, then you can simply skip the tomatoes, carrots and beets through a meat grinder.

- To make the beet and carrot salad gentler for the winter, pour tomatoes with boiling water and peel them.

- Some housewives add a little onion and sweet pepper to this salad.

- From the specified amount of ingredients, about 5 liters of the finished salad are obtained.