Beet Salad for Winter (Canned)
A really tasty salad to put up for winter — give it a try! This beet relish is a versatile pantry staple: serve it as a salad on its own, or use it as a base for borscht. The amounts below yield one half-liter jar plus one 300-ml jar.
elisa Helga
Recipe author
Beet Salad for Winter (Canned)
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 11 %
2 g
Fats 21 %
4 g
Carbohydrates 68 %
13 g
90 kcal
GI:
23
/
0
/
77
- Peel the beets and grate them on the coarse side of a box grater. Peel the onion and slice it thinly into strips.
- Fry the onion in vegetable oil until translucent, then add the beets and cook for 10 minutes.
- Rinse the tomato and grate it — the flesh will grate away while the skin stays behind in your hand.
- Core and seed the bell pepper, rinse it, and cut it into small cubes.
- Add the tomato pulp and pepper to the beets, stir, and simmer over low heat for about 7–10 minutes.
- Peel the garlic and press it in, then add it to the rest along with the salt, sugar, and vinegar. Simmer for 2–3 minutes.
- Spoon the vegetables into pre-sterilized jars and seal tightly with lids.
- Store the jars in a cool cellar.
- May your winter be a mild one!
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Sweet pepper - 27 kcal/100g
- Garlic - 143 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
Similar recipes
Related and additional categories: