Alenka Beet Salad for Winter

Cooking method

1. Step 1:

   

   Gather the ingredients from the list and wash the vegetables well. The tomatoes for this preserve can be overripe and not much to look at—the kind you wouldn't pickle whole. If the tomato skins are tough, blanch them in boiling water and peel them.

2. Step 2:

   

   Cut the tomatoes into several pieces and put them in a deep pot.

3. Step 3:

   

   The bell peppers for this can also be any you have on hand, even ones past their prime. Cut out the core and seeds and cut the flesh into several pieces. Add the peppers to the pot with the tomatoes.

4. Step 4:

   

   Peel the garlic cloves and cut them into several pieces. Add them to the pot with the other vegetables. If you like a spicier relish, toss in a piece of hot pepper.

5. Step 5:

   

   Set the pot of vegetables over medium heat and let them stew so they release their juices and soften—about 10 minutes, stirring constantly with a spoon so they don't scorch on the bottom.

6. Step 6:

   

   Turn off the heat, let the vegetables cool a little, and blend them into a purée.

7. Step 7:

   

   Peel the onion and dice it or cut it into slivers. Pour vegetable oil into a skillet and sauté the onion for about 5 to 7 minutes, until translucent. Add the onion to the pot of vegetables.

8. Step 8:

   

   Peel the beets and carrots and grate them on the medium side. If you're making a big batch, a food processor will speed things up considerably.

9. Step 9:

   

   Add the beets and carrots to the pot of vegetables. Stir in the sugar and salt. Set it over the heat and simmer the vegetables for about 40 minutes over low heat, stirring now and then with a spoon.

10. Step 10:

    

    Then pour in the vinegar and let the mixture come to a boil. Turn off the heat. Spoon the salad, while hot, into jars you've sterilized however you prefer.

11. Step 11:

    

    Seal the jars right away. You don't strictly need to process the preserve any further—the vinegar in it keeps it from spoiling—but if you're used to processing all your winter preserves, go ahead; it won't hurt the flavor. The winter salad is ready. Enjoy!