The beet crop is huge? Do billets and you will be happy in the winter!

Beets were born to glory! Vegetables are very many, large, juicy. This is undoubtedly very good, but what to do with such a crop? The cellar is not there, so most of the Buryak will be gone. To help in this case, always home preparations. We suggest you consider the best recipes with a Buryak for the winter, which will allow you to save the royal harvest and provide variety on the table in the cold season.

There are infinitely many recipes for the preparation of beets - they are all original and useful.

How to prepare beetroot?

Beetroot is a product that is often undeservedly avoided. But in fact, this simple, cheap and affordable vegetable bypasses the nutritional and healing qualities of many of its "next of kin".Beets - this prevention of cancer, intestinal problems, as well as an additional "motor" for the brain, which increases the activity of its cells. If you use this root every day, you can significantly strengthen your health, saving a significant amount of money. And conservation of the Buryak for the winter will allow to receive vitamins all the year round. So, we go to the kitchen.

Marinated beet

Marinated beet for winter is not only a great snack, it can be added to salads or served as a side dish to meat or fish.

Prepare the ingredients:

• Buryak - 900 g;
• horseradish root - 20 g;
• sugar - 55 g;
• citric acid - 2 teaspoons;
• water - half cup;
• salt - to taste.

The cooking process.

1. Beets are washed, filled with water and boiled until cooked.
2. We clean our main ingredient from the peel and rub it on a grater.
3. Grind the horseradish root.
   

   Recommendation! This can be done in any convenient way for you - in a blender, on a small grater or through a meat grinder.

4. We turn to cooking the marinade - add salt, citric acid and sugar to the water, stir until the loose components are completely dissolved.
5. We combine the beets with horseradish and arrange them according to the sterilized jars.
6. Fill the vegetables with marinade.
7. In a large container boil water, set cans with beet and sterilize for several minutes.
   

   Recommendation! If you used a half-liter can, you will need 15 minutes for sterilization, 25 minutes for liters.

8. We put the jars in lids and transfer them to the storage place.

Add this beet to salads, borscht or to eat as a separate dish.

Beetroot caviar

Caviar from Buryak is not only delicious, but also very original. Such a procurement will not be costly and will certainly bring variety to the winter table. We assure you, this recipe deserves your attention.

Prepare the ingredients:

• Buryak - 2 kg;
• tomatoes - 700 g;
• pepper Bulgarian - 330 g;
• onion - 200 g;
• garlic - 80 g;
• salt - 2-2.5 tablespoons;
  
• vegetable oil - 250 ml;
• 9% table vinegar - 80 ml.

The cooking process.

1. Beet, rubbed on a grater.
2. Tomatoes are also thoroughly washed under running water and cut into circles.
3. Bulgarian pepper and onions are shredded by semirings.
4. We remove the garlic from the husk and pass it through the press.
5. Let the oil boil and put onions.
6. When the onion becomes transparent, add tomatoes to it, cover the container with a lid and stew the contents for 5 minutes.
7. After this time, we send Bulgarian peppers to the vegetables, wait until all boils and pour vinegar.
8. Mix everything thoroughly, add beets, sugar and salt.
9. Cover the container with a lid and simmer on low heat for about 40 minutes.
10. Put the garlic, stir the caviar and pour it over the hot clean jars.
11. We roll up the covers, turn them upside down, wrap them and leave them to cool completely.

Beetroot caviar is very delicate and pleasant to taste

Beetroot salad

The following recipe of salad from Buryak for winter is very popular with housewives. It is healthy and very tasty. Let's cook.

Prepare the ingredients:

• Buryak - 1-1,2 kg;Onion bulb - 500 g;
• vegetable oil - 75-80 ml;
• salt - 0.5 tablespoon;
• 9% table vinegar - 50 ml.

The cooking process.

1. First of all, we pay attention to the main ingredient - we clean the beetroot and rub it on a grater.
2. Next, we remove the onions from the husk and cut it into half rings.
3. We combine vegetables in one container, pour in oil and vinegar, add salt and sugar.
4. All carefully mix and leave for 12 hours.
5. When the mixture is infused, it must be transferred to the plate and cooked over low heat for 20 minutes.
6. We also quickly transfer the hot salad to clean jars and roll them up with lids.

Beet salad will please you with its taste in the cold winter

Dressing for borscht

Preparing a borsch refueling with a Buryak for the winter is a matter of honor for every mistress. After all, do you agree that it can be more pleasant than enjoying a rich summer borschik in the winter? Moreover, it is an occupation that does not take more than half an hour to prepare this dish with refueling.

All the charm of this filling is that it can lay most of the ingredients for borsch. In other words, everything that is at hand is at hand.

Prepare the ingredients:

• Buryak - 3 kg;
• tomatoes - 1 kg;
• carrots - 1 kg;
• white cabbage - large forks;
• onion - 5 heads;
• Bulgarian pepper - a pound;
  
  
  
• sugar - 250 g;
• 9% table vinegar - 200 ml;
• salt - 4 tablespoons;
• vegetable oil - 250 ml.

The cooking process.

1. Vegetables are thoroughly washed in running water.
2. Onions, tomatoes and bell peppers finely chopped.
3. Buryak and carrots are released from the peel and cut into a large grater.
4. Small shred cabbage.
   

   Recommendation! The procurement process can be greatly accelerated if the food processor is used to grind products.

5. A pot with a capacity of at least 8 liters is filled with vegetables.
6. Pour in the oil and vinegar, add sugar and salt.
7. All thoroughly mixed and stewed on low heat for about 20 minutes.
8. Hot filling is laid out on clean cans and rolled up with covers.

Dressing for borscht will save considerable time for cooking your favorite dish

Borsch refueling without cabbage

Buryak for winter for borsch can be prepared according to another recipe.

Prepare ingredients:

• beet - 1.4-1.5 kg;
• tomatoes - 1 kg;
• celery root - 200 g;
• carrots - 1 kg;
• pepper Bulgarian - 1,4-1,5 kg;
• parsley is a large bunch;Dill - a large bundle of
• ;
• salt - 3 tablespoons.

The cooking process.

1. To begin with, vegetables are thoroughly washed and cleaned.
2. We pass the tomatoes through a meat grinder or grind it with a blender.
3. Bulgarian pepper shredded with small straws.
4. Carrots, beets and celery rubbed on a grater.
5. Greens are washed in a lot of running water and finely chopped.
6. In a large saucepan, add the tomatoes and set it on the fire.
7. Stew tomatoes with a minimum gas flow for 10 minutes.
8. Then add the beets, carrots, celery, greens, salt and stew for another 15 minutes.
9. The ready dressing is quickly dispensed from sterilized jars and rolled up.

As you can see, canning of a Boeryak for the winter is not a troublesome business, and even less expensive. Do your homework with pleasure, and they will certainly give you a delicious taste and a variety of menus in the winter.