Salad “Alenka” from beets for the winter: recipes can I cook without vinegar and sterilization

Alenka is not only known for chocolate, but also preparation for the winter. One look at the snack bright ruby color can cause the appetite and lift your mood in the cold season. It has a rich vitamin and mineral content, ease of preparation, long shelf life. Salad “Alenka” from beets for the winter can serve as a main dish or as a base for soup. There are no special and exotic ingredients. A set of products as simple and affordable.

2 hours. 10 servings. Easy to prepare

Olga Bulycheva 13 Feb 2018248

The content of the article

  • 1 Main component: what is useful in the composition of
  • 2 Salad “Alenka” from beets for the winter: 3 recipe
    • 2.1 Classical
    • 2.2 Acute with carrots
    • 2.3 cabbage

It is unknown how the snack got such an interesting and lovely name. Maybe in honor of the girl who didn’t like beets but tried it in combination with other vegetables in the harvest and changed her attitude. Really bright fruit eat not all. Blame the specific flavour that may be reinforced if vegetable is undercooked or improperly prepared. But by properly selected recipe beet salad “Alenka”, you will definitely get a fragrant and delicious snack.

The taste quality of the workpiece directly depend on what spices she added. You can prepare a dish of soft sweet, tangy or sour taste. Each time using the same recipe, it is possible to experiment and get a brand new snack.

Main component: what is useful in the composition of

In the heat treatment process beets lose not all its beneficial properties. The following items in it are stored in sufficient quantity:

  • magnesium — improves the functioning of the heart, strengthens the walls of blood vessels;
  • iron participates in the formation of blood cells;
  • iodine — useful in the prevention of vessels, in violation of elasticity of arterial walls, to thyroid;
  • folic acid — normalizes the functioning of reproductive organs, improves the metabolism of proteins;
  • fiber normalizes metabolism, cleanses from toxins.

The vegetable is not recommended in large quantities for people with high acidity of the stomach. You can not abuse it with lack of calcium. Contraindicated beets diabetes and urolithiasis.Salad “Alenka” from beets for the winter: 3 recipe

This twist does not require sterilization. The main ingredient of the dish is the beet. It is supplemented with carrots, tomatoes, garlic and onions, sweet and hot peppers, cabbage. If desired, some products can be replaced by others. Regardless of what components are included in a snack, it is rich, vivid color and looks impressive on the table. Well, as a dressing for borscht — it is beyond praise.


Features. Availability in the procurement of the vinegar allows the beet to lose its rich Burgundy color. It can be served with meat and fish dishes, potatoes and rice, pasta. Salad “Alenka” with beets good, even with a piece of bread or toast. And combined with the sauerkraut takes on a whole new taste.


  • 4 kg of beets;
  • 500 g of onions;
  • 500 g Bulgarian pepper;
  • 1.5 kg of tomatoes;
  • 200 grams of garlic;
  • 200-250 ml of sunflower oil;
  • 150 g of sugar;
  • 60 grams of salt;
  • 150 ml of vinegar;
  • a bunch of parsley.


  • Shred beets on a grater tomatoes through a meat grinder or in a blender, pepper — julienne.
  • Shinkuem onions finely, press the garlic and chop greens.
  • Capacity fry the onion until Golden brown. Add to it the tomato paste, salt, sugar. Tormented ten minutes. Fill the beets, garlic and add vinegar. Cook for at least 30 minutes.
  • Hot salad mixture spread on sterile containers, are clogging, turn cap, insulated.
  • Stand in a cool place through the night.
  • To make the salad “Alenka” beet “as in the picture”, you need to choose a vegetable deep red color, without white streaks, laps and streaks. It is recommended to give preference to special juicy varieties intended for canning —
    “Egyptian” and “Bordeaux”. The fruit must not have external damage, signs of rot, black spots.

    Spicy carrots

    Features. Winter salad “Alenka” from beets can be served both cold and hot. For the second option enough then the vegetables in the pan for about five minutes. Snack happens more nutritious, if it add slices of boiled or roasted meats.


    • 2 kg of beets;
    • 800 g of tomatoes;
    • 300 g Bulgarian pepper;
    • 250 g carrots;
    • 250 g onions;
    • 100-120 grams of garlic;
    • one or two small pod of hot pepper;
    • 25-30 grams of salt;
    • 40-50 g of sugar;
    • 130-150 ml vegetable oil;
    • 60-70 ml of vinegar.


  • Tomatoes along with red chilli grind in a meat grinder or in a blender.
  • The rest of the vegetables cut into thin strips.
  • In a pan with oil, saute onions. Fall asleep the strips of pepper and carrot. Tormented no more than five minutes.
  • Add the beets, sugar. Vegetables pour half of the vinegar. Simmer about 15 minutes.
  • Pour salad mix tomato paste with hot pepper. Pour the remaining vinegar, put salt. Cook for at least 40 minutes. Ten minutes before the end of cooking to fill garlic.
  • Hot snack are placed to the tanks that are clogging, turn cap, insulated.
  • The heat take out after complete cooling.
  • It is best to take refined vegetable oil without smell. Otherwise it will kill the flavors of the vegetables. The amount of spices and seasonings in the food varies at the discretion of the cook. Salad “Alenka” from beets for the winter without vinegar, it is better not to cook. First, the acid will “hold” a rich deep red color of the fruit. Secondly, storage will last much longer. Otherwise, it can be stored for only a year.


    Features. Snack quick cooking is best to use within three to four months. After this period it starts to lose its taste and aesthetics. The amount of spices and seasonings designed for 1 l marinade.


    • medium head of cabbage;
    • 1.5 kg of beet;
    • 1 kg of carrots;
    • 50 g of horseradish;
    • 40-60 grams of garlic;
    • 150 ml of vinegar;
    • 150 g of sugar;
    • 100-125 ml of sunflower oil;
    • 25-30 grams of salt;
    • peas of fragrant pepper, Laurel sheet;
    • parsley or dill.


  • Vegetables cut into strips or RUB on a grater for carrots in Korean.
  • Garlic, herbs and horseradish grind.
  • In the pan the vegetables, mix well.
  • Spread on sterile banks.
  • Cook the marinade remaining spices and seasonings.
  • Pour the hot pickle and salad mix. Are clogging plastic covers.
  • To prepare salad “Alenka” from beets as refills for borscht. Add it 10-15 minutes before end of cooking. Excellent “wand” for those who are pressed for time and wants to quickly prepare a delicious entree.

    Recipes salad “Alenka” from beets for the winter is very convenient and easy to prepare. If you need to stock up on salad “Alenka” for the winter, and tomatoes are not — they can replace the store-bought tomato paste or juice.

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