20 best recipes for delicious beetroot caviar for the winter

Taste qualities and benefits

Although squash caviar is better known here, beetroot caviar is easier to prepare. These root crops contain nutrients, vitamins and trace elements, which positively affects the well-being of people who consume the product.

The vegetable improves the blood formula, does not contain carbohydrates, which allows you to maintain a beautiful figure even after New Year's feasts.

The delicate and rich taste of such caviar, in combination with other products on the table, makes it possible to make lunch or dinner similar to the cooking of a French restaurant chef.

Product selection features

To prepare a tasty canning for winter, you must choose ripe root vegetables. The beets don't have to be very tough. It is best that the root crop squeezes when you press your fingers.

However, there is a risk of acquiring fodder root crops, the consistency and density of which can be misleading, and the taste can be unpleasantly surprising. Choose beets from Bordeaux 237, Modana, Detroit or Delicatessen.

Do not buy root vegetables in supermarkets, there is a small selection of vegetables. It is better if you buy beets from the market, because there is a good selection of varieties and you can find root vegetables that best suit your recipe.

When choosing beets, look for damage and white rings on the root crop. Buy small specimens, their taste is richer.

Video "Delicious beetroot caviar"

This video presents a step-by-step recipe for beetroot caviar at home.

Beetroot caviar recipes for the winter

We offer caviar recipes that you need to pay attention to. Their preparation will be quick and the taste will be remembered.

Classic recipe

We need:

• about 300 g of medium onions;
• 2 garlic cloves;
• spices;
• one small glass of vegetable oil;
• 2 tbsp. l. sugar and salt;
• beetroot vegetables.

Peel the washed root crops and onions. Divide each onion into several parts. Then grind them through a meat grinder. When the vegetable components are homogeneous, add seasonings, add vegetable oil and vinegar essence. Boil for 2-3 hours, stirring continuously. The result of labor is closed in sterilized banks.

Hot and sweet caviar

This dish has an extraordinary spicy taste.

We will need:

• soft beet;
• about 1 kg of sweet bell pepper;
• 4 kg of ripe tomatoes;
• 0.5 kg of green apples with sourness;
• 1 kg of medium-sized carrots;
• 3 large onions;
• 4 garlic cloves;
• dried bay leaf;
• 2 tbsp. l. vinegar essence;
• a few pods of hot chili peppers;
• allspice peas;
• sugar and salt according to the culinary preferences.

Grate root vegetables and carrots. Cut the onions and sweet peppers into small thin rings. Heat oil in a large saucepan and toss vegetables into it. Put out for half an hour.

Grind the tomatoes with a blender so that a solid mass comes out. Peel and grind the apples with a fine grater. Using a knife, cut the chili pods into small slices without removing the seeds. Mix the resulting tomato and apple paste, add the spices and pour into the boiling vegetable mixture. Start the extinguishing process.

After half an hour, close the finished product in small glass jars, adding a little vinegar to each.

"Real jam"

This dish really lives up to its name.

We need:

• medium-sized beetroot vegetables;
• 3 large bulbous heads;
• 5 large garlic cloves;
• 5-6 medium tomatoes (or pasta);
• 5 tbsp. l. sunflower oil;
• 1 tbsp. l. vinegar;
• dried provencal herbs;
• spices for piquancy - at the discretion of the culinary specialist.

Wash and boil beetroot vegetables, add spices and salt. Fry the chopped onion until golden brown. Peel the beets, rub them and throw them over the onions. Simmer the resulting mixture for 25 minutes, then add chopped tomatoes and spices. Heat the resulting mixture for another 7 minutes, mix with crushed garlic cloves in a mortar and pour in vinegar. Close the resulting ready-made dish in jars.

Roasted beetroot caviar

The original dish has a delicate taste.

Ingredients:

• 1.5 kg of red root vegetable;
• 0.5 kg of onions;
• 0.5 kg of large carrots;
• 8 garlic cloves;
• 200 g hot pepper in pods;
• a glass of refined oil;
• 1 tbsp. l. salt;
• package of tomato paste;
• 1 tbsp. l. vinegar;
• to create pungency - spices in reasonable quantities.

All vegetables from the recipe must not be stewed, but fried in an open pan.

Remove the peel from the carrot and beet and rub coarsely. Chop the onions, garlic and hot peppers into small pieces. Fry the resulting components in refined sunflower oil. Throw the carrots into the pan and fry for a while. Then add the beets and fry for another 5 minutes. Top with garlic cloves, tomato paste, and spices, and cook for 10 minutes, stirring constantly. Canned caviar in heated jars.

Stewed beetroot caviar

We need:

• 450 g burgundy root vegetables;
• 2 onions;
• 50 g tomato paste;
• 50 g butter;
• 10 g of sugar and the same amount of salt;
• 5 g black pepper.

Cut the peeled onions into small pieces. Wash the beets, peel and rub coarsely. Fry shabby beets and chopped onions in two pans, then mix them. Pour in tomato and spices, cover the pan tightly and simmer for half an hour over low heat, stirring. Close the finished product with lids.

With carrots

Everyone will definitely like this caviar.

Required ingredients for the recipe:

• 2 tbsp. l. sunflower oil;
• two large beetroot roots;
• spices;
• 1 onion and 1 carrot;
• 1 clove of garlic;
• 5 medium tomatoes.

Cut the onion into cubes, sauté with butter until golden brown, mix with the shabby carrots and continue frying. After a few minutes, pour the shabby beets, tomatoes twisted in a meat grinder, spices and a small amount of water into a frying pan. Simmer over low heat for 20 minutes. Then put the garlic and preserve it.

With tomato paste

Such caviar will be very tasty, its recipe is similar to the previous one, only you need to add 3 tbsp. l. fresh tomato paste.

With semolina

This delicacy will have a delicate taste.

We need the following ingredients:

• 0.5 kg of beets and onions;
• 1 kg of carrots;
• 1.5 kg of tomatoes;
• 100 g semolina;
• 200 g of sunflower oil;
• 1 dessert spoon of vinegar;
• 40 g of salt and sugar;
• 1 tspground black pepper.

Twist the pre-peeled vegetables in a meat grinder. Throw spices and oil into the mixture, boil over low heat for an hour and a half. Stirring diligently, add semolina, let it be boiled for another 15 minutes. Add vinegar, stir and close in jars.

With garlic

We need:

• 1 onion and 2 carrots;
• 1 kg of beetroot roots;
• 1 tbsp. l. tomato paste;
• spices;
• 3 cloves of garlic;
• 20 g butter.

Peel and rub vegetables. Cut the onion into cubes. Put out the ingredients over low heat. Add tomato paste and spices. Put out a little more. The dish is ready!

With garlic and pepper

We need:

• 2 beet heads;
• 2 bell peppers;
• 2 onion heads;
• 2 pods of hot pepper;
• 30 g lemon juice;
• 80 g butter;
• 130 g tomatoes;
• salt.

Cook and finely rub the root vegetable. Chop the onions and peppers into small pieces. After that, you need to fry the onion in oil until golden, and then add the peppers and tomatoes, stew for 5 minutes. Add beets, lemon, hot pepper pods and simmer for another 20 minutes. The product is ready after conservation.

With zucchini

We need the following components:

• 1 kg of root vegetables;
• 4–5 large zucchini;
• 7 large onions;
• 3 tbsp. l. thick tomato paste;
• 2 tbsp. l. salt;
• 100 g sugar;
• 0.5 cups of refined butter;
• spices for spiciness.

It is necessary to carefully crumble all the vegetable components, and then place them in a large saucepan, adding water to the bottom. Add pasta and spices. Do not forget about vegetable oil, which must be poured in the indicated volumes. All these vegetables need to be stewed over low heat for an hour, stirring always. Add vinegar to taste, and when the product is completely ready, close it in sterile jars.

With green tomatoes and peppers

We will need:

• 5 large heads of beets;
• 0.5 kg of unripe tomatoes;
• 0.5 kg of bell peppers;
• 0.5 kg of onions;
• spices, salt and sugar to create a range of flavors;
• 100 g butter;
• a few peas of allspice.

Grate the beets, cut the bell peppers into strips. After that, you need to finely chop the tomatoes and the pre-cooked onion. Fry these onions in oil. Then add other vegetables and spices, simmer in a skillet for one hour. Roll the product into jars.

With tomatoes without vinegar

We will need:

• 4 kg of the main vegetable;
• 1.5 kg of tomatoes;
• 400 g sweet red pepper;
• 8 garlic cloves;
• salt and sugar - the taste of a culinary specialist;
• 1 chilli pod;
• 0.5 cups butter.

Scroll beets and tomatoes with two peppers in a meat grinder. Cut the rest of the peppers into strips. Grind the garlic and hot pepper in a mortar. Mix vegetables and simmer for 20 minutes. Add garlic and chili, simmer for another 5 minutes and roll into jars.

With apples

We will need:

• 1 kg of beetroot roots, fresh tomatoes, green apples, sweet peppers, carrots, onions;
• 1 pod of red hot pepper;
• 2 heads of garlic;
• 1 lemon;
• 200 ml of sunflower oil.

Heat oil in a saucepan, after which we need to throw onions into it. Twist all the tomatoes in a meat grinder, and then add them to the onion. Grate root vegetables, carrots and apples. Cut both types of peppers into small pieces. Then we need to throw everything into a large saucepan and simmer for one hour. Add crushed garlic and lemon juice. At the end of the cooking procedure, roll up into jars.

With eggplant

We will need:

• 1 kg of selected and soft beets;
• 1 kg of blue or white small eggplant;
• 900 g of green (sour) and red (sweet varieties) apples;
• 40 g granulated sugar;
• 25 g of iodized sea salt;
• 400 ml of vegetable oil.

Remove the skin from all the apples and eggplant, chop into small pieces, then grind the beets. Load all these vegetables into a large steel saucepan, then add the spices and stir very thoroughly. Let it brew with the sweep we cooked for about one hour.After that, start the process of extinguishing the product, all this should also occur for one hour. Then add oil and simmer for 20 minutes. Roll the product into jars.

With mushrooms

We will need:

• About 0.5 kg of well-selected soft beets;
• 2 medium, well-dried onions;
• 0.3 kg of royal mushrooms with large caps;
• 2 large garlic cloves;
• 2 tbsp. l. non-acidic apple cider vinegar;
• choose the amount of sugar and salt based on your taste preferences.

Bake the beetroot in the oven using the convection mode, then twist these vitamin-rich vegetables in a meat grinder. The next step is to fry the onions pre-cut into rings in oil. Next, we will need to place our mushrooms in the pan and stew. Add twisted beets and simmer a little more, about 10-15 minutes. Add spices and garlic. At the end of the entire culinary action, put out another 10 minutes, and only after that screw the jars into pre-sterilized in the oven.

With horseradish

The dish is prepared in the same way as in the first recipe indicated above, only 150 g of grated horseradish must be added to the ingredients. The sharpness is guaranteed!

Through a meat grinder

Those who cannot tolerate the harsh taste of onions can take advantage of this recipe.

We need:

• 3 kg of selected beets with a thin skin;
• 2 kg of thick-walled sweet pepper;
• 2 kg of good carrots;
• 2 large heads of garlic;
• one bunch of fresh dill and parsley;
• 200 ml of refined oil;
• black peppercorns;
• salt - at the discretion of the culinary specialist.

We need to carefully wash all vegetable ingredients under running water, and then twist through a meat grinder. Add other ingredients and bring to a boil in a saucepan. Boil for an hour and a half, then roll the resulting conservation into jars.

In a multicooker

If you have a multicooker, then you can easily make beetroot caviar in it.

We need:

• 3 large beets with a thin skin;
• 2 large juicy carrots;
• 1 large rotten onion;
• 5 spicy garlic cloves;
• 4 tsp Sahara;
• salt to taste;
• 2 g fine cumin or a similar spice;
• a glass of freshly squeezed or store tomato juice;
• 3 tbsp. l. vegetable oil;
• 10 ml of vinegar essence.

First, you need to carefully wash all the vegetables, and then finely grate the carrots and beet roots. After that, you need to take the garlic and onion, chop them finely and start frying in the bowl of the device on the appropriate mode using oil. Place the carrots in the bowl and continue heating. Pour tomato juice and spices, fry for 5 minutes. At the end, put the beets in a bowl, stir, and simmer for one hour. Add vinegar to the finished product and roll up in jars.

French

This caviar will appeal to all lovers of spicy products and spicy taste.

We need:

• 2 kg of large thin-walled beets;
• 1 kg of large and juicy carrots;
• 1 kg of good dry onions;
• 0.8 kg of tomatoes;
• 1 pod of hot pepper (the hotter it is, the better);
• 1 ml of regular store-bought vinegar for canning;
• 1 tbsp. l. salt with a slide;
• 2-3 st. l. Sahara;
• 1 glass of oil;
• spices to taste.

To get this exquisite and spicy dish, we must fry pre-chopped onions and grated carrots until golden brown. Then we take a meat grinder and twist all our other vegetables on it, add to the onion. When everything starts to boil, add the main ingredient to the resulting mixture - grated beetroot. Stirring constantly, we cook for an hour and a half, then throw the garlic into the dish. We roll the finished preservation into jars and put the lids down.

Rules and conditions for storage of workpieces

The beetroot caviar prepared by us can be safely stored in a dark storage room without windows and drafts with the usual temperature regime.

How to serve caviar to the table

Beetroot caviar can be served on the table as a delicious independent snack or as an addition to hot dishes. We believe that such caviar will go well with fried potatoes, as well as with other dishes.

Beetroot caviar is a wonderful, healthy and tasty dish that will delight you all winter, creating a feast of taste.