*Caviar from boiled beets.//four recipes*. Discussion on LiveInternet

Beetroot caviar fried in a frying pan - a bright and interesting vegetable appetizer

Vegetable dishes are not so often present in our diet, so sometimes you want to serve something healthy and easy to prepare. We offer you a beetroot recipe. You can make an unusual salad or a savory appetizer from this root vegetable. This vegetable is rich in vitamins and microelements, has a rich taste and color. Thanks to their burgundy color, beets instantly attract attention and increase appetite. That’s why beet dishes somehow end up in the center of the table, they are so bright.

Today we invite you to prepare very tasty beet caviar, which is quickly fried in a frying pan. This dish can be served either on its own or spread on bread. Beetroot caviar will be delicious immediately after cooking, as well as the next day. Taking it out of the refrigerator, you can quickly have a snack and replenish your strength after a hard day.

Ingredients:

Beetroot – 200 g.
Carrot – 70 g.
Onions – 70 g.
Tomato paste – 40 g.
Vegetable oil – 40 g.
Sugar – 1 pinch.
Salt, black pepper - to taste.
Some water.

How to cook:

1. Wash the beets and cook in a saucepan with water until tender. It takes about 40 minutes to cook, so we recommend boiling it in advance, this will speed up the cooking of the caviar.

2. Peel the cooked beets and grate them on a coarse grater.

3. Peel the carrots and grate them on a coarse grater. Carrots go well with beets.

4. Peel and rinse the onions, cut into small cubes for caviar.

5. Pour oil into a frying pan, heat over medium heat, add onions and carrots and sauté for a couple of minutes until soft.

6. Then put the grated beets into the frying pan, stir, add a little sugar, salt and black pepper. The caviar will be more tasty and aromatic. Fry the vegetables together for a couple more minutes.

7. Add tomato paste. If the sauce is thick, add a little water (literally 1-1.5 tablespoons) and stir.

8. Simmer the caviar over low heat for 5-7 minutes and it’s done. Let cool.

9. You can serve beet caviar immediately after cooking, while it is warm, or leave it in the refrigerator for a couple of hours until it cools completely.

ARTICLES ON THE TOPIC:
Salad with liver and beets - culinary recipe
Delicious borscht with stewed meat - step-by-step recipes with photos
Borscht with prunes - recipes with photos step by step

Bon appetit!

Beet caviar fried with onions

If you are a little tired of regular caviar, then fried beet caviar with onions is tastier and more unusual than usual. Also add a little nutmeg or ground white pepper. And the snack will taste excellent. To prepare universal and healthy beetroot caviar fried with onions, you need to prepare the following products:

beets – 800 grams;
onion – 300 grams;
three to four cloves of garlic;
a bunch of dill;
half a glass of vegetable oil;
two tablespoons of flour;
black pepper, bay leaf, salt and sugar, ground ginger - to taste;

Preparation:

chop the onion into small cubes;
heat a frying pan and add vegetable oil;
put onion in a frying pan and fry until golden brown;
wash and peel the beets;
cut into very thin and long strips;
add to the onion and simmer until it becomes soft;
at the end of cooking, add flour (for thickness) and spices to the caviar;
adjust to taste with salt and sugar;
Cool the finished appetizer slightly and place in a salad bowl;
sprinkle with chopped parsley and chopped walnut kernels.

Here are some simple recipes for excellent preparations for the winter that are easy and simple to prepare. Have a delicious winter!

Recipe for winter caviar from beets, sweet peppers and tomatoes

The ingredients for this recipe are:

With
ripe tomatoes – 1.5 kg;
beets – 4 kg;
sugar - glass;
bitter white onion – 0.5 kg;
sweet bell pepper - the same amount;
table vinegar - a glass;
vegetable oil – 2 cups;
200 grams of garlic;
fresh herbs – 100 g.

To prepare this caviar from vegetables cut the onion into thin half rings , cut off the tails of the peppers, remove the core with seeds and cut the pulp into strips. We pass the tomatoes through a meat grinder, and grate the beets on a coarse grater.

Pour the oil into a large saucepan, heat it over low heat, then add the chopped vegetables and simmer for a quarter of an hour over the same heat. Then add pre-chopped greens to the vegetables, press the garlic with a press and cook for another 10 minutes.

Add sugar, salt and mix everything. If necessary, add more salt and simmer for some more time. After half an hour, add table vinegar, stir and simmer the beet caviar for another couple of minutes. When finished, the caviar is placed in clean jars and immediately rolled up. Turn them over and store them for the winter.

Beet caviar “monastic style”

The option with sauerkraut is suitable for those who want to experiment with the beet caviar recipe.

Compound:

Beetroot - 0.5 kg;
Sauerkraut - 0.5 kg;
Onions - 2−3 pcs.;
Tomato paste - 1-2 tbsp. l.;
Sugar - 1 tbsp. l.;
Vegetable oil - 80 ml;
Salt, spices to taste.

Step by step recipe

Recipe for caviar “ monastery style ”:

Boil the beets, avoiding overcooking. It should be pierced evenly with a knife, but not be too soft;
Peel the beets and cut into small strips;
Cut the onion into half rings;
Heat a frying pan, add half the oil and fry the onions and beets together;
Sauerkraut must be squeezed out of the liquid and then finely chopped;
Simmer the cabbage in a saucepan with the second part of the vegetable oil until tender and golden brown, about 30-40 minutes;
At the end, combine beets, cabbage and tomato paste, adding salt, sugar and spices;
Mix everything well and simmer over low heat for another 5 minutes.

Before serving, the dish can be sprinkled with fresh herbs. This caviar is good both hot and cold. The best combination will be with potatoes or corn porridge.

Beets are good for improving digestion , cleansing the liver and kidneys, and they also have hematopoietic qualities. Due to the fact that this vegetable is stored fresh for a long time, caviar can be prepared from it all year round. You just have to choose one of the presented recipes - a simple version, with carrots or sauerkraut.

Fried beet caviar, like in the USSR

A recipe from the USSR - fried beet caviar, which was sold in every canteen and cost either two or three kopecks for a decent portion.
Despite the cheapness, the caviar was very tasty, it was sold out quickly, and it was not considered shameful to take several portions home. Now there are no canteens or such caviar in them, but it can be prepared at home. As a salad, appetizer or addition to cutlets, porridges, stews, and potatoes, fried beetroot caviar goes with a bang! The set of products is budget-friendly; caviar will cost little, even if you decide to cook it in winter.

Instead of fresh tomatoes in winter, we add tomato sauce or tomato paste to caviar, and in summer and autumn we use juicy ripe tomatoes. Using a recipe with step-by-step photos, beet caviar from Soviet times is easy and simple to prepare.

Ingredients:

table beets – 1 kg;
onions - 3 small onions;
carrots – 2 pcs;
fresh crushed tomatoes – 500 g;
garlic – 1 head;
fine salt - to taste;
sugar - to taste;
vegetable oil – 4 tbsp. l.

How to cook fried beet caviar, like in the USSR

You need to fry the vegetables one at a time or take two frying pans at once - one for beets, the second for onions and carrots. When frying, add a little oil, otherwise the finished caviar will turn out too greasy and oily.

Grate the raw beets on a coarse grater. Pour two tablespoons of oil into the frying pan, add the beets and leave to simmer under the lid until tender, about half an hour.

In another frying pan, fry the onion, chopped into small cubes. Make sure that the onion does not dry out or burn.

Add another spoonful of oil, heat it up and add the carrots. Simmer over very low heat until the carrots are ready, without frying them. The vegetables should become soft, but there is no need to fry the onions and carrots as for soup.

Pressing with a spatula, transfer the onions and carrots into a bowl, trying to leave the oil in the pan. Grind the tomatoes in a blender, pour them into the frying pan in which the vegetables were stewed and heat for several minutes, boiling slightly.

Pass the roasted beets, onions and carrots through a meat grinder with a fine or coarse grill. Add to the pan with the tomato, mix and continue to simmer for another 10-15 minutes, soaking the chopped vegetables in the tomato.

Pass the garlic cloves through a press or three on a fine grater. Add it to the caviar along with sugar and salt. Warm up for a few minutes.

Cool the finished beet caviar, adjust the taste - it will not appear immediately, but when the caviar has cooled. Then put it in containers or glass jars and put it in the refrigerator. Beet caviar can be stored for about a week.

If you need to prepare it for long-term storage, then add 9% table vinegar (2 tbsp) to the caviar, place it in small jars and sterilize for 15 minutes. Bon appetit!

Beetroot caviar recipe like in the USSR “Nostalgia”

Products for preparation are as follows:

three pieces of boiled beets;
one large carrot;
two onions;
three cloves of garlic;
red pepper - half a teaspoon;
salt, sugar - to taste;
two tablespoons of tomato paste;
two bay leaves;
half a glass of vegetable oil.

Preparation steps:

pour vegetable oil into a cast iron frying pan;
add finely chopped onion;
fry until golden brown;
Peel and grate carrots;
add to onion;
grate the boiled beets;
add to the pan with vegetables;
simmer the vegetable mass for a period of minutes;
add spices, chopped garlic and tomato paste to the vegetables;
simmer for another ten minutes;
place the finished appetizer in a beautiful salad bowl;
sprinkle with chopped walnuts;
garnish with a sprig of parsley or dill.

On a note!

if you want the caviar to be tender, with a sweet and sour taste, add two grated apples while stewing the vegetables;
If you don't have tomato paste, you can use ketchup or homemade sauce.

Beetroot caviar for the winter with apples: a delicious recipe

Caviar with green apple is a very unusual, but very tasty recipe for a dish, snack, or treat.

What you need to prepare:

Sweet beets (late) – 1 kg. (you can use absolutely any).
Thick (concentrated) tomato paste - a few tablespoons. (or 0.5-1 kg of tomatoes).
Sweet pepper (homemade or bell pepper) – 0.5-1 kg. (you don't have to add it).
Onion – 2-3 pcs. (large)
Sour green apples – 0.5-1 kg (according to your preferences)
Salt - its amount depends on taste
Sugar – 2-3 tsp. sugar (will add piquancy to the taste)
Hot pepper - to taste (a few pinches)
Garlic - a handful of cloves

How to cook:

The oil in the saucepan should warm up well and only then add everything gradually, first the finely chopped onion.
When the onion is ready, you can add tomatoes (twisted) or tomato paste.
Remove the skin and inside from the apple and chop. After this, add the apple to the frying pan and add finely chopped sweet pepper there.
When the pepper becomes soft (wait about 5 minutes), you can add beets (you can use raw grated beets or grated boiled beets).
Simmer raw beets for about 25 minutes, already boiled ones for about 5-10 minutes.
Roll boiling and still hot caviar (add all the spices you prefer before turning off the heat) into clean jars.

Beetroot caviar for the winter with eggplants: a delicious recipe

This recipe can be not only an appetizer or spread on bread, but also a full-fledged dish in the form of a salad.

What you need to prepare:

Beets – approximately 1 kg (preferably a sweet “late” variety).
Eggplant – 1 pc. (large fruit or 2 small ones)
Carrots – 1-2 pcs. medium or large
Tomatoes or tomato juice, pasta - to taste
Onion – 1 large
A few cloves of garlic - according to your tastes and spiciness preferences.
Any spices and additives as desired

How to prepare:

There is no need to remove the skin from the eggplant; it will soften during stewing.
Cut the eggplant into rings or pieces and soak briefly in water and salt to remove the characteristic bitterness from it.
At this time, boil the beets until half cooked (if you want, until fully cooked).
Fry the chopped onion, finely grated carrots and add the eggplant (you can cut it into small cubes, grind it in a meat grinder - as you wish).
During the stewing process, the eggplant will soften and take on the required consistency.
The root vegetable should be chopped in any way and grated beets should be added to the fried onions.
Pour in the tomato and add spices, simmer for about 30 minutes, squeeze out the garlic 5-7 minutes before the end of cooking.
After this, roll into clean prepared jars

Beet caviar for the winter with tomato paste: a delicious recipe

What to prepare:

Beetroot – 1 kg. (late beets have the best taste).
Garlic – a few cloves for spiciness (if you don’t like spiciness, you don’t have to add it).
Spices - you can add them in any quantities, completely different (spices go well with beets and assorted peppers).
Bay leaf – 1-2 pcs. (not large leaves for stewing)
Tomato paste (concentrated) – a few tbsp.

How to do:

Grind root vegetables in any convenient way.
Put spices into hot oil, and then chopped beets (boiled or raw - it doesn’t matter, if you put raw - the cooking process will take 20 minutes longer).
In the middle of the process, add paste; garlic or hot spices can add piquancy to the caviar.
Close the hot caviar in the usual way

Unusual and tasty ways to prepare beet caviar

Beetroot caviar for the winter: a simple, delicious recipe in a slow cooker

Beet caviar is not only one of the best preserves for the cool season, but also a real delicacy that can be eaten separately, added to borscht, salad (for example, “shuba”), spread on bread or salty crackers.

The advantage of this vegetable is that it can be found in abundance at any time of the year. But preparing and chopping beets is always a long and labor-intensive process. Therefore, it will be very useful to have several canned jars of beets, pure or with additives (carrots, garlic, onions, eggplant, zucchini and others).

The simplest way is what is needed:

“Late” beets – 1 kg. (about one jar, late beets are better because they have a sweet and rich taste).
Garlic – a few cloves for spiciness (if you don’t like spiciness, you don’t have to add it).
Spices - you can add them in any quantities, completely different (spices go well with beets and assorted peppers).
Bay leaf – 1-2 pcs. (not large leaves)
Vegetable oil - a few tbsp. (preferably homemade and unfiltered for a rich taste, you can use any).

How to do:

Grind root vegetables in any convenient way. Most often, beets are grated on a coarse or fine grater. You can also use an electric or manual meat grinder. If you want to get a salad-like consistency, use a special grater “for Korean carrots.”
Turn on the multicooker; you will need the “Frying” or “Cooking” (or “Stewing”) mode.
Heat the oil and put the spices into it, and then the chopped beets. There is no need to simmer it for a long time, just blanch it for about 15 minutes, and then wrap it in sterile jars (the beets will reach full readiness there).
If you are preparing caviar for cooking borscht or just want to complement the taste, just pour in a little tomato (tomato paste, juice, chopped tomato).

Beetroot caviar recipe:

1. Wash the beets and steam them. It is best to boil root vegetables by steaming, not in water. This way they retain their nutritional value to a greater extent. These are not empty words. Try and compare. Cooking in water dilutes the taste. Vegetables absorb some of the moisture and become more watery, so to speak.

At the same time, steaming retains the natural moisture of the product and does not contribute to “washing out” the taste.

For steaming, it is very convenient to use such a prefabricated steamer - a grid with holes for a frying pan.

Steamer for frying pan

Pour a little water into the frying pan so that it does not reach the holes, and place a wire rack in the frying pan. Voila! The steamer is ready. Place the vegetables on the grill, and cover the top with a lid from the same frying pan. The usual cooking time for beets is about 40 minutes. Once the water has boiled, reduce the heat by about half to maintain a steady simmer.

Beets in a steamer

You can also cook beets in a pan of water. In this case, I recommend using a pan large enough to completely submerge the root vegetables in water. Then they will cook evenly. Cooking time is approximately the same.

The readiness of the beets is checked by pricking them with a fork. The plug should stick in with little effort.

2. While the beets are cooking, we fry the onions. Onions for beet caviar are cut not into half rings, but into rather small pieces. Because then, when mixed with beets, you should get a homogeneous caviar.

Take about half the oil and fry the onion in a frying pan until slightly golden brown. A characteristic sign of onion readiness is the pleasant aroma of fried onions. It cannot be confused with anything. While the aroma is not felt, the onion is not quite ready yet.

3. Boiled beets must be cooled to a temperature at which you will feel comfortable peeling them and grating them on a medium grater. Peel and rub. Cook the garlic immediately. It must be cleaned and pressed on the garlic press.

4. Mix all the ingredients directly in the frying pan in which the onions were fried, don’t forget about the garlic. Add the remaining oil to the vegetables. And start frying everything over low heat.

Add beets and garlic to onions

Frying time is 10-12 minutes, because all the vegetables are actually ready. The purpose of roasting is to evaporate some of the moisture and allow the beets to absorb the oil and aroma of the fried onions.

5. At the very end of frying, salt the beet caviar and if you like to season your dishes with vinegar, then add it to your taste.

Beet caviar

The dish will only benefit from this. Surely you will cook such wonderful beet caviar more than once. Therefore, I advise you to try making it with the addition of curry (turmeric). Very little. Add the curry to the onions when they are almost done. The aroma will appear immediately. You will feel what an interesting flavor shade it will produce.

Boiled beet caviar

The easiest and fastest way to prepare beet caviar. Beets must be cooked or baked in advance. In this recipe we will use a grater, but you can alternatively grind the beets with a blender, then you will get a very delicate texture.

To prepare we will need:

Beets – 5-6 small pieces. (approximately 1 kg.)
Onion – 3 pcs.
Tomato sauce – 3 tbsp. spoons
Salt, pepper - to taste
Sunflower oil for frying

1. Wash, boil or bake the beets, peel them. Three on a fine grater.

2. Finely chop the onion. Place in a frying pan with vegetable oil.

3. When the onion is fried until golden brown, add beets to it, mix, salt and pepper. Add three tablespoons of tomato sauce. Simmer it all for 10-15 minutes, stirring occasionally.

Beetroot caviar is ready!

How to cook beet caviar in a “Five Minute” frying pan

Beetroot caviar can be prepared in ten to fifteen minutes if you already have boiled root vegetables. This five-minute vegetable appetizer will help out any housewife when she needs to quickly set the table and feed her family a healthy and light dinner. Now, knowing how to cook beet caviar in a frying pan, you can quickly prepare a healthy snack.

Cooking technology:

Grate two boiled beets or chop in a blender until smooth;
pour 100 ml of odorless vegetable oil into a frying pan and put one onion, chopped into small cubes, and garlic (two or three cloves) passed through a press;
fry the onion and garlic until golden;
add prepared beets and a tablespoon of tomato paste (ketchup);
simmer for twenty minutes;
add salt, pepper, bay leaf and a pinch of granulated sugar to the vegetables;
simmer for another ten minutes;
transfer to a salad bowl;
season with a spoonful of sour cream and sprinkle with chopped dill.

Beetroot caviar as in kindergarten with tomato paste

In this preparation, the caviar tastes very much like the one we ate in kindergartens. Both cold and hot, it is always eaten with gusto.

To prepare we will need:

Beetroot – 500 g.
Onions – 200 g.
Tomato paste – 50 g.
Sugar – 2 tbsp. spoons
Salt – 1.5 tbsp. spoons
Ground black pepper – 0.5 teaspoon
Vegetable oil for frying vegetables
Butter – 50 g.

1. Three raw beets on a fine grater and fry for 5-7 minutes in a frying pan in vegetable oil.

2. Cut the small onion into small cubes, fry in a separate frying pan for 4-5 minutes until transparent.

3. Mix the vegetables in one frying pan, add salt, sugar, tomato paste, mix. Cover with a lid and simmer for 15 minutes.

4. Add seasonings, add butter, mix.

Fry for another two minutes and you're done! Cool the caviar.

Recipe for fried beet caviar

As a first test dish, you should prepare beet caviar. The result should be not only an original and tasty, but also a very healthy dish. To do this you will need the following ingredients:

beets - 500 g;
onion - 2 medium heads;
tomato sauce or paste - 2 tbsp. spoons;
salt - 1 teaspoon;
sugar - 1 tbsp. spoon;
pepper to taste.

If desired, you can add garlic, pickles, prunes. Walnuts and herbs are suitable for decoration.

Cut the onion into small cubes. Fry in sunflower oil until golden brown. Grate the beets. Fry the resulting mass until soft. In this case, the readiness of frying can be checked by pressing the beets with a wooden spatula. If it cuts without much effort, it means it is ready for the next stage.

Add prepared onions, sugar, salt, ground black pepper and tomato paste to the fried beets. The order doesn't really matter here. Therefore, you can first fry the onion, combining it with tomato paste, and only then add the grated beets. If the recipe uses pickled cucumbers, then it is also better to wait with the salt, adding it to the finished dish as a last resort. Combine all ingredients and mix well. Cover the pan with a lid and simmer over low heat for fifteen minutes, stirring occasionally. Fried beet caviar with onions is ready. If desired, you can add garlic, pickles, prunes. Walnuts and herbs are suitable for decoration.

There is another important point here: despite the fact that the beets are cooked during the cooking process, the final version of the dish is a cold appetizer. Therefore, it is advisable to cool it well before testing. This way, the originality of the taste of fried beet caviar will be fully revealed.

Beetroot caviar in 15 minutes - a tasty and healthy snack

In this recipe we will use pre-cooked beets. I recommend that you boil or bake it the night before so you can quickly make caviar out of it in the morning. But if you don’t have this opportunity, be sure to keep in mind that cooking beets takes about 40 minutes, depending on the size of the root vegetable. And plus another 15 minutes for it to cool down.

In addition to the fact that in this recipe we will use boiled beets, the addition of pickles will also be unusual. Very tasty recipe, be sure to try it.

Three ways to prepare beets:

Boil in a saucepan: place the washed root vegetable in cold water, bring to a boil, then reduce the gas and cook over low heat. This process will take approximately 40 minutes.
Bake: wrap the washed beets in foil and place in the oven preheated to 190 degrees for 50 minutes.
The fastest way is to cook the vegetable in the microwave. We wash the beets and place them in a glass bowl, pour in 3 tablespoons of water. Cover the top with a microwave lid. Cooking time – 20 minutes. If you don't have a very powerful microwave, it will take a little longer.

The rest of the caviar preparation process will take no more than 15 minutes!

To prepare we will need:

Beetroot – 300 g.
Pickled cucumbers – 150 g.
Onions – 2-3 pcs.
Carrots – 1 pc.
Garlic – 2 cloves
Tomato sauce – 30 g.
Salt, pepper - to taste
Vegetable oil - for frying

1. Cut the onion into half rings, grate the carrots on a coarse grater.

2. Fry the onions and carrots in a frying pan greased with vegetable oil. Add tomato juice and simmer until tender for five minutes.

3. Peel the cucumbers (you don’t have to peel them). We pass all the ingredients through a meat grinder: beets, cucumbers, onions with carrots, garlic. Add salt and ground pepper. Mix everything well.

That's all! The dish is ready, enjoy your meal.

Caviar with beets and garlic - a very tasty recipe

Another example of a moderately spicy, amazingly tasty snack. Please note that preservation is done without vinegar.

We take:

Root vegetable – 0.5 kg.
Bulb - head.
Garlic – 3-5 cloves.
Tomatoes – 2 pcs.
Lemon.
Oil – 50 ml.
Granulated sugar - a tablespoon.
Salt - to taste.

Blank:

Cook the beets ahead of time. Cool and puree with a blender.
Chop the onion and fry in hot oil in a frying pan.
Place the beetroot puree into the pan and add the fried onions. Simmer together for 5 minutes.
Add a little oil to the frying pan and add the diced tomatoes. Place in a saucepan. Immediately add the spices indicated in the recipe list, add crushed garlic and lemon juice.
Simmer the caviar for 30 minutes, then put it in tanks. Roll up under an iron lid and hide in the cold after cooling.

Beetroot caviar with carrots and tomatoes

Another version of beet caviar is prepared with the addition of carrots. This recipe does not use tomato paste, let's make caviar with tomatoes. The resulting snack is tasty and appetizing in appearance.

1 kg beets;
1 kg carrots;
500 gr. onions;
1.5 kg of tomatoes;
200 gr. vegetable oil;
1 tablespoon vinegar (9%);
0.5 cups sugar;
0.5 teaspoon ground black pepper;
1 tablespoon salt.

We wash the tomatoes, cut them into quarters (or smaller pieces if the fruits are large), cutting out the place where the stalk attaches. Pass the tomatoes through a meat grinder. The resulting tomato puree can be additionally ground through a colander or a sieve to remove the seeds.

Peel and rinse carrots and beets. Vegetables can be passed through a meat grinder, then the caviar will be more homogeneous. Or you can grate it. We peel the onions and either finely chop them or pass them through a meat grinder.

Place all the prepared vegetables in a cauldron or other vessel for stewing. Add vegetable oil, salt and pepper the vegetables. You can add other spices to taste. Ground coriander, sweet paprika, and ground red pepper are great for this dish.

Bring the vegetable mass to a boil, then greatly reduce the heat and cook for 2 hours. 20 minutes before the end of the cooking time, add sugar and vinegar. We quickly place the hot caviar into sterile jars and immediately seal them tightly with tin lids.

...and 9 variations on the theme of burgundy appetizer

With garlic

Peculiarities. Fans of spicy food should definitely make beet caviar with garlic. This rich snack will delight your taste buds and protect you from colds. And to soften the spiciness, before serving, the dish can be seasoned with mayonnaise or sour cream. From the specified amount of ingredients, an amount of snack equivalent to 2 liters is obtained.

You will need:

2.5 kg beets;
two heads of garlic;
a third of a glass of sunflower oil;
30 g sugar;
the same amount of salt;
a quarter glass of vinegar essence.

Step by step

Boil the beets and grate.
Heat the oil, add the beet mixture and simmer for 20 minutes.
Add the squeezed garlic and simmer for another five minutes.
Add the essence, place in jars and seal.

As a rule, beets take a long time to cook (about an hour). A microwave will help speed up the process. Place the washed vegetable in a bag and heat for eight minutes at maximum power. After ten minutes, turn on the device again, but for five minutes. This time is enough to cook a small fruit with a diameter of 7-8 cm.

Fried

Peculiarities. Fried beet caviar turns out to be especially aromatic and piquant. Therefore, housewives use it not only as a side dish, but also as a borscht dressing. From the specified amount of ingredients you will get about 2.5 liters of the product.

You will need:

1.5 kg beets;
500 g carrots;
the same amount of onions;
two heads of garlic;
200 g hot pepper;
a glass of sunflower oil;
20 g salt (you can use aromatic salt with dried herbs);
a glass of tomato paste;
10 ml vinegar essence.

Step by step

Grate raw beets and carrots.
Finely chop the onion, garlic and pepper.
Fry onions and peppers in hot oil. After five minutes, add the carrots, and after another five minutes, add the beets.
After a quarter of an hour, it’s the turn of garlic, salt and tomato. Cook for another ten minutes.
Distribute the preparation into sterile jars, add the essence and roll up.

Caviar from beets and carrots, prepared without sterilization, should be stored in the cellar or in the refrigerator. If you are going to keep the workpiece at room temperature, it is better to sterilize it.

With semolina

Peculiarities. Beet caviar, twisted through a meat grinder for the winter, turns out to be especially tender. Thanks to semolina, the workpiece acquires a pleasant viscous consistency, making it convenient to spread on bread. From the specified amount of products, about 2.5 liters of caviar are obtained.

You will need:

500 g beets;
the same amount of onions;
1 kg carrots;
1.5 kg of tomatoes;
100 g semolina;
a glass of sunflower oil;
40 g sugar;
the same amount of salt;
5 g ground pepper;
10 ml vinegar essence.

Step by step

Pass raw vegetables through a meat grinder.
Add butter, pepper, sugar and salt. Simmer the mixture on low burner power for two hours.
Gradually add semolina. Stir constantly so that the cereal does not form lumps.
After 20 minutes, add the essence, distribute into sterile jars and seal.

After sealing, the jars of pickled beets need to be turned upside down and wrapped in a blanket. Only after they have cooled completely can they be stored away.

With green tomatoes

Peculiarities. If at the end of the harvest season there are still unripe tomatoes in the garden, add them to the beet caviar. The preparation turns out to be finger-licking good! In fact, many sources call it that. The above products yield about one and a half liters of caviar.

You will need:

1 kg beets;
500 g green tomatoes;
the same amount of bell pepper;
the same amount of onions;
ten black peppercorns;
a glass of vegetable oil;
50 g sugar;
25 g salt.

Step by step

Peel and grate the beets.
Finely chop the tomatoes, onions and peppers.
Heat the oil in a deep frying pan and add the onion to it.
When it becomes translucent, add all the other ingredients. Simmer for 45 minutes.
Distribute into jars, sterilize and seal.

In a slow cooker

Peculiarities. Beetroot caviar is prepared simply and quickly in a slow cooker. A powerful modern device provides high-quality heat treatment, making the workpiece tender in texture and rich in taste.

You will need:

1.5 kg beets;
two onions;
half a glass of tomato paste;
two tablespoons of vinegar;
salt and sugar at your discretion.

Step by step

Peel and grate the boiled beets.
Turn on the multicooker to the “Baking” mode, add a little oil to the bowl and add finely chopped onion.
When the onion is fried until golden, add the tomato and cook for another five minutes.
Add the beets and remaining ingredients to the bowl. Cook for 15 minutes in the same mode.
Switch the device to the “Extinguishing” mode, close the lid and cook for an hour and a half.
Distribute into a sterile glass container and roll up.

Before serving, lightly heat the caviar in a frying pan, add chopped prunes and chopped nuts. Children will especially like this tasty and healthy dish.

With horseradish

Peculiarities. Tender, sweet beets and spicy horseradish are a classic combination. The appetizer is especially tasty in tandem with rich jellied meat. And a simple recipe for spicy caviar with beets will come in handy during cold epidemics.

You will need:

1 kg beets;
200 g horseradish;
two tablespoons of vinegar;
salt and sugar at your discretion.

Step by step

Grind the boiled beets in a meat grinder.
Do the same with peeled horseradish.
Combine all ingredients, place in jars, sterilize and seal.

If you want beet caviar from boiled beets to become more tender, pass it through a meat grinder twice. And if you use a blender, the workpiece will acquire a creamy-airy consistency.

With apples

Peculiarities. Canned beets with apples are not only a taste, but also a real vitamin explosion. Multi-component caviar will delight you with a rich aroma in severe frosts, when you really want to eat something natural and healthy. The indicated amount of ingredients is enough to prepare about 4 liters of preparation.

You will need:

1 kg beets;
the same amount of tomatoes;
the same number of apples (sour varieties);
the same amount of onions;
the same amount of bell pepper;
the same amount of carrots;
hot pepper pod;
head of garlic;
lemon;
75 g sugar;
10 g salt;
a glass of vegetable oil.

Step by step

Heat the oil in a large container and add the chopped onion into half rings.
When it turns golden, add the tomatoes and hot peppers, minced through a meat grinder.
After five to ten minutes, add grated peeled apples, carrots and beets.
After another 10 minutes, add the diced peppers to the container.
Simmer for an hour, then add squeezed garlic and lemon juice.
After five minutes, place the workpiece in sterile jars and roll up.

It is not only the jars that need to be sterilized, but also the sealing lids. Immediately before sealing the container, boil them in water for five to seven minutes.

With zucchini

Peculiarities. Zucchini is a versatile vegetable. He is “friends” with all his neighbors in the garden, adapting to their taste and color. Zucchini gets along well with beets. They allow you to increase the volume of the product and make its taste more delicate.

You will need:

1 kg beets;
2 kg of zucchini;
1 kg of onion;
a quarter glass of vinegar;
a glass of sugar;
30 g salt;
half a glass of sunflower oil;
a pinch of cinnamon;
two carnation inflorescences.

Step by step

Grate the beets and zucchini, and finely chop the onion.
Combine all ingredients and boil.
Simmer for another 40 minutes on low heat.
Place in jars, sterilize and seal.

You can make an excellent appetizer salad from canned caviar. Mix the preparation with a couple of grated pickled cucumbers and add a little brine.

With eggplant and mushrooms

Peculiarities. The spiciness of eggplant and the sweetness of beets is an excellent combination for vegetable caviar. And mushrooms will complement this taste picture and turn a traditional snack into a festive salad.

You will need:

1 kg beets;
500 g champignons;
large eggplant;
half a glass of tomato juice;
a third of a glass of oil;
bulb;
two cloves of garlic;
half a glass of vinegar;
10 g salt.

Step by step

Cut the blue into cubes and soak in salted water for 20 minutes to neutralize the bitterness.
Boil the beets and grate.
Chop the onions and mushrooms. Fry in hot oil.
When the onion becomes translucent, add the beets, eggplant, tomato and squeezed garlic. Simmer for 40 minutes.
Add vinegar, place in a sterile container and seal.

If you are just embarking on a healthy eating path, recipes for beetroot caviar for the winter should definitely be in your culinary repertoire. But be careful. If beets have not previously been a frequent guest on your table or you have not eaten them for more than a month, do not indulge in the tasty preparation right away. After opening the jar, eat only a couple of spoons of caviar so that your body gets used to it. And you can move on to full portions the very next day.

Beet caviar with semolina

Beetroot caviar cooked with semolina has a delicate taste.

500 gr. beets;
1.5 kg of ripe tomatoes;
1 kg carrots;
500 gr. onions;
2-3 cloves of garlic;
0.5 cups semolina;
250 gr. vegetable oil;
0.5 cups vinegar (6%);
2 tablespoons sugar;
1 tablespoon salt;
spices as desired

Peel and wash vegetables - onions, beets, carrots and garlic. Grate carrots and beets on a grater with medium holes. Place the carrots and beets in a stewing bowl and add vegetable oil. Simmer the vegetables over medium heat for about 15 minutes. Then add finely chopped onions, stir, and continue simmering for half an hour.

Scald the tomatoes with boiling water, cool and remove the skin. Grind the tomatoes in any convenient way, you can beat them in a blender or pass them through a meat grinder. Then it is recommended to grind the tomato mass through a colander or a thin sieve.

Pour the tomato mixture into the vegetables and continue simmering for another forty minutes. While constantly stirring, add semolina in a thin stream and continue cooking for another 10 minutes. Then salt the caviar to taste, add sugar, chopped garlic and vinegar.

If desired, you can add your favorite spices. Simmer for another 10 minutes. Place hot caviar into sterile jars and seal tightly.

Beet caviar with carrots for the winter

This recipe is suitable if you want winter snack Carrots, like the zucchini version, complement the dish, making it spicy and sweet. With a large harvest of beets and carrots, this option is irreplaceable.

Compound:

Beetroot - 2 kg;
Carrots - 1 kg;
Onions - 1 kg;
Tomatoes - 0.8 kg;
Garlic - 1 head;
Hot pepper - 1 pod;
9 percent vinegar - 80 ml;
Salt - 1-2 tbsp. l.;
Sugar - 3 tbsp. l.;
Vegetable oil - 300 ml;
Spices: bay, black pepper and herbs.

This quantity is suitable for rolling 3 liter jars or 5 half-liter jars. It is permissible to replace vinegar with citric acid or use apple cider vinegar.

Juicy and fresh vegetables are best for this recipe . Some argue that preparing caviar from pre-boiled beets is faster, but the taste, color and aroma in this case lose.

Step by step recipe

Recipe for beet caviar for the winter:

Grate the peeled beets on a coarse or medium grater, depending on the desired consistency;
Grate the carrots in the same way;
Finely chop the onion;
Remove the stems of tomatoes and peppers and then pass through a meat grinder along with the seeds;
Pour some of the vegetable oil into a frying pan and heat it up, add the onion and grated carrots, fry until a nice golden color;
Add tomatoes and peppers to the pan, mix thoroughly and let it boil;
Pour grated beets into the boiling mass, cover with a lid and simmer over low heat for 1.5 hours;
Add salt, sugar, spices and vinegar and let them dissolve, stirring;
Add grated or finely chopped garlic, mix again;
Place the caviar in pre-sterilized jars and roll up.

This beetroot appetizer can be consumed immediately after preparation or stored in jars for the winter.

Beet caviar

Culinary trick

A very interesting paste will be obtained if the last step in preparation is to beat the prepared beet caviar into a homogeneous mass. This will make it tender and sauce-like, perfect for vegetables and meat.

In addition to garlic, you can add olive oil to the mousse and sprinkle with lime juice. It is best to add garlic immediately before use to preserve its flavor and piquancy as much as possible.

Beet caviar for the winter: you'll lick your fingers

This recipe uses a wide range of different ingredients. Carrots and peppers enrich the snack with new taste sensations and smooth out the pronounced beetroot taste. Chili peppers and garlic add a spicy kick.

As a result, you get a delicious dish that will definitely become your favorite. That's what they say about her: you'll lick your fingers! Beetroot treat can be served along with side dishes, meat, and fish. We make lean sandwiches with it and use it as a dressing for borscht.

Ingredients:

For preparation you will need:

2 kg of table beets;
300 g carrots;
300 g onions;
700-800 g tomatoes;
400 g bell pepper;
1/2 chili pepper;
1-2 heads (approximately 70 g) garlic;
100 g sugar;
2-2.5 tbsp. l. salt (or to taste);
150 ml sunflower oil;
100 ml vinegar 9%.

The tab indicates the amount of vegetables in their pure form. If you weigh them unpeeled, add 100-200 g for waste.

Preparation:

Wash and clean the raw vegetables necessary for preparing caviar. Then the cooking process goes faster, you won’t need to wash your hands every time, remove peelings and seeds. When everything is ready, you can start loading it into the pan in which the vegetable treat will be cooked.

Step 1. First, grind the tomatoes through a meat grinder or in a chopper. They should turn into a homogeneous mass.

To prepare beetroot caviar with tomatoes, it is better to take juicy, fleshy, or even overripe fruits. It doesn’t matter if the side of some fruit is slightly spoiled: everything can be trimmed.

Pour the tomato mixture into a large saucepan. Here, add 50 ml of vegetable oil, salt and sugar.

When preparing preparations for the winter, always use coarse salt that does not contain iodine.

Mix the ingredients, put the tomato base on the stove and wait until it boils.

Step 2. While the tomatoes come to a boil, you need to quickly prepare the remaining vegetables. It is convenient to grate beets and carrots on a regular grater.

You can use a Korean grater to chop carrots, then you will have thin, long orange stripes that will not get lost against the background of burgundy beets.

Cut the onion into medium-sized cubes and the pepper into thin strips. For now, leave the hot peppers and garlic aside.

Step 3. As soon as the tomatoes begin to boil, add the chopped and grated vegetables to the pan. All ingredients must be mixed. Let them cook. We periodically go to the stove to stir the vegetable mass. As you cook, the vegetable pieces will become soft and their volume will decrease.

After boiling, boil the vegetables for about 40-50 minutes, the heat can be reduced, the main thing is to maintain a boil.

Step 4. To make the caviar spicy, add garlic and hot chili pepper. First we cut them into pieces, then grind them until smooth in the chopper bowl.

Add the garlic mass to the vegetables. Also pour out the remaining oil (100 ml) and vinegar. Mix everything again and continue cooking for another 10-15 minutes.

Step 5. Place the resulting vegetable mass into glass jars, which we trim in advance. We also sterilize the lids separately. Apply the caviar tightly and press with a spoon. You need to make sure there is juice on the surface. We immediately close the jars with screw caps or tighten them with a key.

It is convenient to use half-liter jars for packaging beet caviar. This will be one serving for preparing borscht in the winter.

We turn the jars over, check for leaks, and wrap them in a towel until the morning. Slow cooling prevents fermentation.

It turned out exactly 6 half-liter jars. If you have a large family that loves vegetable snacks, prepare 2 servings at once. You can store such preparations not only in a cold cellar, but also in an apartment. It is advisable to place them away from heating appliances.

Ingredients for beet caviar

Caviar tastes either spicy or sweet thanks to the natural sweetness of beets. To prepare delicious beet caviar at home, you will need the following ingredients:

The beets themselves.
Fresh tomatoes, canned tomatoes in their own juice or tomato paste.
Bulb onions
Pickled cucumbers (you can use homemade pickled cucumbers).
Garlic.
Fresh carrots.
Bell pepper.
Walnuts.
Prunes.
Salted herring.
Marinated mushrooms.

After adding garlic and hot bell pepper, caviar becomes spicy, and it can be used as a spicy seasoning in small quantities for any dishes, including soups.

Delicious beet and carrot recipe

Caviar from beets and carrots fried in a frying pan is easy to make. Beetroot fried with carrots can be used to season borscht and as a cold vegetable appetizer.

Ingredients:

carrots – 2 pcs.;
beets (medium-sized root vegetables) – 1 kg;
onions – 2 pcs.;
tomato paste – 3-4 tbsp;
odorless vegetable oil;
ground black pepper;
salt.

How to cook:

We wash all the vegetables and peel them.
Place the beets in a glass microwave pan and cover with a lid. Cook the beets in the microwave in a bag at 100% power for 12-15 minutes, depending on the size of the tubers. You can boil the beets in water together with the peel until ready, as for salads and vinaigrettes. Bake in the oven whole in foil.
Remove the cooked tubers, cool and chop on a fine grater.
Chop the onion into pieces and saute it until soft in a frying pan in vegetable oil.
Next, add raw carrots, grated on the finest grater, to the onion.
Simmer the carrot-onion mixture over low heat until the vegetables are golden brown, stirring frequently to avoid burning.
After this, add the tomato diluted in half a glass of water, mix and continue simmering for about 3-4 minutes.
Then add the beet mass, add some salt, pepper, mix thoroughly and keep on the stove for 5-7 minutes.

The beetroot caviar is ready, let it cool and serve – if it’s fasting, then, for example, with boiled buckwheat, crumbly rice or new potatoes.

If caviar is served with everyday dishes or a holiday table, then for greater satiety, season the caviar with homemade mayonnaise, sour cream, natural yogurt, or leave it as suggested in the recipe; it is delicious in itself.

Fried beet caviar recipe like in the USSR

The caviar will turn out tastier if you fry the beets and other vegetables separately. For the Soviet cooking method, you will need to be patient or use a couple of frying pans to fry beets, carrots, onions and vegetables.

Ingredients:

fresh red beets – 1 kg;
onions – 300 g
carrots – 300-400 g
ripe tomatoes – 1 kg;
bell pepper – 3 pcs.;
hot hot pepper - to taste;
garlic – 1 head;
salt – 1 tbsp. l.;
sugar - to taste;
odorless sunflower oil – 100 ml.

How to cook:

Wash and peel the vegetables thoroughly.
Three vegetables on a medium grater, except for onions and peppers.
Heat a frying pan with a small amount of oil and add the grated beets. Reduce heat to medium and fry beets for about 20 minutes.
Transfer the fried beets into a deep bowl and start frying the carrots.
We send fried carrots to fried beets. Place the onion in a frying pan.
When preparing beet caviar, fry the sweet pepper until soft.
Tomatoes, previously peeled, are converted into tomato puree using a meat grinder or blender.
Evaporate the juice from the tomatoes in a frying pan until the mixture thickens.
Grind fried beets, carrots, onions and bell peppers through a meat grinder.
Place the caviar in a cauldron for pilaf and add tomatoes. Simmer covered for 15 minutes.
Spicy ingredients - garlic and hot pepper - are added in crushed form to the caviar. Add salt and sugar.
Simmer everything together for 5 minutes. Fried beet caviar is ready.

Serve cooled beet caviar fried with onions with fish cutlets. We store the remaining caviar in a jar under a nylon lid in the refrigerator and use it as needed as a cold appetizer for main courses.

Beetroot and carrot caviar in a slow cooker

Beetroot caviar cooked in a slow cooker from beets is a very tasty dish in any season.

Ingredients:

raw beets – 3 pcs.;
carrots – 2 pcs.;
onion – 2 heads;
tomato paste – 1 tbsp;
dill and parsley - to taste;
garlic – 3 cloves;
vegetable oil;
ground black pepper;
salt, sugar - to taste.

How to cook in a slow cooker:

We wash and peel the vegetables prepared according to the list.
Pour a couple of tablespoons of vegetable oil into the multicooker bowl and switch the multicooker to Frying or Baking mode.
Place the finely chopped onion in a preheated multicooker bowl and fry it, lightly frying until the pieces are translucent.
Add grated carrots to the onion and continue cooking.
Place the beets, chopped with a blender or through a grater, about 5 minutes after the carrots. Mix.
Season the caviar with salt, sugar, pepper and, if desired, add garlic and chopped herbs to the multicooker bowl.
Close the multicooker with a lid and set it to stewing mode. Cooking time for caviar in a slow cooker is 30 minutes.

We eat the finished beetroot dish warm as a Lenten side dish with cabbage and potato cutlets, and serve cold caviar to the household as a cold appetizer.

Beetroot caviar with semolina

Beet caviar with semolina is thicker and more uniform. Try this simple recipe and you will definitely want to add to your collection of beetroot dishes at home.

Ingredients:

beets – 800 g;
semolina – 100 g;
onions – 5 pcs.;
tomatoes – 5-6 pcs.;
carrots – 4 pcs.;
vegetable oil – 5 tablespoons;
ground red pepper – 1 tsp;
salt - to taste.

How to cook:

After processing, chop the vegetables into pieces of arbitrary sizes. Grind the vegetable mixture through a meat grinder.
Add pepper and salt to the resulting mass. Add vegetable oil and simmer over low heat for about 25 minutes.
Gradually add semolina in a thin stream (as when cooking semolina porridge without lumps). Stir the semolina well so that it is evenly distributed in the vegetables.
Cook the caviar for another 15 minutes.
5 minutes before the end of cooking, add garlic to the beetroot caviar.
Taste it and, if it’s too sour, add a little sugar.

Season the caviar to taste with your favorite seasonings and eat a delicious beet dish.

Recipe: Beet caviar with mayonnaise

Beetroot with garlic and mayonnaise is loved by many lovers of beetroot and vegetable dishes. An economical caviar salad made from boiled beets will quickly saturate and diversify the menu of your everyday, holiday table.

Ingredients:

beets – 4 pcs.;
garlic – 3-4 cloves;
mayonnaise – 3 tbsp;
salt - half a teaspoon;
ground black pepper - to taste.

Recipe:

Cook the beets whole until tender.
Peel the beets and let cool.
Grate the beets on a medium grater, finely chop the garlic.
Mix all ingredients in a salad bowl, season with salt, pepper and mayonnaise.

Place the beetroot caviar with garlic and mayonnaise in the refrigerator for a couple of hours.

Spicy beetroot caviar with prunes

Beetroot with prunes and nuts is a festive version of simple caviar made from boiled beets, complemented with walnuts, garlic and mayonnaise.

Ingredients:

beets – 600 g;
pitted prunes – 100 g;
fresh garlic – 3 cloves;
walnuts – 20 g;
mayonnaise for dressing - to taste.

How to do:

Three boiled beets, peeled, on a coarse grater.
Fill prunes and nuts in separate containers with hot water for 5 minutes.
Drain the prunes and rinse the nuts. Cut into pieces.
Pass the garlic through a garlic press.
We combine all the products and season with mayonnaise.

Beetroot caviar with prunes, garlic and nuts, dressed with mayonnaise, turns out piquant, finger-licking delicious.

Beet caviar with pickled cucumber

Mothers and grandmothers, as a rule, prepared caviar according to a recipe from boiled beets with onions and cucumbers in a frying pan.

Ingredients:

beets – 2 pcs.;
onion – 1 head;
salted crispy cucumber – 2-3 pcs.;
garlic – 4 cloves;
vegetable oil;
tomato paste 25% – 2 tbsp;
salt, spices - to taste.

How to cook in a frying pan:

First of all, bake or boil the beets in their peels.
Grind the cooled beets through a meat grinder.
Grind the pickled cucumbers in a meat grinder.
Fry finely chopped onion in a frying pan with vegetable oil.
As soon as the onion softens slightly, add the twisted beets and cucumbers to the frying pan. Salt the beet caviar and add tomato paste and pepper. Mix.
Simmer the caviar in a frying pan under a closed lid for about 20 minutes.
Add the garlic and heat the vegetable caviar for another 5 minutes over low heat.

Let the beetroot caviar brew in the frying pan. Caviar goes well with pearl barley and vegetables, hominy, any salted fish, and goes well with potatoes. Pickled cucumbers in the recipe can be replaced with pickled mushrooms.

Beetroot caviar with mushrooms

Juicy and spicy beet caviar with mushrooms and garlic is prepared with boiled beets, pickled boletus mushrooms, home-made pickled honey mushrooms or porcini mushrooms.

Homemade pickled champignons for the winter are perfect for preparing vegetable caviar from beets. The cooking technology is similar to mushroom caviar, but the taste is reminiscent of squash caviar with mayonnaise.

Ingredients:

boiled beets – 600 g;
pickled mushrooms – 300 g;
garlic – 4 cloves;
walnuts - 20 peeled halves;
mayonnaise – 200 g.

How to cook:

Peel the boiled beets and grate them on a coarse grater.
Finely chop the mushrooms and pass the garlic through a garlic press.
Mix the crushed products and add chopped walnuts.
Season the caviar with mayonnaise and mix.

Be sure to try the caviar - you'll lick your fingers!

Beetroot caviar like in kindergarten

Classic beetroot caviar - caviar, like in a canteen, made from beets, like in a kindergarten. Mothers remember what kind of caviar they fed their children in kindergarten. To prepare, you will need to refresh your memory of a childhood recipe on how to cook beet caviar.

Products:

beets – 800 g;
fresh tomatoes – 2 pcs.;
onions – 2 pcs.;
tomato paste – 3 tbsp;
sugar – 1 tbsp;
salt – 1 tsp;
vinegar 9% – 1 tbsp. (optional);
vegetable oil.

Preparation:

Grate the boiled beets on a medium grater.
Place the tomatoes in boiling water for a few minutes and remove the skins from the tomatoes.
Grind the tomato pulp in a blender.
Finely chop the onion and fry in vegetable oil until golden brown.
Add beets, tomato paste, and grated tomatoes to the fried onions. Add salt and sugar.
Mix everything and simmer the vegetable mixture for 10 minutes under the lid.

Let the caviar cool and set before serving.