Beet salad for the winter is not only a delicious version of a vegetable salad for every day, but also an excellent dressing for borscht. If you have never made such a blank, I suggest you try it. The recipe is not difficult, but the result is definitely worth it.
Step by step cooking recipe
Wash the tomatoes, cut out the middle, cut arbitrarily. Then, using a meat grinder or blender, smash the fruits into tomato puree.
Rinse beets and carrots, peel and grate for Korean carrots.
Peel the onion and cut into half rings. Remove seeds from bell pepper and cut into thin strips.
Put all prepared vegetables in a bowl for cooking, add salt, sugar, tomato puree and vegetable oil. On high heat, bring the workpiece to a boil, then reduce the heat and boil for 35-40 minutes. Add vinegar at the end of cooking.
Pack the hot beetroot salad in pre-prepared sterile jars, roll up, turn upside down, wrap and leave to cool for a day. Store the cooled workpiece in a cool place.