Beet salad boil down - a recipe as easy as pie

You want to boil down beet salad and are looking for a delicious recipe that is sure to succeed? Then you've come to the right place! With these step-by-step instructions, you can successfully boil down beet.

Love to garden and have tons of beets to process? If you've had your fill of delicious recipes like beet spread or creamy beet risotto, it's time to preserve the beets.

The easiest way to do this is to boil down beet salad.

How this is guaranteed to succeed and what you need to pay attention to, I tell you in my tried and tested recipe, which I have been using for several years.

With this, the canning of the red beet succeeds even beginners!

Why you should boil down beet salad

Anyone who has a garden knows the dilemma: First you have nothing in the garden and then you can't keep up with the food because everything is ripe at the same time. That's why I've gotten into the habit of canning a lot of things - From classic tomato sauce up to to pear puree with cinnamon or applesauce, almost everything is there.

A huge advantage of canning is that you always have a delicious salad on hand. Beet from the jar tastes either pure as a salad or as a side dish to many dishes.

When you make the salad yourself, it tastes much better than the store-bought jars from the supermarket. You can decide for yourself which ingredients to put in the jar and which not. Most beet salads contain a lot of sugar, which I simply omitted from my recipe. That really does not have to be.

Boiling down beet salad also has the huge advantage that, if stored correctly, you can keep it indefinitely. If you put the preserved jars in a dark place, they will stay fresh for many years. You don't need a cold cellar for this any more than you need a huge refrigerator. Preserves can be kept at room temperature.

If you love canning vegetables, fruits, and more, I highly recommend the book the preserving bible at Amazon* to view. You'll find 325 recipes and tricks for preserving, pickling and fermenting.

I have myself the preserving bible at Amazon* and have been using them since last year. I've already made lots of recipes with it, such as pickled gherkins, tomato sauce and baked apple spread.

What ingredients you need to cook beet salad?

Let's take a look at the ingredients. After all, you should know exactly what you're eating. I'll tell you the specifics of the ingredients and how you can substitute them if you don't feel like something.

Beet in salad

The most important ingredient is, of course, beet. The tuber is mega healthy and should be regularly on your menu. The healthy tuberous vegetable provides vitamins A, B and C as well as folic acid. You will also find potassium, magnesium, iron and calcium.

And that's not all. Thanks to its betaine content, the beet protects against diseases such as arteriosclerosis and hypertension. If athletes eat them regularly, the tuber is even said to make them more powerful.

The red pigment anthocyanins, not to be overlooked, protects us from free radicals, which in large quantities are considered to cause cancer. Overall, quite a few studies suggest that you should give the beet a chance.

The root vegetable is even said to have a positive influence on fat metabolism and thus help with weight loss. Other studies report on the preventive effect on diabetes, Alzheimer's disease or premature aging.

Short and sweet: Ran the tuber! Let and beet salad boil down and eat regularly.

My favorite recipe: beet from the oven!

Onion in beet salad

I always add a little onion to the jar. And later, just before the meal, I slice additional onion onto the salad. When boiling down, the onion pieces give their flavor to the beet, which makes the salad very aromatic.

I cut them into very thin slices and try to put them on the side of the glass, this way the salad becomes a visual eye-catcher.

Mustard seeds and peppercorns

Time for delicious spices! When I boil down beet salad, mustard seeds can't be missing. You can find them in the spice section of the supermarket. Mustard seeds taste spicy to hot and have a slightly nutty note.

For the optics you can take whole peppercorns. However, this bothers me quite a bit later when eating. Biting on such a peppercorn is not much fun. I therefore crush the peppercorns in a mortar. Another advantage is that they give off more flavor.

Bay leaves

In each glass is added one more bay leaf. The leaf itself is not eaten, but removed before eating. The essential oils of the leaf give a spicy aroma to the beet.

Vinegar broth

The beet is boiled down in a mixture of vinegar and water. For this I take half a liter of tap water and mix it with a hold liter of vinegar.

I just had white balsamic standing around and therefore use this. You can also choose other vinegars. With apple cider vinegar it also tastes very delicious.

That's it with the ingredients.

This beet salad for canning is

• free from sugar,
• feasible for beginners,
• eternally durable,
• the perfect side dish for savory dishes of all kinds.

If you love beets, you should check out these recipes:

• Beet from the oven with rosemary and thyme
• Beet carpaccio with goat cheese
• Beet pesto with pistachios
• Spread with cream cheese and beet
• Beet salad with apples and walnuts

How to boil down beet salad

Are you ready? Then let's get started right away. If you've never canned beet salad before, you'll find detailed instructions here. If you've canned before and are just looking for recipe inspiration, you'll find a quick version of the recipe at the end of the post.

Here comes the longer version with exact step-by-step instructions.

You need 6 medium sized jars with screw caps* for boiling down.

Ingredients

• 1.5 kg beet
• 2 large onions
• 1/2 L white balsamic vinegar
• 1/2 L water
• 2 tablespoons salt
• 3 tablespoons mustard seeds
• 1 tsp peppercorns
• 6-7 bay leaves
• 3 tablespoons horseradish

Also: cooking pot, jars with screw cap, knife, board, soup ladle.

1. cook beet

Before you can preserve lettuce, you must first cook the beet. To do this, wash the tubers and remove the root. Put them in the pot with the peel.

Turn on the stove top to full power. Pour water until all the tubers are covered. Put the lid on the pot. When the water boils, turn down the temperature.

Depending on the size, cook them for 20 to 40 minutes. It's best to do a test by piercing a tuber with a knife. You will know immediately if they are soft.

When the time comes, pour off the water and pour cold water over the tubers. This will cool them down a bit and make them easier to peel.

Put on gloves and peel the beet.

2. cut open the beet

Now you bring the cooked beet in bite-sized bites. I cut about 0.5 cm thick slices of beet and then quarter them. You should also do this step with gloves. The beet is very stubborn behind the fingernails.

3. prepare the onion

Peel the onion and cut it into thin slices. Feel free to dice, but I think slices are visually prettier. Put the onion aside.

4. prepare the vinegar broth

Bring half a liter of water and half a liter of vinegar to a boil. Add salt and stir until it dissolves. Remove the pot from the heat.

5. put the salad in the glass

I'm assuming at this point that you've properly sterilized the jars and they are ready to fill. If you haven't done that yet, you should read my blog post about it. Only if the jars are sterilized, the salad remains durable.

Add the mustard seeds to the jar first. Divide about 3 tablespoons evenly among all the glasses.

Now come the peppercorns. I put them briefly in the mortar to crush them. But you can also put them into the glass as a whole.

Add about 1 tablespoon of beet pieces to the jar. Now come the bay leaf and horseradish. And of course the onions.

Fill up with beet until the jar is 3/4 full.

Repeat the process for all glasses.

6. pour in the vinegar broth

Pour with the vinegar broth. Leave at least 2 cm of space at the top. We need this space because we will boil down the beet salad. When boiling down, it bubbles in the jar and the liquid needs the space.

Close the jars tightly. Now it's time for canning.

7. beet salad boil down

Grab a large pot. Place a kitchen towel in the pot. Place all the jars inside to see if the size fits. The lid should fit on the pot and be able to close completely.

If the pot fits, pour water until the jars are 3/4 covered. The water must have approximately the same temperature as the lettuce.

Turn the stove top to the highest temperature. Put the lid on and wait until the water boils.

Now turn down the temperature. Now the boiling time begins.

Cook the beet salad for 30 minutes at 100° water temperature.

When the boiling time is over, take the jars out of the hot water and let them cool at room temperature.

With what you can refine beet salad before boiling down

You are not yet completely convinced of the recipe? Of course you can also refine it. You can find a few inspirations here:

• Cloves
• Ginger
• Gherkins
• Caraway
• Chili
• Garlic
• Cinnamon*
• Honey or sugar

How to store the beet salad

If you have boiled it down properly and taken care of the temperature, the salad will now keep for what feels like forever. Let it sit for 2 to 3 weeks before opening the first jar.

Store the lettuce in a dark place. This can simply be a storage closet, you do not need a cold cellar.

Once you have opened a jar, store it in the refrigerator. It is then edible for about 7 days and should definitely be closed with a lid. If you like to eat small amounts, like I do, then it's better to use small jars for canning. That way you're not forced to eat beet salad every day just because a jar is open.

And here, as promised, the quick instructions of the recipe for those who have already boiled down more often.

My conclusion

Boiling down beet salad is anything but difficult. In the saucepan, 30 minutes and 100° are enough to preserve the beet salad. You can let off steam with the spices. Too much of a good thing isn't good either, so I like to keep it pretty clean.

Have fun making it and enjoy!

To browse further:

• Juicy kidney bean burger: the delicious 10 minute veggie burger
• Cooking pumpkin in the oven - Delicious pumpkin wedges from the oven
• The most delicious plum compote in the world + preserving instructions

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