Beet-Infused Squash Caviar

A very tasty and healthy preparation for the winter. Fans of stewed beets will like it; it goes well with meat. If you are tired of just squash caviar, prepare another version — squash caviar with beets. This preparation will definitely be at home on the winter table.
cook time: 1h
Logan Winslow
Beet-Infused Squash Caviar

Nutrition Facts (per serving)

80
Calories
3g
Fat
14g
Carbs
1g
Protein

Ingredients (30 portions)

Basic:

Onion 2 kg
Salt 2 tbsp
Sugar 2 cup
Zucchini 2 kg
Beet 2 kg
Vegetable oil 1 cup
Vinegar 1 cup

Recipe instructions

Step 1

Step 1
Prepare the ingredients you will need to prepare squash caviar with beets.

Step 2

Step 2
Boil the beets.

Step 3

Step 3
Choose young but large zucchini, remove seeds and skin.

Step 4

Step 4
Grate the beets on a coarse grater

Step 5

Step 5
Grate the zucchini on a coarse grater

Step 6

Step 6
Peel the onion and cut into half rings, pour vegetable oil into the bottom of the pan, put the onion there and sauté over moderately high heat until translucent, stirring all the time. If you like, you can bring the onion to a slightly golden color (it is important that it does not burn, otherwise the taste of the caviar will be bitter).

Step 7

Step 7
Reduce heat to medium. Add salt, sugar, zucchini, beets, simmer for 20 minutes. Add vinegar 5-7 minutes before the end of stewing.

Step 8

Step 8
Place the salad in sterilized jars and roll up.

Step 9

Step 9
Store in a cool place. Bon appetit!

Additional rubrics

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