Salads 

Beetroot salad with beans and garlic. Salad with beets, red beans and pickled cucumbers Red beets with beans

Beetroot salads are very popular both on the everyday and on the festive table. Beets are very healthy vegetable... For example, few people know that she is the record holder for folic acid content.

What to add to beets to enhance and diversify the flavor of the cooked snack? It goes very well with other seasonal, winter vegetables - carrots, potatoes, apples, sauerkraut and pickles.

But there are others interesting recipes for example, beet-and-bean salads that are hearty, tasty, and healthy. Everyone who tries them will like them very much. What recipes for beet and bean salads can you cook for your family?

Bean salad beetroot recipe à la vinaigrette

This is one of the most delicious options beet salad with beans and boiled vegetables. If you are bored with the usual vinaigrette, then diversify it with legumes and pickled mushrooms. You can take any mushrooms. The easiest store option is champignons in a jar.

Ingredients:

  • 200 g each boiled vegetables- beets, carrots, potatoes
  • the same amount of sauerkraut
  • 1 can of canned red beans per own juice
  • 1 can of pickled champignons
  • 1 PC. onions
  • Vegetable oil (scent possible)

Preparation:

1. Cut all vegetables into cubes.

2. Cut the champignons according to the format of the rest of the vegetables.

3. Chop the onion and scald with boiling water.

4. Drain the juice from the beans.

5. Mix all the ingredients and season the salad with oil and salt to taste. Bon Appetit!

Vinaigrette with beans and mushrooms is also suitable for festive table especially for lean or vegetarian. Sauerkraut can be replaced with the same amount of pickles.

Beetroot salad with beans and apple

The combination of apple and beet is considered ideal for winter salads... We will try to add beans to this win-win duo and onion.

Ingredients:

  • 1 large boiled beet
  • a glass of boiled beans
  • 1 apple
  • 1 onion
  • 2 tablespoons vinegar
  • the same amount of vegetable oil
  • Salt and spices to taste

Recipe:

1. Peel the beets and cut them into strips.

2. Cut the onion into half rings, cover with vinegar, stir, squeeze lightly with your hands, and leave for half an hour.

3. Cut the apple into cubes.

4. Mix all ingredients, salt and season with oil. For flavor, add a couple tablespoons of finely chopped cilantro.

Beet and Bean Salad: Simple Recipes

In Hutsul:

  • 2 beets - cubed
  • jar canned beans
  • 200 g prunes, chopped
  • Oil, salt, pepper to taste

With red onions:

  • large beets - chop coarsely
  • 1 red onion - in rings or half rings
  • 1 can of white beans
  • parsley
  • butter

With cheese:

  • large boiled beets - chop
  • canned white beans - 1 can
  • 100 g feta cheese or goat cheese- crumble
  • lettuce leaves
  • olive oil

Beets are a very healthy vegetable that must be present in the diet of every person. We offer the best and most interesting variations of making beetroot salad with the addition of beans, which are suitable for daily meals and look great on the festive table. The average calorie content of recipes is 45 kcal per 100 g.

Delicious salad of beets, beans and apples - a step by step photo recipe

Simple and everyday ingredients can be used to make hearty salad with an unusual taste. As a dressing, it is best to take sunflower oil with apple cider vinegar instead of fatty mayonnaise or sauce.

This salad can be eaten at least every day, because it contains a lot useful vitamins and microelements, and most importantly - it is low-calorie.

Your mark:

Cooking time: 30 minutes


Quantity: 4 servings

Ingredients

  • Beans: 200 g
  • Apples: 2 large
  • Beets: 1 medium
  • Vegetable oil: 3 tbsp. l.
  • Apple cider vinegar: 1 tbsp l.
  • Salt: to taste
  • Greens: optional

Cooking instructions

    Boil the beans, which are best soaked in water beforehand. Then they will cook faster.

    Take medium-sized beets and cook until soft.

    Peel the finished root vegetable carefully and chop it finely into cubes.

    We take a few apples of our favorite variety. We clean from the peel and core. Cut into small pieces.

    We mix all the ingredients, salt and pepper.

    Season with vegetable oil and apple cider vinegar. We mix.

    Pour the finished salad into beautiful bowls and serve to the table, adding fresh herbs.

    Beet, Bean and Cucumber Salad Recipe

    A wonderful, bright version of the salad for a festive table and a great addition to the main course for a family dinner.

    You will need:

  • beets - 420 g;
  • canned beans in their own juice - 1 can;
  • cucumber - 260 g;
  • red onion - 160 g;
  • water - 20 ml;
  • sugar - 7 g;
  • vinegar - 20 ml;
  • black pepper;
  • dill - 35 g;
  • salt;
  • vegetable oil.

How to cook:

  1. Place in cold water washed beets. Cook until tender. After it has cooled completely, peel.
  2. Drain the juice from the canned beans.
  3. Chop the onion into half rings. Pour vinegar into the water and add sugar. Pour the onion half rings with the prepared marinade and leave for half an hour. Pour into a colander and wait until the liquid is completely drained.
  4. Cut the cucumbers and beets into medium-sized cubes. If the cucumbers are large with a hard skin, then it is better to cut it off.
  5. Chop the dill into smaller pieces and combine with the prepared vegetables.
  6. Sprinkle with salt and pepper, then add oil and stir.

With carrots

Carrots go well with beetroot and apples. We suggest preparing a vitamin dish, which is especially useful in winter.

Products:

  • beets - 220 g;
  • carrots - 220 g;
  • boiled beans - 200 g;
  • apple - 220 g;
  • onions - 130 g;
  • salt;
  • vinegar - 30 ml;
  • olive oil.

What to do:

  1. Boil beetroot and carrots separately. Cool, clean.
  2. Cut vegetables into strips.
  3. Chop the onion. Pour the resulting half rings with vinegar, mix, squeeze with your hands and leave for half an hour.
  4. Cut the apple into small cubes.
  5. Connect all prepared components. Season with salt and season to taste.
  6. Drizzle with oil and stir.

With onion

This variation vaguely resembles the vinaigrette, beloved by many. The dish turns out to be juicy, vitamin-rich and very healthy.

Ingredients:

  • potatoes - 20 g;
  • onions - 220 g;
  • beets - 220 g;
  • sauerkraut - 220 g;
  • carrots - 220 g;
  • pickled champignons - 220 g;
  • canned beans - 1 can;
  • salt;
  • vegetable oil.

Step by step cooking:

  1. Pour potatoes and carrots with water. Separately - beetroot. Boil over medium heat until soft.
  2. Cool, then peel. Cut into equal cubes.
  3. Drain the juice from the beans and mushrooms.
  4. Squeeze out with your hands sauerkraut... Excess liquid will harm the salad.
  5. Chop the onion. To get rid of the bitterness, pour boiling water over it.
  6. Mix all prepared components. Season with salt, add oil and stir again.

With the addition of garlic

A quick salad recipe will help out when guests are on the doorstep and you want to surprise them with something tasty and unusual.

Would need:

  • beetroot - 360 g;
  • lettuce leaves;
  • canned beans - 250 g;
  • prunes - 250 g;
  • garlic cloves - 4 pcs.;
  • pepper;
  • Dill;
  • salt;
  • mayonnaise - 120 ml.

How to cook:

  1. Place the washed roots in cold water. Boil over low heat until tender.
  2. Drain the liquid and wait for complete cooling. Remove the skin and cut into cubes.
  3. Chop the prunes.
  4. Tear the green leaves with your hands, leave a few pieces for decoration.
  5. Drain the marinade from the beans.
  6. Pass the garlic cloves through a press and combine with mayonnaise.
  7. Mix all prepared ingredients.
  8. Sprinkle with salt and pepper. Pour in mayonnaise, stir. Leave on for 5 minutes.
  9. Arrange the salad leaves on a flat plate. Top with beet salad and sprinkle with chopped dill.

One more original recipe salad, which includes, in addition to the main two ingredients, prunes. The dish is prepared incredibly quickly.

We are waiting for your comments and ratings - this is very important for us!

This vegetable is really a miracle
Round, delicious and beautiful!

I think you have already guessed what kind of vegetable we are talking about ?! That's right, about beets! Not a vegetable, but a storehouse of vitamins! And how many delicious beautiful and healthy salads you can cook with it, for example, a salad of beets, red beans and pickled cucumbers. Believe me, check it out, but the salad is very tasty, light, fragrant, despite the mediocrity of the ingredients, but which in this salad are in perfect harmony with each other. Highly recommend!

Recipe Information

Cooking method: baking and cutting.

Cooking time: 2 h 30 min.

Total cooking time: 3 h

Ingredients:

  • medium-sized beets - 2 pieces (about 300 grams)
  • canned red beans - 1 can (about 250 grams)
  • pickled cucumbers (gherkins) - 15 pieces
  • medium sized onions - ½ pieces (about 30 grams)
  • - 1 teaspoon
  • vegetable oil - 3 tablespoons
  • ground black pepper - to taste
  • salt to taste.

Preparation

  1. Wash the beets well from soil or dirt using a clean washing brush. Wrap clean beets in foil and place on a baking sheet, which is placed in an oven preheated to 180 degrees. Bake the beets for about 1-1.5 hours, then turn off the oven and let the beets cool in it. You can see the article about.
  2. Free the cooled baked beets from the foil, peel and grate into a cup with straws.
  3. Add orange vinegar to grated baked beets, mix well and leave to marinate for 20 minutes.
  4. Open a can of canned red beans, pour out the liquid and rinse well with running water. Throw the washed beans in a colander to drain excess water.
  5. Cut the pickled gherkins into small pieces.
  6. Peel the onions, rinse with cold water, chop finely.
  7. Add red beans, finely chopped onions and pickled gherkins to a cup with grated beets, season with vegetable oil, salt and pepper to taste, mix gently and leave for 10 minutes, letting the salad brew.
  8. Place the beetroot, red bean and pickled cucumber salad in a salad bowl and serve. Bon Appetit!

Note to the hostess:

  • for baking, it is better to choose beets of the same size so that they are ready at the same time;
  • beets can be boiled, but when baked, the amount of nutrients is preserved as much as possible, and when cooking, almost all vitamins are destroyed;
  • baked beets are tastier, sweeter, more aromatic than boiled beets;
  • Orange vinegar can be substituted with any other 6% vinegar, such as apple cider vinegar or wine vinegar.
  • red beans can be replaced with white ones.

Bean salad with beets and vegetables for the winter

Would you like to cook delicious salad beets and beans with vegetables for the winter, we will be happy to offer good recipe. Bean salad with vegetables made according to our recipe is not easy quick procurement for the winter, this is a great snack, great addition to the main meat or fish dish plus, if desired, dressing for aromatic red borscht or cabbage soup.

We will cook salad or in other words beetroot appetizer with beans for the winter... This salad will have a rich red color, indescribable aroma and special taste. It will be satisfying, nutritious, healthy for children and adults.

So, we are preparing a salad with beets for the winter, what products will be needed:

  • 2 kg. fresh beets (maroon color);
  • 2 kg. carrots (better with a thin core);
  • 2 kg. golden, white or red (does not matter) onions;
  • 2 kg. any kind of tomatoes;
  • 4 large cups of split beans (you can use red beans)
  • 500 ml (0.5 l.) Odorless vegetable oil;
  • 4 tablespoons of salt (no slide);
  • 4 tablespoons (with a slide of sugar);
  • 500 ml (half a liter) distilled water;
  • 6% vinegar 1 measuring cup (200 ml).

This amount of products is enough for 9.5-10 liters of ready-made salad.

Useful information! If you cook more or less beetroot salad with beans and vegetables, then please observe the proportion of products, otherwise the result may not be the same as you would like.

How preparing a salad for the winter with beans and vegetables what the actions should be.

Bean, Beetroot and Vegetable Salad Step by Step

Step 1. Before cooking the salad for 12 hours, that is, overnight, soak in warm water beans.

Step 2. Wash all vegetables and lay them to dry on paper towels.

Step 3. Take a large saucepan or bowl that you can put on fire.

Step 4. Grate the carrots in Korean, and then chop some more vegetables with a knife in some places so that the straws are not too long. Place the food in a saucepan.

Step 5. Add grated beets to the carrots.

Step 6. Cut the onion into half rings, and if too large onions are taken, then into quarters of the rings. Place it in a saucepan with the food available there.

Step 7. Cut the small tomatoes in half, the larger ones into slices. If using "Cherry" we leave them intact. We add them to the pan.

Beans for the winter with vegetables

Attention! If you cook salad for the winter with beans and vegetables, then tomatoes for it can be taken of any variety, including the variety "Cherry". If desired, you can first remove the skin from the vegetables.

Step 8. Beetroot salad for the winter requires the preparation of a special marinade, they now need to be dealt with.

Attention! To really turn out delicious beetroot salad for the winter, beautiful color and with a pleasant aroma, it is important to strictly observe the proportions of the products for the preparation of the marinade.

For the marinade, mix all the ingredients except vinegar, that is, sugar, salt, water and oil. If desired, you can add ground black pepper or a mixture of peppers (to your taste) to the marinade. Loose products should be well dissolved in water, and therefore we recommend taking warm water.

Step 9. Put the vegetables to warm up, fill them with marinade, mix and leave until the food starts to boil. After that, reduce the heat to the very low and continue simmering, stirring occasionally with the food with a spatula, for 90 minutes.

Step 10. After an hour and a half of simmering the products in the marinade over the fire, add vinegar essence to them and cook for about 20 more minutes, no more.

Step 11. Laying out the finished one beet salad with hot vegetables in jars, close with lids and roll up using a seaming machine.

Attention! Jars and lids should be sterilized before laying out the salad. We recommend taking small containers, 500 ml is enough, then the products can be quickly consumed without leaving them open for storage. To close beetroot snacks for the winter screw cans can be used.

Beetroot salad with beans for the winter is ready, let it cool completely in the room, and then put it in the cellar, pantry or put it in the refrigerator for storage.

Bon Appetit!

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