A light beetroot salad can be made more satisfying by adding boiled beans to it. These two ingredients work well together. At the same time, the beet and bean salad, the recipe with the photo of which I offer, will remain lean, vegetarian and even vegan, since we will not season it with mayonnaise, but with a mixture of oil, vinegar and mustard. Such a spicy dressing will transform the usual taste of beetroot salad. Try it!
Ingredients:
- 1-2 boiled beets,
- 0.5 cup boiled red beans,
- 1 small clove of garlic
- 1 tbsp olive oil,
- 1 tbsp balsamic vinegar,
- 0.5 tsp mustard,
- salt and black pepper to taste
- parsley for decoration.
Recipe with photo step by step:
Beets must first be boiled until tender. The salad will turn out even tastier if the beets are baked whole in the oven. However, this option will require more time and resources.
We clean the boiled beets. Three on a medium grater.
Add a clove of garlic passed through a press to the grated beets. Stir so that the beets immediately absorb the aroma of garlic. Salt the beets at this stage.
Beans must first be boiled and cooled, or you can take ready-made canned beans. It is better if it is red beans, it does not contrast so much with beets.
Mix beans with beets and garlic.
Salad dressing made from olive oil, balsamic vinegar, mustard, salt and pepper. Whisk all the dressing ingredients together until you get a smooth, thick sauce. By the way, this dressing can be prepared for future use and stored in the refrigerator, it goes well with many salads.
We fill the salad with beets with mustard dressing, mix.
You can serve beetroot salad with beans and garlic immediately after cooking, or you can let it brew for a while in the refrigerator.
Garnish the salad with parsley before serving.
Also in the post you can cook
Details
The combination of beans and beets only at first glance seems unusual. In fact, this version of the salad is the most interesting and delicious. Beans give the dish satiety and nutrition, and beets give an unusual taste.
Diet salad of red beans and beets
Required Ingredients:
- red beans - 1 cup;
- beets - 1 piece;
- carrots - 1 piece;
- onion - 1 piece;
- garlic - 1 clove;
- parsley - 1 bunch;
- sour cream - 3 tablespoons;
- salt pepper.
Cooking process:
Soak beans in cold water for 2-3 hours. Then throw it into boiling water and boil for 40 minutes until tender. Beets and carrots also boil for an hour.
Peel the prepared vegetables and grate on a coarse grater. Cool the beans, drain the water. Finely chop the onion, chop the garlic with a knife. Finely chop a bunch of parsley. Place all ingredients in a salad bowl and mix.
Season the finished salad with pepper and salt, add sour cream and serve.
Salad with beans and beets in vegetable oil dressing
Required Ingredients:
- beets - 2 pieces;
- canned red beans - 1 can;
- onion - 2 heads;
- vegetable oil;
- greens to taste;
- salt to taste.
Cooking process:
Rinse beets thoroughly, dry and boil until tender for an hour. Then cool the vegetable, peel and grate on a coarse grater.
Finely chop the onion and put in a salad bowl along with the beets. Drain the liquid from the beans and put it in a salad bowl. Salt the ingredients and mix thoroughly.
Mix vegetable oil (about 3-4 tablespoons) with fresh or dry herbs, season the salad with this mixture and serve it on the table.
Salad with beans, beets and herbs
Required Ingredients:
- water - 1 glass;
- beets - 2 pieces;
- potatoes - 2 pieces;
- carrots - 1 piece;
- red beans - 1 cup;
- canned corn - 0.5 cans;
- onions - 2 heads;
- garlic - 2 cloves;
- tomato - 1 piece;
- hot pepper - 1 piece;
- parsley - 1 bunch;
- cilantro - 1 bunch;
- green onion - 1 bunch;
- tomato paste - 3 tablespoons;
- seasoning universal - 1 teaspoon;
- ground red pepper - 0.5 teaspoon;
- rosemary - 0.5 teaspoon;
- vegetable oil;
- salt and pepper - to taste.
Cooking process:
Soak beans in cold water for 2-3 hours, or even better overnight. Then rinse it, pour new water and boil in boiling water for 40-50 minutes. Drain water from cooked beans.
Rinse beets and potatoes thoroughly under running water, dry with a paper towel. Put vegetables on a baking sheet lined with foil and bake for an hour at 180 degrees. Wash the carrots, dry them and boil them in boiling water for 40 minutes.
Cool and clean cooked vegetables. Grate the carrots and beets on a coarse grater, cut the potatoes into small cubes. Place vegetables in a large salad bowl. Chop the green onion too and put in the same salad bowl. Put beans and half a can of canned corn here.
Crush the garlic with a knife; cut hot pepper into small slices. Cut the tomato into small slices. Chop the onion finely. Finely chop the cilantro and parsley. Heat vegetable oil in a frying pan, add garlic and hot peppers, fry over low heat for 3-5 minutes. Then add the onion, tomato and simmer for another 1 minute. Add tomato paste, pour in a glass of water, add universal seasoning, ground red pepper, rosemary and sweat under the lid for 10-15 minutes. Then remove the fire, put finely chopped parsley and cilantro and leave for another 5 minutes under the lid.
Drizzle dressing over salad, add salt and pepper to taste.
Every housewife knows about the benefits of beets, therefore, she strives to introduce it into the family's diet. There are a huge number of dishes with the addition of vegetables, but some are limited to borscht and vinaigrette.
Salads with a minimum set of ingredients can decorate both a festive and everyday table. Try making a beetroot salad with beans.
The original taste of the dish will appeal even to children who are not always supportive of the vegetable. The recipe is offered with a photo to make it easier for young housewives to cook. Perhaps someone uses the dish in preparation for the New Year.
Ingredients for the recipe: list and photo
To prepare beetroot salad, you will need a few products, as can be seen in the photo:
Beets - 1 pc. (if large);
Eggs - 2 - 3 pcs.;
White beans - 1 can (canned);
Mayonnaise - 50 - 70 g;
Hard cheese - 100 g;
Parsley for decoration.
The recipe is simple, proven. You can use it both for quick cooking for dinner and on the festive table, if presented beautifully. The upcoming New Year celebration will not do without it.
First you need to boil the beets and cool it. It is better to cook root vegetables the day before or buy boiled ones in the store. Grate the vegetable on a coarse grater.
Boil eggs in lightly salted water. Peel them from the shell and cut into cubes.
Combine prepared beets with eggs in a salad bowl.
Drain the canned beans from the marinade.
Add beans to salad bowl.
It's time to season the future beetroot salad with fat mayonnaise.
Mix ingredients thoroughly. Level the surface if the dish is cooked in a deep salad bowl, or arrange the top with a slide.
Grate cheese onto a plate.
Beetroot salads are very popular both on the everyday and on the festive table. Beets are a very useful vegetable. For example, few people know that she is the champion in the content of folic acid.
What can be added to beets to improve and diversify the taste of a cooked snack? It goes very well with other seasonal, winter vegetables - carrots, potatoes, apples, sauerkraut and pickles.
But there are other interesting recipes, for example, beetroot salads with beans, hearty, tasty and healthy. They will be loved by everyone who tries them. What beet and bean salad recipes can you cook for your family?
Salad beans beetroot recipe a la vinaigrette
This is one of the most delicious versions of beetroot salad with beans and boiled vegetables. If you are bored with the usual vinaigrette, then diversify it with legumes and pickled mushrooms. Mushrooms can be taken any. The easiest store option is champignons in a jar.
Ingredients:
- 200 g of boiled vegetables - beets, carrots, potatoes
- so much sauerkraut
- 1 can canned red beans in their own juice
- 1 can of pickled champignons
- 1 PC. onion
- Vegetable oil (can be scented)
Cooking:
1. Dice all vegetables.
2. Cut the mushrooms 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, salt to taste. Enjoy your meal!
Vinaigrette with beans and mushrooms is also suitable for a festive table, especially for lean or vegetarian. Sauerkraut can be replaced with the same amount of pickles.
Beet salad with beans and apple
The combination of apple and beets is considered ideal for winter salads. We will try to add beans and onions to this win-win duet.
Ingredients:
- 1 large boiled beetroot
- glass of boiled beans
- 1 apple
- 1 bulb
- 2 tablespoons of 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, pour over the vinegar, mix, you can squeeze it out a little with your hands, and leave for half an hour.
3. Cut the apple into cubes.
4. Mix all the ingredients, salt and season with oil. For flavor, you can add a couple of tablespoons of finely chopped cilantro.
Salad with beets and beans: simple recipes
In Hutsul:
- 2 beets - cubed
- can of canned beans
- 200 g prunes - chopped
- Oil, salt, pepper to taste
With red onion:
- large beets - coarsely chopped
- 1 red onion - rings or half rings
- 1 can of white beans
- parsley
- oil
With cheese:
- large boiled beets - chopped
- canned white beans - 1 can
- 100 g bryndza or goat cheese - crumble
- lettuce
- olive oil
