Boiled beets and beans salad. Beetroot salad with green peas or 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 are the recipes for beetroot and bean salad you can cook for your family?
Bean salad beetroot recipe à la vinaigrette
This is one of the most tasty 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 and onions to this win-win duo.
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, mix, you can squeeze out slightly with your hands, and leave for half an hour.
3. Cut the apple into cubes.
4. Mix all ingredients, salt and oil. For flavor, add a couple tablespoons of finely chopped cilantro.
Beet and Bean Salad: Simple Recipes
In Hutsul:
- 2 beets - cubed
- can of 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 beans, which are suitable for daily meals and look great on the festive table. Average calorie content recipe 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 many useful vitamins and minerals, and most importantly, it is low in calories.
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:
- Place in cold water washed beets. Cook until tender. After it has cooled completely, peel.
- Drain the juice from the canned beans.
- 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.
- 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.
- Chop the dill into smaller pieces and combine with the prepared vegetables.
- Sprinkle with salt and pepper, then add oil and stir.
With carrots
Carrots go well with beetroot and apples. We offer to cook 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:
- Boil beetroot and carrots separately. Cool, clean.
- Cut vegetables into strips.
- Chop the onion. Pour the resulting half rings with vinegar, mix, squeeze with your hands and leave for half an hour.
- Cut the apple into small cubes.
- Connect all prepared components. Season with salt and season to taste.
- 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:
- Pour potatoes and carrots with water. Separately - beetroot. Boil over medium heat until soft.
- Cool, then peel. Cut into equal cubes.
- Drain the juice from the beans and mushrooms.
- Squeeze out with your hands sauerkraut... Excess liquid will harm the salad.
- Chop the onion. To get rid of the bitterness, pour boiling water over it.
- Mix all prepared components. Season with salt, add oil and stir again.
With the addition of garlic
Recipe quick salad 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:
- Place the washed roots in cold water. Boil over low heat until tender.
- Drain the liquid and wait for complete cooling. Remove the skin and cut into cubes.
- Chop the prunes.
- Tear the green leaves with your hands, leave a few pieces for decoration.
- Drain the marinade from the beans.
- Pass the garlic cloves through a press and combine with mayonnaise.
- Mix all prepared ingredients.
- Sprinkle with salt and pepper. Pour in mayonnaise, stir. Leave on for 5 minutes.
- 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!
Beetroot is an incredibly healthy and tasty root vegetable that is often used as a main ingredient in dishes. and beans turn out bright, juicy, and appetizing. You can use both canned food and fresh, self-boiled food. You don't have to give in heat treatment even a root vegetable, it is often used raw. Healthy snacks should certainly appear on the table as often as possible, especially since all products are quite inexpensive.
Such easy-to-prepare and easy-to-cook beans recipes are ideal for those who seek to lose excess weight and who simply love to eat deliciously. The dish helps cleanse the intestines, and, accordingly, helps to lose those extra pounds. It is very simple and incredibly fast to prepare, and it tastes delicious.
Required components:
- 300 gr. beets;
- 300 gr. peas from a jar;
- 250 grams of pickled mushrooms;
- 300 gr. beans from a jar;
- 30 gr. dill;
- 2 gr. salt;
- 20 gr. oil.
Beet and Bean Salad Recipe:
- The beets are washed, dried and wrapped in foil, baked.
- After cooking, the root crop is cooled, peeled, cut into cubes.
- The excess liquid is drained from the mushrooms.
- Beans and peas are thrown into a colander, the entire marinade is decanted.
- All products are mixed in a salad bowl.
- The dill is washed, dried and chopped finely, added to the composition.
- Salad is poured with oil, added and mixed again.
Tip: Beetroot salads should be served immediately, the dishes should not be insisted. After a while, the root vegetable will start up the juice, and, accordingly, the whole appetizer will flow, it will no longer look so appetizing.
Beetroot salad with beans
Required ingredients for salad with beets and peas:
- 200 gr. herring in oil;
- 2 Italian tortillas;
- 150 g beets;
- 100 g peas in a jar;
- 1 clove of garlic;
- 80 gr. mayonnaise;
- 100 g rice;
- 150 g fresh cucumbers.
Pea and Beetroot Salad:
- Beets are washed and boiled with a regular brush, then cooled.
- The root crop is peeled and rubbed on a medium-sized grater.
- The garlic is freed from the husk, crushed in a garlic bowl, mixed with grated beets and a little mayonnaise.
- The cucumbers are washed, peeled and grated for Korean vegetables.
- Rice is washed well and poured with water, salted and boiled. After cooking, they are thrown into a colander and washed with cold water.
- Two circles are cut out of the tortilla, the diameter of which should correspond to the diameter of the dish in which the salad will be served.
- One cut out tortilla is placed on the bottom.
- On top it is covered with a layer of beets mixed with garlic and mayonnaise.
- The next layer is laid out with half of the cooked rice and cucumbers, coated with mayonnaise, as later all other products.
- Peas are placed on top of them, which were previously thrown into a colander and dried.
- Then again rice and cucumbers.
- After that, beets, herring and a second carved tortilla.
Beet salad with beans
Vegetables supplemented with pickled mushrooms are a delicious dish. The appetizer combines the best and brightest flavors... The salad will harmoniously fit both into a festive atmosphere and just on dining table will find its rightful place.
Required components:
- 200 gr. beets;
- 200 gr. carrots;
- 200 gr. potatoes;
- 200 gr. sauerkraut;
- 200 gr. canned beans;
- 200 gr. pickled champignons;
- 1 onion head;
- 40 gr. oils;
- 4 gr. salt.
Cooking in stages:
- Beets, potatoes and carrots are washed with a brush, put in separate saucepans with water and placed on the stove, boiled.
- After boiling, the roots are cooled, peeled and cut into cubes.
- The entire marinade is decanted from a jar of mushrooms, the mushrooms themselves are spread on a board and alternately grind each instance into plates.
- The onions are peeled, washed and chopped into thin slices.
- The beans are thrown into a colander, dried.
- Squeeze the cabbage from the liquid with your hands, shorten the strips.
- All prepared products are poured into one salad bowl, salted, and oil is added to them.
- Finally, stir everything well with a spoon.
Important! It is strictly forbidden to cook such a salad for future use. The shelf life of the dish is only twelve hours, after which the snack can no longer be eaten.
Beans and peas are great additions to salads. They allow you to get enough of the dish even if there is no meat or fish in the composition. In this case, beet salad with green peas looks much presentable, the consistency turns out to be heterogeneous, and the taste is multifaceted. Often these snacks are used in dietary nutrition, vegetarians are also not indifferent to them. And just lovers of useful and at the same time healthy food will appreciate the gastronomic masterpieces at their true worth.
A light beet salad can be made more satisfying by adding boiled beans to it. These two ingredients work well together. At the same time, a salad of beets and beans, the recipe with a photo of which I propose, 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 cups 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 be even tastier if the beets are baked whole in the oven. However, this option will require more time and resources.
We clean boiled beets. Three on a medium grater.
Add a garlic clove passed through a press to the grated beets. Stir so that the beets will immediately absorb the aroma of the garlic. Salt the beets at this point.
Beans must first be boiled and cooled, or take ready-made canned beans... Better if it is red beans, they do not contrast so much with beets.
Mix the beans with beets and garlic.
Prepare a salad dressing with olive oil, balsamic vinegar, mustard, salt and pepper. Whisk all the ingredients of the dressing thoroughly until 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.
Dressing beet salad with beans mustard dressing, mix.
Beet salad with beans and garlic can be served immediately after cooking, or you can let it brew a little in the refrigerator.
Garnish with parsley leaves before serving.
You can also cook during the post