A delicious beetroot and bean salad for the winter.
The beauty of this salad is that it can be made any time of year. The simplicity of the ingredients and preparation method makes this beetroot and bean salad delicious and a favorite of any home cook. All healthy eaters will appreciate its nutritional value and rich micronutrient and vitamin content. This is a complete meal in its own right, not a side dish. It will only become more delicious if stored in jars for a few months.
With this photo recipe, you can easily preserve several jars for the winter. First, boil the beans. Soak the dried beans overnight, then simmer them in plenty of water, covered, for 1-2 hours. To keep the beans whole, add a glass of cold water to the pan occasionally. Don't let them boil vigorously.
Many people add a spoonful of baking soda to speed up the cooking process, but this destroys the B vitamins. The salad is made with boiled beets, but it will taste better if you bake them in the oven.
Preparation time: 1.5 hours. Makes 6 liter jars.
Ingredients:
- boiled beets – 3 kg;
- dry beans – 2 cups (pre-boil);
- onions – 0.5 kg;
- carrots – 0.5 kg;
- tomato paste – 0.5 l.;
- refined vegetable oil – 0.5 l.;
- sugar – 1 glass;
- vinegar 9% - 0.5 cups;
- salt – 1 tbsp;
- hot pepper – to taste.
How to make a beetroot and bean salad
Grate raw peeled carrots into a deep saucepan using a coarse grater.
Grate boiled or baked beets in the same way. Mix with carrots.
Cut the onion into quarters and chop finely. Add to the other vegetables.
Add the cooked beans to the pan. Add all the tomato paste, vegetable oil and vinegar, salt, and sugar. If desired, you can make the salad spicy by adding half a hot pepper or 0.5 teaspoon of ground pepper. Simmer the beet salad over low heat for an hour and a half.
Prepare the jars: wash them with baking soda and sterilize them using steam or the oven. Ladle the hot salad into the hot jars, packing them lightly. Fill the jars, leaving a little headspace.
Boil the lids for a few minutes and seal the vegetable salad with them. Roll them tightly and turn each jar upside down. Let them cool in a thick blanket. This will ensure the salad cools evenly and the lid seals securely.
This vegetable salad with beans is delicious both cold and warm. It can be served on sandwiches, as a standalone dish, or as a side dish. Store in a cool place for up to a year.