Delicious beetroot salad with beans for the winter

1.10.2018 Winter blanks

The beauty of this salad is that it can be harvested at any time of the year. The simplicity of the ingredients and the cooking method makes beet salad with beans very tasty and a favorite of any hostess. Nutrition and completeness of trace elements and vitamins will be appreciated by all adherents of a healthy diet. This is a complete independent dish, not a side dish. If he stays in banks for several months, it will only become tastier.

Using a recipe with a photo, you can easily close several jars for the winter. Pre beans should be boiled. Soak dry beans overnight, and then boil in large quantities of water under the lid for 1-2 hours. To keep the beans intact, sometimes you need to pour a glass of cold water into the pan. Do not let it simmer.

Many add a spoonful of soda to speed up the cooking process, however, this destroys the vitamins of group B. The salad is made from boiled beets, but it will be tastier if you bake it in the oven.

Cooking time: 1.5 hours. It turns out 6 liter cans.

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 cup;
vinegar 9% - 0.5 cups;
salt - 1 tbsp. a spoon;
hot pepper - to taste.

How to Make Beetroot Salad with Beans

In a deep pan, grate raw peeled carrots on a coarse grater.

Grate boiled or baked beets in the same way. Mix with carrots.

Cut the onion into quarters and finely chop. Send to other vegetables.

Add boiled beans to the pan. Put the whole tomato paste, add vegetable oil and vinegar, add salt and sugar. If desired, you can make the salad spicy and add half a pod of hot pepper or 0.5 teaspoon of ground. Simmer the beetroot salad over low heat for an hour and a half.

Prepare jars: wash them with soda and sterilize steamed or in the oven. Arrange the hot salad in hot jars, tamping a little. You need to fill the tank, leaving a little empty space on top.

Boil the lids for a few minutes and cork the vegetable salad with them. Roll up tightly and turn each jar upside down. They should cool down in a "fur coat" from a thick plaid. Thus, the workpiece cools evenly and the lid reliably seals the jar.

Vegetable salad with beans is good in both cold and hot forms. It can be served as caviar on sandwiches, in a qualitatively separate dish or as a side dish. Store in a cool place for a year.