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 foods and fresh, self-boiled ones. It is not at all necessary to give even a root vegetable to heat treatment; 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 to cleanse the intestines, and, accordingly, helps to lose those extra pounds. It is very easy to prepare and incredibly fast, 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:

1. Beets are washed, dried and wrapped in foil, baked.
2. After cooking, the root crop is cooled, peeled, cut into cubes.
3. The excess liquid is drained from the mushrooms.
4. Beans and peas are thrown into a colander, the entire marinade is decanted.
5. All products are mixed in a salad bowl.
6. The dill is washed, dried and chopped finely, added to the composition.
7. 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 snack 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 gr. beets;
• 100 g peas in a jar;
• 1 garlic clove
• 80 gr. mayonnaise;
• 100 g rice;
• 150 gr. fresh cucumbers.

Pea and Beetroot Salad:

1. The beets are washed and boiled with an ordinary brush, then cooled.
2. The root crop is peeled and rubbed on a medium-sized grater.
3. Garlic is freed from the husk, chopped in a garlic bowl, mixed with grated beets and a little mayonnaise.
4. Cucumbers are washed, peeled and grated for Korean vegetables.
5. Rice is well washed and poured with water, salted and boiled. After cooking, they are thrown into a colander and washed with cold water.
6. 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.
7. One cut out tortilla is placed on the bottom.
8. Top it is covered with a layer of beets mixed with garlic and mayonnaise.
9. The next layer is laid out with half of the cooked rice and cucumbers, coated with mayonnaise, as later all other products.
10. Peas are placed on top of them, which had previously been thrown into a colander and dried.
11. Then again rice and cucumbers.
12. 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 into the festive atmosphere, and simply find its rightful place on the dining table.

Required components:

• 200 gr. beets;
• 200 gr. carrots;
• 200 gr. potatoes;
• 200 gr. sauerkraut;
• 200 gr. canned beans;
• 200 gr. pickled champignons;
• 1 onion;
• 40 gr. oils;
• 4 gr. salt.

Cooking in stages:

1. Beets, potatoes and carrots are washed with a brush, placed in separate pots with water and placed on the stove, boiled.
2. After boiling, the roots are cooled, peeled and cut into cubes.
3. The entire marinade is decanted from a jar of mushrooms, the mushrooms themselves are spread on a board and alternately grind each instance with plates.
4. The onions are peeled, washed and chopped into thin slices.
5. The beans are thrown in a colander, dried.
6. The cabbage is squeezed from the liquid with your hands, the strips are shortened.
7. All prepared products are poured into one salad bowl, salted, and oil is added to them.
8. 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. At the same time, beetroot salad with green peas looks much presentable, the consistency is heterogeneous, and the taste is multifaceted. Often, such snacks are used in dietary meals, and vegetarians are also not indifferent to them. And simply lovers of wholesome and at the same time wholesome food will appreciate the gastronomic masterpieces at their true worth.

Almost like a vinaigrette, someone might say by looking at this recipe. Say - and be wrong! Indeed, in the vinaigrette, the main taste is not set by beets (although without it in any way), but by pickled cucumber. And in our salad, the cucumber is fresh, and the dressing is prepared not from vegetable oil, but from mayonnaise. Otherwise, yes - a bit like a vinaigrette. Also beets, also peas. After all, the beauty of culinary creativity lies in creating many different dishes from a certain set of products.

So, we are preparing a simple and delicious beetroot salad with green peas!

Ingredients:

• 1 large beet;
• 1 can of peas (about 200 g);
• 2 fresh cucumbers;
• mayonnaise;
• salt.

Recipe

1. Preparing products for the salad.

2. Boil the beets in salted water for 40-50 minutes. Checking beets for readiness is very simple: they can easily be pierced with a fork or knife. Then cool and peel.

3. Cut the beets into small cubes.

4. Pour the beetroot cubes into the salad bowl. Drain the excess water from the canned peas and add it to the salad bowl.

5. Peel the cucumbers and then cut them into small cubes. The liquid that has evolved during cutting must be drained.

6. We send the cucumbers to the bowl with the rest of the ingredients.

7. Thoroughly mix the salad.

8. Season with the desired amount of mayonnaise. You can use either purchased mayonnaise or make your own mayonnaise from eggs and sunflower oil with a drop of lemon juice.

Salad with beets and peas - a simple and very tasty vitamin salad, which we remember from the beginning of autumn, when the range of fresh vegetables and fruits is getting poorer and poorer every day. The most famous beetroot salad with green peas is the beloved vinaigrette.

In addition to the vinaigrette, there are many other equally tasty and noteworthy salads with beets and green peas. Traditionally, canned green peas are used for their preparation, but you can also take frozen peas, which will need to be boiled until tender for a salad. For the preparation of salads with beets and peas, potatoes, onions, carrots, fresh and pickled (pickled) cucumbers, capers, and bell peppers are used.

In addition to vegetables, eggs, cheese, canned mushrooms, herring and canned fish, beef, chicken, and pork are often taken from products. As a dressing for salads with beets and peas, use both vegetable oil with vinegar or lemon juice, and mayonnaise, yogurt or sour cream.

Ingredients:

• Beets - 2 pcs. medium size,
• Green peas - 100 gr.,
• Processed cheese - 1 pc.,
• Garlic - 3-4 cloves,
• Mayonnaise - 2 tbsp spoons,
• Salt to taste
• Green onions for decoration

Salad with beets and peas - recipe

After all the ingredients have been prepared, you can start preparing the beetroot salad with green peas. Boil the beets until tender. Once it has cooled down, clean it. Grate it on a coarse grater.

Processed cheese, like beets, must also be grated on a coarse or medium grater for this beet salad. As a rule, the most delicious and high-quality processed curds have a very soft consistency and for this reason it is difficult to grate them. Sometimes cheese curds, when rubbed, turn into one cheese lump right before our eyes. There are two ways to ease the grating of soft cheeses with a high percentage of fat content. The first and simplest thing is to moisten the grater with water. Second - put the cheese in the freezer for 30 minutes, during this time it will become denser, which means it will be easier to rub.

Remove the required amount of canned green peas for the beet salad from the jar.

Salad with beets and peas. A photo

Beetroot and Pea Salad is a simple and tasty dish. Its main ingredient is a unique beet root vegetable. Due to its sweetish taste, it is used in a wide variety of dishes - even in desserts!

In my opinion, it is best to bake beets, because this way they retain the maximum of their taste, color, aroma and useful properties. You can bake several pieces at once, cool and put them in the refrigerator directly in foil and then pamper your loved ones with delicious salads.

Delicious recipes with beets

Most often, we cook and from beets. Immediately come to mind, beets with prunes, unusual and tasty, and many other delicious options. I have already shared one of them with you - this is with beets and beef. And now I want to tell you about an equally delicious dish - a lean salad with green peas and gherkins. This is a quick salad, the main thing is to bake the beets in advance.

You can also boil and pickle beets, or you can make healthy and tasty ones from them, or you can go further and make kvass, marmalade, jam or preserves.

If you do not know how to make a salad of beets and green peas, then in this recipe we will tell you everything about creating such a dish. The salad can also be served on Lent, on days when vegetable oil is allowed.

Beets can be baked or boiled for him. In the first version, juiciness and vitamins and minerals will remain in the vegetable. In the second, it will cook faster. Canned green peas can be replaced with frozen peas, after having blanched them in boiling water for about 5-6 minutes, not forgetting to add citric acid to the water so that the peas do not darken.

So, let's prepare the necessary products for the salad with beets and peas and start cooking! We immediately peel the onion, rinse in cold water. Open the jar with canned green peas, salt the marinade, leaving only the peas.

Peel the beets, rinse and cut into rings. Put them in a cauldron, saucepan or stewpan. Fill with hot water and boil for 15 minutes from the moment the liquid boils in the container. We will not salt the water, but it is not forbidden to add a little sugar - then the vegetable will acquire a sweetish taste. After cooking, transfer the boiled beetroot pieces to cold water for 5 minutes to cool.

At this time, cut the peeled onion into half rings, fry in hot vegetable oil until golden brown for about 3-4 minutes.

Cut the cooled pieces of beet into medium cubes, placing the slices in a deep salad bowl.

We will also pour canned green peas here.

Put the fried onion half rings along with vegetable oil - they will play the role of dressing.

Add salt. Grind the washed dill or parsley.

Gently mix the entire contents of the container together.

Put on plates and serve. Salad with beets and peas is perfectly stored for about a day in the refrigerator.