Beets are an incredibly healthy and tasty root crop, which is often used as the main component in dishes. and the beans are bright, juicy, and mouth-watering. You can use both canned foods and fresh, independently boiled. It is not necessary to heat-treat even the root crop; it is often used in its raw form. Healthy snacks should certainly appear on the table as often as possible, especially since all products are very inexpensive.

Such easy-to-cook and bean recipes are ideal for those who want to lose weight and just eat food lovers. The dish helps to cleanse the intestines, and, accordingly, helps to lose extra pounds. It is prepared very simply and incredibly quickly, and its taste is delicious.

Necessary components:

• 300 gr beets;
• 300 gr peas from a jar;
• 250 grams of pickled honey mushrooms;
• 300 gr jar beans;
• 30 gr dill;
• 2 gr. salts;
• 20 gr. butter.

Beetroot and Bean Salad Recipe:

1. The beets are washed, dried and wrapped in foil, baked.
2. After cooking, the root crop is cooled, peeled, cut into cubes.
3. Excess fluid is drained from the mushrooms.
4. Beans and peas are thrown into a colander, decanted the whole marinade.
5. All products are mixed in a salad bowl.
6. Dill is washed, dried and finely chopped, added to the composition.
7. Salad is poured with oil, added and mixed again.

Tip: beet salads should be served immediately, dishes do not need to be insisted. The root vegetable will let the juice flow after a while, and accordingly the whole snack will flow, it will not look so appetizing anymore.

Beetroot Salad with Beans

Necessary components for a salad with beets and peas:

• 200 gr. herrings in oil;
• 2 Italian tortillas;
• 150 gr. beets;
• 100 gr. peas in a jar;
• 1 garlic prong;
• 80 gr. mayonnaise;
• 100 gr. rice;
• 150 gr. fresh cucumbers.

Salad with peas and beets:

1. Using a regular brush, the beets are washed and boiled, then cooled.
2. The root crop is peeled and rubbed on a medium-sized grater.
3. Garlic is freed from the husks, minced in the garlic, mixed with grated beets and a small amount of mayonnaise.
4. Cucumbers are washed, peeled and grated for Korean vegetables.
5. Rice is well washed and poured with water, added and boiled. After cooking, they are thrown into a colander and washed with cold water.
6. Two circles are cut from the tortilla, the diameter of which should correspond to the diameter of the dish in which the salad will be served.
7. One carved tortilla is laid at the bottom.
8. From above it is covered with a layer of beets mixed with garlic and mayonnaise.
9. The next layer spread half the cooked rice and cucumbers, spread with mayonnaise, as a consequence, and all other products.
10. On top of them lay peas, which had previously been thrown into a colander and dried.
11. Then again rice and cucumbers.
12. After that, beets, herring and a second cut out cake.

Beetroot Salad with Beans

Vegetables complemented by pickled mushrooms are a delicious dish. The appetizer combines the best and brightest flavoring shades. The salad will harmoniously fit into the festive atmosphere, and just find the rightful place on the dining table.

Necessary 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:

1. The beets, potatoes and carrots are washed with a brush, spread in separate pots with water and put on the stove, boiled.
2. After cooking, the root crops are cooled, peeled and cut into cubes.
3. The whole marinade is decanted from the can with mushrooms, the mushrooms themselves are laid out on the board and each instance is chopped with plates.
4. Onions are peeled, washed and chopped with thin plates.
5. Beans are thrown into a colander, dried.
6. Hands squeeze cabbage from the liquid, shorten the strips.
7. All prepared foods are poured into one salad bowl, added, and oil is added to them.
8. At the end, stir well with a spoon.

Important! Cooking such a salad for the future is strictly prohibited. The shelf life of the dish is only twelve hours, after which the snack can no longer be eaten.

Beans and peas are excellent additional components of salads. They allow you to get enough of the dish even if the composition does not contain meat or fish. At the same time, beet salad with green peas looks much presentable, the consistency is heterogeneous, and the taste is multifaceted. Often such snacks are used in dietary nutrition, and vegetarians are not indifferent to them. And just lovers of wholesome and at the same time wholesome food will appreciate the gastronomic masterpieces.

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.

Red Bean and Beet Diet Salad

Essential 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 cooked. Boil beets and carrots for an hour.

Peel ready vegetables and grate. Cool the beans, drain the water. Finely chop the onion, chop the garlic with a knife. Finely chop a bunch of parsley. Put all the ingredients in a salad bowl and mix.

Season the prepared salad with pepper and salt, add sour cream and serve.

Bean and Beetroot Salad with Vegetable Oil Dressing

Essential Ingredients:

• beets - 2 pieces;
• canned red beans - 1 can;
• onions - 2 heads;
• vegetable oil;
• greens to taste;
• salt to taste.

Cooking process:

Rinse the beets thoroughly, dry and boil until ready for an hour. Then cool the vegetable, peel and grate it on a coarse grater.

Finely chop the onion and put in a salad bowl with beets. Drain the liquid from the beans and put it in a salad bowl. Salt and mix the ingredients 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 Greens

Essential Ingredients:

• water - 1 cup;
• beets - 2 pieces;
• potatoes - 2 pieces;
• carrots - 1 piece;
• red beans - 1 cup;
• canned corn - 0.5 cans;
• onion - 2 heads;
• garlic - 2 cloves;
• tomato - 1 piece;
• bitter pepper - 1 piece;
• parsley - 1 bunch;
• cilantro - 1 bunch;
• green onion - 1 bunch;
• tomato paste - 3 tablespoons;
• universal seasoning - 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, and even better at night. Then rinse it, add new water and boil in boiling water for 40-50 minutes. Drain the water from the finished beans.

Rinse beets and potatoes thoroughly under running water, and dry with a paper towel. On a baking sheet lined with foil, put the vegetables and bake for 180 hours at 180 degrees. Rinse the carrots, dry and boil in boiling water for 40 minutes.

Cool and peel ready vegetables. Grate carrots and beets, cut potatoes into small cubes. Put the vegetables in a large salad bowl. Chop green onions 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 onion finely. Finely chop the cilantro and parsley. Heat vegetable oil in a frying pan, toss garlic and bitter pepper into it, fry over low heat for 3-5 minutes. Then add onion, tomato and darken for another 1 minute. Add tomato paste, pour a glass of water, add a universal seasoning, ground red pepper, rosemary and darken 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.

Pour over the salad dressing, add salt and pepper to taste.

  Light beetroot salad can be made more satisfying if you add boiled beans to it. These two ingredients work well together. At the same time, 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. Give it a try!

Ingredients:
- 1-2 boiled beets,
- 0.5 cups of 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 cooked. 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 garlic clove to the grated beets, passed through the press. Stir so that the beets immediately absorb the scent of 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 bean, it does not contrast so much with beets.
  Mix the beans with beets and garlic.

We prepare salad dressing from olive oil, Balsamic vinegar, mustard, salt and pepper. Beat all the ingredients of the dressing thoroughly until a uniform thick sauce is obtained. By the way, such a dressing can be prepared for future use and stored in the refrigerator, it is suitable for many salads.
  Dress the beetroot salad with beans and mustard dressing, mix.

  Serve beetroot salad with beans and garlic immediately after cooking, or let it brew a little in the refrigerator.

Before serving, decorate the salad with parsley leaves.
  Also in the post you can cook

Every housewife knows about the benefits of beets, so she seeks to introduce them into the family diet. A dish with the addition of vegetables is a huge amount, but some are limited to borsch and vinaigrette.

Salads with a minimum set of ingredients can decorate both a festive and casual table. Try 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 so that it is easier for young housewives to cook. Perhaps someone is using the dish while preparing 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 offered simple, proven. It can be used both for quick preparation for dinner, and on the festive table, if beautifully presented. The upcoming New Year celebration will not do without him.

First you need to boil the beets and cool it. It is better to cook root vegetables the day before or buy boiled in the store. Grate the vegetable on a coarse grater.

Boil eggs in slightly salted water. Peel them and cut them into cubes.

Combine the prepared beets with eggs in a salad bowl.

Drain the canned beans from the marinade.

Add the beans to the salad bowl.

It's time to season the future beetroot salad with fat mayonnaise.

Mix the ingredients thoroughly. Smooth the surface if the dish is cooked in a deep salad bowl, or draw the top with a slide.

Rub the cheese onto a plate.

This vegetable is wonderful
  Round, delicious and beautiful!

I think that you have already guessed what kind of vegetable we are talking about ?! That's right, about beets! Not a vegetable, but a storehouse of vitamins! And how many delicious beautiful and healthy salads can be prepared with it, for example, a salad of beets, red beans and pickled cucumbers. At least believe me, at least check, but the salad is very tasty, light, fragrant despite the mediocrity of the ingredients, but which in this salad are in perfect harmony with each other. Highly recommend!

Recipe Information

Cooking method: baking and cutting.

Time for preparing: 2 hours 30 minutes

Total cooking time: 3 h

Ingredients:

• medium-sized beets - 2 pieces (about 300 grams)
• canned red beans - 1 can (about 250 grams)
• pickled cucumbers (gherkins) - 15 pieces
• medium onions - ½ pieces (about 30 grams)
•   - 1 teaspoon
• vegetable oil - 3 tablespoons
• ground black pepper to taste
• salt to taste.

Cooking

1. Wash beets well off the ground or dirt using a clean wash brush. Wrap clean beets in foil and place on a baking tray, which is placed in an oven preheated to 180 degrees. Bake the beets for about 1-1.5 hours, then turn off the oven and let the beets cool in it. You can see the article about.
2. Free the cooled baked beets from the foil, peel and grate into a cup with straws.
3. To the grated baked beets add orange vinegar, mix well and leave to marinate for 20 minutes.
4. Open a jar of canned red beans, pour out the liquid and rinse well with running water. Fold the washed beans into a colander so that the glass is excess water.
5. Cut pickled gherkins into small pieces.
6. Peel onions, rinse with cold water, finely chop.
7. In a cup with grated beets add red beans, finely chopped onions and pickled gherkins, season with vegetable oil, salt and pepper to taste, mix gently and leave for 10 minutes, letting the salad infuse.
8. Put the salad of beets, red beans and pickled cucumbers in a salad bowl and serve. Enjoy your meal!

Note to the hostess:

• for baking, it is better to choose beets of the same size so that they are ready at the same time;
• beets can also be boiled, but when baking, the amount of nutrients is maximally preserved, and when cooking, almost all vitamins are destroyed;
• baked beets are tastier, sweeter, more aromatic, unlike boiled;
• orange vinegar can be replaced with any other 6% vinegar, for example, apple or wine;
• red beans can be replaced with white.