Beet salad of stewed vegetables with beans

Salad 17 Last Update: May 09, 2022 Created: May 09, 2022 0 0 0
Beet salad of stewed vegetables with beans
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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Recipe for an autumn salad of beets, carrots, tomatoes and beans. A versatile salad of stewed vegetables with beans can be warm or cold, it can be served as an appetizer or side dish, as well as prepared for future use.

Ingredients

Directions

  1. Grate the beets on a large or medium grater. Pour 2 tbsp. spoons of oil and 2 tbsp. spoons of wine vinegar, mix. Leave to marinate slightly.
  2. Grate carrots on a coarse grater.
  3. Onion cut into half rings.
  4. In a small cast iron saucepan, heat about 3 tbsp. tablespoons of vegetable oil, fry the onion in it until transparent.
  5. Add carrots and beets to onions.
  6. Stir, cook for 5 minutes.
  7. Add beans, tomatoes, salt to the pan. Pour in vinegar, 1/3 cup vegetable oil and 1/2 cup water.
  8. Stir in the beetroot salad. Stew vegetables with beans under a lid over low heat for about 30 minutes.
  9. Salad of beets, carrots, tomatoes and beans can be served warm or cold. You can also roll the stewed vegetables with beans in sterilized jars and store the beetroot salad in the refrigerator.

Beet salad of stewed vegetables with beans



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

Recipe for an autumn salad of beets, carrots, tomatoes and beans. A versatile salad of stewed vegetables with beans can be warm or cold, it can be served as an appetizer or side dish, as well as prepared for future use.

Ingredients

Directions

  1. Grate the beets on a large or medium grater. Pour 2 tbsp. spoons of oil and 2 tbsp. spoons of wine vinegar, mix. Leave to marinate slightly.
  2. Grate carrots on a coarse grater.
  3. Onion cut into half rings.
  4. In a small cast iron saucepan, heat about 3 tbsp. tablespoons of vegetable oil, fry the onion in it until transparent.
  5. Add carrots and beets to onions.
  6. Stir, cook for 5 minutes.
  7. Add beans, tomatoes, salt to the pan. Pour in vinegar, 1/3 cup vegetable oil and 1/2 cup water.
  8. Stir in the beetroot salad. Stew vegetables with beans under a lid over low heat for about 30 minutes.
  9. Salad of beets, carrots, tomatoes and beans can be served warm or cold. You can also roll the stewed vegetables with beans in sterilized jars and store the beetroot salad in the refrigerator.

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