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➠ Bean salad with beets for the winter

Bean salad with beets for the winter

146

Kitchen World

Calorie content 77.8 kcal

Portions 4.5 l.

Cooking time 120 minutes

Proteins * 1.1 gr.

Fats * 3.4 gr.

Carbohydrates* 18.5 g

Content

Many housewives put on a salad of beans and beets with the addition of other ingredients in various ratios for the winter. This preparation takes time, but as a result you will end up with an independent dish, a delicious side dish, and a bean dressing for borscht. There are many recipes for such a salad, but there are some general principles of technology: the use of fresh and undamaged vegetables, beans, canned or presoaked dry, mandatory sterilization of salad containers, the ability to change the proportion of products to your liking.

Ingredients

Cooking process

Soak white beans in cold water overnight. Then, before cooking, rinse and boil the beans so that they become soft, but not crumble. Drain the water from the boiled beans.

Peel and rinse all vegetables indicated in the recipe.

Chop carrots and beets on a coarse grater or using kitchen gadgets, it will be faster and easier.

Chop the bell peppers into small cubes, and the onion - a quarter into rings.

Peel the tomatoes by scalding them with boiling water, and then purée in any way.

To stew salad, take a special saucepan or cauldron. Heat a glass of vegetable oil in it, pour tomato puree to it, stir and bring to a boil. Then put the grated beets into the boiling puree and cook them for 10 minutes over low heat.

Then put the chopped carrots and onions into a saucepan and simmer the salad for another 10 minutes, stirring occasionally. Lastly, transfer the boiled beans and chopped peppers to a saucepan. Then add sugar and salt to the salad, mix, taste and immediately add what is missing. Simmer the salad for another 20 minutes from the start of the boil. Pour vinegar into the salad towards the end of the stew.

While the salad is stewing, sterilize the jars in any way and boil the lids. Arrange the hot bean salad in the jars and immediately seal it tightly with lids.

Cover the rolled salad jars with a terry towel without turning them over onto the lids. The cooled salad can be stored in any dark and cool place: in the closet, in the basement or on the balcony.

Happy and tasty preparations!