Beetroot and beans for the winter

Beet salad with beans for the winter, depending on the recipe, can not only be eaten as a snack or a separate dish, but also used as a dressing for soup or for preparing stews. Since the composition of a dish is unlimited by two components, vegetables in a salad can be combined in different ways. In addition, like most vegetable dishes, this salad is healthy.

Beet and Bean Salad Basics

Since there are many variations of beet and bean salad, and preparation methods may be different, it is impossible to give uniform recommendations for preparing the ingredients. For example, some recipes call for pre-cooking vegetables, while others don’t.

However, several features that most recipes have in common can be named:

1. For blanks, it is better to choose small-volume jars: 0.5 or 0.7 liters. Before starting cooking, the selected containers are sterilized.
2. Vegetables for preparation must be fresh and whole.
3. For beet salad, canned beans are suitable, not just freshly cooked ones.
4. If the dish contains pepper, it is better to remove the seeds before starting cooking so that the dish does not turn out too spicy. Fans of spicy food, in turn, can ignore this rule.
5. In most cases, the proportions are quite arbitrary and can be changed at the request of the cook.
6. If you are using boiled beans rather than canned ones, it is better to soak them for 40–50 minutes before cooking to reduce the cooking time.

Classic bean and beet salad recipe

Since there are many recipes for beets and beans for the winter, it’s worth starting with the classic variation. A classic or basic recipe is convenient because, if necessary, it can be freely changed, supplemented with vegetables or spices.

Required ingredients:

• beans – 2 cups;
• beets - 4 pieces;
• onion – 3 pieces;
• tomato paste – 3 tablespoons or tomato chopped in a blender – 1 piece;
• salt – 1 tablespoon;
• granulated sugar – 3 tablespoons;
• oil – 100 ml;
• vinegar 9% - 50 ml;
• black pepper – 2 teaspoons;
• water – 200 ml.

Preparation:

1. First, prepare the ingredients. The beans are sorted, washed thoroughly and soaked for about an hour. While it is soaking, peeling and grating or thinly cutting the beets, the onions are also peeled and chopped in any convenient way.
2. The beans are cooked until cooked, that is, until they become soft. The average cooking time is about one and a half hours.
3. Combine all the ingredients in a deep saucepan: first lay out the legumes, then the vegetables, then add vegetable oil, as well as water and tomato paste (if desired, you can replace them with two cups of tomato juice), add salt, sugar and pepper.
4. Mix the entire contents of the pan and simmer under the lid over low heat for half an hour, stirring constantly.
5. Twenty minutes after the start of stewing, add vinegar, stir and continue cooking for another 10 minutes.
6. Turn off the heat and leave the dish covered for 5-10 minutes.
7. Transfer to jars and roll up, then wrap, turn over and allow to cool completely.

Beet salad with red beans

Since red beans are practically no different in taste and consistency from white beans, they will be interchangeable in any recipe. In addition, beets harmonize better with red beans than with white beans, so you can use this particular variety unless otherwise stated.

Recipe for beet and bean salad with carrots and onions

For preparation you will need the following ingredients:

• 1.5 cups beans;
• beets – 4–5 pieces;
• onion – 5–6 onions;
• 1 kg of tomatoes;
• 1 kg carrots;
• salt – 50 g;
• granulated sugar – 100 g;
• oil – 200 ml;
• water – 200–300 ml;
• vinegar 9% - 70 ml.

Prepare as follows:

1. The beans are washed, soaked for an hour, and then boiled until soft. At the same time, boil the beets, then remove the peel and grate the tubers.
2. Peel onions and carrots. The onion is coarsely chopped and the carrots are grated. Tomatoes are cut into slices or half rings.
3. Without mixing, fry the onions, carrots and tomatoes one by one.
4. Combine all the main ingredients in a deep saucepan, add salt and sugar, pour in water, vinegar and oil.
5. Mix thoroughly and gently and leave to simmer over low heat.
6. After 30–40 minutes, the hot dish is removed from the heat, placed in sterilized jars and preserved.

Delicious salad with beets, beans and garlic

In fact, this is a classic recipe for beet and bean salad slightly adapted for lovers of spicy dishes.

To prepare you will need:

• 1 kg beets;
• 1 cup beans;
• 2 onions;
• carrots – 2 pcs.;
• garlic – 1 head;
• vegetable oil – 70 ml;
• tomato paste – 4 tablespoons;
• half a glass of water;
• 1.5 teaspoons salt;
• 1 tablespoon sugar;
• vinegar – 50 ml;
• ground pepper and other spices - to taste.

Prepare like this:

1. The beans are pre-sorted, washed and cooked until they soften.
   Important! It is not necessary to cook until fully cooked, since later it will still be cooked along with the vegetables.
2. Beets and carrots are thoroughly washed, peeled and grated.
3. The onion is peeled and cut in any convenient way.
4. Garlic is grated.
5. Pour oil into a deep frying pan and add vegetables. Spices are poured there and water and tomato paste are added. Mix everything and simmer for 20–30 minutes.
6. After 20 minutes from the start of cooking, vinegar is added to the salad, the dish is mixed again and simmered for another 5-10 minutes.
7. Place the salad in jars and close the preparations.

Winter salad of beans with beets and tomato paste

Tomato paste is one of the most commonly found ingredients. It can be replaced with thick tomato juice or finely chopped tomatoes.

Overall, this is an ingredient that can be added to most recipes without fear of ruining the dish. Tomato paste is added to the dish at the stage of stewing vegetables.

A simple recipe for a winter salad of beets and beans with tomatoes

The following ingredients will be required:

• beans – 3 cups or 600 g;
• beets – 2 kg;
• tomatoes – 2 kg;
• carrots – 2 kg;
• onion – 1 kg;
• vegetable oil – 400 ml;
• vinegar 9% - 150 ml;
• granulated sugar – 200 g;
• salt – 100 g;
• water – 0.5 l.

Preparation:

1. Beetroot tubers and legumes are thoroughly washed and boiled.
2. The beets are peeled and grated.
3. The carrots are washed, peeled and also grated.
4. The onion is peeled and cut into half rings.
5. The tomatoes are washed, stemmed and cut into cubes.
6. Fry chopped onions, carrots and tomatoes. The onion is brought to a golden color first, then the remaining vegetables are mixed in.
7. Place vegetables and legumes in a deep saucepan, add water and oil, add salt, sugar and spices, mix and bring to a boil.
8. Simmer for 30 minutes, add vinegar, stir and leave for another 10 minutes.
9. Allow the salad to cool slightly, then close the preparation.

Beetroot, bean and bell pepper salad

Bell pepper is perhaps the third most popular additional ingredient in beet salad, after carrots and tomatoes. It can be added as a full or partial replacement for carrots.

Before use, the bell pepper is washed, the stem and seeds are removed, and the vegetable is cut into thin strips. If the recipe includes pre-frying the ingredients, the bell pepper is added to the pan second, combining with the fried onions.

Spicy beet salad with beans

To prepare you will need:

• beets – 2 kg;
• beans – 2 cups;
• tomatoes – 1.5 kg;
• bell pepper – 4–5 pieces;
• hot pepper – 4 pieces;
• garlic - one head;
• vinegar 9% - 4 tablespoons;
• vegetable oil – 150 ml;
• water – 250 ml;
• salt – 2 teaspoons;
• sugar - tablespoon;
• optional - paprika, ground pepper and other spices.

Preparation:

1. The beans are washed and boiled.
2. The beets are washed, boiled, then peeled and grated.
3. Wash the tomatoes and chop them finely.The bell pepper is washed, the stem and seeds are removed, then cut into thin strips.
4. Hot peppers are washed and chopped. Garlic is grated.
5. Pour oil into a saucepan, add vegetables, spices and add water. Simmer for 40 minutes, then add vinegar, stir and leave for 5 minutes.
6. The finished salad is placed in jars and rolled up.

Rules for storing beet and bean salad

After closing the preparations for the winter, the jars with the prepared salad must be turned upside down, covered with a blanket or thick towel and allowed to cool completely.

You can then move them to your chosen storage location. The average shelf life of such a product depends on where it will be stored. So, in the refrigerator, cans of preserves do not spoil for two years.

If the products are placed outside the refrigeration chamber, the shelf life is reduced to one year. A dark, cool place is best for storage.

Conclusion

Beet salad with beans for the winter, as a rule, is prepared according to a pattern that is repeated from recipe to recipe. However, due to the great variability in choosing components and determining their quantity, the taste of a dish can easily change depending on the preferences of the cook.

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