Beetroot and beans for winter

1. Rinse the beans thoroughly. Then put the beans in a bowl and pour water. Leave in this position for 4-5 hours. Then drain the water, put the beans in a saucepan and pour 2 liters of fresh water. Put the pan on the fire, bring the contents to a boil and cook the beans over low heat under the lid for an hour. After the beans are ready, flip them into a colander to drain all the water.

2. Rinse the beets thoroughly with water and, without peeling, boil in a saucepan over low heat for 40-50 minutes until tender. Then drain the water, rinse the vegetables under cold water and peel the beets. Grate boiled beets on a coarse grater.

3. Peel onions and carrots, rinse. Cut onions into small cubes, and grate carrots on a coarse grater. Pour olive oil into a saucepan with a thick bottom and heat it over medium heat. Then put the chopped onions and carrots in a saucepan.

4. Rinse the celery stalk, dry it and cut into small circles. Put the celery in a saucepan and fry together with other vegetables over medium heat until golden brown for 6-8 minutes.

5. Add boiled beans and grated boiled beets to the pan with fried vegetables. Put tomato paste, salt, sugar and ground black pepper. Mix everything thoroughly together. Pour in 9% table vinegar and continue to cook the salad for another 20-25 minutes over medium heat.

6. Thoroughly rinse the jars under running water with detergent. Sterilize them over steam, and boil the lids.

6. Remove the salad pan from the heat. Spoon the still hot salad into the prepared jars and cover with clean lids.

7. Put a kitchen towel on the bottom of a large wide saucepan and put cans of salad on it. Then pour water at room temperature into a saucepan so that it reaches almost to the edges of the jars, but does not get inside. Put the pan on the stove and bring the water to a boil over low heat. Sterilize the salad jars in a saucepan for 15 minutes.

8. Close the jars tightly with lids and store them in a dark, cool place.

Successful preparations!