1. Main Page
  2. Homemade preparations
  3. Beetroot and beans for winter

Beet and Bean Salad for Winter

A tasty, simple winter salad! This beet and bean salad for winter is an original take on a winter preserve with a classic combination of vegetables. White beans make it even heartier and more filling. It's easy to make—and quite quick, if you cook the beans and beets ahead of time. Serve it as a cold appetizer or as a side with meat.

♥+♥IrinaAuthor avatar
Recipe author
Beetroot and beans for winter
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 10 % 1 g
Fats 30 % 3 g
Carbohydrates 60 % 6 g
48 kcal
GI: 43 / 0 / 57
    1. Rinse the beans well. Put them in a bowl and cover with water. Leave them to soak for 4–5 hours. Then drain, transfer the beans to a pot, and add 2 liters of fresh water. Bring to a boil and simmer the beans, covered, over low heat for an hour. Once they're done, drain them in a colander. 2. Rinse the beets well and boil them, unpeeled, over low heat for 40–50 minutes until tender. Drain, rinse them under cold water, and peel them. Grate the cooked beets on the coarse side of a box grater. 3. Peel and rinse the onion and carrots. Cut the onion into small cubes and coarsely grate the carrots. Pour the olive oil into a heavy-bottomed pot and heat it over medium heat, then add the chopped onion and carrots. 4. Rinse and dry the celery stalk and cut it into small slices. Add it to the pot and sauté everything together over medium heat until golden, 6–8 minutes. 5. Add the cooked beans and grated beets to the sautéed vegetables. Stir in the tomato paste, salt, sugar, and ground black pepper, and mix everything together well. Pour in the 9% table vinegar and keep cooking the salad for another 20–25 minutes over medium heat. 6. Wash the jars well under running water with dish soap. Sterilize them over steam and boil the lids. 7. Take the salad off the heat. Spoon the still-hot salad into the prepared jars and cover them with clean lids. 8. Line the bottom of a large, wide pot with a kitchen towel and set the jars on it. Add room-temperature water until it nearly reaches the tops of the jars without getting inside. Set the pot on the stove and bring the water to a boil over low heat. Process the salad jars for 15 minutes. 9. Seal the jars tightly and store them in a dark, cool place. Happy canning!

Caloric content of the products possible in the composition of the dish

  • Beetroot - 40  kcal/100g
  • Dried beetroot - 278  kcal/100g
  • Boiled beets - 49  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Olive oil - 913  kcal/100g
  • Table salt - 0  kcal/100g
  • Table vinegar - 11  kcal/100g
  • White beans - 102  kcal/100g
  • Celery stalk - 12  kcal/100g

Similar recipes

Related and additional categories: