Beets with beans for the winter

Beet salad with beans for the winter, depending on the recipe, can not only be used as a snack or an independent dish, but also used as a dressing for soup or for making stews. Since the composition of the dish is unlimited with two components, the vegetables in the 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 beetroot and bean salad, and cooking methods can be different, it is impossible to give uniform recommendations for the preparation of ingredients. For example, some recipes require you to boil the vegetables first, while others do not.

However, a few features that unite most recipes can be called:

1. For blanks, it is better to choose cans of small volume: 0,5 or 0,7 liters. Before cooking, the selected containers are sterilized.
2. Vegetables for harvesting must be fresh and whole.
3. For beetroot salad, canned beans are suitable, and not just freshly cooked.
4. If the dish contains pepper, then before cooking it is better to remove the seeds so that the dish does not turn out to be too spicy. Fans of spicy food, in turn, can ignore this rule.
5. In most cases, the proportions are rather arbitrary and can be changed at the request of the cook.
6. If not canned, but boiled beans are used, it is better to soak them for 40–50 minutes before cooking to reduce cooking time.

Classic Bean and Beetroot Salad Recipe

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

Necessary ingredients:

• beans – 2 cups;
• beets – 4 pieces;
• bulb – 3 pieces;
• tomato paste – 3 tablespoons or chopped tomato 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, peeled and grated or thinly sliced ​​beets, onions are also peeled and chopped in any convenient way.
2. Beans are cooked until tender, that is, until they become soft. The average cooking time is about one and a half hours.
3. All the ingredients are combined in a deep saucepan: first, legumes are laid out, then vegetables, then vegetable oil is added, as well as water and tomato paste (if desired, you can replace them with two cups of tomato juice), salt, sugar and pepper are poured.
4. Stir all the contents of the pan and simmer under a lid over low heat for half an hour, stirring constantly.
5. Twenty minutes after the start of stewing, add vinegar, stir and continue to cook for another 10 minutes.
6. Turn off the heat and leave the dish for 5-10 minutes under the lid.
7. They are transferred to banks and rolled up, then wrapped, turned over and allowed to cool completely.

Beet salad with red beans

Since red beans practically do not differ from white beans in taste and texture, they will be interchangeable in any of the recipes. Also, beetroot harmonizes better with red beans than with white beans, so you can use this variety, unless otherwise noted.

Recipe for Beet and Bean Salad with Carrots and Onions

The following ingredients are required for cooking:

• 1,5 glasses of beans;
• beets – 4-5 pieces;
• onions – 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 legumes are washed, soaked for an hour, and then boiled until soft. At the same time, the beets are boiled, after which they remove the peel and rub the tubers on a grater.
2. Peel onions and carrots. Coarsely chop the onion, and rub the carrots on a grater. Tomatoes are cut into slices or half rings.
3. Without mixing, alternately fry onions, carrots and tomatoes.
4. Combine all the main ingredients in a deep saucepan, add salt and sugar there, 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 fire, laid out in sterilized jars and preserved.

Delicious salad with beets, beans and garlic

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

For cooking you will need:

• 1 kg beet;
• 1 cup beans
• 2 bulbs;
• carrots – 2 pcs .;
• garlic – 1 head;
• vegetable oil – 70 ml;
• tomato paste – 4 tablespoons;
• half a cup of water;
• 1,5 teaspoons of salt;
• 1 tablespoon of sugar;
• vinegar – 50 ml;
• ground pepper and other spices – to taste.

Prepare like this:

1. Beans are pre-sorted, washed and boiled until they soften.
   Important! Cooking until fully cooked is not necessary, since later it will still be cooked along with vegetables.
2. Beets and carrots are thoroughly washed, peeled and grated.
3. Onions are peeled and cut in any convenient way.
4. Garlic rubbed on a grater.
5. Oil is poured into a deep frying pan, vegetables are laid out. Pour spices there and add water and tomato paste. Everything is mixed and stewed for 20-30 minutes.
6. After 20 minutes from the start of cooking, vinegar is added to the salad, the dish is re-mixed and stewed for another 5-10 minutes.
7. Arrange the salad in jars and close the blanks.

Salad for the winter of beans with beets and tomato paste

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

In general, this is the component that can be added to most recipes without fear of spoiling the dish. Tomato paste is added to the dish at the stage of stewing vegetables.

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

The following ingredients are 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. Beet tubers and legumes are thoroughly washed and boiled.
2. Beets are peeled and grated.
3. Carrots are washed, peeled and also rubbed.
4. Onions are peeled and cut into half rings.
5. Wash the tomatoes, remove the stalks and cut into cubes.
6. Fry chopped onions, carrots and tomatoes. The onion is first brought to a golden color, then the rest of the vegetables are mixed in.
7. Vegetables and legumes are laid out in a deep saucepan, water and oil are added, salt, sugar and spices are added, mixed and brought to a boil.
8. Stew for 30 minutes, add vinegar, mix and leave for another 10 minutes.
9. Allow the salad to cool slightly, and then close the workpiece.

Salad of beets, beans and bell peppers

Bell pepper is perhaps the third most popular additional ingredient in beetroot 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 stalk and seeds are removed, and the vegetable is cut into thin strips. If the recipe includes pre-frying ingredients, bell pepper is added to the pan second, combined with fried onions.

Spicy Beetroot Salad with Beans

For preparation it will be required:

• 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 – a tablespoon;
• optional – paprika, ground pepper and other spices.

Preparation:

1. The beans are washed and boiled.
2. Beets are washed, boiled, then peeled and grated.
3. Tomatoes are washed, finely chopped. Bell peppers are washed, the stalk and seeds are removed, then cut into thin strips.
4. Hot peppers are washed and crushed. Garlic rubbed on a grater.
5. Oil is poured into a saucepan, vegetables, spices are laid out and water is poured. Stew for 40 minutes, then add vinegar, mix and leave for 5 minutes.
6. The finished salad is laid out in jars and rolled up.

Rules for storing beet and bean salad

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

After that, you can move them to the selected storage location. The average shelf life of such a product depends on where it will be stored. So, in the refrigerator, cans with preservation do not deteriorate for two years.

If the blanks are outside the refrigerator, 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 the choice of components and determining their quantity, the taste of the dish can easily change depending on the preferences of the cook.