Even outside the salad season, you do not need to give up light and mouth-watering snacks. To diversify your menu in the cold season, we offer with the help of interesting recipes for salads with beets and beans, which are available and easy to prepare in spite of the season.
Beet salad with beans and Feta cheese
Ingredients:
- beans (frozen) - 175 g;
- olive oil - 4 tbsp. spoons;
- shallots - 1 piece;
- salad mix - 1 packet;
- garlic - 1 clove;
- rosemary - 2 branches;
- beet - 2 pcs .;
- apple - 1 piece;
- red wine vinegar - 4 tbsp. spoons;
- Feta - 200 g.
Preparation
Beet and cook until ready. Similarly, we do the same with beans, boiling it in salted water, and then rinsing with cold water to give freshness and crunch.
In a frying pan, heat 2 tablespoons of olive oil and fry them thin shallots and chopped garlic for about 1-2 minutes. Then add the leaves in the pan with 2 branches of rosemary and chopped beetroot. Fry all together for 3-4 minutes, then remove from heat and leave to cool.
Fried vegetables are mixed with salad mix and thin slices of apple, fill everything with wine vinegar and sprinkle with pieces of Feta cheese. Salad from beets, apples and beans is ready, it's time to serve the food to the table!
Salad of beets, avocado and beans
Salad from beets and avocados is combined with both green and white beans, so you are free in your culinary experiments.
Ingredients:
- beet - 3 pcs .;
- red onions - 1 pc .;
- wine vinegar - 3 tbsp. spoons;
- olive oil - 4 tbsp. spoons;
- sugar - 1/2 tsp;
- sauce "Tabasco" - 1 hour. Spoon;
- salt pepper;
- avocados - 2 pieces;
- coriander and mint - to taste;
- beans - 150 g.
Preparation
Beets are cleaned and washed, cut into thin ribbons, 2-3 mm thick and cook them in boiling water for 2-3 minutes. Ready beets should keep the shape and light crunch.
Cut the red onion into thin rings and mix with the beets. We fill the future salad with vinegar, butter, sugar and chili sauce. Salt and pepper add to taste. Thoroughly mix the salad and let it marinate for 10-15 minutes.
Right before serving, distribute the salad on plates, put on top of the pieces of avocado, beans and greens. On top, water the salad with a small amount of extra virgin olive oil and serve a snack to the table.
Supplement the dish with a small amount of fresh goat cheese, or crushed walnuts.