Classic vinaigrette with beans
Description
The recipe won't take much time. For the vinaigrette, you can boil the vegetables or bake them in the oven or microwave. I prefer baking them in the oven, as the vegetables turn out less watery and more flavorful. I always bake the vegetables the day before preparing the dish, so they have time to cool completely. The resulting bean vinaigrette can easily serve as a main dish for lunch or dinner and is often served during Lent. To make the dish more filling, try adding boiled or canned beans. Serve at the table.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making bean vinaigrette. Boil or bake the beets, carrots, and potatoes in their skins, then let them cool completely.
- 2
Step 2
In a salad bowl, place canned white beans without liquid, add sauerkraut and finely chopped onion.
- 3
Step 3
Cut the pickled cucumbers into small cubes and place them in a salad bowl. Peel the carrots and potatoes, then cut them into small cubes as well. Add them to the salad bowl with the vegetables.
- 4
Step 4
Peel boiled or baked beet and cut into small cubes. Add it to the salad bowl.
- 5
Step 5
Add salt, ground black pepper, and sunflower oil. Mix the salad thoroughly.
- 6
Step 6
Our beet salad with beans is ready!