Beet and White Bean Salad

Elena Butuc

This recipe was automatically translated from Romanian. View original here

It seems a simple and banal combination - but very successful, and a little ennobled with prunes will be a tasty, filling, healthy and special salad. You can also buy the canned beans, to reduce the cooking time.

show all description

Ingredients

Metric US

●

Beetroot

400 g

3 medium beets

●

Dried white beans

200 g

●

Prunes

100 g

without seeds

●

Garlic cloves

2 pieces

or garlic powder - a teaspoonful

●

Sunflower oil

2 tbsp

●

Salt and pepper

0.5 tsp

to taste

Step by step

Step 1

I boiled several beans, and for another meal - don't be afraid that you have so much for salad :)

If you don't have it canned, boil it at home - but I would recommend soaking it overnight first, it will boil much faster and better.

Step 2

Boil in plenty of water (at least 3 times more than beans), you can add bay leaf, an onion and 2 tablespoons of oil - it will be tastier and more flavorful.

Step 3

Beets are classically boiled in water.

Or more recently I discovered another method - wrap it in aluminum foil and put it in the oven at 200 degrees for an hour - it keeps its vitamins better. Then cool, clean and use in salad.

Step 4

And now the simplest part, we combine the above ingredients.

Cut the beets into larger cubes.

Step 5

Then add the chopped plums, as well as the beets.

Step 6

Add the oil, crushed garlic (I put the powder), salt and pepper. Mix well and adjust to taste each of them.

The beans are added at the end, so that after many mixtures they do not color too much red (it is more beautiful to be in contrasting salad colors) and not to crush it too hard.