How to make a simple vinaigrette recipe with beans. Vinaigrette with beans. Cooking with baked beets

Making vinaigrette is a creative process to some extent. There are no generally accepted, classical proportions of the components in this salad. As there is no single list of ingredients that must be present in the dish. Therefore, every housewife has a unique opportunity to find the perfect ratio of vegetables and pickles, a perfectly balanced taste. I suggest starting with one of the basic options in order to eventually prepare your own classic vinaigrette. This recipe with potatoes, sauerkraut, beets and beans is very common in Russian cuisine. The technique of its preparation is simple, almost primitive. The main thing is to cook vegetables deliciously so that they retain their color, aroma and taste as much as possible. The rest of the cooking comes down to cutting and mixing - absolutely nothing complicated. Before getting to know step by step recipe I advise you to read about the features of this dish.

Some features of the classic version of vinaigrette

• The composition of the salad may vary, but the main components should be vegetables (beets, onions, carrots, potatoes) and various pickles, which make the fresh vegetable taste more intense. In addition to these ingredients, legumes are often added to the vinaigrette - beans, green pea, lentils. Often, fillets of salted herring, mackerel are placed in the dish. In this case, the number of pickles is reduced, and the potatoes are increased. Among the classic ingredients, hard-boiled eggs are sometimes found. They, like vegetables, are cut into cubes. From salted, pickled components, you can add to the salad: cucumbers, olives (olives), capers, mushrooms.
• V traditional recipe onions are mentioned, and they take about the same amount as other vegetables. You can also use green onions. The taste of such a vinaigrette comes out softer, and the texture is tender.
• All vegetables requiring heat treatment, first thoroughly washed, cleaning off the remnants of the soil with a brush (sponge). There are 2 main ways to cook root vegetables: boiling and baking. In the first case, vegetables are boiled in their "uniform", with a moderate boil. Cover the pot with a lid, leaving a hole for steam to escape. Beets are cooked separately, and carrots and potatoes can be put in one dish. When baked, the taste is more saturated, and the color is brighter. Before being sent to the oven, the roots are wrapped in foil or packed in a heat-resistant bag.
• Ready vegetables are completely cooled. Clean up and start cutting.
• Vinaigrette salad got its name from the noun "vinaigre", which is translated from French as "vinegar". It is on the basis of this product that a classic salad dressing is prepared from boiled root vegetables, which is called Vinaigrette. It is prepared from a mixture of wine (apple) vinegar, vegetable oil, ground pepper and salt. All ingredients are taken in arbitrary proportions (to taste). It is recommended to mix the dressing in a separate bowl with a whisk so that the salt dissolves completely. Mustard is often added to herring vinaigrette. You can refuse vinegar, in the Russian version of the dish it is rarely used.
• To mix the salad, it is advisable to use ceramic, glass or enameled dishes.
• If the vegetables are too watery, tasteless, they are mixed with a small amount of sugar.

Required products:

How to cook vinaigrette with cabbage and boiled beans (classic recipe):

Wash the beets. Without peeling, cook, bake or. It takes 40-120 minutes to boil beets, depending on the variety and size. Determine readiness by piercing the root crop. Beets wrapped in foil are baked for 40-70 minutes. Cut the peeled, cooled vegetable. All the main components of the salad are chopped into a cube. Add salt. Drizzle beetroot slices with oil. Stir. So the beets will color other products less.
Boil washed potatoes and carrots in one pan, in a peel. An alternative way is baking. Check the vegetables for readiness 30-35 minutes after the start of cooking. If required, increase the cooking time. Peel and cut carrots.
Do the same with potatoes.
Rinse cucumbers from brine. Grind. Instead of cucumbers, you can put pickled champignons, oyster mushrooms, boletus and other mushrooms.
chop finely green onion. If desired, replace it with onion.
Boil the beans until tender. Any variety is suitable for vinaigrette. For 6-8 hours before cooking, it is recommended to soak it in cold water, if possible, changing the liquid every 2-3 hours. Soaked beans are boiled for about 50-90 minutes. If they are not soaked, it will take 2-2.5 hours to bring the beans to readiness. To speed up the process, pour the washed beans cold water in a ratio of 1 to 4. Put on fire. After boiling, add 1 tbsp. l. sugar for 1 tbsp. beans. It will take only 40-50 minutes to cook the vegetable until soft. You can also cook vinaigrette with canned food. Drain the liquid from them and rinse in clean water. Squeeze out the liquid from the sauerkraut. If the strips are too long, cut. Mix pickles and boiled vegetables. Add peas if desired. I didn’t have it, and the beans turned out to be quite enough. Dress the salad with sunflower oil or classic dressing.
Stir. Vinaigrette is ready! It is desirable to eat it in about a day. At long-term storage he loses his expressive taste qualities. Store in the refrigerator in a sealed container.

One of the most simple salads many have known since childhood. Traditionally, green peas are used in cooking, but replacing them with another legume will make the taste more interesting. Salad is especially good during Lent. It contains a sufficient amount of elements important for the body, including protein. Check out the cooking options to diversify your diet.

How to make bean vinaigrette

Mandatory Ingredients classic version of this salad are boiled and chilled potatoes, carrots and beets. Next in importance are pickles - cucumbers, sauerkraut, pickled mushrooms, capers. A dish may contain one or more of these products. Russian classic vinaigrette contains a chopped hard-boiled egg. Salad components are seasoned with a special sauce of vinegar, vegetable oil, salt and pepper.

In the modern version of the dish, legumes are added to vegetables. Some ingredients from the classic version may not be available at all. For example, a diet vinaigrette is prepared with legumes, but without potatoes. Vegetables are not only boiled, but also baked. Often instead of classic sauce vinaigrette is seasoned with mustard, or unrefined vegetable oil is simply added.

Salad can be made in two ways: in layers or by mixing all the ingredients together. In the first case, lay out the components in turn: potatoes, pickles or sauerkraut, legumes, onions, carrots, beets. Spread each layer with sauce or butter. Such step by step way creating a dish looks interesting in the photo. For the second cooking option, first mix the vegetables, then add the bean ingredient. The latter method is considered traditional.

For proper cooking vinaigrette there are certain technologies that must be observed. Over time, you will develop your own rules, but for now check out the general guidelines:

• Before starting cooking, the ingredients must be cooled down.
• Boil the vegetables in their skins with the lid closed. Make sure the water doesn't boil too much.
• Oven-baked or microwave-baked salad vegetables are juicier and healthier.
• Put the ingredients in the vinaigrette in approximately the same amount, only a little more onion, and less carrots.
• A real vinaigrette should not be too spicy or, on the contrary, bland. The taste of root vegetables is complemented by pickles and spicy vegetables.
• Prepare the vinaigrette sauce in a separate container and taste it before dressing the salad. Do not add a lot of dressing, it should not drain to the bottom of the salad bowl.
• Mix beets with dressing separately from other salad ingredients, otherwise it will color the rest of the vinaigrette.
• Do not use metal utensils to make vinaigrette. It is better to take an enameled bowl or salad bowl made of glass, porcelain.
• Vinaigrette is not recommended to store, cook it in small portions. Over time, the dish loses its taste, even if it is in the refrigerator.

Bean Vinaigrette Recipes

Choose root crops of approximately the same size, so it will be easier to calculate the required number of components. If you decide to boil vegetables, then put them in already boiling water. If you use a bitter onion, then after slicing, be sure to scald it with boiling water and squeeze it. When making a vinaigrette dressing, Dijon mustard can be used in place of table mustard. It is more delicate in taste, so the sauce will not be too spicy.

With beans and sauerkraut

• Time: 30 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 80 kcal.
• Purpose: for breakfast, lunch, dinner.
• Cuisine: Russian.
• Difficulty: easy.

Vinaigrette with beans and sauerkraut can be eaten during fasting. The legume product in the composition is able to compensate for the lack of protein during the period of rejection of meat and dairy products. This dish diversifies the vegetarian menu if you are not a fan of meat. A big plus is that all salad products are affordable and delicious. An anti-crisis recipe can be served on a festive table or cooked on weekdays.

Ingredients:

• boiled potatoes - 200 g;
• boiled beets - 200 g;
• pickles - 200 g;
• boiled beans - 150 g;
• onion - 1 pc.;
• sauerkraut - 200 g;
• vegetable oil - 2 tbsp. l.

Cooking method:

1. Cut the beets into cubes, transfer to a bowl.
2. Chop the potatoes into arbitrary pieces, add to the beets.
3. Cut the cucumber into cubes, put to the rest of the vegetables.
4. Finely chop the onion and sauerkraut, send to a salad bowl.
5. Add beans to all vegetables.
6. Drizzle oil over salad and mix thoroughly.

Without potatoes

• Time: 40 minutes.
• Servings: 10 persons.
• Calorie content of the dish: 55 kcal.
• Purpose: for breakfast or dinner.
• Cuisine: Russian.
• Difficulty: easy.

Vinaigrette with beans without potatoes is light and fragrant. Salad can be eaten without harm to the figure due to its low calorie content. Such a dish diversifies your diet while dieting or fasting. If desired, you can use not boiled vegetables, but baked in the oven. It is better to eat salad in the morning or in the evening. In the first case, it will provide you with energy for the day, in the second case, it will not affect your weight.

Ingredients:

• boiled carrots - 380 g;
• boiled beets - 570 g;
• boiled beans - 350 g;
• barrel cucumbers - 380 g;
• dill - 15 g;
• onion - 200 g;
• olive oil - 18 g;
• salt - 3 g.

Cooking method:

1. Finely chop the onion.
2. Cut beets, cucumbers, carrots into small cubes.
3. Add beans to vegetables.
4. Finely chop the greens.
5. Salt vegetables, mix thoroughly.
6. Dress up the salad olive oil and stir again.

With red beans

• Time: 7 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 60 kcal.
• Purpose: for lunch or dinner.
• Cuisine: Russian.
• Difficulty: easy.

The recipe for vinaigrette with red beans differs from other versions of the dish with a special ingredient. This representative of legumes (100 g) combines protein and daily fiber. Thanks to the successful combination of components, the salad is easily digested and does not burden the stomach. To speed up the cooking of beans, soak them in cold water overnight.. If this is not possible, leave them in water for at least 2 hours.

Ingredients:

• carrots - 250 g;
• potatoes - 800 g;
• beets - 800 g;
• red beans - 300 g;
• pickles - 300 g;
• red onion - 1 pc.;
• green onion - 1 bunch;
• table mustard - 1 tsp;
• vinegar 9% - 60 ml;
• sunflower oil - 5 tbsp. l.;
• salt - to taste;
• pepper - to taste.

Cooking method:

1. Soak beans in cold water.
2. Then transfer the beans to a saucepan, place over medium heat. After boiling water, add salt, cover the pan with a lid and lower the heat. Boil for 1-1.5 hours.
3. Rinse potatoes, beets and carrots, put them to cook in their skins.
4. Cool, peel and finely chop the boiled vegetables.
5. Also chop the cucumbers. Put everything in a salad bowl.
6. Peel onions, green, rinse under water. Finely chop both products, put to the rest of the vegetables.
7. Strain and cool beans, add to other ingredients.
8. Put mustard, vinegar, vegetable oil in a separate bowl. Add a little pepper, mix thoroughly until the sauce is completely homogeneous.
9. Season them with vegetables, stir. Place the salad in the refrigerator for 2 hours to fully soak.

With canned beans

• Time: 3 hours.
• Servings: 3 persons.
• Calorie content of the dish: 54 kcal.
• Purpose: for breakfast, lunch or dinner.
• Cuisine: Russian.
• Difficulty: easy.

You can make a vinaigrette every day. The longest stage is boiling all the vegetables. To shorten the cooking time, you can use canned beans. because it takes a really long time to cook. The salad contains all the vitamins and minerals necessary for the body, so it is very useful during fasting, diets and other dietary restrictions.

Ingredients:

• canned white beans - 200 g;
• potatoes - 300 g;
• carrots - 100 g;
• pickled cucumbers - 3 pcs.;
• beets - 300;
• onion - 1 pc.;
• unrefined vegetable oil - 4 tbsp. l.

Cooking method:

1. Boil or bake the beets until cooked, cool, peel.
2. Separately, boil the carrots and potatoes in their skins. Wait for them to cool and clean.
3. Cut the onion, cucumber, carrot, beetroot, potato into medium-sized cubes.
4. Transfer the vegetables to a salad bowl, add the beans there.
5. Dress up the salad vegetable oil, mix thoroughly.

Video

Step 1: Cook vegetables.

You are probably a little surprised to see vinegar and mustard in the ingredients. But this is my secret: the fact is that I dress the salad with a special sauce based on vinegar, since it is from it that the name of the salad in French (vinaigre) came from. So, the first step is to put the vegetables in their uniforms to cook. To do this, we shift the potatoes, carrots and beets into a saucepan, fill them with water and send them to cook over medium heat under a lid. But before that, be sure to rinse them under cold running water and keep in mind that the potatoes will be ready. after 20 minutes, carrot - after half an hour, well, the beets will be cooked about an hour depending on its size.


Beans are best soaked overnight in cold water. But if they didn’t, then at least for two hours leave it to swell, which will allow us to cook it faster. Then put it in a saucepan, fill with water and send to cook over medium heat. As soon as the water boils, reduce the heat, salt to taste, cover the pan with a lid and cook. within an hour and a half.

Step 2: Cut the ingredients.

Ready vegetables must be dipped in cold water. minutes for 2, cool, and then peel.
I'm used to slicing vegetables finely on a salad, because I think that if you act in the opposite direction, then they will not be soaked with dressing properly. So, the cooled vegetables and cucumbers (salted, and, by the way, keep in mind that the number of cucumbers depends on their salinity level, so cut them in portions so as not to overdo it) finely cut into cubes and transfer to a salad bowl.


We clean the red onion from the husk, wash the green onion under water, and finely chop everything together, then transfer it to a salad bowl.
Strain the cooked beans and set aside. And then add to the rest of the ingredients.

Step 3: Prepare the sauce.

Put mustard with vegetable oil and vinegar in a bowl. Pepper a little, mix thoroughly until a homogeneous mass is formed and the sauce is ready!

Step 4: Prepare the bean vinaigrette.

Dress the salad with dressing, mix well and send it to the refrigerator at least for 2 hours so that it is well saturated.

Step 5: Serve the bean vinaigrette.

Serve the finished salad on the table, decorating with parsley leaves on top. Well, he goes under herring with vodka. Bon Appetit!

If you haven't found a red onion, take an ordinary one and lightly scald it with boiling water. This is necessary so that it does not taste bitter, but rather gives it away to sweets.

It is better to buy Dijon mustard, as it is moderately spicy and not very sweet.

If you don't like my dressing, dress the salad with vegetable oil. And for the best flavor, mix it halfway with unrefined oil.

Vinaigrette is one of the most popular salads, prepared from boiled vegetables, beets, potatoes, carrots. To make the dish more satisfying, try adding boiled or canned beans. Vinaigrette with beans can serve as a full-fledged main course for lunch or dinner, it is perfect during Lent. You can season the vinaigrette with unrefined vegetable oil or mayonnaise to taste.

To make a bean vinaigrette, take sauerkraut, beets, potatoes, carrots, beans, onions, salted cucumbers, sunflower oil, salt and black pepper. In the evening, fill the beans with water, and in the morning boil them in water without salt until the beans become loose, soft, i.e. fully welded. Also boil the potatoes in their uniforms in one pan with carrots, and in another pan with beets. Cool vegetables and beans.

Once the vegetables have cooled, peel them off. In a large bowl, combine beans and sauerkraut.

Add pickled cucumbers, carrots, potatoes cut into small cubes to cabbage with beans. Peel the onion and chop very finely.

Transfer the onion to a bowl. Cut the beets into cubes, transfer to another bowl and mix with vegetable oil.

Then transfer the beets to the bowl with the other ingredients and stir. Sprinkle the vinaigrette with salt to taste and ground pepper and mix again. Vinaigrette with beans is almost ready.

Authentic Russian cuisine cannot be imagined without classic recipe vinaigrette, the main ingredient of which is beets, but every year more and more people prefer to break away from tradition and experiment with a different composition of products. A prime example exotic recipe is a vinaigrette with beans.

Ingredients:

• Beets - 1 pc. big size
• Carrot - 1 pc.
• Pickled cucumbers - 1-2 pcs.
• Potatoes - 3-4 pcs.
• Onion - 1 pc.
• Canned peas - 3 tbsp. l.
• Sunflower oil - 2-3 tbsp. l.
• Salt - to taste

The classic recipe is very easy to change. In order to make the salad more satisfying, you can take beans. So, in addition to bright red boiled beets, potatoes and carrots, beans are added to a regular vinaigrette: white or red of your choice.
Many people prefer to take canned beans, since it is enough to open the jar, drain the excess water and the beans can be put in a salad, however, they are very tasty dry, except that you have to tinker with soaking in cold water for several hours and boiling immediately before use. It is important not to overcook the beans and keep their natural texture.

Vinaigrette with beans and sauerkraut

As an experiment, you can also add boiled chicken, mushrooms, herring and even sauerkraut. The last element of preparation is salad dressing with vegetable or olive oil, mayonnaise or sour cream.

Usually with the addition sauerkraut put and pickled cucumbers. For spiciness, you can also put an apple, which will cause additional juice, and the salad will have a more juicy taste and bright aroma.

Festive puff snack

Particularly beneficial for holiday table will look like a vinaigrette served in layers. For this recipe, it is desirable to have a mold so that the structure of the salad is even and beautiful. At the very beginning, the preparation of the vinaigrette is similar to the usual one, that is, the first step is to boil the beets, potatoes and carrots. Each ingredient must be individually peeled and cut into cubes, so that later the products can be folded separately in a single layer. It is also required to get canned peas and bow. We take the largest plate and begin to lay out layer by layer.

It is best to put the beetroot first for evenness of the salad. The process of laying a vinaigrette is similar to preparing a fur coat, in which each layer is smeared with mayonnaise and separated from the rest of the products. We put the beans in the second layer, if you want to see them in the salad (for purely aesthetic pleasure white beans works better as it will bring out the red color of the beets). The third layer is laid out potatoes, then you need to salt and pepper everything, add a couple of spoons sunflower oil. Traditionally, potatoes are followed by onions, followed by carrots, which also need to be salted and softened with butter. Then you can add a cucumber, decorate the existing pyramid with greenery and, of course, enjoy the result of our joint work. Such a salad is commonly called a festive puff snack.

Unusual option with seaweed

With the onset of spring, and even more so summer, you always want to get as many vitamins as possible, and what can be more useful than seaweed, saturated with iodine and other trace elements. It goes well with beets, carrots and potatoes. Like unusual option With sea ​​kale extremely useful, and looks very nice and bright.

Vinaigrette with canned beans and mushrooms

by the most quick option making vinaigrette is a choice of canned foods that you just need to open, pour out unwanted moisture and put in a salad. Suitable ingredients are canned beans and mushrooms, you can even pickled or lightly salted. Such a salad can not be salted, since the combination of products will already provide the right amount of salt. So the vinaigrette canned beans and mushrooms are prepared faster than all other versions and taste very pleasant.

With apple and sprat

The biggest lovers of experiments prefer the combination of apple and sprat. Just think - how can these products be put next to each other at all, not to mention a joint salad? However, people's reviews indicate that the combination of the incongruous is not only popular in our time, but also really tasty.

To prepare a vinaigrette with an apple and sprat, you must complete all the steps that are typical for a classic recipe, but the composition of the sauce changes radically. For dressing, mustard is mixed with vegetable oil, sugar, salt and vinegar. Sweet apple combination hot sauce and salted sprat will amaze you, although at first glance it may seem that this recipe will be absolutely tasteless and insipid, but this is not so.

Cooking with baked beets

Sometimes, from a change in the consistency and temperature of at least one ingredient, the taste of the entire salad as a whole changes dramatically. If all of the above options do not suit you, then you can try not just boil the beets, but bake them in the oven or in the microwave. With an oven, it's easier, but longer, but with a microwave, you only need twenty minutes of free time and a plastic bag in which you put the beets. The main thing is not to overexpose it and get it in time until it hardens. The aroma will become stronger and the taste more intense, so don't be afraid to cook with roasted beets.

Vinaigrette with beans and pickles

And, perhaps, the last, but no less tasty, is the recipe for making vinaigrette with beans and pickles. Such a salad will be appreciated by all lovers of the classic recipe, since there are no special changes in cooking - only the addition of cucumbers, which means you should not add salt, as well as beans for saturation and taste.

In general, vinaigrette will always crown Russian cuisine, because this salad is extremely healthy, includes inexpensive products and is quick and easy to prepare. The history of the name of the salad comes from the time of Alexander the First, when there were many French in our country, and one day one of them saw the cook adding a bite and asked: “Vinegra?”, which means vinegar in French. The cook nodded and since then this name has been attracting foreigners and even many Russian people are not proved about the history of the creation of the name of vinaigrette.

Try different cooking options and experiment!