Salad with beets and green beans
5 (1 rate)
2
Portions
1 hours 30 min.
Cooking timeAbout recipe
It's a vegetable salad that fits the Lenten menu. They are saturated, nutritious and very tasty. Green beans can be used both fresh and frozen. Lime juice can be replaced with red wine vinegar, and it will also come out tasty. If you want a light dinner, then this salad is perfect as a complete dish.
Purpose: Salad recipes
Recipes by ingredients:
# Vegetables -
Required ingredients::
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Beetroot250 grams
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Beans200 grams
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Walnuts30 grams
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Cheese100 grams (feta or mozzarella)
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Lyme1 pc
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Olive oil2 tablespoons
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Garlic2 cloves
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Saltto taste
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Ground black pepperto taste
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How to make
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![Prepare all the ingredients.]()
1. Prepare all the ingredients. -
![Rinse the beets, dry them and wrap them in foil. Bake at a temperature of 200 degrees until tender. After cooking, let the beets cool, th...]()
2. Rinse the beets, dry them and wrap them in foil. Bake at a temperature of 200 degrees until tender. After cooking, let the beets cool, then cut into half rings. -
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![Dry the walnuts in a dry frying pan, then chop coarsely.]()
3. Dry the walnuts in a dry frying pan, then chop coarsely. -
![Wash the beans, cut off the tails, cut into 2-3 parts. Boil in salted water for 5-7 minutes.]()
4. Wash the beans, cut off the tails, cut into 2-3 parts. Boil in salted water for 5-7 minutes. -
![For dressing, mix vegetable oil with lime juice, add crushed garlic, salt and pepper. Stir.]()
5. For dressing, mix vegetable oil with lime juice, add crushed garlic, salt and pepper. Stir. -
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![Lay out the beets and green beans on a plate.]()
6. Lay out the beets and green beans on a plate. -
![Sprinkle with walnuts and diced cheese on top. Pour in the sauce.]()
7. Sprinkle with walnuts and diced cheese on top. Pour in the sauce.
