/ Recipe Beet and Bean Salad

Beet and Bean Salad Recipe

Ingredients:
  • For salad: red beet - 8 pieces
  • Yellow beet - 8 pieces
  • Beans - 300 Grams
  • Lemon thyme - 1 teaspoon
  • Salt - 1/2 teaspoonfuls
  • Freshly ground pepper - - To taste
  • Shoots of beans - 1 glass
  • For sauce: olive oil - 1 st. a spoon
  • Bulb - 1 cup
  • Lemon thyme - 1/2 teaspoonfuls
  • White balsamic vinegar - 2 Art. Spoons
  • Water - 1 st. a spoon
  • Salt - 1 teaspoon
  • Freshly ground pepper - - To taste
Instructions

Make a salad. Preheat the oven to 170 degrees. Wrap the red beets in parchment, and then in foil. Repeat with yellow beet. Bake the beets in the oven until cooked, from 60 to 65 minutes. Let cool, then peel and cut in half. Put the red and yellow beets in different bowls. Add the beans to a bowl with yellow beets. Sprinkle the red and yellow beets with thyme, salt and pepper. Prepare the sauce. Heat 1 teaspoon of oil in a medium frying pan over medium heat. Add onion and fry, stirring, for about 30 minutes. Add thyme and 1 tablespoon of vinegar. Cook for 2 minutes. Beat in the food processor until the consistency of the puree. Add water, salt, pepper, the remaining 2 teaspoons of oil and 1 tablespoon of vinegar. Beat until smooth. Stir half of the sauce with red beets, and the second half of the sauce with yellow beets. Mix both beet mixes and add shoots. Mix. Decorate with flowers of a faol if desired and immediately serve.

Servings: 4

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