Hot beetroot, made with beans, is a great first course for a home-cooked meal: rich and filling! The beans give the beetroot additional nutritional value and density.
Summary
| Cook Time | 8 hours 20 mins |
| Total Time | 8 hours 20 mins |
| Course | Side Dish |
| Servings (Default: 6) |
Ingredients
Ingredients- Beets – 450 g
- Dry red beans – 90 g
- Tomatoes – 2 pcs. (150 g)
- Potatoes – 550 g
- Onions – 130 g
- Carrots – 60 g
- Garlic – 1-2 cloves
- Sugar – 1 teaspoon
- Vinegar 9% – 1 tbsp
- Vegetable oil – 1-2 tbsp
- Salt – 1 teaspoon
- Ground black pepper – on the tip of a knife
- Fresh parsley (for serving, optional) – to taste
- Water – 1.7-2 l
Print Recipe
Pin Recipe Instructions
- Prepare foods from the list.
- Rinse the beans and cover with clean water. Leave the beans for 6-8 hours.
- Then rinse the beans, place in a saucepan and cover with clean water. Cover and bring to aboil. Remove the resulting foam and cook the beans over low heat for about 30-35 minutes, until completely softened.
- Peel the beets and cut into thin strips.
- Place the beets in a saucepan or saucepan and add 500 ml of water. Cover, bring to a boil, add sugar and vinegar. Boil the beets over low heat for about 30-40 minutes, until soft.
- Peel and cut the onions into small cubes. Make cruciform cuts on the tomatoes. Pour boiling water over the tomatoes for 30-45 seconds and then discard in a colander. Pour ice water over the tomatoes and peel them off. Cut the peeled tomato pulp into medium pieces.
- Heat vegetable oil in a skillet and add chopped onion. While stirring, fry it for 2-3 minutes, until translucent.
- Then add the chopped tomato pulp.
- Pour water into a saucepan and bring to a boil. While the water is boiling, peel the potatoes and cut into small cubes.
- Put the chopped potatoes in boiling water and after boiling again, remove the foam, cover the pan with a lid and cook over low heat for 4-5 minutes.
- Peel the carrots and cut into thin strips.
- Add the chopped carrots to the pot with the potatoes and cook for another 10-15 minutes.
- Add the onion and tomato stir-fry to the saucepan.
- Drain the cooked beets from the cooked beets and place them in a common pot. Add boiled beans, add salt and black pepper. Stir and bring to a boil. Peel the garlic, chop finely and add to the saucepan. Stir and remove from heat.
- Beetroot with beans is ready! You can serve it immediately after cooking or let it brew for 30-40 minutes.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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