Salad with Canned Beans, Beets, Cheese and Eggs
by Editorial Staff
Salad with beans, beetroot, cheese, and eggs is an interesting combination of “opposite” tastes – sweetish beetroot and salty hard cheese. These two components are very good for each other and are successfully complemented by canned beans. This salad is filled with sour cream, so it turns out to be light, but quite satisfying. A salad with canned beans, beets, cheese, and eggs makes a great complete meal.
Servings: 3
Ingredients
- Beets (sweet) – 330 g
- Canned red beans – 100 g
- Hard cheese – 80 g
- Sour cream – 80 g
- Eggs – 3 pcs.
- Salt to taste
- Sugar (if necessary) – 1 pinch
- Fresh dill (for decoration, optional) – 1-2 branches
Directions
- Fill the beets with water so as to completely cover the vegetable. Bring to a boil and cook the beets for 40-60 minutes, until tender. Remove the finished beets from the broth and leave to cool.
- Put the eggs in cold water and boil them hard (8-10 minutes after boiling). Then leave the eggs to cool in cold water.
- We clean the eggs. Separate the yolks from the proteins. No proteins are needed.
- Rub the egg yolks on a coarse grater. A little of the grated yolks can be left to decorate the salad.
- Rub the cheese on a coarse grater. A small pinch of grated cheese can be left to decorate the salad.
- Peel and rub the beets on a medium grater. Slightly squeeze the excess juice out of the beets.
- Combine beets, yolks, cheese, and canned beans in a bowl.
- Add sour cream.
- Stir and add salt to taste.
- Put the salad with canned beans, beets, cheese, and eggs on a dish or arrange in portions. Decorate with the remaining yolks and grated cheese, and sprinkle with chopped dill.
Enjoy your meal!
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