It will sound strange, but I advise not to stir this salad too much before serving. Otherwise, the beetroot will color the beans and other ingredients, and the dish will lose some of its brightness. Otherwise, no problems and hassle!
Ingredients
- Beans - 200 g
- Beetroot - 2-3 pieces
- Bow purple - 2 pieces
- Bell pepper - 2 pieces
- Cilantro - 1 bundle
- Garlic - 3 teeth
- Chili pepper - 2 pieces
- Olive oil - 3 art.l.
- Hop-suneli - 1 tsp.
Step-by-step cooking recipe
Bake the beetroot in foil for about 45 minutes at 190 degrees, depending on its size.
Soak the beans overnight and boil until soft. This can take up to an hour.
Randomly chop all the vegetables, chop the cilantro, garlic and chili.
Mix the salad, season and drizzle with oil.
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