Lithuanian Beet Salad with White Beans and Pickles
A hearty Lithuanian salad with sweet beets, tender white beans, crunchy pickles, and a fragrant sunflower oil dressing.
Ingredients
- beet3 pcs
- water1500 ml
- canned white beans240 g
- pickled cucumbers3 pcs
- onion1 pcs
- sunflower oil3 tbsp
- apple cider vinegar1 tbsp
- salt1 to taste
- ground black pepper1 to taste
Instructions
Wash the beets well, place them in a pot, cover with water, and boil in their skins for 35–45 minutes after coming to a boil, until a knife slides easily into the center.
Drain the water, let the beets cool to room temperature, peel, and cut into cubes about 1 cm.
Drain the canned white beans in a colander, rinse under cold water, and let drain well.
Finely dice the pickles and onion; if the onion is very sharp, scald it with boiling water and pat dry.
In a large bowl, combine the beets, beans, pickles, and onion. Add the sunflower oil, apple cider vinegar, salt, and ground black pepper.
Gently toss the salad, cover, and chill for 20–30 minutes to let the flavors meld, then serve.
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