Best 2 Lithuanian Beet And Bean Salad Recipes

In the vibrant culinary landscape of Lithuania, a symphony of flavors awaits your palate. Among the country's cherished dishes, the Lithuanian beet and bean salad stands out as a delightful symphony of textures and tastes. This traditional salad, also known as "Burokėlių ir Pupelių Salotos," is a testament to Lithuania's rich agricultural heritage, where humble ingredients are transformed into a culinary masterpiece. Join us on a culinary journey as we explore this beloved salad, uncovering its unique blend of sweet, earthy, and tangy notes, along with two additional Lithuanian recipes that showcase the country's culinary prowess: the intriguingly named "Šaltibarsščiai" (cold beetroot soup) and the tantalizing "Kugelis" (potato pudding). These recipes, deeply rooted in Lithuanian tradition, offer a glimpse into the country's culinary soul, inviting you to savor the essence of this Baltic gem.

Here are our top 2 tried and tested recipes!

BEET & WHITE BEAN SALAD

Beet & White Bean Salad image

Fiber-rich canned beets are just one of the many flavorful canned ingredients in your pantry and can be added to just about anything, like this delicious and nutritious salad.

Provided by Cans Get You Cooking®

Categories Trusted Brands: Recipes and Tips Cans Get You Cooking®

Time 10m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons cider vinegar
1 tablespoon Dijon mustard
½ teaspoon sugar
¼ cup extra-virgin olive oil
Salt and ground black pepper to taste
1 (16 ounce) can whole beets, well drained, halved
1 (15 ounce) can white kidney beans (cannellini), drained
½ cup reduced-fat crumbled blue cheese
½ cup coarsely chopped walnuts, toasted
Baby arugula leaves

Steps:

Prepare dressing: In small bowl combine cider vinegar, Dijon mustard and sugar. Gradually add olive oil until well blended. Season with salt and pepper.
Prepare Salad: In large bowl combine beets and white kidney beans; toss with dressing.
To serve, place arugula leaves on platter or in serving bowl; top with beet mixture. Sprinkle with crumbled blue cheese and walnuts.

Nutrition Facts : Calories 394.3 calories, Carbohydrate 26.3 g, Cholesterol 9 mg, Fat 27.4 g, Fiber 7.7 g, Protein 11.6 g, SaturatedFat 5 g, Sodium 800.9 mg, Sugar 6.6 g

LITHUANIAN MIXED VEGETABLE SALAD (DARZOVIU MISRAINE)

Lithuanian Mixed Vegetable Salad (Darzoviu Misraine) image

This salad was a regular feature in my childhood, and still appears on the cold table at formal events. It is made of foods that would have been available at any Central/Eastern/Northern European farmstead. Every ingredient, other than the sour cream and salt, is optional. If you omit the beets, it is called a Balta (White) Misraine. Prep time is estimated, and I have not included the time to cook the veggies.

Provided by duonyte

Categories Vegetable

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

4 medium potatoes, cooked, peeled and diced, about 4 cups
1 medium beet, roasted, peeled and diced, about 1 cup
2 carrots, peeled, cooked and diced, about 1 cup
1 cup peas, cooked
1 small onion, chopped
1 small pickle, finely chopped
1 hard-boiled egg, chopped
1/2 cup minced fresh dill
1 cup sour cream
1 teaspoon salt
fresh ground black pepper

Steps:

It is very important not to overcook the vegetables, especially the potatoes. All vegetables should be at room temperature. Place vegetables, egg and pickle in a large bowl.
In a small bowl, stir the sour cream to loosen it up. If it is very thick, stir in 1 or 2 tbl. milk.
Sprinkle half the salt and half the dill on the vegetables. Add some freshly ground pepper. Add half the sour cream and stir carefully, taking care not to mash the vegetables. Repeat with remaining salt, pepper, and sour cream.
Serve cold or at room temperature. Leftovers should be stored covered in refrigerator, and will be good for about a week. (If you will be storing more than a couple of days, do not mix in the eggs - add to the portion you are serving. Eggs do not do well over time).
Note: Canned beets can be substituted for fresh. Frozen mixed vegetable or mixed peas and carrots can be used. Cauliflower or cooked white beans are also excellent in this dish. Change the ingredients or proportions to meet personal preferences. Just keep the ratio of cooked vegetables at about 7 cups to 1 cup of sour cream.
Note2: Dried dill is not very good in this dish, I would use fresh parsley if dill not available. I also tend to use little salt, so check the level to suit your needs.

Tips:

To save time, use pre-cooked beets or canned beans.
For a more flavorful salad, roast the beets instead of boiling them.
Add some chopped fresh herbs, such as dill or parsley, to the salad for extra flavor.
Serve the salad immediately or chill it for later.
This salad is a great side dish for grilled or roasted meats, fish, or poultry.

Conclusion:

Lithuanian beet and bean salad is a delicious and healthy dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its vibrant colors and flavors, this salad is sure to be a hit at your next gathering.