Latvian Beet and Bean Salad. Biešu un pupiņu salāti.

Boil the beets until tender, about 30-40 minutes; cool and peel.

Drain and rinse the canned beans in a colander.

Finely chop the onion and garlic.

Grate the carrot and apple.

Dice the cooled beets into small cubes.

In a large bowl, combine the beets, beans, onion, carrot, and apple.

Chop the parsley and add to the bowl.

In a separate bowl, whisk together vegetable oil, vinegar, lemon juice, mustard, sugar, salt, and black pepper.

Pour the dressing over the salad mixture and toss gently to combine.

Taste and adjust seasoning as needed.

Let the salad sit for at least 30 minutes to allow flavors to meld.

Serve chilled or at room temperature.

Allergens