Veal salad with red beans

This delicious salad of veal baked in the oven with red beans will appeal to everyone who loves beef and will take its rightful place on the festive table.

Cooking time 1 hour


Veal pulp 300 g

Canned red beans 200 g

Gherkins 5-7 pcs

Red onion 1 pc

A clove of garlic 1 pc

Parsley (greens) 1 bunch

Olive oil 2-3 tbsp l.

Dijon mustard 2 tbsp l.

BBQ tomato sauce 2 tbsp l.

Dried tomatoes 1 tsp

Zira 1/2 tsp

Salt 1/2 tsp

Ground black pepper 1 pinch.


In a bowl, combine the mustard and tomato sauce.

Add salt and spices.

Rinse and dry the beef.

Spread the marinade over the beef.

Fold into a baking bag and transfer to a baking sheet. Leave to marinate for 30 minutes.

Bake the meat in the oven at 180 degrees C for 20-25 minutes. Cool the finished meat in a bag.

While the meat is "resting" after the oven, put the beans in a bowl.

Add chopped onion and chopped garlic in half rings.

Add chopped parsley and chopped gherkins in halves.

Stir and season with olive oil.

Add chopped veal in pieces. Stir again, put on a dish and serve to the festive table.

Bon appetit! Happy New Year!