RUSSIAN BEET SALAD
This salad is ubiquitous in Russia during the winter months. It is called "vinigret", so it must have been served with vinaigrette dressing at some point, but not any more. It is a cool and savory dish perfect for lunch or as a side. You can keep it in the refrigerator for at least a week.
Provided by Orie2153
Categories Russian
Time 2h10m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Boil the beet, carrots, and potatoes in one pot with the skins on. The beet takes about an hour and a half to cook. Potatoes take about half an hour. Carrots take about 15 minutes. Check if vegetables are done by piercing with a knife or fork. A knife should easily go through the beet.
- Peel and cube the vegetables. Mix them in a large bowl. Mince the onion and add to the bowl.
- Cube the pickles one by one and add them to the bowl until the desired amount of pickles is added. 10 oz is an approximate amount.
- Add sauerkraut to the bowl in small amounts until the desired amount of sauerkraut is achieved. Same deal as pickles. Note: Russian sauerkraut has carrots in it and no fennel seeds. If Russian sauerkraut is not available, use regular sauerkraut.
- Add the beans and the oil to the bowl. I prefer to used boiled beans instead of canned, but that adds an extra step.
- Mix and refrigerate for a few hours, overnight preferably. Serve cold.
Nutrition Facts : Calories 140.7, Fat 5.9, SaturatedFat 0.8, Sodium 712.8, Carbohydrate 19.2, Fiber 4.6, Sugar 4.1, Protein 4
RUSSIAN BEET SALAD
A Russian beet salad with a difference! I have used canned beets to make this salad, (see step #12) but, fresh beets are best!
Provided by Elly in Canada
Categories Vegetable
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- Trim beets of stems and greens, place prepared beets into a saucepan, cover with water, bring to a boil and simmer until tender, approximately 25 minutes.
- Meanwhile, combine the vinegar, garlic, honey and salt in a bowl, set aside.
- Prepare the rest of the vegetables and eggs, set aside.
- Rinse cooked beets under cold running water as you remove the skins, they will retain a lot of heat!
- Chop beets into 1/2 inch chunks and while they are still hot, add the vinegar mixture.
- Stir until well combined with the dressing.
- Allow to marinate 30 minutes at room temperature.
- Set aside a few pieces of the vegetables, egg and dill to use as a garnish, add the remaining ingredients to the beets along with the amount of sour cream or yogurt you desire.
- Note: I use only enough sour cream to combine the salad, approximately 1 cup +.
- Stir well, chill until very cold.
- Top with garnish, serve.
- To substitute canned beets - pour two 14oz. cans of small beets including the liquid into a saucepan, heat until boiling hot, drain well and continue with step #5.
Nutrition Facts : Calories 225.6, Fat 14.8, SaturatedFat 8.3, Cholesterol 131.1, Sodium 418.1, Carbohydrate 17.7, Fiber 2.2, Sugar 11, Protein 7
RUSSIAN BEET SALAD
Entered for safe-keeping for ZWT. From RusslandJournal.de. A food processor will save time. I have added 3 ways to precook the beets, depending on your preference. I recommend wearing plastic gloves when handling the beets, as they will stain otherwise.
Provided by KateL
Categories Fruit
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- PRECOOK BEETS:.
- Wash the beets and trim the ends off before cooking.
- To ROAST: Place trimmed beets in a roasting pan and add a little water for steam. Roast the beets at 425 degrees F for 30 to 45 minutes (cover the pan with foil) or until the beets are easily pierced with a knife.
- To BOIL: Cook the beets for 20 to 30 minutes, or until tender.
- To MICROWAVE: Cook the beets with a little water for 8 to 15 minutes on HIGH.
- Slip off the skins under running water and grate or dice.
- PREPARE SALAD:.
- Mix grated or diced cooked beets, chopped walnuts (if serving immediately; otherwise, reserve until serving), and crushed garlic.
- Season with salt and pepper.
- Add mayonnaise and mix well.
OLYA'S RUSSIAN BEET SALAD
A beautiful garnet color with root vegetables from late summer. Serve with sour cream, if desired.
Provided by METG
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 5h15m
Yield 8
Number Of Ingredients 10
Steps:
- Place potatoes, carrots, and beets into a large pot and cover with water; bring to a boil and turn off heat. Allow pot to sit on burner until potato mixture cools, 1 to 2 hours.
- Place onion in a large bowl and cover with vinegar; set aside.
- Peel and chop potatoes, carrots, and beets; add to onion mixture. Mix peas, sunflower seed oil, dill, sea salt, and black pepper into potato mixture and stir well. Cover bowl with plastic wrap and refrigerate, 4 hours to overnight.
Nutrition Facts : Calories 135.6 calories, Carbohydrate 26.8 g, Fat 2 g, Fiber 4.7 g, Protein 3.6 g, SaturatedFat 0.2 g, Sodium 172.9 mg, Sugar 5.3 g
RUSSIAN BEET SALAD
Fast and healthy recipe found in the 1970's from a health food magazine. Too many years ago to remember which magazine, health food promoter, etc., but it is delicious if you love garlic!
Provided by LipsLaRue
Categories Russian
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Peel and shred beets, place in bowl.
- Peel and crush garlic cloves, add to shredded beets.
- Add pieces of black walnuts (do not substitute other walnuts or nuts).
- Add mayonnaise and honey.
- Stir to mix all ingredients and refrigerate in covered bowl until ready to serve.
Nutrition Facts : Calories 140.8, Fat 9.5, SaturatedFat 0.8, Cholesterol 2.5, Sodium 121.4, Carbohydrate 12.2, Fiber 2.6, Sugar 7.1, Protein 3.8
RUSSIAN CABBAGE AND BEET SALAD
This salad is irresistible - colorful and delicious! You must keep it under a press overnight (or for 24 hours) and then in the fridge for best results. It tastes much better if you keep it in the fridge for a couple of days before eating.
Provided by LenaM
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 8h15m
Yield 16
Number Of Ingredients 10
Steps:
- Combine cabbage, carrots, beet, and garlic in a large glass bowl.
- Stir together water, sugar, salt, and pepper in a large saucepan over medium heat and bring to a boil. Stir in vinegar and oil and heat for 30 seconds, but do not boil anymore.
- Pour hot brine over vegetables and stir to combine. Place a plate on top of the vegetables and weigh down with a bowl of water or a full can of beans. Press at room temperature, 8 hours to overnight.
- Transfer salad into 8 pint-size jars, seal, and store in the refrigerator.
Nutrition Facts : Calories 119.4 calories, Carbohydrate 14.3 g, Fat 7 g, Fiber 3.3 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 904.5 mg, Sugar 10.7 g
RUSSIAN BEET AND POTATO SALAD
A Russian potato salad with the difference of adding beets and carrots! Use balsamic vinegar instead of champagne vinegar for a different version.
Provided by Anonymous
Categories Salad Vegetable Salad Recipes
Time 1h50m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil, and cook beets until tender, about 30 minutes. Bring a separate pot of water to a boil and cook potatoes and carrots until tender, about 20 minutes. Drain vegetables, cool, and remove skins. Dice and place in a large bowl.
- Place the diced pickles in the bowl with beets, potatoes, and carrots. Drizzle the olive oil and vinegar over the mixture and toss to coat. Season with salt. Sprinkle with green onions. Chill completely before serving.
Nutrition Facts : Calories 144.8 calories, Carbohydrate 19.6 g, Fat 7 g, Fiber 2.6 g, Protein 2 g, SaturatedFat 1.1 g, Sodium 384 mg, Sugar 2.9 g
RUSSIAN BEET SALAD
Make and share this Russian Beet Salad recipe from Food.com.
Provided by Allyoop
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Drain beets, reserving liquid.
- Slice beets into shoestrings.
- Add enough water to beet juice to make 1 1/2 cups.
- Bring liquid to boil.
- Add jello and stir until jello is dissolved.
- Cool and then add sugar, vinegar, horseradish, and lemon juice.
- Add beets and pour into a 9" x 9" glass dish.
- Refrigerate until salad is set.
- Mix cream cheese and mayonnaise adding enough milk until it is the consistency of icing Spread over top of salad and refrigerate until serving time.
Nutrition Facts : Calories 159.1, Fat 5.7, SaturatedFat 3.2, Cholesterol 16.1, Sodium 167, Carbohydrate 25.1, Fiber 1.2, Sugar 22.6, Protein 3.1
RUSSIAN BEET SALAD WITH HERRING
This salad is commonly known in Russia as a 'Herring under the Winter Coat Salad.' It is a must for every Russian holiday, however, you have to have a taste for herring and beets. Every Russian craves this salad, but my American hubby doesn't care for it. I use a clear bowl for this salad so that you could see all ingredients in it.
Provided by Evgeniya
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 1h55m
Yield 20
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil. Cook the potatoes, carrots, and beets in the boiling water until cooked but still firm, 15 to 20 minutes for the potatoes, 25 to 30 minutes for the carrots, and 40 minutes for the beets. Allow each to cool to the touch before further handling. Remove and discard the skins from the potatoes and beets. Shred the potatoes, carrots, and beets, keeping them separate.
- Arrange about half the onion and half the herring fillets in a layer in the bottom of a bowl. Cover the layer with about half of the grated potatoes, then a layer of about half the carrot, and finally about half the beet. Spread about 3 tablespoons of mayonnaise over the salad; season with salt and pepper. Repeat the layers in the same order to finish building the salad. Cover with plastic wrap and chill in the refrigerator at least 1 hour. Serve cold.
Nutrition Facts : Calories 120.3 calories, Carbohydrate 9.4 g, Cholesterol 7.8 mg, Fat 8 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 1.4 g, Sodium 174.9 mg, Sugar 1.2 g
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RUSSIAN BEET SALAD RECIPE - IAN KNAUER | FOOD & WINE
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Servings 4-6Total Time 1 hr 30 minsCategory Beet
- Preheat the oven to 400°F. Wrap the beets in bundles of 2 to 3 with 1/2 teaspoon salt, with aluminum foil and roast in the oven until they are easily pierced with a pairing knife, 1 to 1.25 hours. Unwrap the beets and let them cool to warm. Peel and discard the skins from the beets and cut into 1-inch slices. Place the beets in a serving bowl and sprinkle with salt and pepper. Drizzle the dressing over the beets, then scatter the walnuts and dill over the salad. Serve.
- In a bowl, whisk together the vinegar, shallot, 1/2 teaspoon salt and 1/4 teaspoon pepper and let stand 5 minutes. Whisk in the mayonnaise.
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