ENSALADA RUSA
My Salvadoran sister-in-law's beet, potato, and egg salad.
Provided by Linda V.
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h40m
Yield 4
Number Of Ingredients 5
Steps:
- Place the beets into a saucepan, cover with water, and bring to a boil. Reduce heat to medium, and boil gently until tender, about 20 minutes. Remove from the boiling water and let cool. Peel and dice the beets, and chill.
- Place the potatoes into a separate saucepan, add water to cover, and stir in salt. Boil the potato cubes until tender but not mushy, about 15 minutes. Drain the potatoes in a colander set in the sink, and chill.
- Bring a saucepan of water to a boil, reduce heat to medium, and stir in 1 to 2 more teaspoons of salt. Very gently lower the eggs into the boiling water, making sure they don't hit the bottom of the pan and crack; simmer for 15 minutes. Remove the eggs to a bowl filled with ice and ice water, and let the eggs chill until thoroughly cold. Peel and dice the eggs.
- Mix the chilled beets, potato cubes, and eggs together in a salad bowl, and gently stir in mayonnaise to taste.
Nutrition Facts : Calories 459.4 calories, Carbohydrate 44.3 g, Cholesterol 196.4 mg, Fat 27.1 g, Fiber 6.4 g, Protein 11.8 g, SaturatedFat 4.9 g, Sodium 868.3 mg, Sugar 6.5 g
SIMPLE BEET SALAD (ENSALADA RUSSA)
This is a fairly typical Costa Rican recipe for beet salad using the holy trinity of Costa Rican cooking: Onions, cilantro, and sweet red pepper. Please don't use anything other than fresh beets, it just wont compare.
Provided by Cheerleader
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Boil the beets with their skins on so they do not lose their color.
- When they are soft enough to easily pierce with a fork, let them cool in a tub of cold water until they are cold enough to peel. The skin will come off easily if you rub it gently with your fingers.
- Dice the beets into small squares.
- Add diced onion, cilantro, and sweet pepper.
- Add mayonnaise and gently mix thoroughly.
- Don't forget to add lots of salt if you'd like (I LOVE SALT).
Nutrition Facts : Calories 70.5, Fat 3.8, SaturatedFat 0.6, Cholesterol 2.9, Sodium 111.4, Carbohydrate 8.9, Fiber 1.4, Sugar 4.9, Protein 1.1
ENSALADA RUSA
Steps:
- Mix all ingredients together in a large bowl. Gently fold in the Spicy Mayonnaise Dressing.
- In a food processor, combine all ingredients; slowly add blended oil while on high until becomes a mayonnaise.
RUSSIAN SALAD (ENSALADA RUSSA)
A Russian salad...not from Russia. This is a potato salad that is served at every Uruguayan and Argentinian gathering I've been to.
Provided by Chef Christine
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Peel potatoes and dice into 1/2 inch cubes. Boil until fork tender.
- Drain potatoes and run over cold water. Return to pot and place in freezer for 5 minutes or until potatoes are cool. This is to ensure that potatoes are stiff and will not mush up.
- In serving bowl combine mayonnaise, mustard, salt and pepper. Taste to see if more mayonnaise or mustard needs to be added to your liking.
- Add potatoes, peas, and carrots to serving bowl. Stir everything together and serve.
Nutrition Facts : Calories 302.6, Fat 7.2, SaturatedFat 1.1, Cholesterol 5.1, Sodium 234.3, Carbohydrate 55.2, Fiber 7.8, Sugar 3.2, Protein 7.5
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
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
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