Russian Beet Vinaigrette Salad

>> Thursday, January 5, 2012

Beet vinaigrette salad, bottom left.

This recipe is a traditional Russian salad that we've developed after our trip to the Russian Tea Time restaurant in Chicago. Though neither of us have ever been beet fans, this dish changed our minds about the lowly root. Serve this salad as a selection on a buffet, and see what your guests think!

2 fresh beets, about the size of a small fist
1 large potato
1 large carrot
2 small dill pickles
1 small can of peas, drained
1 small onion
1 tbsp. olive oil
1 tbsp. fresh dill, chopped
1 tsp. lemon juice
1 tbsp. white wine vinegar
salt to taste

Peel beets, carrots, and potatoes. Boil the beets in one pot, and the potato and carrot in another pot, so the beet does not stain the other vegetables. Cook until fork-tender, then drain and cool.

Chop beets, potato, carrot, onion, and pickles. Stir in all other ingredients. Cover and marinate in the refrigerator for 4-6 hours. Serve slightly chilled.

Makes 4 side servings or 2 main-dish servings.


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