Garlic Lovers Russian Beetroot Salad Recipes

RUSSIAN BEET SALAD WITH HERRING

Russian Beet Salad with Herring image

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

Ingredients

3 whole russet potatoes
2 large carrots, peeled
2 beets, washed with tops and bottoms removed
½ yellow onion, chopped
1 (12 ounce) jar herring fillets, packed in oil
6 tablespoons mayonnaise
salt and ground black pepper to taste

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

OLYA'S RUSSIAN BEET SALAD

Olya's Russian Beet Salad image

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

Ingredients

4 potatoes, or more to taste
4 carrots, or more to taste
3 beets, or more to taste
½ cup finely chopped onion
2 tablespoons apple cider vinegar
½ cup frozen peas
1 tablespoon sunflower seed oil
1 tablespoon dill
½ teaspoon sea salt, or to taste
¼ teaspoon freshly ground black pepper, or to taste

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 GARLIC SALAD

Russian Garlic Salad image

Source: Frugal Gourmet - 1st book - Frugal Gourmet. Makes 3 small salads. I have had this many times and it is a must if your family likes garlic!

Provided by Chef Shadows

Categories Russian

Time P5DT10m

Yield 3 small salads

Number Of Ingredients 6

Ingredients

30 garlic cloves, cleaned and peeled
1/2 cup olive oil
1/4 cup lemon juice
4 tablespoons white wine vinegar
salt and pepper, to taste
1/2 teaspoon oregano (optional)

Steps:

Blanch the whole cloves of garlic in boiling water for 5 minutes.
Remove and plunge into cold water.
Drain.
Mix with the remaining ingredients.
Allow to marinate for 5 days in the refrigerator before serving.
The salad is served as it is, in small bowls alongside the main plate.
Or you may chop this up and add it to a layered green salad.

Nutrition Facts : Calories 368, Fat 36.1, SaturatedFat 5, Sodium 6, Carbohydrate 11.7, Fiber 0.7, Sugar 0.8, Protein 2