Garlicloversrussianbeetrootsalad Recipes

RUSSIAN BEET AND POTATO SALAD

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.

SIMPLE BEETROOT SALAD WITH GARLIC & HERBS

Steps:

• Separate the beetroots from the stems and leaves. Rinse them well.
• Cut the stems into smaller pieces about 5cm / 3,5-inch long.
• Half fill a cooking pot with water. Season the water with some kosher salt and bring to a boil over high heat.
• Fill a large bowl with very cold water and keep next to the pot.
• Dip the beet leaves in the hot water and cook for about 2 minutes. Then remove them using a slotted spoon, and transfer them to the bowl with the cold water. Once cold, transfer them to a strainer and let them drain.
• Once the water in the pot gets to a boil again, add the stems and cook them for 8-10 minutes or until softened. Transfer to the bowl with the cold water as well. And just like you did with the leaves, once they have cooled, transfer to the strainer to drain.
• In the same pot, add the beetroots (without peeling them) and bring it to a boil. Reduce heat to medium and simmer, partly covered for about 50 minutes to 1 hour, or until when you prick a beetroot with a knife feels tender enough.
• Change the water in the bowl with some cold one and add the beetroots. Let them cool completely. Then using a knife, cut off a thin slice from their bottom and with your hands rub off the remaining of their skin. It will come off easily and you don't have to use a knife to peel it. Transfer the cleaned beetroots on a cutting board.
• Cut them into small cubes about 2 cm / 2,5-inch and then in a large salad bowl.
• Add the beetroot stems and leaves to the bowl as well.
• Finely chop the parsley, dill, and spring onion (green part as well) and add to the bowl along with the red wine vinegar, olive oil, and minced garlic.
• Season with salt and pepper and mix very well.
• Ideally, let this salad sit for half an hour before serving. It gets even more flavorful the more it sits!

RUSSIAN GARLIC SALAD

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.

OLYA'S RUSSIAN BEET SALAD

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.

GARLIC LOVERS RUSSIAN BEETROOT SALAD

Steps:

• Mix all ingredients together and keep tasting until you get the right mix for you.
• The garlic should be strong enough to tingle on the tongue but the cheese should still shine through.

ROASTED GOLDEN BEETS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a sheet pan with foil and spray with cooking spray.
• Peel beets, and cut into 1 1/2-inch chunks. Combine olive oil, sage, thyme, salt, and pepper in a large bowl. Add beets, and mix until well coated.
• Spread beets out in a single layer on the prepared sheet pan and roast, flipping half way through, until the beets are tender and starting to turn golden brown, 35 to 40 minutes.
• Remove from the oven, put beets back into the bowl, and toss with lemon zest.