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
RUSSIAN BEET SALAD "VINEGRET"
Vinegret is a classic Russian salad made with beets, potatoes, carrots, pickles and sauerkraut. Its vibrantly ruby color makes it a beautiful side dish, it's healthy, delicious and can be made in advance.
Provided by Olga's Flavor Factory
Categories Salad
Time 1h25m
Yield 6
Number Of Ingredients 9
Steps:
- Cook the beets in boiling water or roast the beets until tender. I prefer to roast beets.Â
- In another pot, place the potatoes and carrots. Cover the vegetables with cold water. Cover the pot, bring the water to a boil, reduce the heat to a simmer and cook just until the carrots and potatoes are both cooked through and you are able to pierce them all the way through with a paring knife. You want to make sure that they are cooked through all the way, but not too much, since they will otherwise fall apart and turn to mush when mixed later on with the rest of the ingredients in the salad.
- Cool the beets, carrots and potatoes until cool enough to handle. I use a paper towel to help remove the skin from the cooked beets (it works like a charand use a butter knife to peel off the skin from the carrots and potatoes.
- Chop the beets, carrots and potatoes finely, so that they are about the same size. Of course, you can chop them larger than I did if you prefer.
- Chop the pickles to be approximately the same size as the beets, carrots and potatoes. Finely mince the shallot or onion, whichever you are using.
- Drain the sauerkraut. If the sauerkraut has really long pieces, you can chop them in half or thirds.
- Mix all the vegetables, including the sauerkraut and pickles in a large bowl. Season to taste with salt and pepper.
- Pour in the sunflower oil and the vinegar. Mix to combine. Store in the refrigerator.
- You can make this salad up to 3 days in advance. You can also add fresh herbs right before serving, such as dill, green onions or parsley.
- Yields: 6-8 servings
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
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 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
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