Simple Beet Salad Ensalada Russa Recipes
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
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
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
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
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ENSALADA RUSA - BEET & POTATO SALAD - COSTA RICA
2010-10-27 Refresh under running water. Drain and transfer to a cutting board. Cut potatoes and beats into small 1/4 inch cubes, and carrots in thin circles. Shell eggs and cut them in thin circles. Combine cilantro, and all vegetables in a bowl. Add mayonnaise, eggs, vinegar, lime juice, and salt. Serve cold.
From costarica.com
Servings 8Estimated Reading Time 2 minsCategory Salads
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