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Russian Salad with Beets

Rosi TrifonovaRosi Trifonova
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Russian Salad with Beets
20/12/2013
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Preparation
30 min.
Cooking
40 min.
Тotal
70 min.
Servings
4
"Tradition calls for serving this salad with vodka but if you`re not a traditionalist, you can try it with white wine too."

Ingredients

  • beetroots - 24.5 oz (700 g)
  • potatoes - 21 oz (600 g)
  • peas - 4/5 cup (180 g)
  • red onions - 3.5 oz (100 g)
  • eggs - 1
  • dijon mustard - 2 tsp
  • white vinegar - 2 tsp
  • olive oil - 1/2 cup (125 ml)
  • cooking cream - 1/2 cup (125 ml)
measures

How to make

Wash the beets and wrap them in aluminum foil. Bake in a preheated oven at 430°F (220 °C) for approximately 40 minutes, or until ready.

Allow to cool for 10 minutes, peel and cut into slices. In the meantime, clean the potatoes and cut them into slices. Boil the sliced potatoes and drain them of their water. Boil the peas separately.

Put the potatoes, beets, peas and finely chopped onions in a salad bowl. Put the egg yolk, mustard and vinegar in a blender, or beat with an immersion blender. While beating, pour in a thin trickle of olive oil. Transfer to a small bowl and add the cream.

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