May 16, 2013
Russian Beet Salad
The beets give this salad a unique colour and taste. As it stays in the refrigerator the colour from the beets gets transferred to the rest of the vegetables giving this salad it's distinctive colour.
Great as a salad or as an appetizer.
3 cups, cooked and diced beets (about 4)
1-1/2 cups cooked, diced carrots (about 3)
3 medium potatoes, cooked and diced
1-1/2 cups cooked, peas
3/4 cup finely diced dill pickles
1/3 cup mayonnaise + more for topping, optional
1 tsp. lemon juice
Salt and pepper, to taste
To cook beets, wash and scrub them and place beets into a large pot with water. Boil until fork tender. Drain off liquid and let beets cool until easy to handle. Peel and diced them into a bowl.
Add diced carrots, diced potatoes, peas, and chopped dill pickles to the beets.
Stir together mayonnaise, lemon juice, salt and pepper into a small bowl. Pour over beets salad. Gently toss them together.
Empty salad into a glass serving bowl. Spread some more mayonnaise over the veggies in the bowl, if you like.
Place bowl in the refrigerator for a few hours before serving. The colour from the beets will transfer to the rest of the vegetables giving it a distinctive colour.
Leia’s Culinary Treasures
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