Grandmas Russian Beet Salad With A Healthy Twist Food

RUSSIAN BEET SALAD

Steps:

• Heat some olive oil until a piece of raw potato sizzles in it. Grate the potatoes and add about 1/4 cup bunches at a time. Fry them until golden brown and crunchy. When potatoes finished frying, place them on paper towel and let them cool before adding them in the mixing bowl.
• Mince 1 clove of garlic and mix it with 1/2 cup of mayo for the dressing.
• Place all of the ingredients separately in a large salad bowl until ready to serve.
• Before serving, mix all of the ingredients together (add more mayo, salt and pepper to taste if needed). Enjoy!

RUSSIAN BEET SALAD WITH SAUERKRAUT (VINAIGRETTE)

Steps:

• To steam beets, place in a steamer about 2-3 inches of water. Bring to a boil over high heat.
• Cut the beetroots into quarters (after peeling), cover and turn down heat to medium. Steam for 15-20 minutes until you can easily pierce the beet pieces to the middle.
• You can also do this step 1-2 days in advance and assemble a quick beetroot salad with sauerkraut in mere minutes.
• Dice the beets into small, even cubes. Place them in a large bowl.
• Then mix in the oil (any neutral taste oil like avocado, sunflower or grapeseed) apple cider vinegar, salt and pepper (which males the vinaigrette dressing). Toss to coat the beets, this will prevent them from bleeding too much red color.
• Then cube the avocado and add to the bowl along with the onion, peas, and sauerkraut.
• Gently toss. Taste, add more acidity by adding vinegar, sauerkraut or sauerkraut juice, and salt if needed. The beetroot salad may be garnished with freshly chopped dill or parsley.

RUSSIAN BEET SALAD

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.

RAW BEET SALAD

Steps:

• Peel the beets and the shallot. Combine them in the bowl of a food processor fitted with the metal blade, and pulse carefully until the beets are shredded; do not puree. (Or grate the beets by hand and mince the shallots; combine.) Scrape into a bowl.
• Toss with the salt, pepper, mustard, oil and vinegar. Taste, and adjust seasoning. Toss in the herbs, and serve.

GRANDMA'S RUSSIAN BEET SALAD, WITH A HEALTHY TWIST

Steps:

• 1. Boil the beets, whole, for about 20-25 minutes.
• 2. Rinse beets under running water as you rub off their skins. Chop into 1/2 inch bits and while they are still warm. Marinate them in vinegar, garlic and sugar. Let stand 30 minutes.
• 3. Add all remaining ingredients. Mix well and chill until very cold.