Olyas Russian Beet Salad Food

RUSSIAN BEETS SALAD

Steps:

• If you are using cooked beets, you are ready to start the recipe. If you have raw beets. Start by boiling them for about 45 minutes.
• When your beets are cooled, using a cheese grater, shred the beets on the side of the grater with the smaller holes. Put them into a salad bowl.
• Shred the garlic cloves on the same side that you shred the beets or use a garlic crusher.
• Add 2 tablespoons of mayonnaise, a small pinch of salt and a small pinch of pepper. Mix it thoroughly and its ready!

OLYA'S RUSSIAN BEET SALAD

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.

RUSSIAN BEET SALAD

Steps:

• PRECOOK BEETS:.
• Wash the beets and trim the ends off before cooking.
• To ROAST: Place trimmed beets in a roasting pan and add a little water for steam. Roast the beets at 425 degrees F for 30 to 45 minutes (cover the pan with foil) or until the beets are easily pierced with a knife.
• To BOIL: Cook the beets for 20 to 30 minutes, or until tender.
• To MICROWAVE: Cook the beets with a little water for 8 to 15 minutes on HIGH.
• Slip off the skins under running water and grate or dice.
• PREPARE SALAD:.
• Mix grated or diced cooked beets, chopped walnuts (if serving immediately; otherwise, reserve until serving), and crushed garlic.
• Season with salt and pepper.
• Add mayonnaise and mix well.

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.

RUSSIAN POTATO AND BEEF SALAD 'OLIVIER'

Steps:

• Place potato, carrots, and eggs in a pot and pour in enough water to cover; bring to a boil. Reduce heat and simmer for 15 minutes. Remove carrots using a slotted spoon, cool on a work surface, and dice. Continue simmering eggs and potato for 5 more minutes. Remove eggs with a slotted spoon and transfer to a bowl of ice water until cooled, about 5 minutes. Peel eggs and dice. Continue cooking potato until tender, about 5 more minutes. Drain pot, cool potato on a work surface; dice.
• Combine potato, carrots, eggs, peas, pickles, onion, dill, salt, and pepper in a bowl. Stir mayonnaise into salad until evenly coated.