Russian Beet Salad With Sour Cream Food

CREAMY RUSSIAN BEET SALAD

Steps:

• Cook the beets in a large saucepan with plenty of water until they are very soft (45-60 minutes).
• When the beets have cooled enough, pull off the peel (using disposable gloves) and grate the beets.
• Combine the grated beets with mayonnaise, sour cream, nuts, garlic, parsley and salt & pepper to taste.
• Garnish salad with nuts and parsley. Chill for at least 1 hour for flavors to meld together.

SOUR CREAM BEET SALAD

Steps:

• Preheat oven to 400 degrees.
• If beets have tops, slice off the tops as closely to the beet as possible. Wash beets thoroughly. There is no need to dry the beets.
• Wrap each beet in foil tightly. Place foil-wrapped beets on a baking sheet. Bake for approximately 50 minutes. Beets should be tender to the touch.
• When the beets are cool enough to handle, hold them with a paper towel and push off the skins.
• In a medium-sized bowl, combine sour cream, white onion, salt, sugar, and balsamic vinegar.
• Dice beets and stir them into the sour cream dressing.
• Serve immediately or store in the refrigerator in an air-tight container until serving.

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:

• Trim beets of stems and greens, place prepared beets into a saucepan, cover with water, bring to a boil and simmer until tender, approximately 25 minutes.
• Meanwhile, combine the vinegar, garlic, honey and salt in a bowl, set aside.
• Prepare the rest of the vegetables and eggs, set aside.
• Rinse cooked beets under cold running water as you remove the skins, they will retain a lot of heat!
• Chop beets into 1/2 inch chunks and while they are still hot, add the vinegar mixture.
• Stir until well combined with the dressing.
• Allow to marinate 30 minutes at room temperature.
• Set aside a few pieces of the vegetables, egg and dill to use as a garnish, add the remaining ingredients to the beets along with the amount of sour cream or yogurt you desire.
• Note: I use only enough sour cream to combine the salad, approximately 1 cup +.
• Stir well, chill until very cold.
• Top with garnish, serve.
• To substitute canned beets - pour two 14oz. cans of small beets including the liquid into a saucepan, heat until boiling hot, drain well and continue with step #5.

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.