ENSALADA RUSA
My Salvadoran sister-in-law's beet, potato, and egg salad.
Provided by Linda V.
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h40m
Yield 4
Number Of Ingredients 5
Steps:
- Place the beets into a saucepan, cover with water, and bring to a boil. Reduce heat to medium, and boil gently until tender, about 20 minutes. Remove from the boiling water and let cool. Peel and dice the beets, and chill.
- Place the potatoes into a separate saucepan, add water to cover, and stir in salt. Boil the potato cubes until tender but not mushy, about 15 minutes. Drain the potatoes in a colander set in the sink, and chill.
- Bring a saucepan of water to a boil, reduce heat to medium, and stir in 1 to 2 more teaspoons of salt. Very gently lower the eggs into the boiling water, making sure they don't hit the bottom of the pan and crack; simmer for 15 minutes. Remove the eggs to a bowl filled with ice and ice water, and let the eggs chill until thoroughly cold. Peel and dice the eggs.
- Mix the chilled beets, potato cubes, and eggs together in a salad bowl, and gently stir in mayonnaise to taste.
Nutrition Facts : Calories 459.4 calories, Carbohydrate 44.3 g, Cholesterol 196.4 mg, Fat 27.1 g, Fiber 6.4 g, Protein 11.8 g, SaturatedFat 4.9 g, Sodium 868.3 mg, Sugar 6.5 g
CREAMY RUSSIAN BEET SALAD
This Russian Beet Salad is made from grated cooked beets, combined with mayo and sour cream for creaminess. Garlic and chopped nuts complete the flavor and texture profile.
Provided by Regina | Leelalicious
Categories Salad
Time 1h
Number Of Ingredients 8
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.
ENSALADA RUSA RECIPE (SPANISH POTATO SALAD)
Ensalada Rusa or Spanish Potato Salad can be found on almost every Spanish Tapas menu. Check out my easy Ensalada Rusa recipe and prepare your own salad at home.
Provided by Tim Kroeger
Categories Spanish Salads
Time 55m
Number Of Ingredients 7
Steps:
- Clean the potatoes to get rid of dirt and sand.
- Fill a large pot with water and bring it to boil. Put the potatoes unpeeled in the water and cook until they are cooked. Tip: Don't cook them too long as they will end up as mashed potatoes when you mix your salad.
- Once the potatoes are done cool them with cold water until you can handle them with your hands. Remove the peel of the potatoes and cut them into small cubes.
- Take a big bowl and add two cups of home-made mayonnaise and one roasted pepper, sliced into strips.
- Use a fork to flake the tuna and add it to the bowl.
- Drain the water of the carrots and peas can and add them also to the bowl.
- Peel one of the hard-boiled eggs and add to the bowl as well.
- Now, mix all ingredients. If necessary, add more mayonnaise.
- To decorate your salad, add black olives, the second hard-boiled egg (cut in small pieces), and red pepper on top.
- Enjoy your home-made Ensalada Rusa!
Nutrition Facts : Calories 1105 calories, Carbohydrate 60 grams carbohydrates, Cholesterol 151 milligrams cholesterol, Fat 89 grams fat, Fiber 7 grams fiber, Protein 18 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 810 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 72 grams unsaturated fat
MOROCCAN COLD BEET SALAD WITH VINAIGRETTE
Steps:
- Gather the ingredients.
- Rinse the beetroots. Place in a pot or pressure cooker and cover with cold water. Boil or pressure cook the beets until tender. Test by piercing the beet with a sharp knife; if it can be inserted into the center, the beet is cooked. This can take up to an hour and a half when boiling, and up to 40 minutes when pressure cooking-how long depends on how large the beets are. If the beets you're cooking are different sizes, simply check the cooking at intervals and remove the beets one by one as they're done, drain the beets, rinse under cold running water and slide the skins off while the beets are still warm.
- Allow the beets to cool.
- Cut the beets into 1/4-inch to 1/2-inch slices of uniform thickness, and then cut each slice into uniformly sized cubes.
- Transfer the cubed beets to a large bowl and combine with the remaining ingredients, seasoning to taste with salt and pepper. Cover tightly and refrigerate at least an hour or overnight.
- Prior to serving, taste the salad and adjust the seasoning if desired. The salad may be garnished with freshly slivered onion or a little more parsley.
Nutrition Facts : Calories 162 kcal, Carbohydrate 23 g, Cholesterol 0 mg, Fiber 5 g, Protein 4 g, SaturatedFat 1 g, Sodium 178 mg, Sugar 18 g, Fat 7 g, ServingSize 2 pounds (4 servings), UnsaturatedFat 0 g
ENSALADA RUSA
Steps:
- Mix all ingredients together in a large bowl. Gently fold in the Spicy Mayonnaise Dressing.
- In a food processor, combine all ingredients; slowly add blended oil while on high until becomes a mayonnaise.
OLYA'S RUSSIAN BEET SALAD
A beautiful garnet color with root vegetables from late summer. Serve with sour cream, if desired.
Provided by METG
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 5h15m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 135.6 calories, Carbohydrate 26.8 g, Fat 2 g, Fiber 4.7 g, Protein 3.6 g, SaturatedFat 0.2 g, Sodium 172.9 mg, Sugar 5.3 g
SIMPLE BEET SALAD (ENSALADA RUSSA)
This is a fairly typical Costa Rican recipe for beet salad using the holy trinity of Costa Rican cooking: Onions, cilantro, and sweet red pepper. Please don't use anything other than fresh beets, it just wont compare.
Provided by Cheerleader
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Boil the beets with their skins on so they do not lose their color.
- When they are soft enough to easily pierce with a fork, let them cool in a tub of cold water until they are cold enough to peel. The skin will come off easily if you rub it gently with your fingers.
- Dice the beets into small squares.
- Add diced onion, cilantro, and sweet pepper.
- Add mayonnaise and gently mix thoroughly.
- Don't forget to add lots of salt if you'd like (I LOVE SALT).
Nutrition Facts : Calories 70.5, Fat 3.8, SaturatedFat 0.6, Cholesterol 2.9, Sodium 111.4, Carbohydrate 8.9, Fiber 1.4, Sugar 4.9, Protein 1.1
BEET SALAD
My Finnish mother-in-law taught me to make this. It is a family favourite. Measurements are only a guide...it's a good make-ahead salad.
Provided by Christine L.
Categories Vegetable
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Wash beets, cut off top stem, and place in a pot with water to cover. Peel potato and carrots, and add to the pot. Bring to a gentle boil. Remove carrots and potato as they become fork tender - be careful not to overcook. Let cool. As beets become tender, remove to a bowl of cold water. Slip off the peels, and cool slightly.
- Dice beets.(Use about 4 - 6 cups diced). Dice carrots, potatoes. Make a small dice,for all vegies, about 1/2 cm or 1/4 inch. Chop onion fine. Place all in a large bowl. Add the diced dill pickles. Pour over 1/2 - 3/4 cups dill pickle juice. Stir gently.
- Cover and refrigerate until ready to serve.
- When serving, stir in about 2 heaping tablespoons mayonnaise, or to taste.
Nutrition Facts : Calories 56.2, Fat 1.4, SaturatedFat 0.2, Cholesterol 1, Sodium 170.4, Carbohydrate 10.5, Fiber 1.7, Sugar 3.7, Protein 1.2
ENSALADA RUSA RECIPE (DOMINICAN POTATO SALAD)
Learn how to make this delicious and easy Ensalada Rusa a.k.a. Dominican Potato Salad. This two-way version is sure to be a family hit!
Provided by Vanessa
Categories Salad
Time 40m
Number Of Ingredients 11
Steps:
- In a large pot over medium high heat, boil the potatoes and the carrots until tender, about 15- 20 minutes. After about 10 minutes of cooking, add the eggs to the pot to boil the eggs with the potatoes and carrots until cooked. Remove from the heat and discard the boiling water. Let cool.
- While the potatoes are cooking, place the onion in a small bowl. Stir in vinegar and a pinch of salt and pepper. Set aside.
- Cut the cooled potatoes, carrots and eggs into cubes. Place it all in a large mixing bowl. Add the peas, corn, reserved onion, beets and mayonnaise. Mix to combine well. To make the ensalada mixta, omit adding the beets.
- Place in the fridge until ready to serve.
Nutrition Facts : Calories 427 kcal, Carbohydrate 43 g, Protein 10 g, Fat 25 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 135 mg, Sodium 530 mg, Fiber 6 g, Sugar 10 g, UnsaturatedFat 19 g, ServingSize 1 serving
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4.7/5 (6)Category Side DishCuisine French, Russian, South American, SpanishTotal Time 35 mins
- Place the peeled potatoes in a large pot and cover with 1 inch of water. Boil the potatoes until just fork tender.
- While the potatoes are boiling, place the carrots in a saucepan and cover with 1 inch of water. Boil the carrots until just fork tender.
- When the vegetables are cooked, remove them from the water and immerse them in cold water to cool. Once cooled, remove the vegetables from the water and pat dry. Dice the potatoes and carrots and place them in a large bowl.
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5/5 (1)Category Side DishCuisine ArgentineTotal Time 35 mins
- Peel the potatoes and carrots. Dice them so each cube is about 1/2 inch. Add the potatoes to a large pot and cover with cold water. Put on the stove over medium high heat. Add the carrots to a regular-sized pot and cover with cold water. Put on the stove over medium high heat. Once the potatoes and carrots begins to boil, give them a stir and place the lids on the pots. You might also want to turn down the heat to just above medium. Let boil for 8-13 minutes. Test with a fork to check if they are done before you turn off the heat.
- Drain the potatoes and carrots in a colander, combined, and let them cool for 10-15 minutes. Put in a large bowl, cover with plastic wrap, and put them in the fridge until they are chilled, at least 2 hours.
- About 3 hours before serving, get the dressing for the salad ready. In a small bowl, combine the minced garlic, mayo, salt, and pepper.
- Take the large bowl out of the fridge. Pour in the peas and combine. Now put the dressing on top and stir well, making sure everything has dressing on it. Taste and adjust seasonings if necessary. Put the large bowl back in the fridge for 3 hours (but if you’re pressed for time, 1 hour should suffice). Get the bowl out of the fridge right before you need it, and taste and adjust seasonings if necessary, once again. Serve.
PUERTO RICAN ENSALADA RUSA (RUSSIAN SALAD) - LATINA MOM MEALS
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Cuisine Latin, Puerto RicanCategory Salad, Side DishServings 8Estimated Reading Time 5 mins
- In a large pot, boil potatoes and carrots in salted water until fork tender. Drain potatoes and place into a large mixing bowl.
RUSSIAN BEET SALAD WITH FETA | BABAGANOSH
From babaganosh.org
5/5 (3)Total Time 30 minsCategory Appetizer, LunchCalories 166 per serving
- Peel the beets. Chop them in half if they're small, or into quarters if they're larger. Try to make all the pieces roughly the same size and thickness. Add 1/2 cup water to the Instant Pot. Add the steamer basket to the Instant Pot, and place the beets on top. Cover with the lid, set the valve to sealing, and cook on high pressure for 12 minutes (or follow your pressure cooker's recipe booklet). Let the pressure release naturally for 10 minutes, then do a manual release. Carefully remove the beets from the Instant Pot and rinse them under cold water to get them to cool while you work on step 2. You can boil or roast beets instead of using the Instant Pot (read the post above to get the cooking times).
- Toast the walnuts, if using. In a large bowl combine the rest of the ingredients (1/4 cup feta cheese, 1 minced garlic clove, 1 chopped scallion, about 1/8 teaspoon of salt, 2 tablespoons mayonnaise, and the toasted walnuts).
- Grate the beets. Add them to the bowl and mix well. Serve immediately or chill in the refrigerator and serve chilled. Garnish with additional feta cheese, scallions, and/or chopped walnuts.
ENSALADA RUSA (RUSSIAN POTATO SALAD) - TASTES BETTER FROM ...
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5/5 (1)Calories 262 per servingCategory Side Dish
- Peel and dice the carrots and potatoes into very small, pea-size pieces. Chop the beans as well.
- Add the potatoes and carrot to a pot and cover with water. Add a sprinkle of salt and bring to a boil. When water starts to boil, cook for about 6 minutes then add chopped green beans. Wait 2 more minutes then check if potatoes and carrots are tender. If not, wait a little longer but do not overcook as the veggies should remain slightly firm! Drain and set aside to cool completely.
- Chop the hard boiled eggs and onion into pea-size bites as well and add to a large mixing bowl. Add the cooled potatoes, carrots, beans, and remaining ingredients. Break the tuna up into pieces with a fork before adding. Garnish with fresh parsley.
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4.8/5 (225)Total Time 1 hr 10 minsCategory SaladCalories 55 per serving
- Boil beets for about 40 minutes or until you can easily piece them. Set them a side to cool to a room temperature. Peel skin from beats and clean garlic.
- Using a cheese grater, grate beets and garlic into small pieces. Add salt and mayonnaise to the beets, stir it up and you are set to go.
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5/5 (21)Calories 216 per servingCategory Salad
- Put the beets in a medium saucepan and cover with cold water by 2 inches. Add a teaspoon of salt and bring to a boil. Cook until the beets are just tender, adding more water if necessary. Drain the beets and chill until cold. Note: if you want to cool your beets more quickly, rinse them in cold water first, or even submerge them in an ice bath.
- Blend together the mayonnaise, sour cream, onion powder and celery seed until smooth. Add salt and pepper to taste. When the beets are cold, toss them in the dressing, making sure to get them evenly coated. The white dressing will turn a lovely shade of pink.
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- To prepare the potatoes, wash them and cover them with cold water and a pinch of salt. Bring them to a boil and cook until just tender-- don't overcook or they'll fall apart. Let them cool completely, remove their skin and cut into cubes.
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- Preheat the oven to 400°F. Wrap the beets in bundles of 2 to 3 with 1/2 teaspoon salt, with aluminum foil and roast in the oven until they are easily pierced with a pairing knife, 1 to 1.25 hours. Unwrap the beets and let them cool to warm. Peel and discard the skins from the beets and cut into 1-inch slices. Place the beets in a serving bowl and sprinkle with salt and pepper. Drizzle the dressing over the beets, then scatter the walnuts and dill over the salad. Serve.
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