Russian Beetroot and Potato Salad

fionawl May 3, 2016 0 Comments

beetrootsalad

Russian Beetroot and Potato Salad (click for original)

Ladies tea Note: We had to do a lot of additions and tasting to this menu. We added lots of salt, black pepper and vinegar. Something that may be helpful is to use picked beets instead of plain beets.

Ingredients
Serves: 8 

  • 2 medium beetroots
  • 4 small potatoes
  • 2 small carrots
  • 3 dill pickles or gherkins, diced
  • 4 tablespoons vegetable oil
  • 2 tablespoons champagne or balsamic vinegar
  • salt to taste
  • 3 spring onions, chopped

 

Method
Prep:20min  ›  Cook:30min  ›  Ready in:50min 

  1. Bring a large pot of water to a boil, and cook beetroots until tender, about 30 minutes. Bring a separate pot of water to a boil and cook potatoes and carrots until tender, about 20 minutes. Drain vegetables, cool, and remove skins. Dice and place in a large bowl.
  2. Place the diced pickles in the bowl with beetroots, potatoes and carrots. Drizzle the oil and vinegar over the mixture and toss to coat. Season with salt. Sprinkle with spring onions. Chill completely before serving.

Cook’s note

Beetroots will colour everything red. If you like other vegetables to retain colour you need to put beetroots aside and put some dressing on them separately. Then carefully fold them in with the rest of the salad before serving.