Best Russian Chicken And Beet Salad Recipes

RUSSIAN BEET SALAD WITH WALNUTS AND PRUNES

Steps:

• To cook the beets, pre-heat the oven to 400F. Place the beets into a baking dish. Add about 1/2 inch of water. Cover the dish with aluminum foil making sure the foil doesn't touch the beets. Leave a small opening at one corner to allow the steam to escape. Place the baking dish into the oven and bake the beets for about 1.5 hour or until you can easily pierce them with a fork. Let the beets cool completely before peeling them and making the salad.
• To make the salad, slice the beets into small dice or you can also grate them.
• Place the beets into a salad bowl. Add the walnuts, prunes and sour cream. If you are making the garlicky version, add the garlic too. Season with salt and mix to combine.
• Chill in the fridge for about 30 minutes before serving. This salad also tastes great the next day. Store in the fridge in a glass container with a tight lid for up to 48 hours.

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!

RUSSIAN CABBAGE AND BEET SALAD

Steps:

• Combine cabbage, carrots, beet, and garlic in a large glass bowl.
• Stir together water, sugar, salt, and pepper in a large saucepan over medium heat and bring to a boil. Stir in vinegar and oil and heat for 30 seconds, but do not boil anymore.
• Pour hot brine over vegetables and stir to combine. Place a plate on top of the vegetables and weigh down with a bowl of water or a full can of beans. Press at room temperature, 8 hours to overnight.
• Transfer salad into 8 pint-size jars, seal, and store in the refrigerator.

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 WITH HERRING

Steps:

• Bring a large pot of water to a boil. Cook the potatoes, carrots, and beets in the boiling water until cooked but still firm, 15 to 20 minutes for the potatoes, 25 to 30 minutes for the carrots, and 40 minutes for the beets. Allow each to cool to the touch before further handling. Remove and discard the skins from the potatoes and beets. Shred the potatoes, carrots, and beets, keeping them separate.
• Arrange about half the onion and half the herring fillets in a layer in the bottom of a bowl. Cover the layer with about half of the grated potatoes, then a layer of about half the carrot, and finally about half the beet. Spread about 3 tablespoons of mayonnaise over the salad; season with salt and pepper. Repeat the layers in the same order to finish building the salad. Cover with plastic wrap and chill in the refrigerator at least 1 hour. Serve cold.

RUSSIAN BEET AND POTATO SALAD

Steps:

• Bring a large pot of water to a boil, and cook beets 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.
• Place the diced pickles in the bowl with beets, potatoes, and carrots. Drizzle the olive oil and vinegar over the mixture and toss to coat. Season with salt. Sprinkle with green onions. Chill completely before serving.