Best Simple Beet Salad Ensalada Russa Recipes

ENSALADA RUSA

Ensalada Rusa image

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

Ingredients

3 beets, trimmed
4 potatoes, peeled and cubed
1 teaspoon salt
4 eggs
½ cup mayonnaise, or to taste

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

RUSSIAN BEET SALAD

Russian Beet Salad image

Entered for safe-keeping for ZWT. From RusslandJournal.de. A food processor will save time. I have added 3 ways to precook the beets, depending on your preference. I recommend wearing plastic gloves when handling the beets, as they will stain otherwise.

Provided by KateL

Categories Fruit

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 1/4 lbs red beets, grated (1 kg)
3 1/2 ounces walnuts, chopped (100 g)
2 -3 garlic cloves, crushed
salt, to taste
pepper, to taste
3 tablespoons mayonnaise

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.