Best 3 Garlic Lovers Russian Beetroot Salad Recipes
**Garlic Lovers' Russian Beetroot Salad: A Symphony of Sweet, Earthy, and Savory Flavors**
Indulge in the vibrant hues and enticing flavors of Garlic Lovers' Russian Beetroot Salad, a culinary masterpiece that tantalizes the taste buds with its harmonious blend of sweet, earthy, and savory notes. This beloved salad, also known as Vinegret, is a staple in Russian cuisine, often gracing tables during festive gatherings and everyday meals alike. With its vibrant crimson beets, crisp vegetables, tangy dressing, and the aromatic touch of garlic, this salad promises a delightful culinary experience that is both visually appealing and utterly delicious.
**Dive into a medley of recipes:**
* **Classic Garlic Lovers' Russian Beetroot Salad:** Experience the traditional flavors of this iconic salad with our classic recipe. Perfectly balancing the sweetness of beets, the crunch of vegetables, and the tang of the dressing, this recipe is a true crowd-pleaser.
* **Vegan Garlic Lovers' Russian Beetroot Salad:** Delight in a plant-based rendition of this beloved salad. This vegan version retains all the flavors of the classic while using plant-based alternatives to sour cream and mayonnaise, making it a guilt-free indulgence.
* **Simplified Garlic Lovers' Russian Beetroot Salad:** Short on time? Our simplified recipe offers a streamlined approach to preparing this delectable salad without compromising on taste. With fewer ingredients and a simplified process, this recipe makes it easy to enjoy this dish even on busy weeknights.
* **Roasted Garlic Lovers' Russian Beetroot Salad:** Elevate your salad game with this roasted rendition. Roasting the beets and vegetables intensifies their natural sweetness and adds a delightful smoky flavor dimension, creating a salad that is both visually stunning and incredibly flavorful.
No matter which recipe you choose, Garlic Lovers' Russian Beetroot Salad is sure to become a favorite in your culinary repertoire. Its versatility allows it to be served as an appetizer, a side dish, or even a light main course. Additionally, its vibrant colors and textures make it a visually appealing addition to any table.
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.
BORSHCH GOURMET (RUSSIAN BEETROOT SOUP)
The traditional Russian beetroot soup. Since there is a whole bird in the soup, it is most practical to make a large batch. Leftovers can be frozen. It takes a while to make, but is quite inexpensive, and of course - delicious made the right way. This way.
Provided by Andreacute Grisell
Categories Clear Soup
Time 5h30m
Yield 8-10 serving(s)
Number Of Ingredients 25
Steps:
- Put the oxtail pieces, hen, fat, half of the carrots, half of the celery, tomato puree, 2 garlic cloves and the halved onion (with peel) in a baking tray and roast in a hot oven until well browned, stirring occasionally (app. 45 min).
- Put everything into a stockpot together with the green part of the leek and the stems of the parsley.
- Cover with water and bring to a boil. Skim. Add thyme, bay leaves and peppercorns.
- Let simmer, covered, for 2 1/2 hours.
- Pick up the oxtail. Remove the meat and set aside. Return the bones to the pot and let simmer for another 1 1/2 hours.
- Strain the stock and remove some of the fat. Discard the hen (or use for something else).
- Cut the rest of the vegetables, except one beetroot, into strips.
- Heat the butter in the cleaned stockpot. Add the rest of the carrot, beetroot, celery, garlic, leek and flour and fry on medium heat for a few minutes.
- Add potato, cabbage and the stock and bring to a boil.
- Let simmer until the vegetables are done (approx. 15 min).
- Add the meat.
- Grate the remaining beetroot finely and mix with the vinegar.
- Chop parsley and dill.
- Add salt, black pepper and a little sugar to taste. If the soup tastes bland, enrich with bouillon cubes.
- Add parsley to the soup and bring to a boil.
- Finally, stir in the grated beetroot and vinegar. The soup will at once take on an intense purple red color. Do not boil the soup from now on.
- Serve hot, sprinkled with dill and a dollop of sour cream in the bowls. Dark sourdough bread and butter on the side.
Nutrition Facts : Calories 480.8, Fat 31.8, SaturatedFat 13.7, Cholesterol 146.4, Sodium 414.8, Carbohydrate 25.9, Fiber 5.2, Sugar 9.8, Protein 24
GARLIC LOVERS RUSSIAN BEETROOT SALAD
This deliciousness was served to me by a young student from Bella Russe (sp ?) and it is THE most wonderful salad. Please be patient with it and play about until you get the taste you love - believe me it is worth it! Mayonnaise and garlic are really to taste.
Provided by lindseylcw
Categories Vegetable
Time 7m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients together and keep tasting until you get the right mix for you.
- The garlic should be strong enough to tingle on the tongue but the cheese should still shine through.
Nutrition Facts : Calories 101.1, Fat 3.9, SaturatedFat 1.1, Cholesterol 5.6, Sodium 172.6, Carbohydrate 15, Fiber 2.6, Sugar 10.7, Protein 3.2
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your salad.
- Don't overcook the beets. They should be tender but still slightly firm.
- Grate the beets and carrots finely. This will help them to absorb the dressing better.
- Use a good-quality mayonnaise. This is one of the key ingredients in the dressing, so don't skimp.
- Add the garlic to taste. Start with a small amount and add more if desired.
- Chill the salad before serving. This will help the flavors to meld and develop.
- Garnish the salad with fresh herbs, such as dill or parsley. This will add a pop of color and flavor.
Conclusion:
Russian beetroot salad is a delicious and versatile dish that can be enjoyed as a side salad, appetizer, or main course. It is also a great way to use up leftover beets. With its vibrant color and unique flavor, this salad is sure to be a hit at your next gathering.So what are you waiting for? Give this recipe a try today!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #north-american #south-west-pacific #low-protein #5-ingredients-or-less #appetizers #side-dishes #vegetables #easy #european #beginner-cook #russian #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #low-in-something #3-steps-or-less
You'll also love
