Best 4 Olyas Russian Beet Salad Recipes
**Olya's Russian Beet Salad: A Culinary Journey to Eastern Europe**
Olya's Russian Beet Salad, a symphony of earthy sweetness, vibrant colors, and refreshing tang, takes center stage in this culinary exploration. This classic Eastern European dish, also known as Vinegret, is a captivating blend of cooked beets, tart pickled vegetables, and crisp apples, all bound together by a tangy vinaigrette dressing. With its delightful crunch, vibrant hues, and burst of flavors, this salad promises a sensory experience like no other.
**Classic Russian Beet Salad:** The cornerstone of this article, this recipe stays true to the traditional Vinegret. Cooked beets, pickled cucumbers, carrots, and cabbage unite in a harmonious dance of flavors, while a tangy vinaigrette dressing adds a lively touch.
**Vegan Russian Beet Salad:** Embracing the plant-based lifestyle, this vegan version of the salad retains all the vibrant flavors while omitting animal-based products. Instead of mayonnaise, a creamy cashew dressing lends a rich and luscious texture, making this salad a delightful option for vegans and vegetarians alike.
**Olya's Mom's Russian Beet Salad:** A testament to culinary heritage, this recipe, passed down from Olya's mother, introduces a unique twist to the classic salad. The addition of hard-boiled eggs and a touch of mustard in the dressing elevates the salad to new heights of flavor and texture.
**Warm Russian Beet Salad:** Challenging the traditional perception of beet salad as a cold dish, this recipe presents a warm and comforting variation. Roasted beets, caramelized onions, and toasted walnuts come together in a delightful medley of flavors, while a balsamic vinaigrette adds a touch of sweetness and acidity.
**Olya's Beet and Goat Cheese Salad:** Showcasing the versatility of beets, this salad pairs them with creamy goat cheese, crunchy walnuts, and a honey-balsamic dressing. The interplay of flavors and textures creates a sophisticated and elegant dish perfect for special occasions.
**Beet Salad with Feta and Pistachios:** This recipe brings together the earthy sweetness of beets with tangy feta cheese and crunchy pistachios. A refreshing lemon-tahini dressing adds a vibrant touch, making this salad a delightful fusion of Mediterranean and Middle Eastern flavors.
RUSSIAN BEET SALAD
I made this salad for our Easter dinner. It's quite good and loaded with healthy ingredients. I got the recipe from my sisters' mama-in-law. It's so simple to throw together. You can easily adjust the size of the salad because it has equal parts of all the main ingredients. It's made with shredded raw potato that is fried till golden brown and crunchy. It's incredibly fast and easy to make if you use a food processor with a grater attachment.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 30m
Number Of Ingredients 9
Steps:
- Heat some olive oil until a piece of raw potato sizzles in it. Grate the potatoes and add about 1/4 cup bunches at a time. Fry them until golden brown and crunchy. When potatoes finished frying, place them on paper towel and let them cool before adding them in the mixing bowl.
- Mince 1 clove of garlic and mix it with 1/2 cup of mayo for the dressing.
- Place all of the ingredients separately in a large salad bowl until ready to serve.
- Before serving, mix all of the ingredients together (add more mayo, salt and pepper to taste if needed). Enjoy!
RUSSIAN BEET SALAD "VINEGRET"
Vinegret is a classic Russian salad made with beets, potatoes, carrots, pickles and sauerkraut. Its vibrantly ruby color makes it a beautiful side dish, it's healthy, delicious and can be made in advance.
Provided by Olga's Flavor Factory
Categories Salad
Time 1h25m
Yield 6
Number Of Ingredients 9
Steps:
- Cook the beets in boiling water or roast the beets until tender. I prefer to roast beets.Â
- In another pot, place the potatoes and carrots. Cover the vegetables with cold water. Cover the pot, bring the water to a boil, reduce the heat to a simmer and cook just until the carrots and potatoes are both cooked through and you are able to pierce them all the way through with a paring knife. You want to make sure that they are cooked through all the way, but not too much, since they will otherwise fall apart and turn to mush when mixed later on with the rest of the ingredients in the salad.
- Cool the beets, carrots and potatoes until cool enough to handle. I use a paper towel to help remove the skin from the cooked beets (it works like a charand use a butter knife to peel off the skin from the carrots and potatoes.
- Chop the beets, carrots and potatoes finely, so that they are about the same size. Of course, you can chop them larger than I did if you prefer.
- Chop the pickles to be approximately the same size as the beets, carrots and potatoes. Finely mince the shallot or onion, whichever you are using.
- Drain the sauerkraut. If the sauerkraut has really long pieces, you can chop them in half or thirds.
- Mix all the vegetables, including the sauerkraut and pickles in a large bowl. Season to taste with salt and pepper.
- Pour in the sunflower oil and the vinegar. Mix to combine. Store in the refrigerator.
- You can make this salad up to 3 days in advance. You can also add fresh herbs right before serving, such as dill, green onions or parsley.
- Yields: 6-8 servings
RUSSIAN BEET AND POTATO SALAD
A Russian potato salad with the difference of adding beets and carrots! Use balsamic vinegar instead of champagne vinegar for a different version.
Provided by Anonymous
Categories Salad Vegetable Salad Recipes
Time 1h50m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 144.8 calories, Carbohydrate 19.6 g, Fat 7 g, Fiber 2.6 g, Protein 2 g, SaturatedFat 1.1 g, Sodium 384 mg, Sugar 2.9 g
RUSSIAN BEET SALAD
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
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.
Tips:
- For the best flavor, use fresh, flavorful beets. Look for beets that are firm and smooth, with no blemishes or signs of wilting.
- If you don't have time to roast the beets, you can boil them instead. To boil beets, place them in a pot of cold water and bring to a boil. Reduce heat to medium-low and simmer for about 30 minutes, or until the beets are tender. Drain the beets and let them cool before peeling and chopping.
- To make the salad ahead of time, cook the beets and let them cool completely. Then, grate the beets and store them in an airtight container in the refrigerator for up to 3 days. When you're ready to serve the salad, simply combine the grated beets with the other ingredients and serve.
- Olya's Russian Beet Salad is a delicious and versatile dish that can be served as a side dish or a light main course. It's also a great way to use up leftover beets.
- You also can serve it as a side dish to a variety of entrees, such as grilled chicken, fish, or pork.
Conclusion:
Olya's Russian Beet Salad is a simple but flavorful dish that is perfect for any occasion. The combination of sweet beets, tangy vinegar, and creamy mayonnaise is sure to please everyone at the table. So next time you're looking for a quick and easy salad recipe, give Olya's Russian Beet Salad a try.
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