Olyas Russian Beet Salad Recipes

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.

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.

Steps:

• Trim beets of stems and greens, place prepared beets into a saucepan, cover with water, bring to a boil and simmer until tender, approximately 25 minutes.
• Meanwhile, combine the vinegar, garlic, honey and salt in a bowl, set aside.
• Prepare the rest of the vegetables and eggs, set aside.
• Rinse cooked beets under cold running water as you remove the skins, they will retain a lot of heat!
• Chop beets into 1/2 inch chunks and while they are still hot, add the vinegar mixture.
• Stir until well combined with the dressing.
• Allow to marinate 30 minutes at room temperature.
• Set aside a few pieces of the vegetables, egg and dill to use as a garnish, add the remaining ingredients to the beets along with the amount of sour cream or yogurt you desire.
• Note: I use only enough sour cream to combine the salad, approximately 1 cup +.
• Stir well, chill until very cold.
• Top with garnish, serve.
• To substitute canned beets - pour two 14oz. cans of small beets including the liquid into a saucepan, heat until boiling hot, drain well and continue with step #5.