Finnish Beet Salad Recipes

FINNISH BEET SALAD

Steps:

• Cut off beet tops, leaving about 2" left in place.
• Heat water and salt to boiling and add beets.
• Bring back to a boil, reduce heat to medium.
• Cover and cook about 45 minutes.
• Remove hot beets and plunge into a sink full of icy cold water.
• Slip off the beet skins and root end.
• Cut beets into 1/4" chunks.
• In medium saucepan, mix brown sugar, cornstarch, 1/2 tsp salt and pepper.
• Stir orange juice in gradually, while whisking to combine the cornstarch mix.
• Cook slowly, stirring constantly until mixture is thick and boiling.
• Stir in beets and heat until hot.
• Serve immediately.

FINNISH BEET SALAD

Steps:

• Combine the potatoes, apples, carrots, onion, pickles, white pepper, and herring (if you're using it).
• Mix together the sour cream with the lemon juice, beet juice, salt, and sugar until well blended to make the sour cream dressing.
• Traditionally (and this is how you would want to make it for a dinner party), just before serving you would carefully add the beets- because if the beets are added too long before serving, the salad will turn a deep pink, whereas some people prefer it tinted only mildly pink; then you would turn into a salad bowl lined with crisp lettuce and serve chilled with the sour cream dressing mixture on the side.
• However, I make the salad for picnics and potlucks and so I mix it all together - not worrying about any steps in preparation - just stir it all together at once, put it in the serving container, put crumbled bacon over the top, and let it chill for at least an hour before I let anybody at it; it comes out nicely bright pink, which I find attractive and kids like.
• For Vegetarian option omit the fish and the bacon.

RED AND GOLDEN BEET SALAD

Steps:

• Preheat oven to 400 degrees. Drizzle beets with 1/4 cup oil on a rimmed baking sheet; season with salt and pepper. Cover with foil. Bake until tender, about 65 minutes.
• Let cool. Rub off skins with paper towels; discard skins. Cut into wedges. Put golden and red beets into separate bowls.
• Whisk vinegar and remaining oil in a small bowl; season with salt and pepper.
• Drizzle beets in bowls with dressing. Season with salt and pepper, if desired. Toss together just before serving.

UKRAINIAN SALAT VINAIGRETTE (BEET SALAD)

Steps:

• Place the beets into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for about 20 minutes. Add the carrots and potatoes. Boil for another 10 minutes, then cover the pot and leave overnight.
• The next day, peel and dice the beets, carrots, and potatoes into small, even pieces. Place the vegetables in a large bowl. Stir in the pickles, onion, peas, olive oil, salt, and pepper. Garnish with parsley before serving.