RUSSIAN BEET SALAD
Make and share this Russian Beet Salad recipe from Food.com.
Provided by Allyoop
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Drain beets, reserving liquid.
- Slice beets into shoestrings.
- Add enough water to beet juice to make 1 1/2 cups.
- Bring liquid to boil.
- Add jello and stir until jello is dissolved.
- Cool and then add sugar, vinegar, horseradish, and lemon juice.
- Add beets and pour into a 9" x 9" glass dish.
- Refrigerate until salad is set.
- Mix cream cheese and mayonnaise adding enough milk until it is the consistency of icing Spread over top of salad and refrigerate until serving time.
Nutrition Facts : Calories 159.1, Fat 5.7, SaturatedFat 3.2, Cholesterol 16.1, Sodium 167, Carbohydrate 25.1, Fiber 1.2, Sugar 22.6, Protein 3.1
RUSSIAN BEET SALAD
A Russian beet salad with a difference! I have used canned beets to make this salad, (see step #12) but, fresh beets are best!
Provided by Elly in Canada
Categories Vegetable
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 225.6, Fat 14.8, SaturatedFat 8.3, Cholesterol 131.1, Sodium 418.1, Carbohydrate 17.7, Fiber 2.2, Sugar 11, Protein 7
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.
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