Olyas Russian Beet Salad Recipes

RUSSIAN BEET SALAD WITH HERRING

Steps:

• Bring a large pot of water to a boil. Cook the potatoes, carrots, and beets in the boiling water until cooked but still firm, 15 to 20 minutes for the potatoes, 25 to 30 minutes for the carrots, and 40 minutes for the beets. Allow each to cool to the touch before further handling. Remove and discard the skins from the potatoes and beets. Shred the potatoes, carrots, and beets, keeping them separate.
• Arrange about half the onion and half the herring fillets in a layer in the bottom of a bowl. Cover the layer with about half of the grated potatoes, then a layer of about half the carrot, and finally about half the beet. Spread about 3 tablespoons of mayonnaise over the salad; season with salt and pepper. Repeat the layers in the same order to finish building the salad. Cover with plastic wrap and chill in the refrigerator at least 1 hour. Serve cold.

CREAMY RUSSIAN BEET SALAD

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.

RUSSIAN BEET SALAD

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!

OLYA'S RUSSIAN BEET SALAD

Steps:

• Place potatoes, carrots, and beets into a large pot and cover with water; bring to a boil and turn off heat. Allow pot to sit on burner until potato mixture cools, 1 to 2 hours.
• Place onion in a large bowl and cover with vinegar; set aside.
• Peel and chop potatoes, carrots, and beets; add to onion mixture. Mix peas, sunflower seed oil, dill, sea salt, and black pepper into potato mixture and stir well. Cover bowl with plastic wrap and refrigerate, 4 hours to overnight.