Russian Chicken And Beet Salad Recipes

RUSSIAN CHICKEN AND BEET SALAD

Steps:

• Place potatoes, beets, and carrots into a large saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool, at least 15 minutes.
• Heat oil in a skillet over medium heat. Add onion; cook and stir until softened, about 5 minutes.
• Peel potatoes, beets, and carrots. Coarsely grate vegetables and eggs into separate, individual bowls. Season with salt and pepper.
• Place a small glass in the middle of a serving plate. Layer salad around the glass into a bracelet-like shape in the following order: potatoes, 1/2 the beets, carrots, walnuts, 1/2 the chicken, onion, eggs, remaining chicken, remaining beets, topping each addition with 1 tablespoons mayonnaise except for the walnuts, onion, and last beet layer.
• Remove the glass and cover salad with the remaining 6 tablespoons mayonnaise. Garnish the top with pomegranate seeds.

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.

RUSSIAN BEETS SALAD

Steps:

• If you are using cooked beets, you are ready to start the recipe. If you have raw beets. Start by boiling them for about 45 minutes.
• When your beets are cooled, using a cheese grater, shred the beets on the side of the grater with the smaller holes. Put them into a salad bowl.
• Shred the garlic cloves on the same side that you shred the beets or use a garlic crusher.
• Add 2 tablespoons of mayonnaise, a small pinch of salt and a small pinch of pepper. Mix it thoroughly and its ready!

RUSSIAN BEET SALAD

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.

RUSSIAN CHICKEN SALAD

Steps:

• Combine chicken breast, cucumber, eggs, onion and potatoes in large bowl.
• In small bowl combine sour cream and mayo.
• Blend chicken mixture with the dressing mixture.
• Place on a couple leaves of Romaine or Boston lettuce and garnish with tomatoes.
• Enjoy.