Russian Salad with Beets

IvanIvan
Novice
4k
11
30
20/12/2013
"Tradition calls for serving this salad with vodka but if you`re not a traditionalist, you can try it with white wine too."
Preparation30 min.
Cooking40 min.
Тotal70 min.
Servings4
Cook
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Ingredients

  • beetroots - 24.5 oz (700 g)
  • potatoes - 21 oz (600 g)
  • peas - 4/5 cup (180 g)
  • red onions - 3.5 oz (100 g)
  • eggs - 1
  • dijon mustard - 2 tsp
  • white vinegar - 2 tsp
  • olive oil - 1/2 cup (125 ml)
  • cooking cream - 1/2 cup (125 ml)
measures

Preparation

Wash the beets and wrap them in aluminum foil. Bake in a preheated oven at 428°F (220 °C) for approximately 40 minutes, or until ready.

Allow to cool for 10 minutes, peel and cut into slices. In the meantime, clean the potatoes and cut them into slices. Boil the sliced potatoes and drain them of their water. Boil the peas separately.

Put the potatoes, beets, peas and finely chopped onions in a salad bowl. Put the egg yolk, mustard and vinegar in a blender, or beat with an immersion blender. While beating, pour in a thin trickle of olive oil. Transfer to a small bowl and add the cream.

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