Related Posts Plugin for WordPress, Blogger...

Tuesday, June 19, 2012

Beet and Potato Salad


I have to give a shout out to my friend Tatiana for giving me this recipe, or at least a variation of it. She is a great cook, and I must have asked her a billion times for how she makes a Russian beet salad. Though I know that I wrote it down when she first told me, that paper has long since been lost, and I was forced to come up with something on my own. I am sure it's not as good as she makes it, but I sure do like it a lot! The key is to start with really fresh beets and a flavorful variety of potatoes. I prefer new potatoes myself - they are small, creamy and packed with flavor. Also, fresh dill will give this salad more flavor, but if there isn't any growing in your garden, dried dill will work fine. You will just need more of it.

Ingredients:

6-7 large red and yellow beets
1 lb new potatoes - use more or less, depending on how much you like potatoes
Cooking spray (or olive oil) for roasting
High quality olive oil for tossing - I prefer Nudo
Half of a red onion, diced
4-5 dill pickles, diced
Salt
Pepper
Fresh or Dried Dill
About 1/4 cup pickle juice, from the jar

Yields: 4-6 servings


Directions:
  1. Wash and dry beets well. Place beets in a roasting pan and spray with cooking spray or brush with oil. Sprinkle some salt over beets. Cover the pan with aluminum foil and bake in a 375 degree oven until tender, about 45 min to an hour. When beets are cool enough to be handled, peel and cube into bite-sized pieces. 
  2. Bring a few quarts of water to a boil, adding a few pinches of salt when the water reaches boiling point. Cut potatoes into bite-size cubes. I leave the skin on for the extra nutrition. Boil the potatoes until tender, but be careful not to overcook or your potatoes will be too soft.
  3. In a large bowl, combine the beets and potatoes and toss with a few tablespoons of olive oil until they are coated. Add in the diced pickles and red onion, tossing gently.
  4. Season with salt, pepper and fresh dill, to taste.
  5. Slowly add in pickle juice to taste.
  6. Cover bowl with cling film and chill in the refrigerator. This salad is best made the night before, so that the flavors have time to meld.
The first time I made this I also added chopped salami, but you can omit if you are making a vegetarian dish and it's still just as tasty!

Produce courtesy of Full Circle


No comments:

Post a Comment