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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Dilya's Beet Salad Recipe

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This recipe for Dilya's Beet Salad is from Friends and Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3-5 beets
3 carrots
3 potatoes
2 Tbs. finely grated onion
hard cooked egg
mayonnaise
1 cup mild white cheese, grated
Directions:
Directions:
Boil beets, carrots and potatoes till soft. Use three pots, as each cooks for a different time.
Peel potatoes and beets. Grate all three into a large bowl.
Add 2 Tablespoons of finely grated onion, the cheese and mix with about a cup of mayonnaise. Add salt and pepper to taste.
Mold onto a plate or in a shallow bowl, then top with finely chopped hard cooked egg. In Russia, herring is often added, but leftovers can get a bit 'fishy'.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
one hour
Personal Notes:
Personal Notes:
We had a lovely young woman from Tajikistan live with us one year. Dilya taught me how to make this dish, and it's a favorite for beet lovers. I especially like it in the summer as an alternative to potato salad. Dilya also would use it as a sandwich spread, or on morning toast. Light, colorful, and lovely.

 

 

 

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