Russian Beet Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pound of potatoes cut in half
1 pound of beets, peeled and cut into ⅜ inch cubes
½ pound of carrots,peeled and cubes as above
1 medium onion, cubed
2 cups cubed dill pickles
½ cup olive oil
Salt and pepper to taste
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Directions: |
Directions: Preheat oven to 350º.
Steam the potatoes until soft on the outside but still a bit stiff in the middle, about 20 minutes. Allow to cool
Peel the carrots first and cubes by slicing in half lengthwise then lay the halves on the cut side slice in ⅜ inch widths and then cut crosswise into ⅜ inch cubes. Peel and slice the beets the same way making sure you keep beets and carrots separate so the color doesn't bleed.Put the carrots and beets in separate 9 x13 inch pans and bake in the oven until tender crisp about 30 mintutes, turning once with separate utensils. Allow to cool to room temperature. After that the ingredients can be assembled together. Just make sure your cutting board is clean when you cube the potatoes onions and pickles. Toss together add salt and pepper to taste. |
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Personal
Notes: |
Personal
Notes: Very colorful salad. Like Joseph's cost of many colors. Just found this and since I have lots of beets this year...
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