in Eastern Europe

Russian salad

updated

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Ingredients for 6 servings:

  • 1 beetroot
  • 4 potatoes (salad potatoes), boiled
  • 2 cucumbers
  • 100 g mushrooms
  • 150 g carrot(s)
  • 4 tbsp vinegar
  • 6 tbsp vegetable oil
  • Salt
  • pepper
  • 4 spring onions

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Bake the beetroot in its skin in a preheated oven at 160°C for about 40 minutes. Then peel and dice it along with the potatoes. Peel or trim the cucumbers and mushrooms, and finely chop them. Grate, wash, and thinly slice the carrots. Mix all ingredients in a bowl. Mix a marinade of vinegar, oil, salt, and pepper and pour over the salad. Trim the spring onions. Slice the white part into thin rings and cut some of the green part into thin rings, chopping some for garnish. Spoon both over the salad and garnish with the remaining greens.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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