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In Russia, beetroot are on just about every menu. To preserve their colour and nutrients, do not peel or cut them before cooking; just scrub them gently.
500g beetroot, trimmed
500g potatoes, peeled, cut into wedges
1⁄2 cup (60g) frozen peas
3 tablespoons sliced dill pickles
1 small red onion, finely sliced
3 tablespoons good–quality mayonnaise
3 tablespoons sour cream
2 teaspoons white wine vinegar
1 teaspoon Dijon mustard
- Half fill a large saucepan with water; add beetroot and bring to a boil. Cook 20 to 25 minutes or until just tender. Drain and cool. Peel; cut into wedges.
- Half fill a medium saucepan with water; add potatoes and bring to a boil. Cook 8 minutes; add peas. Cook another 2 minutes or until vegetables are tender. Drain.
- Combine beetroot, potatoes and peas in a large bowl; add pickles and onion. Whisk mayonnaise, sour cream, vinegar and mustard in a small bowl until smooth. Add to salad; toss gently to combine.
Ideally, cook beetroot a day ahead. Chill, covered, until ready to use. If fresh beetroot is unavailable, use canned whole baby beetroot, drained.
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