Russian Salad

    50 minutes

    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.

    Be the first to make this!

    Serves: 4 

    • 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

    Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

    1. 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.
    2. 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.
    3. 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.

    cook's tip

    Ideally, cook beetroot a day ahead. Chill, covered, until ready to use. If fresh beetroot is unavailable, use canned whole baby beetroot, drained.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (0)