February 12, 2010 § Leave a comment
This salad is very popular in Russian households, especially in the wintertime when roots (carrots, potatoes, beets, etc) are readily available. Although this is a salad, it is definitely hearty enough to be served as a light dinner main course. It is best served at room temperature or cold.
This recipe is quite simple and it is perfect for the end of the week because the roots you get at the farmers market will still be nice and fresh.
- 1 lb boiled potatoes (I used mini potatoes — you could use any size, just make sure they are young potatoes)
- 4 boiled fist-sized beets
- 1/2 lb boiled carrots (I used red carrots, but regular orange ones are fine too)
- 1 cup peas (I used Trader Joe’s organic frozen peas)
- 4 dill pickles or 1 large dill pickle
- 2 small yellow onions OR 1 large yellow onion
- 1 large APPLE (add it if you have it, it will change your life)
- olive oil
- salt and pepper to taste
Note on boiled vegetables: In order to prepare the boiled vegetables, simply wash them and boil them in a large pot so that the water is always covering them. Boil on medium for about 30-45 minutes. Test with a fork to make sure they are cooked: stick a fork into the largest vegetable and if the fork slides in and out smoothly, they are done.
Do not worry about peeling anything before boiling. It is much easier to peel them once they are cooked. Once the vegetables are cooked, peel the beets and the carrots by simply scraping your knife over the skins until they come off. See picture below.
Next, cut the vegetables, apple and pickles into 1/4″ pieces and combine in a bowl with peas, olive oil, salt and pepper:
Mix and serve. (I can’t get over the beautiful color of the beets!)