Russian Beet Salad

Russian Beet Salad

This vibrant salad is a delicious and healthy side dish, perfect for summer potlucks or a light lunch. The earthy sweetness of beets is balanced by creamy dressing and fresh dill for a truly satisfying taste.

Ingredients:

• 2 medium beets (about 1 pound)
• 3-4 medium potatoes
• 2 carrots
• 1/2 red onion, finely diced
• 1 cup frozen peas, thawed
• 1/4 cup fresh dill, chopped (plus extra for garnish)
• 3 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1 tablespoon lemon juice
• Salt and freshly ground black pepper to taste

Cooking Guide:

1. Cook the Beets: Wash the beets thoroughly. You can roast them in the oven or boil them on the stovetop. Here are both methods:

   • Roasting: Preheat oven to 400°F (200°C). Wrap each beet tightly in aluminum foil and place on a baking sheet. Roast for 45-60 minutes, or until tender when pierced with a fork. Let cool completely before handling. Peel the skin off with your fingers.
   • Boiling: In a large pot, cover beets with water and bring to a boil. Reduce heat and simmer for 45-60 minutes, or until tender. Drain, cool completely, and peel.

2. Cook the Vegetables: While the beets are cooking, peel and dice the potatoes and carrots. In a separate pot, cover them with water and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until tender. Drain and cool slightly.

3. Assemble the Salad: In a large bowl, combine grated or diced beets (reserve a little for garnish), cooked and diced potatoes, carrots, red onion, and thawed peas.

4. Make the Dressing: In a small bowl, whisk together mayonnaise, sour cream, lemon juice, salt, and pepper.

5. Dress and Serve: Pour the dressing over the salad ingredients and toss gently to combine. Garnish with chopped fresh dill and reserved diced beets for a pop of color. Serve chilled or at room temperature.

Tips:

• When choosing beets, look for firm beets with smooth skin and fresh green tops. Beets can bleed a little while cooking, so wear gloves if you dislike staining your hands.
• You can use pre-cooked beets to save time. Look for them in the refrigerator section near the pre-cut vegetables.
• For a richer flavor, roast the diced red onion along with the beets for a caramelized taste.
• This salad can be made ahead of time. Prepare it up to 24 hours in advance and store it covered in the refrigerator.
• Leftovers can be stored in the refrigerator for up to 3 days.