Russian Beet Salad

Recipe by Elly in Canada
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4-5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Trim beets of stems and greens, place prepared beets into a saucepan, cover with water, bring to a boil and simmer until tender, approximately 25 minutes.
  • Meanwhile, combine the vinegar, garlic, honey and salt in a bowl, set aside.
  • Prepare the rest of the vegetables and eggs, set aside.
  • Rinse cooked beets under cold running water as you remove the skins, they will retain a lot of heat!
  • Chop beets into 1/2 inch chunks and while they are still hot, add the vinegar mixture.
  • Stir until well combined with the dressing.
  • Allow to marinate 30 minutes at room temperature.
  • Set aside a few pieces of the vegetables, egg and dill to use as a garnish, add the remaining ingredients to the beets along with the amount of sour cream or yogurt you desire.
  • Note: I use only enough sour cream to combine the salad, approximately 1 cup +.
  • Stir well, chill until very cold.
  • Top with garnish, serve.
  • To substitute canned beets - pour two 14oz. cans of small beets including the liquid into a saucepan, heat until boiling hot, drain well and continue with step #5.
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