Easy Russian Beet Salad (Printable Version)
# What You'll Need:
→ Vegetables
01 -
3 medium beets, cooked and peeled
02 -
1 medium onion, finely chopped
03 -
1 medium carrot, grated
04 -
1 cup (150 g) pickles, diced
→ Dressing and Seasoning
05 -
120 ml mayonnaise
06 -
Salt, to taste
07 -
Black pepper, to taste
# Step-by-Step Directions:
01 -
Place whole, unpeeled beets in a large saucepan. Cover with cold water and bring to a boil over medium-high heat. Reduce heat and simmer for 30-45 minutes, or until beets are fork-tender. Drain, allow to cool, then peel using a small knife. Wearing gloves is recommended to prevent staining.
02 -
Cut the peeled beets into bite-sized cubes. Place beets, finely chopped onion, grated carrot, and diced pickles in a large mixing bowl. Gently toss to combine evenly.
03 -
Add mayonnaise to the bowl. Mix thoroughly until vegetables are evenly coated. Adjust mayonnaise quantity for desired creaminess.
04 -
Season with salt and black pepper to taste. Mix well, tasting and adjusting seasoning as needed to balance flavors.
05 -
Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld and the salad to chill. Stir gently before serving.
# Helpful Notes:
01 -
A splash of vinegar added to the beet cooking water helps retain their vibrant color and adds brightness.
02 -
Adjust the quantity of pickles to preference for added tang and crunch.
03 -
For a lighter version, substitute mayonnaise with Greek yogurt or a vegan alternative.
04 -
Chilling the salad for adequate time is important to enhance flavor integration.