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Russian Beet Salad

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“Entered for safe-keeping for ZWT. From RusslandJournal.de. A food processor will save time. I have added 3 ways to precook the beets, depending on your preference. I recommend wearing plastic gloves when handling the beets, as they will stain otherwise.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. PRECOOK BEETS:.
  2. Wash the beets and trim the ends off before cooking.
  3. To ROAST: Place trimmed beets in a roasting pan and add a little water for steam. Roast the beets at 425 degrees F for 30 to 45 minutes (cover the pan with foil) or until the beets are easily pierced with a knife.
  4. To BOIL: Cook the beets for 20 to 30 minutes, or until tender.
  5. To MICROWAVE: Cook the beets with a little water for 8 to 15 minutes on HIGH.
  6. Slip off the skins under running water and grate or dice.
  7. PREPARE SALAD:.
  8. Mix grated or diced cooked beets, chopped walnuts (if serving immediately; otherwise, reserve until serving), and crushed garlic.
  9. Season with salt and pepper.
  10. Add mayonnaise and mix well.

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