Tuesday, November 29, 2011

Roasted Beet and Potato Vinaigrette Salad

In Russia, a table is usually set with some kind of soup and a variety of salads.  The salads served change with the seasons and vary depending on which vegetables are available.  Made primarily of beets, carrot and onion, Roasted Beet and Potato Vinaigrette Salad gracefully combines the vegetables most commonly found during the very long, cold winters in Russia.

Traditionally, the beets in this salad would be steamed or boiled.  In fact, if you don't want to cook your beets, you can purchase them pre-cooked by babushka at the local market.  In the US, you can cut a corner by using the pre-packaged steamed baby beets found in your grocery's produce department.  I tend to use beets that I have leftover in my refrigerator.  Today, I have chosen roasted beets to enhance the flavor and texture.

Roasted Beet and Potato Vinaigrette Salad

2 beets
4 potatoes
2 medium carrots
3 cucumbers
1/4 red onion
1 T dill
2T rice oil
2 T rice vinegar
2 T sugar
1/8 t salt

  1. Peel  the beets and dice into 1/4 inch (1 cm) pieces. 
  2. Place your beets on a roasting pan and toss with oil and a dash of salt.
  3. Cook in a 375 degree oven until just tender.  (Works great in a toaster oven.)
  4. Remove and cool.
  5. Peel and dice your potatoes into 1" (1cm) pieces.
  6. Place in a pot of water with a little salt.
  7. Bring the water to a boil and cook the potatoes until just tender (about 3 minutes).
  8. Remove the potatoes from the pot and place in bowl of cold water.
  9. Remove from the cool water and place in a bowl.
  10. Peel and dice your carrots (1" or 1cm pieces).
  11. Place in boiling salt water (you may use the boiling water from the potatoes) and cook until just tender, about 3 minutes.
  12. Remove the carrots from the pot and place in bowl of cold water.
  13. Remove from the cool water and place in the bowl with the potatoes.
  14. Wash cucumbers and remove their ends.  If the cucumbers are seedy, slice the cucumber lengthwise and remove the seeds.
  15. Add the dill and beets to the bowl but DO NOT mix.
  16. Cut the cucumbers into 1" (1cm) pieces and add to the bowl of potatoes.
  17. In a small jar, mix together the oil, vinegar, sugar, and salt to form the vinaigrette.
  18. Pour the vinaigrette over the salad and gently toss until all ingredients are coated.  The salad will become a purple color but if overmixed, all of the ingredients will become fully purple.
  19. This salad is ready to eat but if allowed to rest in the refrigerator for an hour, it gets even better!

NOTE:   If your beets are already roasted or steamed, go ahead and dice them according to Step 1, omitting Steps 2-4.

Try these other great beet recipes - all part of FNDish's Fall Beet Fest:

Bay Area Foodie: Baked Beet Ravioli
Thursday Night Dinner: Roasted Beets and Walnut Encrusted Goat Cheese
What's Gaby Cooking: Farro Beet and Herb Salad
My Angel's Allergies: Roasted Beet and Potato Vinaigrette Salad
Cooking Channel: Garlicky Beet Salad With Walnuts and Dates
The Sensitive Epicure: Simply Sauteed Beets
FN Dish: Top 3 Beet Salad Recipes
And Love It Too: Raw, Vegan and Sugar-Free Red Velvet Fudge
Big Girls Small Kitchen: Beet Salad With Crispy Leeks and Bacon
Napa Farmhouse 1885: Roasted Beet Salad With Bacon Vinaigrette

No comments:

Post a Comment