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Wednesday, January 20, 2010

Beet Potato Salad - a Russian Vinigret


Home sweet home

Taste 4 (out of 5)

Difficulty 2 (out of 5) - lots of chop chop chop


- 3 medium beets (105 cal)

- 3 medium carrots (75 cal)

- 3 medium potatoes (490 cal)

- 1 medium red onion (60 cal)

- 6 large pickled cucumbers (30 cal)

- 3 tbsp olive oil (360 cal)

- salt and pepper to taste

Total 1120 cal, 8 servings, 140 cal/serving


1. Boil the beets, the carrots and the potatoes without removing the skin, until done.

2. Let cool, peel and slice all the vegetables into 1/4 inch (0.5 cm) cubes.

3. Mix well, add the olive oil and season with salt and pepper.


It looks festive because of the bright red color, but is quite easy to make, except for the chopping time.


The Cooking Photographer said...

I bet this was wonderful. I adore beets.


Rachel J said...

I find this dish super interesting. Are pickled cucumbers not the same thing as pickles?

The Real Dish said...

this sounds great and super easy! I love beets, will have to give it a try. Thanks for the recipe!