abalancebeam (abalancebeam) wrote in vegancooking,

Yummy Russian Winter Salad

This is a very big, hearty Russian salad. I recommend it for potlucks. I personally make half the recipe and put it in my fridge for my lunch all week. This recipe is from my friend Alexi's mother, who is a very Russian woman.

Russian Vinaigrette Salad

6 beets
8 medium potatoes
4 carrots
3 dill pickles (or one 8 inch cucumber)
1 medium onion or 6 scallions

1/3 cup vegetable oil
1/3 cup lemon juice (fresh is better)
2 tablespoons salt
1 teaspoon dill weed
1/2 teaspoon ground black pepper

Wash beets, potatoes and carrots and boil together. After 15 minutes remove potatoes and carrots and let beets continue to cook for an additional 5 minutes. Cool and peel. Chop beets, carrots and potatoes into small cubes and mix in bowl. Add Chopped onion and pickles.

Combine lemon juice and oil with dill, add salt and pepper (adjust amounts to your taste.) Pour over salad vegetables and stir (everything will turn magenta). Chill two hours.

Serves 10 to 12.
Tags: ethnic food-russian, salads-potato salads, seasonal recipes-winter
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