Description
This Russian Beet Salad is a vibrant and nutritious dish featuring a medley of grated vegetables including beets, carrots, cabbage, and potatoes, combined with peas and a creamy garlic mayonnaise dressing. The crispy fried potatoes add a delightful crunch contrast, making this salad both hearty and refreshing—a perfect side or light meal.
Ingredients
Scale
Vegetables
- 1/3 medium red cabbage, thinly sliced (about 1 cup)
- 1 medium beet, grated (about 1 cup)
- 3 medium carrots, grated (about 1 cup)
- 1 medium potato, peeled and grated (about 1 cup)
- 1 cup frozen peas, thawed
- 1/4 cup onion, finely diced
- 1 clove garlic, minced
Dressing
- 1/2 to 3/4 cup mayonnaise
- Salt, to taste
- Black pepper, to taste
- Olive oil, for frying
Instructions
- Fry the grated potatoes: Heat a small amount of olive oil in a pan until hot enough that a piece of raw potato sizzles when added. Gradually add the grated potatoes in small 1/4 cup bunches and fry them until they turn golden brown and crunchy. Once cooked, place the fried potatoes on paper towels to drain any excess oil and let them cool completely before adding to the salad bowl.
- Prepare the garlic mayonnaise dressing: Mince one clove of garlic finely and mix it thoroughly with 1/2 cup of mayonnaise to form a creamy and flavorful dressing for the salad.
- Assemble the salad ingredients: Place each prepared ingredient—sliced cabbage, grated beet, grated carrot, thawed peas, grated potato, diced onion, and fried potato—separately into a large salad bowl to keep them fresh until ready to serve.
- Combine and season the salad: Immediately before serving, mix all the ingredients together gently in the salad bowl. Add additional mayonnaise, salt, and freshly ground black pepper as needed to adjust the flavor to your preference. Serve and enjoy this delightful Russian beet salad!
Notes
- Ensure the fried potatoes are well drained and cooled before mixing into the salad to maintain their crispiness.
- The mayonnaise amount can be adjusted based on how creamy you prefer your salad.
- For a lighter version, substitute mayonnaise with Greek yogurt or a mixture of yogurt and mayo.
- This salad is best served fresh but can be stored in the refrigerator for up to 2 days; the potatoes may lose some crispness over time.
- To enhance flavor, let the salad sit for 10-15 minutes after mixing to allow the dressing to meld with the vegetables.
