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| ENSALADA RUSA - BEET & POTATO SALAD |
Ingredients
Cooking Time: 1 Hour 30 min Yield: 8 servings Level: Intermediate
INGREDIENTS
2 cups sugar beets
3 cups potatoes
1/2 cup carrots
3 eggs
1/2 cup cilantro leaves, chopped
1 medium size rib celery
2 tablespoon mayonnaise
1 teaspoon salt
2 teaspoons sugar cane natural vinegar
1 1/2 tablespoon lime juice, fresh squeezed
Cooking Instructions
DIRECTIONS
Boil potatoes, carrots, and eggs in a saucepan over high medium heat for 20 minutes or until vegetables and eggs are done. Refresh under running water. Drain and transfer to a cutting board.
Boil beats in a separate saucepan over high medium heat for 60 minutes. Refresh under running water. Drain and transfer to a cutting board.
Cut potatoes and beats into small 1/4 inch cubes, and carrots in thin circles.
Shell eggs and cut them in thin circles.
Combine cilantro, and all vegetables in a bowl. Add mayonnaise, eggs, vinegar, lime juice, and salt. Serve cold.
by Chef Hogan |
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