Grandmas Russian Beet Salad With A Healthy Twist Recipes

GRANDMA'S RUSSIAN BEET SALAD, WITH A HEALTHY TWIST

Steps:

• 1. Boil the beets, whole, for about 20-25 minutes.
• 2. Rinse beets under running water as you rub off their skins. Chop into 1/2 inch bits and while they are still warm. Marinate them in vinegar, garlic and sugar. Let stand 30 minutes.
• 3. Add all remaining ingredients. Mix well and chill until very cold.

RUSSIAN BEET SALAD WITH SAUERKRAUT (VINAIGRETTE)

Steps:

• To steam beets, place in a steamer about 2-3 inches of water. Bring to a boil over high heat.
• Cut the beetroots into quarters (after peeling), cover and turn down heat to medium. Steam for 15-20 minutes until you can easily pierce the beet pieces to the middle.
• You can also do this step 1-2 days in advance and assemble a quick beetroot salad with sauerkraut in mere minutes.
• Dice the beets into small, even cubes. Place them in a large bowl.
• Then mix in the oil (any neutral taste oil like avocado, sunflower or grapeseed) apple cider vinegar, salt and pepper (which males the vinaigrette dressing). Toss to coat the beets, this will prevent them from bleeding too much red color.
• Then cube the avocado and add to the bowl along with the onion, peas, and sauerkraut.
• Gently toss. Taste, add more acidity by adding vinegar, sauerkraut or sauerkraut juice, and salt if needed. The beetroot salad may be garnished with freshly chopped dill or parsley.

CREAMY RUSSIAN BEET SALAD

Steps:

• Cook the beets in a large saucepan with plenty of water until they are very soft (45-60 minutes).
• When the beets have cooled enough, pull off the peel (using disposable gloves) and grate the beets.
• Combine the grated beets with mayonnaise, sour cream, nuts, garlic, parsley and salt & pepper to taste.
• Garnish salad with nuts and parsley. Chill for at least 1 hour for flavors to meld together.

RUSSIAN BEET SALAD

Steps:

• Peel and shred beets, place in bowl.
• Peel and crush garlic cloves, add to shredded beets.
• Add pieces of black walnuts (do not substitute other walnuts or nuts).
• Add mayonnaise and honey.
• Stir to mix all ingredients and refrigerate in covered bowl until ready to serve.

GRANDMA'S CHOCOLATE BEET CAKE

Steps:

• Combine the dry ingredients then add remaining ingredients, mixing until smooth.
• Bake in a greased 9x13 pan at 350 degrees for 45-55 minutes, until center is firm.
• Cool then frost if desired.
• To make frosting:.
• In a saucepan, mix the flour in a little of the milk till smooth, then add the remaining milk. Cook over a slow fire until thick, 2-3 minutes, stirring constantly. Stir briskly-this has a tendency to get lumpy!
• Remove from heat, stir in the salt and cool thoroughly in the refrigerator. This needs to be very cold.
• Beat in the butter until well creamed. Add the vanilla and almond extract and the powdered sugar. Beat with electric mixer until thick and creamy.