Enjoy our take on a classic Russian salad
Servings: 8-10 Total time: 45 minutes
Ingredients:
Yogurt Sauce
Directions:
Beet Vinegret
Wash and peel beets, carrots, and potatoes.
Cut beets and potatoes into quarters, then place beets, carrots (whole), and potatoes in a medium saucepan. Add water until covered and turn stove on to high.
Boil beets, potatoes, and carrots until tender (approximately 20 minutes for carrots and potatoes, 30 minutes for beets) and then remove from water to cool.
In approximately 20 minutes remove carrots and potatoes from the boiling pot. In about 10 minutes later, remove the beets.
Meanwhile, combine diced onion and sliced pickles in a large bowl. Add sugar, salt and pepper to the onion and pickles, and stir well. Allow to marinate 15-30 minutes at room temperature.
Once beets, potatoes, and carrots are cool enough to handle, cut into small cubes (~1 cm). Combine beets, potatoes, carrots, sweet peas, black beans and green beans with the onion and pickle mixture. Stir well, and place in the refrigerator to keep cool.
Serve cold, with olive oil, or with yogurt sauce.
Yogurt Sauce
Wash cilantro and dill, keeping the stems and leaves
If using a blender or chopper, combine yogurt, cilantro, dill, olive oil, and lime juice. Blend until a creamy puree is formed. Add salt and pepper, to taste
If you do not have a suitable blender or chopper, chop the cilantro and dill into small pieces prior to mixing with yogurt, olive oil and lime juice.