Russian Creamy Beetroot Salad Recipe. A healthy, gluten free, colorful and creamy salad that tastes best when served chilled. It is just perfect for lunches during the hot summer days.
I drooled over this salad when my friend Nadia, WhatsApp-ed her Thanksgiving meal spread. This Russian creamy beetroot salad was one of the sides that she had made.
Of course she lamented about how they used to cook the beets in an open pan for about 45 to 60 mins earlier. But now how it is easy to cook it in her Instant Pot or Microwave.
I, for one, cannot imagine cooking a beetroot for that long when I can get it done in under 10 mins in a pressure cooker.
While some may roast the beets in an oven now-a-days and use it to make this salad, she told me that traditionally the beets were cooked fully yet had to be firm enough to julienne it.
I love eating raw beets and have never had a problem with the earthy taste and flavor of it. I love eating it in any form especially like this Debloat Salad.
So obviously I had to get the recipe from her and I made it immediately. Though the recipe she shared with me was an authentic one, I had to make some changes to the ingredients on availability and my personal preferences.
Though I had never attempted any recipe from the Russian Cuisine, somehow I had always thought of their cuisine to be predominantly meat based given their geographical location and climatic conditions.
Who knew they have such good vegetarian recipes like this salad? I’m totally hooked now.
Somehow I couldn’t help but wonder upon the similarities between this salad and our own beetroot raita. Its like how we say, same… same…but different.
Notes:
Either mayo or sour cream or both are used to make this salad. Since I do not like mayo and don’t get sour cream easily, I opted for greek yogurt which is the next best choice.
You can also use regular yogurt or curd. But make sure to use hung curd, after straining all the whey completely.
Traditionally prunes (dried plums) are used. But I use dates, as I always stock them.
I would not replace walnuts with anything else, as the walnuts not only add the much needed crunch but also creamy enough in texture while eating that goes well with the overall texture of the salad.
Using a finely chopped onion in this salad is optional.
Check out this other salad recipes like,
Quinoa Broccoli Salad
Vegan Thai Green Papaya Salad
Mediterranean Chickpea Salad
Shaved Cucumber Salad
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Russian Creamy Beetroot Salad Recipe details below:
Russian Creamy Beetroot Salad
Ingredients
- Beetroot - 1 medium
- Mayonnaise or Sour Cream or Greek Yogurt - 3 to 4 tbsp
- Dates - 6 to 8 nos
- Walnuts - ¼ cup
- Garlic - 1 clove
- Vinegar - ½ tbsp (add only if using greek yogurt or hung curd)
- Salt - to taste
- Black pepper - to taste
- Coriander leaves or parsley - for garnishing
Instructions
Preparation:
- Cook the Beetroot: Wash and peel the skin using a peeler. Pressure cook for 1 whistle. You can also microwave the beet.
- Let the beets cool completely. Julienne with a julienne peeler or grate it using a box grater. You can also use a food processor.
- Transfer the beets to a bowl.
- De seed the dates, if using seeded ones and chop it finely.
- Chop the walnuts roughly.
- Mash the garlic with the flat side of the knife and mince it.
Make the salad:
- To the beets, add the rest of the ingredients like mayo or sour cream or greek yogurt, ( I used greek yogurt, so used vinegar also), garlic, dates, walnuts, salt and pepper.
- Mix well to combine and refrigerate till its time to serve.
- Serve this Russian creamy beetroot salad chilled and topped with more walnuts and after garnishing with coriander leaves or parsley.
Notes
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