Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Russian beetroot salad
Serves 6 Starters and mains
Ingredients
- 300g new potatoes
- 500g uncooked beetroot
- 1 bunch spring onions, finely sliced
- 3 hard boiled eggs, finely chopped
- 2 cans red kidney beans, drained and rinsed
- 2 cans red kidney beans, drained and rinsed
- 5tbsp gherkin juice
- 5 pickled beetroots, roughly chopped
- 3tbsp pickled beetroot juice
- 2tbsp mayonnaise
- 300ml tub crème fraîche
- 2tbsp dijon mustard
- 1tbsp olive oil
Method
Boil a large pot of salted water and cook the potatoes, making sure not to over-cook them or they will fall apart in the salad. In a separate pan cook the beetroot in boiling salted water, leave to cool and peel. Medium dice the potatoes and beetroot. Add the remaining ingredients and season well. Leave to stand in fridge for a minimum of 2 hours, or overnight.
Why not subscribe to the digital edition? Enjoy recipes and more on the go!
Advertisement