Wednesday, February 9, 2011

"Beet and Potato Salad"

"Make sure the potatoes are cool before dressing, or they'll soak up all the good stuff."


  1. New favorite way to eat the beet: heaping piles of shredded strands, courtesy of a local sushi bar: link

  2. Burokự ir Pupeliự Vinegretas
    [Lithuanian Beet and Bean Salad]

    1-1/4 cups dried navy beans
    2 small red potatoes, unpeeled (6 to 8 ounces)

    3 hard-boiled eggs
    1 pound whole small beets, boiled and peeled
    2 large or 3 medium sour dill pickles
    1/4 cup finely minced red onion or shallots

    1 tsp. salt
    1/4 tsp white pepper
    1 cup sour cream
    2 Tbsp. mayonnaise
    3 to 4 tsp. Dijon mustard
    1 tsp. sugar (do not omit)
    1/4 tsp. prepared horseradish (optional)

    Soak the beans overnight with a pinch of baking soda in salted water. Drain and rinse the beans. Cook the beans in a large pot until they are soft, about one hour. Drain thoroughly in a colander and allow to cool to room temperature. When dry, pat well with a paper towel to remove all moisture.

    Boil the potatoes. Cool and then peel them. Carefully dice the potatoes into neat 1/2-inch cubes and add to the beans.

    Neatly dice the hard boiled eggs, beets, pickles, and onion. Add to the bean and potato mixture. Mix gently, being carefully not to damage the ingredients.

    In a small bowl, blend together the remaining ingredients. Taste and adjust seasonings. Mix into the salad.

    Cover tightly and chill at least six hours. Shortly before serving, mix the salad well again. It will turn bright pink.

    Serve very cold. If desired, serve in a bowl lined with red cabbage leaves and garnish with slices of hard boiled eggs (haha)and parsley.

    Serves 6 to 8.