September 10, 2018May 30, 2018Eat Well, Fruit and Vegetable Prescription Program, Recipes

Russian Beet Salad

Name: Russian Beet Salad
Ingredients: 2 large red beets; 20 small chioggia or golden beets; 2 small onions (red); 8 oz. peas (thawed from frozen or fresh); 1 tablespoon dill (fresh, chopped); Handful (arugula leaves, pea shoots or late fall vegetables, thinly sliced); 3 tablespoons extra virgin olive oil; 3 tablespoons white wine vinegar; 1 tablespoon lemon juice; 3 teaspoons mustard; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 1 teaspoon granulated garlic

Course: Salad, Side Dish

Servings: 4

Calories: 195 kcal

Ingredients

2 large red beets
20 small chioggia or golden beets
2 small onions red
8 oz. peas thawed from frozen or fresh
1 tablespoon dill fresh, chopped
Handful arugula leaves, pea shoots or late fall vegetables, thinly sliced

Vinaigrette Dressing

3 tablespoons extra virgin olive oil
3 tablespoons white wine vinegar
1 tablespoon lemon juice
3 teaspoons mustard
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon granulated garlic

Instructions

Steam the large beets until tender-firm when pierced with a knife, about 35 minutes. Steam the little beets until tender-firm, about 20 minutes. Chill both.
Cut onions into a small dice. If desired, sauté the onions until slightly browned. Reserve and chill.
Using 5 or 6 neat strokes of the knife, peel and trim the red beets. Cut them into 1/2” chunks. Slip off the skins of the smaller beets with your hands. Leave the smallest ones whole. Quarter or halve the rest.
Combine the beets, peas, onion and dill in a large bowl.
Whisk together the dressing ingredients and pour over the beet salad.
Let chill in the fridge for 1 hour.
Gently fold in arugula leaves, pea shoots or late fall vegetables immediately before serving. Season to taste.

Recipe Notes

Calories 195, Total Fat 11 g, Sat. Fat 2 g, Sodium 813 mg, Tot. Carb. 21 g, Protein 5 g, Sugar 11 g