How to Make Russian Beets and Meat Vinaigrette Salad
This salad is a variation of traditional Russian vinaigrette or beets salad, it includes meat and call meat vinaigrette or “vinegret” . Salad can be served without meat and still very good and complete taste. Meat can be used from left over from baked, broiled, steamed or boiled meat. For example, use meat to make rich stock and part of meat used for salad. Meat needs to be soft and good by itself, this way it complements salad. Vegetables can be steamed, baked and boiled. I like to steam because of convenience and quality compere to boiling. Baked vegetables taste slightly better if you would like to be close to a perfect result. My favorite cut is dice size of peas for this salad if I serve as a starter. I like a slice cut for the side dish. Small jullien cut also works well in this salad. However, here is my personal preference and your kitchen is your rule.
7 oz cooked pork , beef or veal
6 oz cooked beets
7 oz cooked potato
5 oz cooked carrot
6 oz skinless, dill pickles
1 oz chopped green onion
2 eggs
Salt Pepper to taste
Sauce #1:
1 tablespoon mayonnaise + 2 tablespoon sour cream or 2 tablespoon Russian smetana (sour cream mix with 0.5 tablespoon 1/2 and 1/2 cream, so it will be close to Russian smetana)
1. Dice beets in size of peas.
2.Dice pickles.
3. Dice carrot in small size.
4. Dice potato.
5. Dice eggs.
6. Chop green onion and parsley.
7. Dice meat and mix all ingredients together.
8. Add sauce.
9. Taste before add salt, because pickles and mayonnaise have salt. Pepper as you like.
One of successful variation of this salad. Here are comments of the recipe after trying by my sweet daughter-in-law, she said, “If this salad on a salad bar, I wouldn’t try it, but I like it. Lots of different flavors. I like the pickled cucumber. It adds a jazz.” Next time, I am going to add dill very fine chopped, so it brings more brightness and maybe, she change her mind about salad bar… I feel like, salad not calling for green onion or parsley. But it is just me…
I used homemade mayonnaise in this salad, so it gives more room for creativity. I add Worcestershire sauce as an addition to mayonnaise. I used can’s beets this time, good to have when we don’t have time to cook beets.
Ingredients:
160 g or 1 cup beets
180g or 1 cup diced boiled (steamed) potato
120g or 0.5 cup diced carrots
170 g skinless, diced dill pickles
2 boiled eggs
1 clove shallot
1 teaspoon wine vinegar
3 tablespoon homemade mayonnaise + 1 tablespoon Worcestershire sauce
3 purple plums, I use from a can “Whole plums in heavy syrup” Remove skin and flash mix with marinade shallot. Marinaded plums the best, but I didn’t have.
Direction:
Preparation same as salad above. Vegetables cut on a segment, shallot cut very thin and before mix with vegetable marinade 5 min in wine vinegar. Mix, chill and serve.
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