Roasted Borscht Salad Recipe

Roasted Borscht Salad Recipes

Ingredients :

6 medium-size beets, ends trimmed (If you can find a mixture of red and yellow beets, use 3 of each. If you can only find large beets, use 4 and cut them in half before roasting.)

5 tbsp olive oil3 tbsp balsamic vinegar

3 tbsp chopped fresh dill

salt and freshly ground black pepper

1/3 cup sour cream or plain low-fat yogurt

1 head endive, spears separated; or about 2 cups assorted salad greens, thoroughly washed and dried

2 scallions, trimmed and chopped

Method :

Preheat the oven to 350 degrees. Wrap the beets in aluminum foil and roast until they are tender when pierced. (60-90 minutes). Remove the foil-wrapped package from the oven and let the beets cool slightly. Using a small sharp knife, peel the beets and cut them into 1.5 inch cubes or wedges. In a medium-size bowl, whisk together the oil, vinegar, half of the dill, and the salt and pepper. Add the cut-up beets and mix well.

In a small bowl, mix the sour cream with the remaining dill and salt and pepper. Taste for seasoning. Line the edge of a large platter with the endive spears or greens and spoon the beet salad into the center. Spoon the sour cream sauce into a circle around the edge of the beets. Sprinkle the scallions over the salad and serve at room temperature or chilled. The salad can be refrigerated, covered, for 2-3 hours before serving.

Makes 4 servings

This is a wonderfully colorful salad with the flavors of the classic Russian beet soup, borscht. Here fresh beets are roasted and then tossed, while still warm, in a light vinaigrette. The beets are then placed on a bed of endive spears and surrounded with a dilled sour cream sauce. Serve this salad as a main course with crusty bread or as a side dish with a brisket of beef.

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