This is the dish I make when I feel like Russian food. Although I grew up in NZ, the Eastern European food gene is still strong. I am also yet to meet a kiwi who doesn’t like this salad. So when I was planning the vegie garden I’ve allotted one of the large beds specifically for these ingredients and it looks like the beetroot will be plentiful.
This is a (mostly) cooked salad, but normally served cold:
1 large beetroot
1 small onion
handful of peas or corn kernels
2 tbs olive oil, salt, pepper
Without peeling, boil the potatoes, carrots and beetroot until cooked. I do this in one pot, using a ratio of 20min for potatoes – 30min for carrots – 40min for beetroot. Timing does depend on size and freshness of vegies. Cool the vegies and peel.
To avoid EVERYTHING becoming purple, cut up beetroot first into small cubes and mix with oil in a medium bowl – this will seal the juices. Then add cubed carrots and potatoes.
Dice the onion and caramelise before adding. Add peas or cooked corn kernels (this is optional). Dice the gherkins and season with salt and pepper.
Hope this recipe is useful next time you have too much beetroot on your hands!