Simple Beet Salad Ensalada Russa
Bright, vibrant, and deliciously creamy, Simple Beet Salad Ensalada Russa brings a colorful twist to traditional potato salad. This easy-to-make recipe showcases tender beets, potatoes, and carrots diced into perfectly bite-sized cubes, accompanied by sweet green peas for a subtle pop of freshness. Tossed in a tangy and creamy mayonnaise dressing infused with a hint of white vinegar, this salad is a delightful balance of earthy and savory flavors. Finished with a sprinkle of fresh parsley, it's a visually stunning and flavor-packed dish that’s perfect as a chilled side for gatherings or a light, satisfying lunch. Ready in just over an hour with minimal effort, this classic Latin-inspired dish is your go-to option for a crowd-pleasing recipe that shines on any table.
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Recipe Information
Ingredients
- 3 medium Beets
- 2 medium Potatoes
- 2 medium Carrots
- 1 cup Frozen peas
- 0.5 cup Mayonnaise
- 1 tablespoon White vinegar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Wash the beets, potatoes, and carrots thoroughly to remove any dirt. Leave their skins intact during cooking.
Place the beets in a large pot and cover them with water. In a separate pot, add the potatoes and carrots and cover them with water as well.
Set both pots over medium-high heat and bring them to a boil. Reduce the heat and simmer until the vegetables are fork-tender. Beets will require about 40 minutes, while potatoes and carrots will need approximately 20-25 minutes.
While the vegetables cook, bring a small pot of water to a boil. Add the frozen peas and blanch them for 2-3 minutes, then drain and set them aside to cool.
Once the vegetables are cooked, drain them and allow them to cool completely. Peel the skins off the beets, potatoes, and carrots, and discard the skins.
Dice the beets, potatoes, and carrots into small bite-sized cubes, roughly 1/2 inch in size.
In a large mixing bowl, combine the diced beets, potatoes, carrots, and blanched peas. Gently toss the ingredients to evenly distribute them.
In a separate small bowl, whisk together the mayonnaise, white vinegar, salt, and black pepper to create the dressing.
Pour the dressing over the vegetables in the mixing bowl. Using a spatula, gently fold the dressing into the salad, ensuring everything is evenly coated. Avoid overmixing to prevent the beets from coloring everything too much.
Chop the fresh parsley finely and sprinkle it over the salad as a garnish.
Cover the salad and chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
Serve cold as a side dish or light meal. Enjoy!
Nutrition Facts
Calories |
1538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.3 g | 113% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 3276 mg | 142% | |
| Total Carbohydrate | 169.5 g | 62% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 37.4 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 202 mg | 16% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 3873 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
