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Vinegret (Russian: винегрет [1]) or Russian vinaigrette is a salad in Russian cuisine which is also popular in other post-Soviet states. This type of food includes diced cooked vegetables ( red beets , potatoes , carrots ), chopped onions , as well as sauerkraut and/or brined pickles .
Olivier salad (Stolichniy salad) Diced potatoes, eggs, chicken or bologna, sweet peas, and pickles with a mayonnaise dressing. Other vegetables, such as carrot or fresh cucumbers, can be added. [17] [5] Vinegret: Diced boiled vegetables (beet roots, potatoes, carrots), chopped onions, and sauerkraut and/or pickled cucumbers.
It consists of beet sour or beet juice blended with sour cream, buttermilk, soured milk, kefir or yogurt. The mixture has a distinctive orange or pink color. [7] It is served chilled, typically over finely chopped beetroot, cucumbers, radishes and spring onion, together with halved hard-boiled eggs and sprinkled with fresh dill.
Preheat the oven to 350°. Put the beets in a medium baking dish. Drizzle lightly with olive oil and rub to coat the beets. Cover with foil and bake for about 1 hour and 15 minutes, until the beets are tender. When the beets are cool enough to handle, peel and quarter them. Meanwhile, in a small bowl, cover the onion slices with the vinegar.
Divide the arugula between 4 salad plates. Divide the roasted beets evenly between the 4 plates. Add some red onion to each serving, pulling apart the half-rings and scattering the onion over the ...
Fruits and vegetables were much less developed in the region's agriculture, although the relative importance of the potato began to increase from the end of the 19th century. Local vegetables included onions , carrot , horseradish , turnips , pumpkins , beets and, in small quantities, also cucumbers and cabbage .
In a large bowl whisk the sherry vinegar with the salt and sugar and then add the oil. Whisk till emulsified. Add black pepper. Put the leaves in the bowl and toss.
Heat a teaspoon of oil in a heavy bottomed pan; add in the chopped onions and garlic. Saute until the onions are translucent and turned soft. At this stage, add in the grated beetroot, turmeric powder, salt and cumin powder.