Beets are commonly associated with Russian cuisine and this Russian sweet potato salad happens to have some beets in it. If you are just starting to become accustomed to eating beets like I am, this Russian sweet potato salad recipe is a great starting point. Beets happen to add a Russian flair to this unique potato salad. The flavors from the beets and sweet potato pair nicely. Learning how to make this particular Russian salad is not so difficult. I used raw beets and sweet potatoes and merely boiled them. You can use canned beets as cooking beets can be time-consuming although I recommend you rinse them in order to reduce the sodium content. I served this salad when I had company over for a weekend meal and I was surprised that each person had second servings of this salad. I suppose beets can grow on you if you give them a fair chance. I don’t regularly consume beets but won’t dismiss a recipe requiring beets either.
Potatoes and hard-boiled eggs are synonymous with Passover; many recipes abound with potatoes, as they are considered to be almost the ultimate comfort food. Considering that we eat so many potatoes over Passover I decided to try to create a similar dish with sweet potatoes (as a complex carbohydrate a healthier choice) and I added cubed cooked beets to enhance the fiber content of this Russian salad recipe. If you don’t like sweet potatoes, you can ultimately prepare this salad with regular white or red potatoes. Beets are very popular in Russia, thus the name of this original dish. While this salad makes an ideal Passover salad recipe idea, it can be appreciated all year around. You can even add crumbled goat cheese or low-fat Bulgarian cheese to this salad if you like (yet another idea that passed over my head, excuse the pun).
For this recipe, you will need:
- 2 large sweet potatoes peeled and cubed
- 1 large raw beet peeled and cubed
- 2 cups of chopped celery or snow peas
- 1 red onion cut into slices
For the vinaigrette, you will need:
- 2 tablespoons of walnut or olive oil
- 1 teaspoon of balsamic vinegar
- 2 teaspoons of honey
- 1 inch ginger grated
- Salt and pepper for taste
Steam sweet potatoes for 15 minutes until soft but not mushy. Do the same for the beets (although they tend t cook longer). Drain vegetables once cooked and let them cool. Place them in a salad bowl along with celery and onion. Whisk the ingredients for the vinaigrette together until well combined. Drizzle in with vegetables and lightly toss. You can serve this Russian sweet potato salad as side dish to meat, poultry, or fish. Or you can sprinkle some toasted chopped walnuts if you like.