Russian Beet Salad Beet Salad Method One
1.
Prepare all the ingredients and cook the potatoes and beetroot in a pot. Let cool or put it at a temperature that can be picked up. I don’t know if it’s still cooked. You can try to insert it with a toothpick. The potatoes can be easily inserted into the center and they will be fully cooked. Red cabbage can be eaten raw, so it can be half-cooked.
2.
Peel the potatoes and put them in a large bowl. The container can be a bowl with a lid, which is convenient for refrigeration. The size is rather big than small for easy mixing.
3.
Cut the potatoes with a fork. Or use a grater to wipe them with mature potato shreds, which is actually similar to puree.
4.
Crush the potatoes with a fork.
5.
Crush into mashed potatoes.
6.
Peel the beetroot. It is easy to peel off when it is cooked, and it is much softer than when it is raw. I like to use a knife to remove the root of the tail and gently stroke it down. It is easy to get it done.
7.
Rub the peeled beetroot into silk and add to a large bowl.
8.
Finally, wipe the leftover nod and throw it directly in.
9.
Remove the stalks of the garlic, smash into pieces, and chop into minced garlic. If you don't like garlic, you can mash it. Add to a large bowl.
10.
Stir the ingredients in the bowl evenly.
11.
Add two tablespoons of original salad dressing.
12.
Stir well.
13.
Wipe the rim of the bowl with a clean paper towel, and flatten the surface of the salad with a fork.
14.
Rhubarb cheese has a striated wax crust on the outermost layer.
15.
Remove the wax skin.
16.
If the grater used just now has been washed, be sure to wipe it dry, rub the cheese into silk, and spread it evenly on the surface of the salad. The salad can be covered with plastic wrap or a lid and placed in the refrigerator for about forty minutes for better taste.
Tips:
1 The most annoying thing about beetroot is its earthy smell, and garlic can solve this problem. So the minimalist version of this salad is the combination of beetroot + original salad dressing + minced garlic, which is much thinner than this version, because there is no potato to absorb vegetable juice.
2 This salad can also be made into another type by adding ingredients. Take out the oily tuna or other canned fish, instead of draining the oil, put it directly into the container and spread it out. Put the red cabbage salad on the fish. The top is laid flat, and the cheese on the top is not left freely. Dig vertically from top to bottom when eating, delicious! It's a pity that our canned tuna is out of stock, so I won't do that today.
3 If the salad dressing tastes too weak, you can add some salt yourself.
4 The beetroot is a natural dye. Don't worry about the red color on your hands after processing it, it will be washed away. But when making this salad, you must wear an apron. Don't wear light-colored, especially white clothes. When the beetroot is shredded, vegetable juice will splash around. After you finish, wipe the surroundings, including the ground.
