Russian beet salad

Russian beet salad

I’m  ending my year of 2013 posts on a healthy note with this slightly zippy/ slightly sweet Russian beet salad recipe. Not only is this salad a colorful addition to any table, loaded with all the vitamin goodness that beets hold, it is a versatile accompaniment to just about any meat or seafood entree.  I’ve served it with roast pork loin, enjoyed it as a side to a serving of shrimp, and let me say that Russian beet salad pairs deliciously with just about any preparation of America’s household poultry staple: chicken.

Russian beet salad
Serves: 8-10
  • 3 - 16 oz. cans beets, well drained and diced
  • 3 medium potatoes, cooked, peeled and diced
  • 2 medium carrots, cooked and diced
  • ¾ cup finely chopped onion
  • 3 medium dill pickles, diced
  • 3 Tablespoons dried dill
  • Dressing:
  • 3 heaping teaspoons Dijon mustard
  • 1½ teaspoons granulated sugar
  • 6 tablespoons red wine vinegar
  • ¾ cup extra virgin olive oil (or canola)
  • salt and pepper to taste (easy on the salt 😉
  1. Combine salad ingredients in a large bowl.
  2. Combine dressing ingredients in a small bowl and whisk well. Pour over vegetables and mix well.
  3. Cover and chill at least 2 hours for the flavors to incorporate.
  4. Can be made a day in advance.

This recipe is a far contrast to the ooey gooey noshes of sheer delight that I’m going to be indulging in in about three hours. Finger food paired with a glass of my FAVORITE wine is my ultimate New Year’s eve fare.
winter 2013

This past week has been a downright frigid end to 2013. But despite the below zero temperature outside, our home will be filled with the warmth of ringing in 2014 with my three Loves, my much-loved niece and nephew, and our dear friends. It’s going to be night of bowling, and playing a slew of games in between plenty of eating, but most importantly, it’ll be an evening of making memories.

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