Popular for their deep red- purple color, beets are usually
used in the classic Russian potato salad. Here, it takes the lead role,
providing novelty to the holiday spread
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| Fried beet salad in creamy dressing |
Serve 4 to 6 Prep Time 20 minutes Cooking Time 30 minutes
Ingredients for the fried beets: 2 beets, boiled, peeled and
sliced into 1/2-inch-thick sticks. Salt and pepper, to taste. 1/4 cup
cornstarch. Oil, for frying
Ingredients for the dressing: 1/2 cup mayonnaise. 1/4 cup
vinegar. 1 tablespoon Dijon mustard. 1 teaspoon sugar. Salt and pepper, to
taste. 300 grams mixed lettuce and greens (we used baby romaine, lollo rosso,
and arugula), washed and dried. 10 quail eggs, boiled, peeled, and sliced in
half. 1/2 cup dried mangoes, sliced thinly. 1/2 cup chopped pistachios
Fried beet salad recipe: 1- Make the fried beets: Season beets
with salt and pepper. Coat in cornstarch, Fry in hot oil until golden. 2- Make
the dressing: Mix together all ingredients and whisk until well combined.
Season with salt and pepper to taste. 3- Arrange salad greens, fried beets,
quail eggs, dried fruits, and pistachios and a plate or serving platter. Serve
with creamy dressing on the side
