Did you know I am Russian? Well, yes and a little bit of yes. My parents were born in Ukraine. At the time they immigrated to this country, Ukraine was still a part of the USSR. Now, Ukraine is its own nation. So, technically I am Ukrainian but sometimes people get confused so I like to keep it simple. I am also Jewish. My mother and father were both born in the Ukraine (Odessa and Kiev). My mother is Jewish as well. Pretty much, I have been exposed to some of the most delicious recipes ever created thanks to my heritage. My grandmother on my mother’s side is an incredible cook, and she has always been left in charge of cooking at family gatherings until pretty recently. Once my grandparents moved here from Chicago last year and found out I COULD COOK, the tables have turned– quite literally, actually.
Now, we are hosting celebrations and all kinds of get-togethers at my house instead. I am constantly being volunteered by others to cook, and I think my grandmother is getting jealous. No, I’m kidding. She has taught me so much, but not by my choosing. Growing up and spending a lot of time around my grandma, I was pretty dang lazy. I never wanted to cook anything that didn’t come from a can or a box. I had better things to do (sleep, watch TV… you get the picture). Now, that I have so much more free time on my hands and spend my time working, blogging, going to school, planning a wedding, I love spending the free time I do have in the kitchen. Lucky for me, just being around my grandma while she cooked, has taught me A LOT. We never had any cooking lessons per say, but apparently I was watching what she was doing in the kitchen.
As a result, I am able to whip up some crazy concoctions and salads just like this one here. If you don’t mind creating a murderous scene in your kitchen, I challenge you to give it a go. It is equal parts salty, sweet, crunchy, and freaking awesome. A lot of the ingredients need to be adjusted based on your taste preference. I apologize in advance for not being too concise with the spice and oil measurements. It really just depends on what you want and like. Excuse me for being so lax! Now, go spread out a tarp on your kitchen counter and start chopping those bloody beets.
Russian Beet Salad
- 2 medium sized beets
- 3 medium pickles you can use cucumber as well!
- 4 medium sized potatoes (I used red but you can use whatever you'd like!)
- 1/6 yellow onion diced
- 1 bunch green onions roughly chopped
- sea salt and black pepper to taste
|Cook Time||10 minutes|
|Prep Time||10 minutes|
If you are feeling adventurous, add some sauerkraut to the recipe. I like adding pickled beets/kraut!
- Thoroughly wash those potatoes people, and the beets! I have a vegetable scrub brush and wash that I use. Scrub them well and pat them dry!
- Pierce the potatoes a few times with a fork and place them in a large pot of water to boil. Once the water is boiling, the potatoes will need to cook for 10-15 minutes (check them periodically with a fork. Once they are tender to the touch, pull them out.)
- Dice the beets. BE CAREFUL. They do make a huge mess. I recommend wearing gloves and using a large cutting board.
- Peel the potatoes and dice them. Now, add a few sprinkles of salt and pepper and about a tablespoon of olive oil, so they don't turn into a big clump once you start mixing them.
- Now, dice the onion and pickles. Mix together all of the vegetables, and add more oil, salt and pepper to taste. I usually add about another tablespoon of olive oil.
- Garnish with plenty of green onion!