Recipe by eLi
"If you love beets, (which I didn't till I tried this) you'll love this! My Peruvian mother-in-law taught me how to make this extraordinary recipe! It goes great with fried chicken, but I usually make it when I make my Puerto Rican arroz con pollo. My husband refuses to eat chicken if I don't include this salad."
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mayonnaise, or to taste
prepared yellow mustard, or to taste
Nice - like a fancy potato salad - goes well with burgers or chicken. I washed, peeled and chunked the pieces ahead of time lowering the cooking time a little bit (15 min for beets, add potatoes 10 min, add carrots 10 min). Made a nice salad plus I saved the broth for veggie soup.
Great, colorful presentation. Okay flavor, somewhat lacking. I encourage anybody making this dish to add their own pizazz to it.
In Peru, they usually don't put mustard. Usually it's either with just the mayonnaise, or with lime juice & salt. It's called "Ensalada Rusa" which translates to "russian salad". Usually the people there add other vegetables to this salad, such as cut-up string beans(boiled), and peas or corn.
This was fantastic! I've made it a few times & love adding chopped hard boiled egg & celery.
A good combination, but a little bland for my taste. I added some chopped chives; also needed a bit of salt at the table. But otherwise, a nice dish. I peeled and chunked veggies before cooking and pressure cooked them to save time. I put them in a steamer basket with about a cup of water in my pressure cooker. Just 1-2 minutes at pressure, then release pressure immediately. The beets should be cut into the smallest chunks and the potatoes in the largest chunks for everything to finish cooking at the same time.
I, too, had only had the salad bar version of beets. This was great! I used a sweet potato instead of a regular potato, and cut the veggies in chunks to reduce the boiling time. It's definitely a keeper.
As with other reviewers, I chopped up the veggies before cooking them. In order to "sell" my husband on a salad that contains beets I boiled the beets separately so the red color wouldn't bleed onto the rest of the vegetables in the cooking process. I cooked the beets for 30 mins and the carrots and potatoes for 20.
I definitely recommend cutting up the veggies before cooking, as other reviewers suggested.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 27
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