Russian Red Cabbage Salad Beet Salad Method 1

Overview

Beetroot is a favorite ingredient among Russians, it is cheap and good for health. It is said to clean the blood and can be eaten raw or cooked. Thanks to Taobao, you can buy juicy beets at any time. I received fresh ones today and immediately made this salad that my husband likes to comfort his stomach that was emptied by work. Beetroot is called beet in the Northeast. It was grown a lot in the past and is a raw material for making sugar. It is rarely eaten as a vegetable because of its earthy smell. When I was a child, I often ate sweet potatoes and potatoes cooked with sugar, but I never thought that one day I would learn to cook with it, and the sweet potatoes and potatoes turned into carrots and sweet potatoes. My childhood is gone. Fortunately, time has compensated me for other things. Think about life as exchanging things, taking one away and giving you another. To be helpful to the audience, this salad is very simple. It is good to spread on bread or steamed bun slices. When gathering friends or entertaining guests, you can spread it directly on bread as a first course. It is beautiful in color and delicious.

Tags

• cold dishes
• western food
• beetroot
• potatoes
• yellow cheese
• garlic
• salad dressing

Ingredients

Steps

1. 1 Prepare all the ingredients and cook the potatoes and beets in one pot. Let cool or bring to a temperature where you can pick it up. If you don't know if it's still cooked, you can try inserting it with a toothpick. If the potato can be easily inserted into the center, it will be cooked. When the red cabbage is cooked, the toothpick will feel harder than the potato when inserted. Red cabbage can be eaten raw, so it can also be cooked half-cooked.

   

2. 2 Peel the potatoes and place in a large bowl. The container can be a bowl with a lid for easy refrigeration. The size is preferably large rather than small, making it easier to stir.

   

3. 3 Cut potatoes open with a fork. Or use a grater to grate them into shredded ripe potatoes, which is actually almost like puree.

   

4. 4 Mash the potatoes with a fork.

   

5. 5 Grind into mashed potatoes.

   

6. 6 Peel the beetroot. It is easy to peel when cooked and is much softer than when it is raw. I like to use a knife to remove the root of the tail and then lightly slice it down, and it is done easily.

   

7. 7 Peel and grate the beetroot into shreds and add to a large bowl.

   

8. 8 The last bit of leftover hair was thrown in directly.

   

9. 9 Remove the stems from the garlic, smash into pieces, and mince. If you don’t like to eat garlic, you can mash it into puree. Add to large bowl.

   

10. 10 Mix the ingredients in the bowl evenly.

    

11. 11 Add two tablespoons of plain salad dressing.

    

12. 12 Mix well.

    

13. 13 Wipe the rim of the bowl with a clean paper towel and flatten the surface of the salad with a fork.

    

14. 14 The outermost layer of waxy skin of rhubarb cheese is striped.

    

15. 15 Remove the wax skin.

    

16. 16 If the grater you just used has been washed, be sure to dry it. Grate the cheese into shreds 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 to taste better.