Russian Beet Salad with Boiled Beets, Apple and Potato

Russian Swiss Beet Salad

When you are preparing the beets leave a few out to boil and use them in a fall Russian Beet Salad.  It doesn’t sound good, but make it anyway and you will be surprised.  The salad uses vegetables that are ripe in the fall together and is unusual.  This is also a great recipe to use with Organic Love Beets that are always available – they are cooked and peeled (you can buy them in bulk at Costco). If you don’t want the expensive of buying sour cream, just use a homemade vinaigrette dressing.  This salad is also good using only beets and apples (just use proportionally more).

Use the same amount of beets, potatoes and apples

-        1 part beets (6 medium beets).

-        1 part waxy or salad potatoes (2 large potatoes).

http://www.marthastewart.com/271696/potatoes-101

-        1 part apples (2 large apples).

Dressing:

• -        1 cup of organic sour cream
• -        2 tb organic Apple Cider vinegar (we use Braggs Apple Cider Vinegar).
• -        1 teaspoon organic mustard (we get this at Whole Foods).
• -        ¼ cup of sour pickles or cornichon (we make them in August when organic cucumbers are plentiful).
• -        2 or 3 organic spring onions or ½ small yellow onion.
• -        Sea salt to taste (I used a half teaspoon).

Boil potatoes until tender, boil beets until tender; drain and cool.  Meanwhile, Chop the onions and pickles (fine dice). Combine the onion and vinegar for the dressing.  Let it sit for a minute and then add all of the other ingredients and stir it.   Cut the beets, potatoes and apples into equal sized cubes (we used ½ inch cubes).  Add them to the dressing and stir until combined.  Adjust the salt.

Add the dressing to the cut beet, potato and apple mixture.  Refrigerate if you do not eat it right away.  Serve at room temperature or cold.