This is one of my favourite recipes at the moment. It has been for a long time, actually. I remember going to family get-togethers and having some variation of this salad on the table was guranteed.

There are versions with grated beets, garlic and mayonnaise, then others with sugar.. but this one recipe my grandma used to make ruined it for me at all other slavic get-togethers. I’m sure many of the Slavic readers here might disagree- because I know how we’re all convinced that our recipe is the best.. that’s just how these things go. But I assure you, my Babuhska’s is actually the best; Matt says so.

The Star Of The show is beets!

Why are they good? 

Beets are low in calories and a great source of nutrients, including fibre, folate and vitamin C. Beets also contain nitrates and pigments that may help lower blood pressure and improve athletic performance. Consuming beets raises nitric oxide levels in your body. Research shows nitric oxide can increase blood flow, improve lung function and strengthen muscle contractions. In other words- this is a great PRE WORKOUT food.

The combination of ingredients might be confusing, or unappealing, but rest assured, this is worth experimenting with! 

The Recipe

Ingredients:

2 beets

3 large carrots

3 large potato

1-2 large onion (i like it more “oniony”)

2 green apples (or apple choice)

3 big dill pickles 

About 1/4c chopped dill

1/4c olive oil

1 tablespoon dijon mustard

1/3c cider vinegar (or red wine vinegar)

Salt and pepper to taste 

How to make it:

1. Preheat oven to 425 and bake the beets whole for about 1 hour. 

2. While they are cooking, bring a big pot of water to a boil with a little salt. Peel the potato and carrots and boil until you can pierce them with a fork. 

3. Drain the water and let it cool down.

4. When the beets are ready, pull everything out and chill in the fridge for at least an hour (or until you can handle them without burning yourself).

5. Peel and core the apples, then dice

6. Dice all the other veggies. I like to cut the beets thin so I don’t get chunks in my spoon, but that’s just me.

7. Mix the dressing – start with dissolving the mustard in the vinegar by stirring the spoon into the bowl of vinegar. Add the salt and pepper. While whisking, pour in the oil. You can add a little water here if you like to make more dressing, just whisk it well. 

8. Add the dill and Stir the dressing into the chopped veg. Cover it and put in the fridge for at least an hour.  Longer is better as the flavours marry.

** You can also add kidney beans, green peas and gated garlic- all popular options with this salad. Peas are hard to find out here so I just keep it as written above most of the time. 

I hope you give it a try. If you’ve got your own version of this or any other healthy takes on ethnic foods, I’d love for you to email it to me. I can feature it for everyone in an upcoming email. 

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