Ensalada Russa
3 beets
2 small potatoes (I prefer blue or purple, but any small variety will work)
2 tablespoons vegan mayonnaise (I use Vegenaise)
almost 1 tablespoon yellow mustard
1/2 tablespoon salsa aji amarillo (peruvian yellow chile sauce)
dash sea salt and pepper
dash ground ginger
dill, to taste
3/4 cup peas
1 carrot, grated
1/2 cup pecans
1. Boil beets and potatoes until you are able to penetrate entirely with steak knife. Let cool. Remove skin, and dice into small cubes. Set aside
2. Boil peas. Set aside. In large bowl, mix together vegan mayo, dash salt, mustard, pepper, Peruvian yellow chile sauce, ginger and a bit of dill. Add beets and potatoes, a few more dashes of salt, pepper, and ginger. Mix thoroughly.
3. Add peas, mix, add carrot and pecans. Mix throughly. Serve on leaf of lettuce.
Source of recipe: My aunt used to make this growing up. It's an old Peruvian recipe. I'm not sure why Russia is mentioned in the name?
SO HOW'D IT GO?
Be the first to add a comment.