This Cold Beets and Cucumber Salad, Russian style, is a wonderful accompaniment to almost any meal, especially with warm red meat entrees.

Cold Beets and Cucumber Salad Recipe-

Ingredients:

(serves 2)

• 4 large red beets, boiled
• 4 pickled cucumbers
• 1 cup green peas, blanched in boiling water until just slightly cooked and softened
• 2 large carrots, peeled, sliced into 1/4″ thick rounds, and blanched in boiling water until just slightly cooked and softened
• 6 large cloves of garlic, finely chopped
• Salt, to taste
• Hellmann’s Real Mayonnaise, to taste and desired texture (please, real mayonnaise, not “Miracle Whip”, if you want true Russian cuisine!)
• Fresh parsley, for garnish

Directions:

1. Dice the beets and cucumbers into cubes of whatever size you desire and combine them in a large mixing bowl. Stir them together well, enough so that the red juices from the beets has colored the cucumber chunks.
2. Add and stir in the blanched peas and carrot rounds.
3. Add and stir in the garlic, salt and mayonnaise to taste, and mix thoroughly.
4. Cover the bowl, and place in the refrigerator until well chilled before serving.
5. To serve your Cold Beets and Cucumber Salad, scoop a generous portion in each serving bowl, and garnish with a few sprigs of fresh parsley.

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