Russian Salad with Beets (Ensalada Rusa)

Russian Salad with Beets (Ensalada Rusa)

Ensalada Rusa is a colorful and creamy potato salad elevated with roasted beets, tender carrots, and crisp scallions, all bound together with mayonnaise and a touch of vinegar. The roasted beets give the salad its signature vibrant hue and subtle earthiness, while the mix of vegetables provides a satisfying texture contrast. Distinctive for its striking color, balanced flavors, and refreshing creaminess, this salad is a beloved side dish in Colombian and Latin American holiday tables.

Ingredients:

• 4 russet potatoes, cut into 1 inch (2.5 cm) cubes
• 2 large carrots, cut into ½ inch (1.3 cm) cubes
• 2 large beets
• 8 scallions, sliced, green and white parts separated
• ½ cup (118 ml) mayonnaise
• 1 tbsp (15 ml) white vinegar
• Salt and pepper, to taste
• Lettuce leaves, for serving, optional

Method:

Preheat the oven to 400 F (200 C). Wrap the beets in aluminum foil, place it on a baking sheet, and roast in the oven until cooked through, about 1 hour. When the beet has cooled, use paper towels to remove the skin and cut into 1 inch (2.5cm) cubes. Gloves are recommended as beets stain everything.

Add the potatoes to a large pot of boiling salted water and boil until just cooked through, about 10 minutes. Add the carrots to the potato pot when the potatoes are almost done and cook for 3 minutes. Drain the potatoes and carrots and rinse under cold water to stop the cooking process.

Add the potatoes, carrots, beets, and white parts of the scallions to a large bowl. Add the mayonnaise and vinegar, season with salt and pepper, and toss to combine, stirring until the whole mixture turns purple from the beets.

Place the salad in the fridge to cool for at least 30 minutes. If desired, line a bowl with lettuce leaves and scoop the salad into the center. Garnish with scallion greens and serve.