Ingredients
-
50g vegan mayo
-
250g potatoes
-
200g beetroot
-
100g peas
-
pine nuts
-
almonds
-
pumpkin seeds
-
prunes
-
1 tablespoon apple vinegar
-
fine whole salt
Directions
Real Russian salad is called Vinjegret and is made with potatoes, beetroot, seeds and dried fruit. Here is my fully vegan recipe!
Ingredients
Adjust Servings:
| 50g vegan mayo | |
| 250g potatoes | |
| 200g beetroot | |
| 100g peas | |
| pine nuts | |
| almonds | |
| pumpkin seeds | |
| prunes | |
| 1 tablespoon apple vinegar | |
| fine whole salt |
Steps
|
1
|
Steam the potatoes, beetroot and peas. I use the oven in steam mode, on full power, for 30 minutes. |
|
2
|
In a food processor, chop the dried fruit, including the prunes. I use the chopper on the Panasonic immersion blender in pulse mode to get a roughly chopped consistency. |
|
3
|
Dice the cooked vegetables and mix them with the dried fruit, season with salt and vinegar and add the mayo. |
|
4
|
For plating-up, I decided to serve this Russian salad, placed in food rings, with fresh rocket underneath and mustard seeds in vinegar scattered on top. |
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