The salad itself may sound a little too much of everything, but it isn’t at all. I love the acidity, especially the one from my favourite sauerkraut. The combination with beetroot, kidney beans, potatoes, pickles and dill makes it very shiny, rich in taste and luxurious at the same time. Enjoy!
I really like all the ingredients. This is a perfect symbiosis of what winter has to offer. The best beetroot pairings are goat cheese and nuts. Therefore, I added a bit of me in it and honored the great meal of my friend. Приятного аппетита!
Total Time: 1 hour 30 minutes + an overnight chill of The Salad
500g of beetroot, washed
2 medium carrots
2 medium potatoes
Sea salt and ground black pepper
1 medium shallot, peeled and finely chopped
1 tin of good quality kidney beans, rinsed
1 cup of good quality sauerkraut with its juice
2 medium sour-sweet pickles, finely chopped
2 splashes of good quality olive oil
1 tablespoon of fresh dill, chopped
The Bacon Rolls:
6 slices of good bacon, halved
12 teaspoon of soft goat cheese
12 peeled almonds
3 tablespoons of good honey for brushing
Fresh baguette to serve with
One day ahead
First, place the beetroot, carrots and potatoes in a large deep pan. If the beetroot is too big, halve it.
Add 1 heaped teaspoon of sea salt and cover it all with cold water. Put a lid on and cook until the beetroot is nicely soft.
In between poke the carrot and potatoes with a fork to feel if they are done as well. The beetroot will likely take the most time, depending on its size.
Once they are cooked enough, take them all out and let them cool down entirely.
The Colorful Russian Vinaigrette
Meanwhile, in a wide serving bowl place the rest of the ingredients: shallot, beans, sauerkraut and pickles. Stir.
Beetroot, carrots and potatoes you chop into small cubes. For carrots and potatoes you can also use a simple egg grater. Add all of it into the salad and mix.
Sprinkle with oil, season with salt and pepper and flavour up with fresh dill. Mix and taste. Cover with a lid and let it sit until the next day.
The day of serving
Preheat the oven to 180 degrees.
Bring The Salad into a room temperature.
The Bacon Rolls
Unfold the slices of bacon. In the middle of each place some goat cheese with 1 almond.
Roll it up and close with a toothpick. Generously brush with honey.
Once all the rolls are prepared, place them in a small baking tray lined with some baking paper.
Bake for about 10 minutes until they get nicely crispy and golden.
Turn off the oven and place the baguette in. Let it warm up for a bit and take it all out, together with The Bacon Rolls.
Place the Colorful Russian Vinaigrette into serving bowls and enjoy with the Bacon Rolls, warm baguette and a glass of cold dry white wine. Happy New Year!
My tip is to put all the rest of the goat cheese on a warm baguette. So simple and so delicious. Be generous!
Makes 6 serves.