I tried to research why we call it “ensalada rusa”, but I haven’t had success. Nonetheless, this is such a delicious and refreshing salad. It’s super common in El Salvador to serve it as a side dish. The sweetness of the beets, mixed with potatoes, and the seasonings make it so delightful to our palates.
Simple ingredients
Fresh beets
Potatoes
Mayonnaise
Cilantro
Salt and pepper
How to make beets salad (step by step)
- Cook fresh using the instant pot. Full instructions are here: https://salvadorankitchen.com/wp-admin/post.php?post=658&action=edit
- Cook potatoes as well using the instant pot (8 minutes), or boiling them in a pot over the stove top.
- Once they are cooled down, slice both the potatoes and the beet to similar size –about 1 inch. Place in a bowl.
- Chop cilantro and add it to the same bowl.
- Add mayonnaise, salt, and pepper. A great way to take this to the next level is using homemade mayonnaise. It is so simple to make, find all instructions here: https://salvadorankitchen.com/wp-admin/post.php?post=667&action=edit
- Gently fold all the ingredients, and serve!
How to serve
Serve as a side dish. I love to eat it with fried fish, or chicken stew (pollo guisado).
How to store
Store in the fridge for about two-three days.
