91 Ways team member Olesia Bogdonova grew up in Russia and moved to Bristol in her teens.
Her recipe for fresh, healthy beetroot salad helps her bridge the gap between her homeland and the city which she has grown to love
“My mum always cooked it as a healthy go to dish in the fridge. It particularly became popular with me as a ‘post flight stomach syndrome remedy’. It has never failed. It is now something I regularly make at home, especially since I cooked it for the 91 Ways International Peace Cafe which reminded me how much I love it!”
Ingredients:
3-4 waxy potatoes (new potatoes/jazz potatoes)
2 medium carrots
1 banana shallot
1 tin of peas/boiled fresh peas
2 medium carrots
1 banana shallot
1 tin of peas/boiled fresh peas
4 medium beetroots
4-5 medium pickled gherkins or 3-4 tbs of sauerkraut
sunflower oil to dress
Method:
1. Boil the potatoes, carrots and the beetroot in their skins until they are cooked through. (cook the beetroot in a separate pan to avoid colouring the other vegetables).
2. Once cooked remove the vegetables from the water onto a paper towel and let them cool. Peel the skins off the cooked vegetables.
3. Cube the potatoes, carrots, gherkins and beetroot. Finely chop the shallot.
4. Place the beetroot into a bowl and thoroughly coat it with the oil, this will stop the colour from leaking into the rest of the ingredients.
5. Mix all the ingredients together including the peas and add salt and pepper to taste
