Monday, 26 February 2018

Red Flannel Salad

Red Flannel Hash is a fine old tradition, but I thought I would make a salad of it. On the way I wandered through a number of Russian salad recipes involving beets and potatoes, and took counsel from them.

I was really very pleased with the final result. It is almost - almost - worth the hassle of cooking the beets and potatoes in advance. If you had some other reason to cook beets or potatoes the day before I think it would bring it right over the line. 

4 to 8 servings
1 hour pre-cooking
20 minutes final prep time

Red Flannel Salad with Beets and Potatoes

Advance Cooking:
2 medium beets
2 medium potatoes

In - I regret to inform you - separate pots, place the washed beets and the potatoes and cover them generously with water. Bring them to a boil and boil until tender. For the potatoes, that will be about 15 to 20 minutes. The beets will likely take 45 minutes to an hour; check the water level when you turn off the potatoes and add more if they are running low.

Cool both the cooked potatoes and the cooked beets. These can be cooked a day in advance, particularly the beets. 

Make the Salad:
1 small onion
1 cup grated carrot
1 cup finely shredded red cabbage
1 cup thawed frozen peas, optional
3 tablespoons apple cider vinegar
6 tablespoons mayonnaise, light is fine
1 teaspoon to 1 tablespoon horseradish
salt & freshly ground black pepper to taste

Peel the cold beets and cut them in fairly fine dice; put them in a mixing bowl. Peel the potatoes if you like, and dice them likewise, and put them in the mixing bowl.

Peel and mince the onion. You can throw it right in, or if you prefer, salt it and let it sit in a strainer while you prepare the rest of the salad to make it milder and more digestible.

Wash, peel, and grate the carrot. Wash, trim, and finely shred the red cabbage. Into the bowl they go, with the peas if you are using them.

Add the vinegar, mayonnaise and horseradish. Season with salt and pepper. Mix well; taste; adjust seasonings and mix again. Transfer the salad to a serving bowl and, er, serve. (Or keep it in the fridge until wanted.)

Last year at this time I made Cucumber Waldorf Salad.

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