Russian beet salad recipes - 2 recipes
Chef Tips and Tricks
Zesty Lemon Pavlova
Named for the famous ballerina Anna Pavlova, this delicate lemon pavlova is simply divine.
INGREDIENTS
- Eggs
- Confectioner's sugar
- Fresh lemon juice
- Sugar
- Flour
- Butter
- Lemon zest
METHOD
- Separate egg yolks and whites
- In a bowl, whisk egg whites
- Add confectioner's sugar
- Distribute on baking pan and flatten center lightly with a spoon
- Bake for 30 minutes at 250 degrees
- While that's baking, squeeze fresh lemon juice into a bowl
- Add egg yolks, sugar, and flour then whisk together
- Add butter and whisk again
- Take the merigues out of the oven once they're ready
- Spoon the filling into the center of the meringues
- Grate lemon rind and sprinkle the zest over the top of the pavlovas
- Serve!
Top rated Russian beet salad recipes
russian "vinegret" ( beet salad,my low fat version)

By european cutie, European Cutie
Here's a low fat version of my Grandma Katrina's russian beet salad called "vinegret" enjoy!
- 1 lb cooked beets
- peeled and diced
- 1/4 cup sour cream fat free
- 4 tbs mayonnaise fat free
- juice of half a lemon
- 2 tsp sugar
- salt and pepper to taste
- 1 handful chopped fresh dill or parsley for garnish
- 1-2 scallions
- 1-2 dill pickles
- 1 hard boiled egg
- 1 small cucumber peeled and cubed
- extra virgin olive oil
Russian "Vinegret" Beet Salad

By european cuties kitchen, European Cutie's Kitchen
Here's a low fat version of my Grandma Katrina's russian beet salad called "vinegret" enjoy!
- 1 lb cooked beets
- peeled and diced
- 1/4 cup sour cream fat free
- 4 tbs mayonnaise fat free
- juice of half a lemon
- 2 tsp sugar
- salt and pepper to taste
- 1 handful chopped fresh dill or parsley for garnish
- 1-2 scallions
- 1-2 dill pickles
- 1 hard boiled egg
- 1 small cucumber peeled and cubed
- extra virgin olive oil
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