Ensalada Rusa: Costa Rican Beet Salad with Bacon
This easy beet salad recipe, or Ensalada Rusa, combines boiled potatoes, carrots, eggs, and crispy bacon. Perfect as a side dish or light dinner, this beetroot salad is a tasty twist on traditional beet recipes. A great option for potlucks, it’s one of the best salad recipes for dinner or quick salad ideas.
Equipment
- Large Pot
- Large Bowl
- Cutting Board
- Knife
- Pan
- Bowl
- Plate
- Paper Towel
- Peeler
- Fork and Spoon
Ingredients
- 1 Beetroot Medium to large size
- 1 Carrot
- 1 Potato Can be any type of potato
- 5 Eggs We like to use organic brown eggs
- Bacon We use an entire package of bacon
- 1 Red Pepper
- 1/2 Red Onion We used half of a small red onion
- 1 Celery Stalk
- 1/4 Cilantro Bunch
- 1 Lemon
- 1/2 Cup Mayonnaise Add more if needed
- Mustard Add to your preference of taste
- Salt
- Pepper
Instructions
- Preheat oven to 350°F and bake bacon on a parchment-linedpan until crispy.
- Peel and chop beet, potatoes, and carrot.
- Boil water with salt in a large pot. Add veggiesand eggs; cook for 15 minutes.
- While boiling, chop celery, cilantro, red onion, and redpepper, and set aside in a large bowl.
- Once bacon is crispy, place on a paper towel to drain excessgrease.
- After boiling, peel eggs and let veggies cool for 5-7minutes.
- Chop cooled veggies and add to the bowl with chopped eggs.
- Crumble bacon and mix into the bowl with mayo, mustard, anda squeeze of lemon.
- Season with salt and pepper to taste.
- Serve and enjoy!
