Russian Beet Salad Recipe

Ingredients

Serve 6

• 1 3/4 lb/800 g beets/beetroot

• 1 egg yolk

• 1 tbsp fresh lemon juice

• salt and freshly ground black pepper to taste

• 1/2 cup/125 ml extra-virgin olive oil

• 1 tsp dry mustard powder

• 4 tbsp light/single cream

• 3 onions, finely chopped

• 2 tbsp finely chopped dill

Method:

1. Preheat the oven to 400°F/200°C/gas 6. Place the beets on a baking sheet.

2. Bake for 45-60 minutes, or until tender. Remove from the oven and let cool completely.

3. Peel and cut into thin strips. Arrange on 6 individual serving plates.

4. Beat the egg yolk and lemon juice until frothy. Season with salt and pepper.

5. Transfer to a food processor or blender and gradually add the oil, pulsing until smooth and well blended.

6. Stir in the mustard, cream, onions, and dill and season with the salt and pepper.

7. Pour over the beets, toss well, and serve.