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Svyokla V Tomatnom Souse

Sweet and Sour Beetroot
Svyokla V Tomatnom Souse

Even inveterate beetroot haters will eat this salad with surprise and pleasure. The deep red of the beetroot merges with the orange carrots to yield a beautiful ruby colour. The salad tastes slightly more sweet than sour. If any is left over, it will keep well in the refrigerator for up to a week.


1 lb (450 g) fresh beetroot, tops removed
1 tablespoon red wine vinegar
2 teaspoons sugar
1 lb (450 g) carrots
pint (450 ml) Basic Tomato Sauce
1 large onion
6 tablespoons olive oil


Serves: 8


Peel the beetroot and the carrots. Grate them together with the onion. (This is most easily done with the shredding disc of a food processor)

In a large frying pan heat the olive oil. Add the shredded veget­ables, mixing well. Saute the vegetables over medium high heat for 10 to 12 minutes, until just barely tender. Stir in the vinegar, sugar, and the tomato sauce. Continue to cook over medium heat, stirring occasionally, until all the moisture evaporates, about 20 to 25 minutes. Transfer to a dish and chill before serving.

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