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The Russian Royal salad not only looks colorful and contains lots of vegetables, but is also incredibly tasty. It consists of several layers that create a special combination of flavors. You can serve it as an appetizer or side dish at a party, for example. You can find a detailed recipe with the exact quantities and step-by-step instructions below.
Cooking vegetables
You need cooked vegetables for the Royal salad. You can boil each type separately with the skin on in salted water and peel them after cooling, just like for the potato dumplings.
I cooked the vegetables in the oven, just like I did for the Russian beet salad and the Georgian pkhali. To do this, place the whole vegetables unpeeled in one or more heatproof dishes with lids and bake at 356 °F (180 °C) for around 1 – 2 hours.
The cooking time depends on the size of the tubers. Carrots and potatoes cook faster than beet, so you should take them out of the oven earlier. Use a fork to check whether the vegetables are done.
Layer in different ways
You can layer the Russian Royal salad in several ways. Choose the method that suits you best.
The classic way is to simply make it in a salad bowl and serve the salad directly in it. In this case, you should layer the vegetables and eggs in the reverse order to the one in my recipe.
This time I layered the salad in a bowl lined with cling film. After chilling, I turned it out onto a flat plate. It looks like a hearty, colorful cake.
Optionally, as with the vegan Shuba salad, you can place a cake ring on a flat plate and layer the salad in it. Once it has cooled, remove the ring.
How to serve Royal salad
The Royal salad contains lots of vegetables and looks colorful. It can be served in a variety of ways, similar to the stewed cabbage or the refrigerator pickles.
Above all, it is ideal as a cold appetizer for a celebration, for example for a garden party, alongside the shortbread tarts with tomato filling. You can also serve it as a light main course for dinner. It also works perfectly as a side dish, for example with the vegan fish cakes, the oatmeal patties or the lentil patties.
This layered salad is
- juicy,
- spicy,
- creamy,
- very tasty,
- vegetarian,
- colorful,
- with lots of vegetables,
- easy to make,
- ideal as a cold appetizer, side dish or main meal,
- perfect for a celebration.
Russian Royal salad: tips and tricks for making
- You can boil the vegetables in salted water on the stove or cook them in the oven. Read more about this in the article above.
- You can also refine the layered salad with fresh herbs and coarsely chopped walnuts.
- I used a piping bag with a very small hole to pipe the mayonnaise onto each layer and then smoothed it out with a silicone spatula.
- The Russian layered salad tastes best after it has been left to infuse in the fridge for a few hours or overnight.
Did you make the Royal salad using this recipe? I look forward to your results, your star rating and your comments below on how it turned out and how you liked it.
Try out these other salad recipes:
- Salad “Donskoy” – recipe of Don Cossacks for winter
- Coleslaw with sour cream – recipe for Russian white cabbage salad
- Vinaigrette salad – recipe for popular Russian beet salad
Royal salad
Ingredients
- 2 medium potatoes cooked
- 2 medium carrots cooked
- 1 medium beet cooked
- 8 medium pickled gherkins
- 3 eggs hard-boiled
- 1 medium onion
- 200 ml mayonnaise
- salt to taste
Instructions
- Peel cooked potatoes, cooked carrots and cooked beet and grate them using a coarse grater. Cut pickled gherkins into small cubes. Peel two of the hard-boiled eggs and chop them into small pieces. Chill the third egg first. Peel and chop onion.
- Line a bowl with cling film.
- Layer the prepared ingredients in the bowl: first the eggs, then the carrots, half the potatoes, half the onions, half the gherkins, the beet, the remaining onions, the remaining gherkins and the remaining potatoes. Press each layer down lightly, drizzle with a little mayonnaise and spread the mayonnaise very thinly and carefully until smooth. Salt each layer as required.
- Chill the layered salad for at least 1 hour.
- Place a flat plate on top of the bowl with the salad, carefully turn the bowl and plate so that the salad falls onto the plate, then remove the bowl and cling film.
- Spread a very thin layer of mayonnaise over the top of the salad.
- Peel the third egg, grate it with a fine grater and spread it evenly over the Royal salad.
Notes
- You can boil the vegetables in salted water on the stove or cook them in the oven. Read more about this in the article above.
- You can also refine the layered salad with fresh herbs and coarsely chopped walnuts.
- I used a piping bag with a very small hole to pipe the mayonnaise onto each layer and then smoothed it out with a silicone spatula.
- The Russian layered salad tastes best after it has been left to infuse in the fridge for a few hours or overnight.
- Note the detailed tips and tricks for making the Royal salad at the top of the article.
If you are using Pinterest, you can pin the following picture:
