Insalata Russa

Preparation info
  • Serves


    • Difficulty


    • Ready in

      3 hr 30

Appears in
Hazan Family Favorites

By Giuliano Hazan

Published 2012

  • About

As far as I know, the only reason this salad is called “Russian” is because of the red color from the beets in it. Although you can make this in about half the time by using canned beets, fresh, baked beets are far superior and can easily be prepared the day before. This is often one of the salads on display at the best gourmet shops in Italy, such as Peck in Milan and Tamburini in Bologna. It is a very festive dish that my mother usually made for New Year’s Eve. Though somewhat labor-inten