Insalata Russa

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