Name: Classic russian dressing
Cook time: 30 min
Total time: 30 min
Ingredients: 1 large beetroot, trimmed; 2 tablespoon coarsely chopped pickled onions; 1 tablespoon capers, drained, rinsed; 1/2 cup sour cream

Ingredients

1 large beetroot, trimmed

2 tablespoon coarsely chopped pickled onions

1 tablespoon capers, drained, rinsed

1/2 cup sour cream

Method

1.Boil, steam or microwave unpeeled beetroot until tender; drain, reserving ¼ cup of the cooking liquid. When cool enough to handle, peel then chop beetroot coarsely.

2.Blend or process beetroot with remaining ingredients and reserved liquid until smooth.

A small can of beetroot, drained and chopped, can be used instead of fresh beetroot.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories