Tag Archives: olive oil

Beet and Potato Salad (Salade Russe)

Beet and Potato Salad (Salade Russe) from Taste Love & Nourish

This salad brings back so many memories for me…

My Mom and Dad entertained a lot. As soon as the last guest would leave, my sisters and I would bee-line to the kitchen. Like a production line, we’d empty out the fridge of all of the “party” food, rip the plastic wrap off of everything and sit around the table noshing. I have no idea how this routine ever began, but I so enjoyed it. I was really little, but I do know, that the Salade Russe was always my most favorite post-party-midnight-snack. My Mom made this often when she entertained. I remember it being on every holiday table my entire life.

Let’s address the white pink elephant in the room, shall we? As I photographed this, I kept wondering what you’d think of a pink potato salad. I get it. It’s odd. Truly, this is incredibly delicious. So much so, that I will confess, I ate so much of it after setting up my photo shoot…then rushed to get it done so I could eat some more. And…really, with spring and Easter celebrations around the corner, wouldn’t this be the perfect shade of pink? *wink-wink*

Salade Russe or Russian Salad has so many variations. Some include beets, but the original did not. You may never find two identical recipes. They can include any combination of vegetables and some even include pickles and meats. Its roots date back to the 1800′s, created by a famous chef in Moscow. It is actually a very popular salad in most of Europe. In the United States, traditional potato salad is commonplace, this version…not so much. Let’s change that.

I’ve lightened up my Mom’s recipe. In place of mayonnaise, I use a nice thick Greek yogurt. I do add a smidgen of mayo just for a bit of flavor, but you can certainly leave it out. Traditional Salade Russe is made with vinegar and a bit of mustard. I love the freshness of lemon instead. It adds a nice brightness that you can’t get from the vinegar.

Beet and Potato Salad (Salade Russe) from Taste Love & Nourish

Beet and Potato Salad (Salade Russe)

1 lb. russet potatoes (about 2 large), cut into 1/2 inch dice
1/2 C. frozen peas, thawed in a colander
1/2 small red onion, finely diced
1/2 C. celery heart with leaves, finely sliced
1 large carrot, finely diced
8 oz. roasted beets (about 3 beets), cut into 1/2 inch dice
3 T. fresh flat leaf parsley, finely chopped
1/4 C. non fat plain Greek yogurt
1 T. mayonnaise
3 T. extra virgin olive oil
2 T. fresh lemon juice
1 t. sea salt
1/2 t. black pepper

In a medium saucepan, add the cubes of potato and cover with water to an inch above the potatoes. Add a bit of sea salt to the water. Place the pan on high heat on the stove and bring to a rapid boil, stirring occasionally. Once the water boils, the potatoes will cook quickly, in about 2 to 3 minutes (or longer if the cubes are larger). Test by sticking a fork in the center of a cube. If it splits, it’s done. Immediately, remove from the heat and drain in a colander. Rinse the potatoes gently with cold water to stop the cooking. Set colander of potatoes aside.

Once you are done chopping all of your vegetables, whisk to combine the yogurt, mayonnaise, olive oil, lemon juice, salt and pepper in a large bowl. Add the chopped vegetables and the potatoes to the bowl. Gently, using a rubber spatula, fold to combine all of the ingredients. Chill in the fridge for several hours before serving.

Serves 6

    Notes:

  • This salad is even better the next day and the color deepens as well. Just give it a nice toss before serving.
  • For entertaining a larger crowd, feel free to double this recipe.
  • You can roast your own beets or look for pre-cooked beets packaged in the produce section.

 

Beet and Potato Salad (Salade Russe) from Taste Love & Nourish

Brie Phyllo Torte with Fresh Raspberries

Brie Phyllo Torte with Fresh Raspberries - Taste Love & Nourish

My favorite part of entertaining is planning appetizers. They really are the most fun to make and eat. I’m pretty sure most people feel the same way. It’s just so relaxing to have friends over and spend the night noshing on small bites and truly enjoying yourselves. Stress-free entertaining! The first thing I do is plan which cheeses I want to serve, then everything else seems to fall into place from there. Most of the time, I include a cheese board with a broad variety of textures and flavors. I love to pair crackers and toasts along with fruits, preserves, nuts and olives to compliment each cheese.

Cheese boards aside, I love including an appetizer that uses cheese (preferably something melty and delicious) by combining it with a variety of flavors and textures in one luscious bite. Now, that keeps anyone from missing a four course meal. This torte is the perfect example of that. I found this torte recipe on Président Cheese’s site, where you’ll find lots of great recipes and tips on the art of using cheese for entertaining. You all know about my love for phyllo, so this just had to happen! I adapted the recipe a bit by using Président’s Light Brie in place of regular brie and I also opted to bake the torte without the raspberries. I add them immediately out of the oven to keep them fresh and whole. I love that burst of fresh berry against the butteriness of the Brie. Don’t let the “Light” version fool you! This Président Light Brie may have fifty percent less fat than regular Brie, but it still has a creamy consistency and taste. You’ll never miss the other fifty percent! I also use olive oil in place of butter for brushing the phyllo. With all of that flavor from the cheese, you won’t even notice this is light.

Take a peek at Président’s Easy Entertaining page. There’s lots of great inspiration and tips, like how to design the perfect cheese board, how to pair wine and cheese, and even how to properly slice different varieties of cheese. I also found cheese cards to print out and use to tell your guests, not only what cheese they are eating, but what flavors they’ll experience. Use this one for this Brie Torte!

Brie Phyllo Torte with Fresh Raspberries - Taste Love & Nourish

Brie Phyllo Torte with Fresh Raspberries

2 T. olive oil
5 – 7 sheets phyllo, room temperature
7 oz. Président Light Brie
1 T. apricot jam (or marmalade)
1 pint fresh raspberries

Preheat your oven to 375 degrees.

Lightly grease a baking sheet with oil or line the sheet with parchment. Working quickly, layer the phyllo sheets, brushing each with a bit of olive oil and rotating each sheet a bit to form a circle. Place the unwrapped wheel of Brie in the center of the phyllo. Using your hands, scrunch the phyllo around the brie to form a crust. Keep it very free-form and messy. The messier, the prettier! Lightly dab the edges with any remaining olive oil. Spread the jam on top of the brie and place the baking sheet in the oven for 15 minutes.

Remove from the oven and immediately place the raspberries on top. Serve with crackers, thin toasts or even just as is.





Brought to you by President Cheese. Visit ArtOfCheese.com for a chance to win $50.

Brie Phyllo Torte with Fresh Raspberries - Taste Love & Nourish

Notes:

  • If you’d like to warm this up a bit…let’s say your guests are running late or you’d like to prepare this in advance, go ahead and put the pre-baked torte, raspberries and all, into a preheated 375 degree oven for about five minutes. It will be perfectly crisp on the outside and soft and gooey on the inside!
  • Try using other seasonal fruits with this recipe. Most fruits would work really well.
  • Don’t let phyllo intimidate you! It’s easier to work with than you think! I’ve got tips that can help you be fearless!

 

Brie Phyllo Torte with Fresh Raspberries - Taste Love & Nourish

This is a sponsored post written by me on behalf of Président Cheese. I was compensated for my work. All opinions and text are one hundred percent my own.