Yummy Recipe for a Latvian Beet and Bean Salad (Pupiņu un Biešu Salāti)

A few years ago Saveur, the American food magazine, Russian vinaigrette salad, beet and potato salad, layered vegetable salad with smoked salmon, to name just a few.

Given my love of beets and the simplicity of the salad, it was only the matter of time I made this salad. We loved it, a lot, although the salad is probably more Russian than Latvian in its origins (any Latvian readers wanna comment on this?). It has also proved to be highly popular with my Estonian readers (like the ones on Nami-Nami's Facebook page), and who knows, perhaps you'll be positively surprised as well :)

Just a handful of ingredients, but surprisingly lot of flavour. Gluten-free as well.

Latvian Beet and Bean Salad 
(Peedi-oasalat)
Adapted from Saveur.com

Serves six to eight

200 gram sour cream (20%)
100 gram mayonnaise
400-500 gram cooked beetroot*
2 cans of kidney beans (about 400 gram/12 oz each), rinsed and drained
4 pickles, chopped
salt and pepper
fresh parsley or chives, finely chopped

* You can use boiled, steamed or roasted beet to make this salad. I use coarsely shredded boiled beetroot. 

In a large bowl, whisk the sour cream and mayonnaise until combined, then season with salt and pepper. Add the beet, beans and pickles, folding them into the sour cream and mayonnaise dressing. Season again, then transfer the salad into the serving dish and sprinkle with herbs.

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