Nutritional Info

Nutrition Facts

Serving Size 1 (106g)

Calories 192
Calories from Fat 33 (17%)
Amount Per Serving %DIV
Total Fat 3.6g 6%
Saturated Fat 0.9g 5%
Monounsaturated Fat 0.9g
Polyunsaturated Fat 1.8g
Trans Fat 0.0g
Cholesterol 5.7mg 2%
Sodium 63.6mg 3%
Potassium 111.3mg 2%
Total Carbohydrate 38.1g 13%
Dietary Fiber 0.3g 1%
Sugars 36.5g
Protein 2.6g 5%

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Recipe Description
This colorful Russian beet and apple salad with sardines, is a tasty addition to a buffettable. The sardines and the dressing both contain calcium. The dressing can do triple dutyas a sauce for fish, a spread for sandwiches or a vegetable dip.
Prep time
20 min
Cook time
35 min
Ready In
55 min


Serves Tool

Serves To:USMetric
1 Bunch(bn)  beets, washed
3   potatoes, peeled and quartered
2   apples, cored and coarsely chopped
3 3/4 Ounce(oz)  sardines, drained and chopped
10 1/4 Ounce(oz)  silken soft tofu
1/3 Cup(c)  fresh dill, chopped
3 Tablespoon(T)  lemon juice, freshly squeezed
2 Tablespoon(T)  vegetable oil
1 Tablespoon(T)  dijon mustard
1 Tablespoon(T)  granulated sugar
1 Teaspoon(t)  salt
1/4 Teaspoon(t)  black pepper, freshly ground
6   dill sprigs


In a large pot of rapidly boiling water, cook beets, uncovered, until tender, about 20 minutes. Drain and let cool enough to handle. Peel and dice into 1/2 inch cubes. In same pot with more water, cook potatoes until tender, about 15 minutes. Drain and dice into 1/2 inch cubes. In a large bowl, combine cooled beets, potatoes and apples. Set aside. To prepare the creamy dill dressing: Using a sieve, drain tofu. In a food processor, using pulsing action, puree drained tofu, dill, lemon juice, oil, mustard, sugar, salt and pepper. Toss salad gently with about half of the dressing, or just enough to coat. Serve garnished with sardines and dill. Pass bowl of remaining dressing separately.

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