Все знают классический салат "селедка под шубой." У вегетарианцев есть своя версия!
 
There's a famous Russian salad called "herring under a fur coat." This is our vegan adaptation of that salad using nori instead of herring. We also used homemade vegan mayonnaise for this recipe.
 
Warning: This is time consuming, but definitely worth the delicious effort. Serve it like pieces of a cake!
 

Ingredients:

1 large potato
1 large carrot
1 large beet
2-3 pickles
1/2 cup peas
2-3 sheets of nori seaweed, cut into smaller pieces and wet slightly
1/2 cup vegan mayonnaise
Herbs: dill and cilantro
Salt and pepper to taste
 
Method:
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Boil or steam your potato, carrot and beet until tender. The beet will take longest. Use a grater to grate each of these ingredients separately. Grate the pickles as well.
 
Using a plate, spread a thin layer of mayonnaise as a base. Then layer the grated potato over the mayonnaise, followed by a layer of nori. Next come the carrots, cover with thin layer of mayonnaise, then nori. Next, mix your pickles and peas, then thin layer of nori. Finally, mix remaining mayonnaise with the grated beets, as well as salt and pepper to taste. Spread this last layer as if it is icing on a cake, forming the salad into your desired shape. Dust with herbs.
 
Cover the salad and chill in refridgerator for at least 2 hours, preferably overnight. Cut and serve like cake slices.

Bon appetite! Всем счастья!

Vegan Beet Salad

We love beets, and this salad is amazing! Though there are a few steps involved, they’re all easy and worth it.
Ingredients:
2 beets 
4-5 small potatoes (молодая картошка)
2 carrots 
4 lightly salted cucumbers or pickles
2 sheets of nori – seaweed
Dash of: lemon juice, apple cider vinegar
2 tablespoons olive oil
Fresh cilantro and dill
Salt/pepper to taste

First, peel the beets, potatoes and carrots. Roast in the oven at 180 Celsius, drizzling some olive oil and salt over the vegetables before roasting. The potatoes and carrots may take about 25 minutes; beets can take up to 40. We like to chop the vegetables before roasting. After the vegetables cool, grate each one and set aside.

Take your grated beets and add a dash of apple cider vinegar, lemon juice, salt and pepper. Chop some cilantro and dill and mix into the beets.

Grate your cucumbers as well, and then get ready to assemble the ingredients! Starting from the bottom: a layer of potatoes, then carrots, then crumbled nori, cucumbers, and finally beets. Chill before serving, and enjoy!  

Note: This is slightly different than our layered beet salad;  this one was especially created for a vegan and low fat diet option in mind.  

Our beet salad was featured on the website MindBodyGreen!  Check it out here…

lhttp://www.mindbodygreen.com/0-10505/vegetarian-recipe-bonkers-beet-salad.html