Russian Beet, Potato, and Carrot Salad

Directions

1. 1
   Position a rack in the middle of the oven and preheat to 400F.
2. 2
   Place the beets in a baking dish and add water just to cover the bottom of the dish.
3. 3
   Cover tightly with aluminum foil and bake for 45 minutes to 1 hour, or until easily pierced with a knife.
4. 4
   (A covered ovenproof saucepan may be used instead; if the pan has a heavy bottom, heat the pan on the stove top until the water simmers before putting it in the oven.)
5. 5
   Remove from the oven, uncover, and let cool.
6. 6
   When the beets are cool enough to handle, cut off the stem and root ends and use your fingers to slip off the skin.
7. 7
   Cut each beet into 1/2-inch dice and put into a small bowl.
8. 8
   Toss with the vinegar and season lightly with salt.
9. 9
   Set aside for at least 15 minutes to let the flavors develop.
10. 10
    Meanwhile, make the dressing.
11. 11
    In a bowl large enough to accommodate the finished salad, whisk together the vinegar, oil, mayonnaise, salt, and pepper.
12. 12
    Add the shallot and herbs and stir to mix.
13. 13
    Set aside near the stove.
14. 14
    Bring a saucepan filled with salted water to a rolling boil and add the carrots.
15. 15
    When the water returns to a boil, cook the carrots for 5 to 7 minutes, or until tender but still moderately firm.
16. 16
    Using a slotted spoon or skimmer, lift out the carrots, shake briefly over the pan to drain off excess water, and then add to the bowl holding the dressing.
17. 17
    Return the water to a rolling boil.
18. 18
    While the water is heating up, put the potatoes in a large bowl and fill with cold water.
19. 19
    Stir the potatoes with your hand and pour out the cloudy water.
20. 20
    Repeat until the water is clear.
21. 21
    Drain the potatoes well and add to the boiling water.
22. 22
    When the water returns to a boil, cook the potatoes for 4 to 6 minutes, or until tender but still moderately firm.
23. 23
    Drain well in a colander and, while still hot, add to the bowl holding the carrots and dressing and toss well.
24. 24
    Add the beets and egg and toss again.
25. 25
    Taste and add extra salt and pepper, if necessary.
26. 26
    Cover with plastic wrap and refrigerate to chill thoroughly before serving.
27. 27
    When a meal includes hybrid dishes that combine Viet and Western flavors, such as Pan-Seared Beef Steaks (page 136) and Beef Stewed with Tomato, Star Anise, and Lemongrass (page 151), a green salad is always a good accompaniment.
28. 28
    My mother used to offer an iceberg lettuce salad seasoned with onions that had been marinated in distilled white vinegar, vegetable oil, salt, pepper, and sugar.
29. 29
    Her old-fashioned approach, a bracing nod to the French colonial period, has thankfully given way to salads made with more tender lettuces and more nuanced dressings.
30. 30
    Nowadays, because of the variety of oils and vinegars available, you can fashion all manner of light vinaigrettes, flavoring them perhaps with freshly grated ginger, unseasoned rice vinegar, soy sauce, and/or a touch of sesame oil, and use them to dress an equally varied selection of salad greens.
31. 31
    To stay within the purely Vietnamese repertoire, make a goi or nom (special-event salads, pages 46 to 55).
32. 32
    Although these salads are mostly served as first courses preceding an array of elaborate dishes, they make great side salads, too.
33. 33
    For casual meals, I often omit the pork, chicken, and/or shrimp to save time, with results that are less luxurious but still tasty and refreshing.