Few dishes manage to be as visually striking as they are nutritious, but this Red Squid Salad (Салат «Красный кальмар») achieves exactly that. Named for its vibrant crimson colour — thanks to roasted beetroot — this Russian-inspired salad is a celebration of texture and flavour. The tender squid provides a delicate, protein-rich base, while sweet dried fruits, crunchy walnuts, and a creamy garlic mayonnaise dressing create a symphony of contrasts. Whether you're looking for a stunning starter for a dinner party or a wholesome lunch that feels indulgent, this salad delivers on every level. The key lies in mastering the squid: a gentle poaching method ensures it remains sublimely tender, never rubbery. Pair it with earthy beets and the subtle sweetness of prunes and dried apricots, and you have a dish that is as good for your body as it is for the eyes. For those who appreciate non-toxic kitchen tools to streamline prep, an immersion blender can help create a silky beet purée if you wish to experiment with the dressing.
About the Dish
This Red Squid Salad is a modern take on traditional Russian salad-making, where cooked vegetables and protein are balanced with a creamy binder. Beetroot not only gives the salad its signature hue but also adds earthy sweetness that perfectly complements the mild, oceanic notes of squid. The inclusion of prunes and dried apricots introduces a chewy, caramelised dimension, while toasted walnuts contribute a satisfying crunch. Garlic-infused mayonnaise ties everything together, making each bite complex yet harmonious. In Russian cuisine, salads often serve as substantial appetisers or even main courses, and this one is no exception. It's a wonderful example of how a food processor can simplify nut preparation, though here we recommend hand-chopping for the ideal rustic texture. The dish is naturally gluten-free and can be adapted for various dietary preferences.
Ingredients
- Squid fillet – 750 g
- Beetroot – 2 medium (about 200 g each)
- Prunes (pitted) – 50 g
- Dried apricots – 50 g
- Walnuts – 80 g
- Mayonnaise – 80 g (preferably full-fat for richness)
- Garlic – 1 clove, finely minced
Optional: salt, allspice, and bay leaf for poaching the squid.
Step-by-Step Instructions
Step 1: Roast the Beets
Preheat your oven to 180°C (350°F). Scrub the beetroots thoroughly with a vegetable brush to remove any soil, then pat dry. Wrap each beet tightly in aluminium foil and place on a baking tray. Roast for 40–50 minutes, or until a knife slides through easily. Allow to cool completely, then peel and cut into thin matchstick strips. Roasting concentrates the natural sugars and prevents the beets from becoming waterlogged. For a more efficient workflow, consider using a wall oven microwave combo with air fryer to roast the beets faster — though traditional oven roasting yields the best caramelisation.
Step 2: Poach the Squid
Wash the squid fillets under cold water. Bring a large pot of water to a rapid boil; add a generous pinch of salt, a few allspice berries, and a bay leaf. Drop in the squid, cover immediately, and turn off the heat. Let the squid steep in the hot water for exactly 10 minutes — no longer. This gentle poaching ensures the meat stays tender and never chewy. Remove the squid with a slotted spoon, rinse under cold water, and peel off any remaining thin membrane. Slice into thin rings or strips, depending on your preference. The delicate flavour of squid pairs beautifully with sweet accents like chocolate-covered raisins, but here the dried fruits will provide that sweet balance.
Step 3: Prepare the Dried Fruits and Garlic
Rinse the prunes and dried apricots under warm water, then place them in a small bowl and cover with boiling water. Let them soak for 10 minutes to soften and plump. Drain, cool, and chop into small pieces. Peel the garlic clove and press it through a mincer or finely chop. The garlic will add a subtle pungency that lifts the dressing. For precise mincing, a microwave pressure cooker can also be used to quickly steam the dried fruits if you prefer an even softer texture, though soaking works perfectly.
Step 4: Toast and Chop the Walnuts
Place the walnut halves in a dry skillet over medium heat. Toast, shaking the pan frequently, for 3–4 minutes until fragrant and lightly golden. Transfer to a plate to cool completely. Once cool, place the nuts in a resealable plastic bag and gently roll over them with a rolling pin until broken into small, uneven pieces — this rustic chop is preferable to a fine powder. Alternatively, use a sharp knife to chop them. The crunchy texture adds contrast to the soft squid and beets. If you prefer a more uniform result, a planetary mixer with a chopping attachment can do the job, but hand chopping keeps the character intact.
Step 5: Assemble the Salad
In a large salad bowl, combine the sliced beets, chopped squid, diced prunes and apricots, and the walnut pieces. In a small bowl, whisk together the mayonnaise and pressed garlic. Pour the dressing over the salad and toss well to coat every ingredient. Taste and adjust seasoning — you may add a pinch of salt if needed, though the dressing and beets usually provide enough. Serve immediately, or refrigerate for 30 minutes to allow the flavours to meld. The salad looks stunning when plated on a white dish, the red hues vivid against the pale squid and dark fruit specks. For an elegant presentation, consider using an oil sprayer to drizzle a little extra-virgin olive oil on top as a finishing touch.
Chef's Tips for Perfect Squid
The most critical step is poaching the squid. Many home cooks overcook squid, resulting in a rubbery texture. By boiling the liquid first, then adding the squid and turning off the heat, you allow the residual heat to cook the protein gently without toughening it. The 10-minute rest is non-negotiable — any less and the squid may be undercooked; any more and it begins to firm. Also, always peel the thin outer skin after poaching; it can be slightly tough and detracts from the silky mouthfeel. For an extra layer of flavour, you can add a splash of lemon juice to the poaching water. If you enjoy experimenting with textures, a wheatgrass juicer is not needed here, but a good chef's knife is essential for even slicing.
Variations to Try
This salad adapts beautifully to different palates. For a lighter version, replace mayonnaise with Greek yoghurt mixed with a hint of Dijon mustard. If you love heat, add a pinch of cayenne pepper or finely chopped fresh chilli to the dressing. You can also swap the walnuts for pecans or pine nuts for a different nutty profile. Some versions include a handful of fresh parsley or dill for herbal freshness. For a more substantial meal, serve the salad over a bed of crisp lettuce or alongside crusty bread. And if you're feeling particularly adventurous, an air fryer (non-toxic) can be used to roast the beets even faster — just wrap them in foil and air-fry at 180°C for about 30 minutes.
Frequently Asked Questions
Can I use frozen squid for this salad?
Yes, frozen squid works well. Thaw it completely in the refrigerator overnight, then proceed with poaching. Frozen squid may release more water, so pat it dry before slicing.
How do I prevent the beets from staining other ingredients?
Toss the sliced beets separately with a little of the dressing before mixing with the rest of the salad. This helps coat them and reduces colour bleeding. Alternatively, wear disposable gloves when handling.
Can I make this salad ahead of time?
Absolutely. Assemble the salad without the dressing and refrigerate the components separately. Add the dressing and toss just before serving to maintain the best texture. The salad keeps well for up to 24 hours, though the beets may soften slightly.
What can I substitute for mayonnaise to make it healthier?
Replace mayonnaise with an equal amount of full-fat Greek yoghurt or a blend of yoghurt and olive oil. You can also use a vegan mayonnaise based on aquafaba or avocado oil. For an even lighter option, try a creamy tahini dressing with lemon juice.
Is this salad suitable for a low-carb diet?
While beets contain natural sugars, the overall dish is moderate in carbohydrates (around 15–20 g per serving). If you are strictly keto, you could substitute the beets with roasted cauliflower or shredded raw carrot, but the colour and flavour will change significantly. For more low-carb inspiration, check out organic vodka pairings — though not directly related, a dry vodka martini can be a sophisticated accompaniment.
What wine pairs well with this salad?
The sweet-savoury profile calls for a white wine with a touch of fruitiness, such as an off-dry Riesling or a Viognier. If you prefer red, a light Pinot Noir served slightly chilled works wonderfully. For a non-alcoholic option, a sparkling elderflower cordial complements the beet and dried fruit notes. Sweet wines with high alcohol content can also be interesting, but moderation is key.
