Description
Bright, earthy, and naturally vibrant, this Easy Russian Beet Salad is a cold dish made with tender root vegetables, pickles, and a light oil-based dressing. Perfect for holidays, weeknight dinners, or potlucks, it’s as beautiful as it is flavorful.
Ingredients
3 medium beets, boiled or roasted, peeled, and diced
2 medium potatoes, boiled, peeled, and diced
2 medium carrots, boiled, peeled, and diced
4 dill pickles, diced
1/2 small red onion, finely chopped
3 tablespoons sunflower oil
Salt, to taste
Fresh dill, chopped, for garnish (optional)
Instructions
1. Boil beets, potatoes, and carrots separately until tender. Let cool.
2. Peel and dice all cooked vegetables into uniform cubes.
3. Dice the pickles and finely chop the red onion.
4. Combine all chopped ingredients in a large mixing bowl.
5. Add sunflower oil and salt, mixing gently to coat.
6. Optional: Add a splash of pickle brine or vinegar for extra tang.
7. Refrigerate for at least 1 hour before serving.
8. Garnish with fresh dill before serving.
Notes
Chilling improves flavor.
Use gloves to avoid staining hands when handling beets.
For variation, add peas or white beans.
Do not over-mix to preserve color separation.
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 5g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 0.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: beet salad, Russian salad, vegan salad