Description
This Easy Russian Beet Salad is a colorful, tangy, and refreshing dish made with boiled beets, potatoes, carrots, and pickles—all tossed in oil and fresh dill. A staple in Eastern European cuisine, it’s naturally vegan and incredibly simple to prepare, perfect as a side or light main.
Ingredients
3 medium beets, boiled and grated
2 medium potatoes, boiled and diced
1 large carrot, boiled and diced
3–4 dill pickles, chopped
1 small red onion, chopped (optional)
2 tablespoons fresh dill, chopped
2–3 tablespoons sunflower oil or light olive oil
Salt and black pepper, to taste
Optional: 1 cup green peas, 1 teaspoon vinegar
Instructions
1. Boil beets, potatoes, and carrot until tender. Let cool.
2. Peel and dice potatoes and carrot; grate the beets.
3. Chop pickles, onion (if using), and fresh dill.
4. In a large bowl, mix potatoes, carrot, pickles, onion, and peas (if using).
5. Gently fold in beets and dill.
6. Drizzle with oil, season with salt and pepper. Optionally add vinegar.
7. Mix gently to combine.
8. Refrigerate for at least 1 hour before serving. Garnish with extra dill.
Notes
Best served cold. Can be made 1–2 days ahead.
Use waxy potatoes for best texture.
Add oil at the end to keep vegetables vibrant.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Salad
- Method: Boiling
- Cuisine: Russian
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 6g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 2.5g
- Cholesterol: 0mg
Keywords: beet salad, Russian salad, vegan salad, healthy side dish