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Loading...A classic Russian beet salad built on tender roasted root vegetables, briny diced pickles, and a light sunflower oil dressing. Served chilled, it is a staple of Russian home cooking and festive spreads. The deep ruby color comes from the beets, which tint the potatoes and carrots a beautiful pink.
Prep Time20 mins
Cook Time60 mins
Total Time80 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 285 kcalCalories
- 15 gFat
- 1.5 gSaturated Fat
- 32 gCarbs
- 7 gFiber
- 9 gSugar
- 6 gProtein
- 640 mgSodium
- 780 mgPotassium
- 55 mgCalcium
- 2.8 mgIron
- 14 mgVitamin C
- 380 mcgVitamin A
Ingredients
For the salad
- 2 medium beetroots, scrubbed (about 300 g)
- 2 medium Yukon gold potatoes (about 250 g)
- 2 medium carrots (about 150 g)
- 3 dill pickles, finely diced (about 120 g)
- 1/2 cup cooked white beans or canned green peas, drained
- 1 small red onion, finely diced
- 3 tablespoons sunflower oil
- 1/2 teaspoon fine sea salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
Directions
- Place the beets in a saucepan, cover with cold water, bring to a boil, then simmer 40-50 minutes until a knife slides in easily. In a separate pot, simmer the potatoes and carrots together for 20-25 minutes until tender.
- Drain all vegetables and let them cool completely, then peel the beets, potatoes, and carrots. Dice everything into uniform 1/2-inch cubes and transfer to a large mixing bowl.
- Add the diced dill pickles, drained beans or peas, and finely chopped red onion to the bowl with the vegetables.
- In a small jar, whisk the sunflower oil with the salt and pepper until slightly emulsified, then pour over the salad.
- Toss gently but thoroughly so the beet color lightly coats the other vegetables without crushing them.
- Taste and adjust salt, then cover and chill for at least 1 hour so the flavors meld.
- Serve cold, garnished with extra diced pickles or a sprinkle of fresh dill if desired.
Cook’s Notes
- Cook the beets separately from the potatoes and carrots so they do not bleed color during boiling and keep their plates clean.
- For the most authentic flavor, use genuine Russian-style fermented dill pickles rather than sweet or bread-and-butter varieties.
- Add a teaspoon of Dijon mustard or a splash of pickle brine to the dressing for extra tang if you like a sharper profile.
- Chill the salad for several hours or overnight so the pickles perfume the root vegetables evenly.
- Dress the salad just before serving if you plan to refrigerate leftovers to keep the vegetables from drying out.
