Name: Russian Beetroot and Potato Salad with Pickles
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Russian
Ingredients: 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

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.