Russian Beet Salad

Brighten up your table with Russian Beet Salad, a vibrant and nutritious dish that celebrates hearty root vegetables and fresh, tangy flavors. This classic Eastern European recipe combines tender beets, carrots, and potatoes with crunchy dill pickles, sweet green peas, and a zesty sunflower oil and vinegar dressing. Highlighted by freshly chopped dill and a hint of sharp red onion, this colorful salad offers a perfect balance of earthy, sweet, and savory notes in every bite. Ready in just over an hour, it’s an ideal make-ahead side dish for crowds, effortlessly complementing roasted meats or doubling as a light vegetarian meal. Refrigerated for a few hours, it becomes even more flavorful, making it perfect for picnics, potlucks, or weekday lunches. Let this timeless beet salad bring a splash of color and flavor to your next gathering!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 3 medium beets
• 2 medium potatoes
• 2 medium carrots
• 3 small dill pickles
• 1 small red onion
• 1 cup frozen peas
• 2 tablespoons fresh dill
• 3 tablespoons sunflower oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon white vinegar

Directions

Step 1

Wash the beets, potatoes, and carrots thoroughly. Place the beets in a pot of boiling water and simmer for 45–60 minutes, or until fork-tender. In a separate pot, simmer the potatoes and carrots for 20–30 minutes, until tender but not mushy.

Step 2

Drain the vegetables and allow them to cool completely. Once cool, peel the beets, potatoes, and carrots.

Step 3

Dice the beets, potatoes, and carrots into small, even cubes. Place the diced beets in a separate bowl to prevent them from staining the other vegetables.

Step 4

Finely chop the dill pickles and red onion. Add them to a large mixing bowl.

Step 5

Blanch the frozen peas by covering them with boiling water for 2–3 minutes, then drain and rinse with cold water. Add the peas to the mixing bowl.

Step 6

Add the diced potatoes and carrots to the mixing bowl. Mix gently to combine. Add the diced beets last to prevent their color from overwhelming the salad.

Step 7

Finely chop the fresh dill and sprinkle it over the salad.

Step 8

In a small bowl, whisk together the sunflower oil, white vinegar, salt, and black pepper. Pour this dressing over the salad and toss gently to coat all the ingredients evenly.

Step 9

Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld together.

Step 10

Serve chilled as a side dish or light meal. Garnish with additional fresh dill if desired.

Nutrition Facts

Serving size	1145.7 grams (1145.7g)

Amount per serving	% Daily Value*
Calories	1094

Total Fat 44.10g	57%
Saturated Fat 4.70g	24%
Polyunsaturated Fat 27.90g
Cholesterol 0mg	0%
Sodium 3121mg	136%
Total Carbohydrate 157.20g	57%
Dietary Fiber 30.00g	107%
Total Sugars 43.10g
Protein 25.50g	51%

Vitamin D 0IU	0%
Calcium 224mg	17%
Iron 10mg	55%
Potassium 3997mg	85%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.2%

Protein: 9.0%

Carbs: 55.8%