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!
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Recipe Information
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
Instructions
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.
Drain the vegetables and allow them to cool completely. Once cool, peel the beets, potatoes, and carrots.
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.
Finely chop the dill pickles and red onion. Add them to a large mixing bowl.
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.
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.
Finely chop the fresh dill and sprinkle it over the salad.
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.
Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld together.
Serve chilled as a side dish or light meal. Garnish with additional fresh dill if desired.
Nutrition Facts
Calories |
961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 27.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2885 mg | 125% | |
| Total Carbohydrate | 128.5 g | 47% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 39.9 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 174 mg | 13% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2982 mg | 63% | |
*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.
