Russian Vinaigrette Beet Salad4 Reviews
- Prep: 30 min
- Cook: 30 min
- Ready In: 2 hr
“Traditional Russian beet salad that is super delicious, cheap and easy. A personal favorite. I like to add black beans and chickpeas to increase the protein content and make it savory.” - by Mikhail
Original recipe yields 8 servings
- Place the beets and potato into a large saucepan, cover with water, and bring to a boil. Reduce heat to medium-low, and gently boil until the vegetables are tender, 30 to 45 minutes. Drain the beets and potato, and let cool completely. Remove peels when cool; cut into 1/4-inch dice.
- Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the carrots, recover, and steam until just tender, about 5 minutes depending on thickness. Remove from steamer, and let cool completely. Dice when cool.
- Place the beets, potato, carrots, red onion, pickles, marinated mushrooms, garbanzo beans, black beans, corn, green peas, and green onions into a large salad bowl, and gently stir to combine. Drizzle in the vegetable oil, stir again, and garnish the salad with the fresh dill to serve.
Amount Per Serving (8 total)
- 231 cal
- 4.1 g
- 44.3 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"I love this salad. Delicious and nutritious. If you don't have marinated mushrooms on hand, they can be skipped. The really clutch ingredients are beets, potato, carrots onion, pickles, peas, and oil...." See more But all the other ingredients add their own flavor to the dish. Very good!"
"My mom makes a version of this that's very similar, a little simpler, and still very good. She adds a little lemon juice and uses olive oil. She also adds bacon bits for a little crunch... they actual..." See morely compliment the recipe quite well! One main ingredient not listed here that my mom includes is sauerkraut. A couple cans of this really makes this recipe complete, but that's just my opinion. This also adds that vinegar flavor that viniagrette is known for. Another trick is to boil the beets alone before adding the potato. In my experience, it's taken the beets up to an hour to be fully cooked. I use a taller pan and simmer it covered. I add the potato maybe 20 minutes into boiling. Another tip about beets: you know they're cooked when you can insert a sharp knife in and out of the beet with no resistance. I remove the peels before the beets are cool because it comes off much easier for me."
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