Classic Russian Beet Salad Recipe

Prepare this colorful Russian Beet Salad for your next special gathering. It adds an appealing element to any dining table and serves as a healthy choice for a meatless dish.

Serve this salad alongside my Eggplant Napoleon and Stuffed Chicken Thighs for an enjoyable culinary experience.

Recipe Details

This Russian Beet Salad is a beloved family dish frequently made by my grandmother. The walnuts are my favorite part, offering a delightful nutty crunch.

• TASTE: The beets contribute a slightly sweet and naturally tangy flavor, making them the focal point of the dish. Also, the salad has a strong garlicky note, enhanced by a dash of salt.
• TEXTURE: The beets are cooked until tender, providing a satisfying bite, complemented by the crunchy walnuts.
• TIME: The total time for preparation is approximately 50 minutes.
• EASE: One of the most appealing aspects of this recipe is its straightforwardness, showcasing how easily this delightful dish can be made.

What You’ll Need

Ingredient Notes

• Beets- These root vegetables provide a balance of tartness and sweetness and are available throughout the year. Opt for smaller beets that feel heavy and are free from dents or blemishes.
• Mayonnaise- This creamy condiment bestows a rich flavor and smooth texture to the salad.
• Garlic- For optimum flavor, choose fresh garlic that can be minced or chopped finely.
• Walnuts- Be sure to chop the walnuts finely to distribute their earthy, nutty flavor throughout the salad.
• Salt- A small pinch is sufficient to amplify the taste.

Add-ins and Substitutions

• Sour Cream Substitute- For a different creamy richness, replace mayonnaise with sour cream for a tangy twist.
• Add Dill- Incorporating this fresh herb can brighten the dish’s flavors. You might also include chopped dill pickles for additional dill flavor.
• Sunflower Oil- For a lighter variant, consider swapping mayonnaise with sunflower oil or any preferred cooking oil.
• Add Prunes- Including chopped prunes offers a sweet contrast to the tangy beets and earthy walnuts.

How to Make Russian Beet Salad

• Boil the beets. Clean the beets and place them in a pot of water. Ensure the water completely covers them, then bring it to a boil.
• Let Cool. Once boiled, remove the beets and allow them to cool completely.
• Prep the Beets. After cooling, peel each beet using a peeler, trim the roots, and shred them.

Pro Tip: To prevent staining your fingers, wear gloves while handling the beets— their vibrant red pigment can leave marks.

• Mix the ingredients. In a mixing bowl, combine the shredded beets, chopped walnuts, minced garlic, mayonnaise, and salt. Serve right away.

Recipe Tips

• Wash the beets: Since these root vegetables are grown underground, it’s essential to wash them thoroughly to eliminate any dirt before boiling.
• Trim them: Cut off the tops and ends, as these parts lack flavor and omitting them will enhance the overall taste of your beet salad.
• Let them cool: Allow the beets to cool adequately before peeling and shredding, ensuring they’re not too hot, which could melt the mayonnaise.
• Store it in the fridge: Keeping the salad in the refrigerator not only maintains its freshness but also ensures it tastes delightful when served chilled.

FAQs

Can I roast the beets in the oven instead of boiling them?

While boiling beets is my method of choice for achieving tenderness, you can roast them if you prefer. To do this, preheat your oven to 400 degrees Fahrenheit, coat the beets in olive oil, wrap them in foil, and roast for about 60 minutes, checking for doneness after 45 minutes.

How long can I store raw beet salad?

Shredded Russian beet salad can be kept for up to 4 days in the refrigerator. Store it in an airtight container to keep it fresh.

Serving Suggestions

This Russian Beet Salad pairs wonderfully with a variety of pork or chicken dishes, along with an assortment of vegetable options. Its adaptability means it can be enjoyed alongside all your favorite meals.

• Meats: Enhance your meal with Stuffed Chicken Thighs, Easy Piroshki, or Chicken Stuffed.

**Bell Peppers, or Shashlik (VIDEO)**

**Vegetables**: This Russian Beet Salad is delightful when enjoyed with Shredded Carrot Salad, Eggplant Napoleons, Zucchini Fritters, or Keto Stuffed Mushrooms.

**Soups**: It complements a variety of soups, such as Baked Potato Soup, Easy French Onion Soup, Clam Chowder, or Broccoli Cheddar Soup.

**Potatoes**: Consider serving it alongside Potato Pierogis (VIDEO), Scalloped Potatoes, Parmesan Roasted Potatoes, or Super Creamy Mashed Potatoes.

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## Prepare This Recipe Ahead of Time

**Advance Preparation**: You can make this salad up to three days in advance. Just store it covered in the fridge until you’re ready to serve.

**Storage**: Leftover Russian Beet Salad should be kept in the refrigerator in an airtight container and can last for up to four days.

**Freezing**: Since beets don’t freeze well, it’s best to prepare just enough to consume within a few days.

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## More Delicious Russian and Ukrainian Dishes!

• 
  Easy Piroshki Recipe
• 
  Grilled Chicken Kabobs
• 
  Mini Pavlova Recipe with Chocolate (VIDEO)
• 
  Russian Pryaniki with Mint Glaze

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## Full Recipe Instructions



Russian Beet Salad

Create this delightful Russian Beet Salad for any celebrations. It’s a stunning and healthy complement to vegetarian meals.

















5 from 2 votes



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Course:
Side Dish Cuisine:
American Diet:
Gluten Free Prep Time:
20 minutes minutes Cook Time:
30 minutes minutes Total Time:
50 minutes minutes Servings:
8 Calories:

126
kcal
Author:
Dina

Ingredients

• 
  
  
  
  7 small beets
• 
  
  
  
  1/2 cup walnuts chopped
• 
  
  
  
  1 small garlic clove grated or pressed
• 
  
  
  
  1/4 cup mayonnaise
• 
  
  
  
  1/4 tsp salt
US Customary – Metric

Instructions

• Rinse the beets thoroughly and place them in a pot. Add enough water to cover the beets completely. Bring to a boil and cook for 30 minutes.
• Using tongs, carefully remove the beets and transfer them to a plate to cool completely.
• Once cooled, peel each beet and trim off the root ends. Shred the beets using a box grater.

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mg

|

Potassium: 265mg

|

Fiber: 2g

|

Sugar: 5g

|

Vitamin A: 25IU

|

Vitamin C: 3.6mg

|

Calcium: 19mg

|

Iron: 0.8mg

This recipe was first shared on October 31, 2015, and has since seen some modifications.