Prepare this vibrant Russian Beet Salad for your next special event. It adds a beautiful touch to any table and serves as a nutritious option for a meatless meal.
Pair this salad with my Eggplant Napoleon and Stuffed Chicken Thighs for a delightful dining experience.
Recipe Details
This Russian Beet Salad is a family favorite, often prepared by my grandmother. The walnuts are my favorite element, providing a delightful nutty crunch.
- TASTE: The beets bring a slightly sweet and naturally tangy flavor, making them the highlight of the dish. Additionally, the salad has a robust garlicky essence, complemented by a touch of salt.
- TEXTURE: The beets are cooked until they are tender, offering a satisfying bite, complemented by the crunchy walnuts.
- TIME: The total preparation time is about 50 minutes.
- EASE: One of the best aspects of this recipe is its simplicity, demonstrating how easy it is to create this delightful dish.
What You’ll Need
Ingredient Notes
- Beets- These root vegetables offer a combination of tartness and sweetness and are available year-round. Choose smaller ones that feel heavy and are free of dents or blemishes.
- Mayonnaise- This rich condiment provides a creamy taste and smooth consistency to the salad.
- Garlic- For the best flavor, opt for fresh garlic that can be chopped or minced.
- Walnuts- Ensure to chop the walnuts finely to impart an earthy, nutty flavor throughout the salad.
- Salt- A pinch is all you need to enhance the flavor.
Add-ins and Substitutions
- Substitute sour cream- For a different richness, swap out mayonnaise for sour cream, providing a tangy twist.
- Add dill- Incorporating this fresh herb will brighten the flavors. You can also include chopped dill pickles for added dill flavor.
- Use sunflower oil- Opt for a lighter version by replacing mayonnaise with sunflower oil or any preferred oil.
- Add prunes- Adding chopped prunes provides a sweet contrast to the tart beets and earthy walnuts.
How to Make Russian Beet Salad
- Boil the beets. Rinse the beets and place them in a pot filled with water that completely covers them. Bring to a boil.
- Cool. After boiling, remove the beets and let them cool completely.
- Prep the beets. Once cooled, peel each beet with a peeler, trim off the roots, and shred them.
Pro Tip: Use gloves while handling the beets—otherwise, their vibrant red pigment may stain your fingers.
- Combine ingredients. In a mixing bowl, combine the shredded beets, chopped walnuts, minced garlic, mayonnaise, and salt. Serve immediately.
Recipe Tips
- Wash the beets- Since these are root vegetables, they grow underground. Make sure to wash them thoroughly to remove any dirt before boiling.
- Trim them- Remove the top layer and cut off the ends, as these parts lack flavor and will enhance the taste of your beet salad if omitted.
- Let them cool- Allow the beets to cool sufficiently before peeling and shredding them, ensuring they are not too hot to melt the mayonnaise.
- Store it in the fridge- This not only preserves the freshness of your Russian Beet Salad but also makes it taste fantastic when served chilled.
FAQs
My preferred method is boiling the beets, as they tend to turn out very tender. However, you can roast them in the oven if you prefer. To do this, preheat the oven to 400 degrees Fahrenheit. Coat the beets with olive oil, wrap them in foil pouches, and roast for about 60 minutes, checking them after 45 minutes.
A shredded Russian beet salad can last up to 4 days in the refrigerator. Store it in an airtight container to maintain freshness.
Serving Suggestions
This Russian Beet Salad pairs beautifully with nearly any pork or chicken entrée, as well as a variety of vegetable dishes. Its versatility means it can be enjoyed alongside all your preferred meals.
- Meats: Complement this salad with Stuffed Chicken Thighs, Easy Piroshki, Chicken Stuffed Bell Peppers, or Shashlik (VIDEO).
- Vegetables: Enjoy this Russian Beet Salad alongside Shredded Carrot Salad, Eggplant Napoleons, Zucchini Fritters, or Keto Stuffed Mushrooms.
- Soups: It pairs well with a bowl of Baked Potato Soup, Easy French Onion Soup, Clam Chowder, or Broccoli Cheddar Soup.
- Potatoes: Serve it alongside Potato Pierogis (VIDEO), Scalloped Potatoes, Parmesan Roasted Potatoes, or Super Creamy Mashed Potatoes.
Make This Recipe in Advance
Advance preparation: This salad can be prepared up to three days prior. Simply keep it covered in the refrigerator until you’re prepared to serve.
Storage: Any leftover Russian Beet Salad should be kept in the fridge in an airtight container for up to four days.
Freezing: Beets don’t freeze well, so it’s advisable to make only as much as you can consume within a few days.
More Delicious Russian and Ukrainian Dishes!
- Easy Piroshki Recipe
- Grilled Chicken Kabobs
- Mini Pavlova Recipe with Chocolate (VIDEO)
- Russian Pryaniki with Mint Glaze
Complete Recipe Instructions
Russian Beet Salad
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Side Dish
American
Gluten Free
8
126kcal
Ingredients
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7 small beets -
1/2 cup walnuts chopped -
1 small garlic clove grated or pressed -
1/4 cup mayonnaise -
1/4 tsp salt
Instructions
- Rinse the beets thoroughly and place them in a pot. Add enough water to completely submerge the beets. Bring to a boil and cook for 30 minutes.
- Using tongs, carefully remove the beets and transfer them onto a plate to let them cool down completely.
- Once cooled, peel each beet and trim off the root ends. Shred the beets with a box grater.
- In a mixing bowl, combine the shredded beets with chopped walnuts, grated garlic, mayonnaise, and salt.
Nutrition
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