Russian Beet Salad

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 196.1
  • Total Fat: 4.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 794.4 mg
  • Total Carbs: 34.1 g
  • Dietary Fiber: 6.5 g
  • Protein: 5.7 g

View full nutritional breakdown of Russian Beet Salad calories by ingredient
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Introduction

Even if you are new to beets or have a solid history of anti-beet sentiment, give this traditional Russian salad a try! Beets are a good source of vitamin C and potassium. Even if you are new to beets or have a solid history of anti-beet sentiment, give this traditional Russian salad a try! Beets are a good source of vitamin C and potassium.
Number of Servings: 3

Ingredients

    1-2 medium sized fresh beets (2 inches in diameter - OR use 3-4 smaller beets, whatever is available. You want the amounts of the root veggies to be about equal to one another. Hint: the salad will not be as tasty if you use canned beets!)
    1 large peeled potato
    1 large peeled carrot
    2 dill pickles
    1 small can of peas, drained
    1 small onion
    1 tbsp olive oil
    1 or 2 sprigs of fresh dill, chopped
    salt to taste

Directions

Boil the beet separately from the potato and carrot.
The potato and carrots should be cooked but firm.
The beet will take much longer to cook! Once you can get a fork in and out of it with ease, it's ready to take out and cool.
Once the boiled vegetables are cooked and cooled (and the beet is peeled) cut them into small pieces, and mix in a bowl together.
Cut the pickles and onion, mix with the vegetables.
Add peas, dill and olive oil, a dash of salt and mix well.
Cover and put in fridge for about 1 hour to let flavors marry.


Number of Servings: 3

Recipe submitted by SparkPeople user MARUSYA.

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  • Incredible!
    5 of 5 people found this review helpful
    Traditionally this recipe includes saurekraut it adds the perfect flavor to the salad. Also, chopped parsley. And the vegetables do need to be diced. The salad shouldnt be mushy all pieces should be firm enough to keep their shape. Can be refrigerated for several days. Allow flavors to mingle. - 6/20/08

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  • Incredible!
    2 of 2 people found this review helpful
    Made this for supper tonight. Doubled the recipe and doubled the serving size, served on a bed of lettuce for a main dish instead of side. So good. The amount of nutrients is amazing! Hubby loved it. This takes a little preparation but I will definately make it again. Thanks for a great recip! - 7/24/08

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  • 2 of 2 people found this review helpful
    The recipe's a keeper, with defrosted peas since I hate mushy canned peas. - 6/21/08

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  • 2 of 2 people found this review helpful
    Has anyone who has rated this recipe actually made it? I think it would be great if people would wait until they made and tasted a recipe before they rate it. - 6/20/08

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  • 1 of 1 people found this review helpful
    I made this recipe last night. It was a lot of work but it was worth it. It is very good. - 6/23/08

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