Ukrainian Salat Vinaigrette (Beet Salad) Recipe -
Ukrainian Salat Vinaigrette (Beet Salad) Recipe
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Ukrainian Salat Vinaigrette (Beet Salad)
Watch how to make this traditional Ukrainian beet salad. See more
  • READY IN 9 hr

Ukrainian Salat Vinaigrette (Beet Salad)

Recipe by  

"A delicious Ukrainian beet salad! Great with meat and poultry dishes (especially Chicken Kyiv) with a side of mashed potatoes! The preparation takes some time, but I really like the salad! It is one of the few salads popular in Ukraine that doesn't contain mayonnaise! Enjoy!"

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    9 hrs


  1. Place the beets into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for about 20 minutes. Add the carrots and potatoes. Boil for another 10 minutes, then cover the pot and leave overnight.
  2. The next day, peel and dice the beets, carrots, and potatoes into small, even pieces. Place the vegetables in a large bowl. Stir in the pickles, onion, peas, olive oil, salt, and pepper. Garnish with parsley before serving.
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Reviews More Reviews

Jan 20, 2011

This is traditional winter Russian-Ukranian salad. We use canned beans (red or white) instead of peas, and sourkraut is essential. We also make a dressing adding mustard, salt, and pepper to the olive oil and mixing well. You can also bake your beets instead of boiling for more intense beet flavor.

Dec 06, 2010

Excellent instructions! We, well, my Ukrainian husband usually buys this at the Russian market, and although he would hint at me trying my hand at making it, it seemed way too complicated. This recipe totally demystified things for me, and we both loved the result - not usually the case when he buys it. Will definitely make again, and again, etc. Thank you!

Jul 19, 2010

A delicious savory salad. Alot ample time for dicing the many vegetables. It is labor-intensive but worth it for the fabulous color. We used Claussen pickles rather than regular dill. We will serve with grilled kielbasa and grilled pierogies tonight!

Jan 20, 2011

IMPORTANT NOTE: The cooked vegetables are a perishable food and must be refrigerated. Do not leave them at room temperature overnight. Directions omitted that, which was why I awarded 4 out of 5 stars. Now back to the recipe. This is going on my "next to try" recipe list because there are so many healthy things about it - hurray for the Ukrains! Besides, it's beauty of a dish.

Dec 15, 2010

one of my favorite winter salads. I omit the peas in favor of cannelini beans and use sourkraut to ad some tang to it

Jan 25, 2011

This was a fabulous change from the typical veggie side dish. My kids wanted beef stroganoff tonight so I made this for me. Let's just say there will be no leftovers for a brown bag lunch tomorrow. I did substitute frozen baby peas for the canned (they are so much prettier and less mushy) and added a few extra Claussen pickle chunks because we are dill pickle freaks! But this recipe deserves five stars without those changes!

Jul 19, 2010

Good as is, but we usually omit peas and add sourkraut (russian style, of course). Definitely good and good for you.

May 10, 2012

I would just like to offer the customized review on Vinegrete recipe: By the way I am not sure, why it's named Ukranian: we lived in Russia, and this was one of our all-season favorite Vinegret. I use home-made or store-bought sourcraut with sugar and caraway seeds (bavarian style) instead of pickles, sunflower oil, I do not add green peas. It's very good served with herring on the side or some like it inside,and with Prussian Rye or Finnish Rye bread with butter ! And, for sure: it's great for you ! Elaine


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  • Calories
  • 68 kcal
  • 3%
  • Carbohydrates
  • 12 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 1.9 g
  • 3%
  • Fiber
  • 2.6 g
  • 11%
  • Protein
  • 1.6 g
  • 3%
  • Sodium
  • 337 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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