Recipe by BrandyLoveWine
"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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dill pickles, diced
1 (8 ounce) can
ground black pepper
chopped fresh parsley
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.
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!
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!
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.
one of my favorite winter salads. I omit the peas in favor of cannelini beans and use sourkraut to ad some tang to it
Good as is, but we usually omit peas and add sourkraut (russian style, of course). Definitely good and good for you.
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!
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 !
* Percent Daily Values are based on a 2,000 calorie diet.
Ukrainian Salat Vinaigrette (Beet Salad)
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 17
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