Russian Vinaigrette Beet Salad

Russian Vinaigrette Beet Salad

5
Mikhail 0

"Traditional Russian beet salad that is super delicious, cheap and easy. A personal favorite. I like to add black beans and chickpeas to increase the protein content and make it savory."
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Ingredients

2 h servings 231 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 231 kcal
  • 12%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 44.3g
  • 14%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 506 mg
  • 20%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place the beets and potato into a large saucepan, cover with water, and bring to a boil. Reduce heat to medium-low, and gently boil until the vegetables are tender, 30 to 45 minutes. Drain the beets and potato, and let cool completely. Remove peels when cool; cut into 1/4-inch dice.
  2. Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the carrots, recover, and steam until just tender, about 5 minutes depending on thickness. Remove from steamer, and let cool completely. Dice when cool.
  3. Place the beets, potato, carrots, red onion, pickles, marinated mushrooms, garbanzo beans, black beans, corn, green peas, and green onions into a large salad bowl, and gently stir to combine. Drizzle in the vegetable oil, stir again, and garnish the salad with the fresh dill to serve.

Reviews

5

I love this salad. Delicious and nutritious. If you don't have marinated mushrooms on hand, they can be skipped. The really clutch ingredients are beets, potato, carrots onion, pickles, peas, an...

My mom makes a version of this that's very similar, a little simpler, and still very good. She adds a little lemon juice and uses olive oil. She also adds bacon bits for a little crunch... they ...

Not a big fan. This salad takes too many ingredients which makes it for a very long preparation process and the ingredients don't necessarily go well together. The salad tasted fine overall bu...

I have been wanting to make more recipes from my heritage and this sounded really good. However, more seasoning and oil is in order here. Also, I do not like the texture of the marinated mushr...

The pickles added quite a contrast to the vegetables. It s a very colorful salad. The dill sprig makes a delightful garnish! I'll be making this again.