Nora
Beets are finally getting the spotlight they deserve, and this Easy Russian Beet Salad Recipe proves exactly why. Vibrant, earthy, and naturally sweet, this salad is packed with flavor and crunch from tender beets, zesty onions, and tangy pickles. Whether you’re bringing it to a picnic or meal-prepping for the week, it’s one of those dishes that keeps getting better by the day.
Rooted in Russian cuisine, this salad is a celebration of simple ingredients elevated with bold contrasts. It’s plant-based, gluten-free, and requires zero fancy equipment. Just a grater, a bowl, and a few pantry staples. If you love low-effort, high-reward meals, you’re in the right place.
What Is the Easy Russian Beet Salad Recipe?
The Easy Russian Beet Salad, often known as “Vinegret” or “Salat iz svekly”, is a traditional Eastern European dish made primarily with cooked beets. The salad commonly includes shredded or diced beets, potatoes, carrots, pickles, and onions, dressed with sunflower or olive oil. This version simplifies it for everyday cooking without compromising authenticity.
It’s a refreshing alternative to creamy potato or mayonnaise-based salads. The beets not only add beautiful color but also infuse every bite with their deep, subtly sweet notes. The pickles and onions balance it out with acidity and bite.
Why You’ll Love This Recipe
- Naturally vegan and gluten-free: No swaps needed.
- Quick and easy prep: Especially if you use pre-cooked beets.
- Meal-prep friendly: Holds up beautifully in the fridge.
- Packed with flavor: Sweet, salty, sour, and earthy all in one bite.
- Colorful and eye-catching: Perfect for potlucks and holiday spreads.
Ingredients for Easy Russian Beet Salad Recipe
- 3 medium cooked beets, peeled and grated
- 2 small potatoes, cooked and diced
- 1 large dill pickle, finely chopped
- 1/4 cup red onion, finely chopped
- 1 small carrot, cooked and diced (optional)
- 2 tablespoons sunflower or olive oil
- Salt and pepper, to taste
- Fresh dill, for garnish
How To Make the Easy Russian Beet Salad Recipe
Step 1: Prepare the Vegetables
Peel and grate the cooked beets using a coarse grater. Dice the cooked potatoes and carrot. Chop the dill pickle and red onion finely for balanced texture.
Step 2: Combine in a Bowl
In a large mixing bowl, add the grated beets, diced potatoes, carrots, chopped pickle, and red onion. Season with salt and pepper.
Step 3: Dress and Toss
Drizzle the sunflower or olive oil over the mixture. Use a spoon or spatula to gently toss until everything is evenly coated and well mixed.
Step 4: Chill and Garnish
Refrigerate for at least 30 minutes to allow the flavors to meld. Garnish with fresh dill before serving.
What to Serve with Easy Russian Beet Salad Recipe
This salad pairs beautifully with a variety of mains and sides. Serve it alongside grilled fish or roasted chicken for a hearty meal. It also complements creamy soups like borscht or lentil stew. For lighter fare, enjoy it with rye bread and a dollop of sour cream.
Top Tips for Perfecting Easy Russian Beet Salad Recipe
- Use pre-cooked beets to save time without sacrificing texture.
- Don’t skip the chill time. Letting it sit enhances the flavors.
- Cut ingredients evenly for better texture and presentation.
- Use gloves when handling beets to avoid staining your hands.
- Taste and adjust seasoning after chilling—flavors settle and intensify.
Storage Instructions
Store the salad in an airtight container in the refrigerator for up to 4 days. The flavors deepen with time, making it ideal for make-ahead meals. Avoid freezing—it changes the texture of the vegetables and ruins the salad’s signature crunch.
FAQs
Russian beet salad typically includes cooked beets, potatoes, carrots, pickles, and onions, all dressed with sunflower or olive oil. It’s a colorful, tangy, and earthy salad that’s naturally vegan and gluten-free.
Yes, canned beets can be used as a shortcut. Just make sure they’re not pickled or sweetened. Drain them well and grate or dice before adding them to the salad.
Russian beet salad can last up to 4 days in the refrigerator when stored in an airtight container. The flavors deepen over time, making it ideal for meal prep.
This salad is traditionally served cold. Chilling it for at least 30 minutes allows the flavors to meld and improves the overall texture and taste.
Absolutely. In fact, it’s even better when made a day ahead. The ingredients soak up the dressing, enhancing flavor and reducing prep stress before serving.
Sunflower oil is the traditional choice for Russian beet salad, but extra virgin olive oil works just as well. Both add richness and help bind the flavors together.
Want More Salad Ideas?
If you’re on the hunt for more vibrant and easy-to-make salads, explore a few of my favorites:
The Avocado Egg and Chickpea Salad with Lemon and Herbs is loaded with plant protein and zesty citrus brightness.
For something ultra-crunchy and fresh, check out my Easy Asian Slaw. It’s perfect for pairing with grilled meats or tofu.
Another crowd-pleaser? The Italian Grinder Salad—hearty, punchy, and great for lunchboxes.
Feeling like cozy comfort? Try the Tuscan Bean Soup with a spoonful of this beet salad on the side.
Save and Share This Easy Russian Beet Salad Recipe
You can pin this recipe for later or print it out to serve at your next potluck or family dinner.
If you give this Easy Russian Beet Salad a try, I’d love to hear your thoughts! Did you add carrots or keep it simple? How did you pair it? Let me know in the comments below.
Your suggestions help the whole community of readers who are always looking for clever swaps and new ideas.
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Easy Russian Beet Salad Recipe
Equipment
- Mixing Bowl
- Grater
- Knife
Ingredients
Ingredients
- 3 medium cooked beets peeled and grated
- 2 small potatoes cooked and diced
- 1 large dill pickle finely chopped
- 1/4 cup red onion finely chopped
- 1 small carrot cooked and diced (optional)
- 2 tablespoons sunflower or olive oil
- salt and pepper to taste
- fresh dill for garnish
Instructions
- Peel and grate the cooked beets using a coarse grater. Dice the cooked potatoes and carrot. Chop the dill pickle and red onion finely.
- In a large mixing bowl, combine the beets, potatoes, carrot, pickle, and onion. Season with salt and pepper.
- Drizzle with sunflower or olive oil and toss gently to combine.
- Chill the salad for at least 30 minutes before serving. Garnish with fresh dill.