Best 7 Russian Beet Salad Recipes

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**Russian Beet Salad: A Symphony of Flavors Captured in Every Bite**

Experience the vibrant symphony of flavors with Russian Beet Salad, a delightful dish that captivates the senses. This classic salad, known as "Vinegret" in Russian, is a harmonious blend of鮮豔色彩鮮豔口感爽脆的甜菜根,柔軟柔嫩的土豆,清甜可口的胡蘿蔔,爽脆清脆的腌黃瓜,和芳香撲鼻的青蔥相結合。

This recipe collection presents three enticing variations of Russian Beet Salad, each offering a unique flavor profile. The Classic Russian Beet Salad is a timeless recipe that stays true to tradition, featuring the perfect balance of sweetness from the beets, tartness from the vinegar, and a hint of earthiness from the vegetables.

The Vegetarian Russian Beet Salad takes a modern twist by incorporating chickpeas for a boost of protein and fiber, making it a satisfying meal option for vegetarians and meat-lovers alike.

For those seeking a lighter version, the Light Russian Beet Salad swaps mayonnaise for yogurt, resulting in a refreshing and tangy salad that is perfect for weight-conscious individuals or those with dietary restrictions.

No matter your preference, these Russian Beet Salad recipes will elevate your culinary repertoire and leave you craving for more.

Let's cook with our recipes!

RUSSIAN BEET AND POTATO SALAD



Russian Beet and Potato Salad image

A Russian potato salad with the difference of adding beets and carrots! Use balsamic vinegar instead of champagne vinegar for a different version.

Provided by Anonymous

Categories     Salad     Vegetable Salad Recipes

Time 1h50m

Yield 8

Number Of Ingredients 8

2 beets
4 small potatoes
2 small carrots
3 small dill pickles, diced
¼ cup vegetable oil
2 tablespoons champagne vinegar
salt to taste
3 green onions, chopped

Steps:

  • Bring a large pot of water to a boil, and cook beets until tender, about 30 minutes. Bring a separate pot of water to a boil and cook potatoes and carrots until tender, about 20 minutes. Drain vegetables, cool, and remove skins. Dice and place in a large bowl.
  • Place the diced pickles in the bowl with beets, potatoes, and carrots. Drizzle the olive oil and vinegar over the mixture and toss to coat. Season with salt. Sprinkle with green onions. Chill completely before serving.

Nutrition Facts : Calories 144.8 calories, Carbohydrate 19.6 g, Fat 7 g, Fiber 2.6 g, Protein 2 g, SaturatedFat 1.1 g, Sodium 384 mg, Sugar 2.9 g

RUSSIAN BEET SALAD WITH HERRING



Russian Beet Salad with Herring image

This salad is commonly known in Russia as a 'Herring under the Winter Coat Salad.' It is a must for every Russian holiday, however, you have to have a taste for herring and beets. Every Russian craves this salad, but my American hubby doesn't care for it. I use a clear bowl for this salad so that you could see all ingredients in it.

Provided by Evgeniya

Categories     Salad     Vegetable Salad Recipes     Beet Salad Recipes

Time 1h55m

Yield 20

Number Of Ingredients 7

3 whole russet potatoes
2 large carrots, peeled
2 beets, washed with tops and bottoms removed
½ yellow onion, chopped
1 (12 ounce) jar herring fillets, packed in oil
6 tablespoons mayonnaise
salt and ground black pepper to taste

Steps:

  • Bring a large pot of water to a boil. Cook the potatoes, carrots, and beets in the boiling water until cooked but still firm, 15 to 20 minutes for the potatoes, 25 to 30 minutes for the carrots, and 40 minutes for the beets. Allow each to cool to the touch before further handling. Remove and discard the skins from the potatoes and beets. Shred the potatoes, carrots, and beets, keeping them separate.
  • Arrange about half the onion and half the herring fillets in a layer in the bottom of a bowl. Cover the layer with about half of the grated potatoes, then a layer of about half the carrot, and finally about half the beet. Spread about 3 tablespoons of mayonnaise over the salad; season with salt and pepper. Repeat the layers in the same order to finish building the salad. Cover with plastic wrap and chill in the refrigerator at least 1 hour. Serve cold.

Nutrition Facts : Calories 120.3 calories, Carbohydrate 9.4 g, Cholesterol 7.8 mg, Fat 8 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 1.4 g, Sodium 174.9 mg, Sugar 1.2 g

RUSSIAN CABBAGE AND BEET SALAD



Russian Cabbage and Beet Salad image

This salad is irresistible - colorful and delicious! You must keep it under a press overnight (or for 24 hours) and then in the fridge for best results. It tastes much better if you keep it in the fridge for a couple of days before eating.

Provided by LenaM

Categories     Salad     Vegetable Salad Recipes     Beet Salad Recipes

Time 8h15m

Yield 16

Number Of Ingredients 10

4 pounds shredded cabbage
2 carrots, peeled and grated
1 beet, peeled and grated
1 clove garlic, minced
4 cups water
½ cup white sugar
2 tablespoons salt
½ teaspoon ground black pepper
1 cup white vinegar
½ cup vegetable oil

Steps:

  • Combine cabbage, carrots, beet, and garlic in a large glass bowl.
  • Stir together water, sugar, salt, and pepper in a large saucepan over medium heat and bring to a boil. Stir in vinegar and oil and heat for 30 seconds, but do not boil anymore.
  • Pour hot brine over vegetables and stir to combine. Place a plate on top of the vegetables and weigh down with a bowl of water or a full can of beans. Press at room temperature, 8 hours to overnight.
  • Transfer salad into 8 pint-size jars, seal, and store in the refrigerator.

Nutrition Facts : Calories 119.4 calories, Carbohydrate 14.3 g, Fat 7 g, Fiber 3.3 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 904.5 mg, Sugar 10.7 g

RUSSIAN BEET SALAD



Russian Beet Salad image

Entered for safe-keeping for ZWT. From RusslandJournal.de. A food processor will save time. I have added 3 ways to precook the beets, depending on your preference. I recommend wearing plastic gloves when handling the beets, as they will stain otherwise.

Provided by KateL

Categories     Fruit

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

2 1/4 lbs red beets, grated (1 kg)
3 1/2 ounces walnuts, chopped (100 g)
2 -3 garlic cloves, crushed
salt, to taste
pepper, to taste
3 tablespoons mayonnaise

Steps:

  • PRECOOK BEETS:.
  • Wash the beets and trim the ends off before cooking.
  • To ROAST: Place trimmed beets in a roasting pan and add a little water for steam. Roast the beets at 425 degrees F for 30 to 45 minutes (cover the pan with foil) or until the beets are easily pierced with a knife.
  • To BOIL: Cook the beets for 20 to 30 minutes, or until tender.
  • To MICROWAVE: Cook the beets with a little water for 8 to 15 minutes on HIGH.
  • Slip off the skins under running water and grate or dice.
  • PREPARE SALAD:.
  • Mix grated or diced cooked beets, chopped walnuts (if serving immediately; otherwise, reserve until serving), and crushed garlic.
  • Season with salt and pepper.
  • Add mayonnaise and mix well.

RUSSIAN BEET SALAD WITH SOUR CREAM



Russian Beet Salad with Sour Cream image

This classic beet salad from Russia is made with grated cooked beets, sour cream, walnuts, cheese, and prunes.

Provided by Natalie Titanov

Categories     Salad     Vegetable Salad Recipes     Beet Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 7

3 beets
¼ cup sour cream
3 cloves garlic, crushed
1 cup grated Havarti cheese
½ cup finely chopped walnuts
5 tablespoons pitted prunes, cubed
salt to taste

Steps:

  • Place beets in a saucepan, cover with water, and cook until tender yet firm to the bite, 20 to 40 minutes depending on their size. Drain, peel, and coarsely grate.
  • Combine sour cream and garlic in a large bowl. Add beets, Havarti cheese, walnuts, and prunes; stir to combine. Season with salt.

Nutrition Facts : Calories 311.5 calories, Carbohydrate 17.6 g, Cholesterol 41.6 mg, Fat 24.1 g, Fiber 3.7 g, Protein 10.3 g, SaturatedFat 9.9 g, Sodium 337.7 mg, Sugar 10.3 g

RUSSIAN BEET SALAD WITH HERRING



RUSSIAN BEET SALAD WITH HERRING image

I understand that this salad recipe is a must for every Russian holiday. Serve in a glass dish so that the layers show through. Recipe & photo: allrecipes.com

Provided by Ellen Bales

Categories     Other Salads

Time 55m

Number Of Ingredients 7

3 large russett potatoes
2 large carrots, peeled
2 beets, washed with tops and bottoms removed
1/2 yellow onion, chopped
1 jar(s) (12 oz.) herring fillets, packed in oil
6 Tbsp mayonnaise
salt and pepper to taste

Steps:

  • 1. Bring a large pot of water to a boil. Cook the potatoes, carrots, and beets in the boiling water until cooked but still firm, 15 to 20 minutes for the potatoes, 25 to 30 minutes for the carrots, and 40 minutes for the beets. You may stagger the start times.
  • 2. Allow each to cool to the touch before further handling. Remove and discard the skins from the potatoes and beets. Shred the potatoes, carrots, and beets, keeping them separate.
  • 3. Arrange about half the onion and half the herring fillets in a layer in the bottom of a glass bowl. Cover the layer with about half of the grated potatoes, then a layer of about half the carrots, and finally about half the beets.
  • 4. Spread about 3 Tbsp. mayonnaise over the salad; season with salt and pepper. Repeat the layers in the same order to finish building the salad. Cover with plastic wrap and chill in the refrigerator at least 1 hour. Serve cold.

RUSSIAN BEET SALAD



RUSSIAN BEET SALAD image

Categories     Yogurt

Yield 4 to 5 people

Number Of Ingredients 12

8- 2 1/2 inch beets
1/4 c. cider vinegar
1 med. clove garlic, minced
1-2 tsp. honey
1/2 tsp. salt
1/2 c. minced red onion
2 green onions, minced
1 med. cucumber, minced
2 hardboiled eggs, chopped
2 tbsp. minced fresh dill [or 2 tsp. dried dill]
1 c. firm yogurt
freshly ground pepper

Steps:

  • Trim the beets, cover with water and bring to a boil. Cook for about 25 min. or until tender. Combine vinegar, garlic, honey and salt. Rinse cooked beets under cold running water as you rub off their skins. Chop into 1/2 inch pieces and add them, still warm, to the vinegar mixture. Stir and let stand for 30 min. Add the remaining ingredients, seasoning to taste with black pepper. Mix well, cover tightly, and chill until cold.

Tips:

  • To achieve the best flavor, choose fresh, vibrant beets with deep red color.
  • Before cooking the beets, scrub them thoroughly to remove any dirt or impurities.
  • For a sweeter salad, use golden beets instead of red beets.
  • If you're short on time, you can boil the beets instead of roasting them. However, roasting brings out a more intense flavor.
  • Be careful when handling cooked beets, as they can stain your hands and clothes.
  • For a more vibrant salad, add a squeeze of lemon juice or a splash of vinegar.
  • Feel free to add other vegetables to the salad, such as carrots, celery, or radishes.
  • For a heartier salad, add some crumbled feta cheese or chopped walnuts.
  • Serve the salad immediately or chill it for later.

Conclusion:

Russian beet salad is a delicious and versatile dish that can be enjoyed as a side dish, appetizer, or even a main course. It's packed with nutrients and antioxidants, making it a healthy choice as well. With its sweet and earthy flavor, this salad is sure to please everyone at the table. So next time you're looking for a new and exciting salad recipe, give Russian beet salad a try!

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