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Russian Beet Salad

A Russian beet salad with a difference! I have used canned beets to make this salad, (see step #12) but, fresh beets are best!

Ready In:
40mins
Serves:
Units:

ingredients

directions

  • Trim beets of stems and greens, place prepared beets into a saucepan, cover with water, bring to a boil and simmer until tender, approximately 25 minutes.
  • Meanwhile, combine the vinegar, garlic, honey and salt in a bowl, set aside.
  • Prepare the rest of the vegetables and eggs, set aside.
  • Rinse cooked beets under cold running water as you remove the skins, they will retain a lot of heat!
  • Chop beets into 1/2 inch chunks and while they are still hot, add the vinegar mixture.
  • Stir until well combined with the dressing.
  • Allow to marinate 30 minutes at room temperature.
  • Set aside a few pieces of the vegetables, egg and dill to use as a garnish, add the remaining ingredients to the beets along with the amount of sour cream or yogurt you desire.
  • Note: I use only enough sour cream to combine the salad, approximately 1 cup +.
  • Stir well, chill until very cold.
  • Top with garnish, serve.
  • To substitute canned beets - pour two 14oz. cans of small beets including the liquid into a saucepan, heat until boiling hot, drain well and continue with step #5.
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@Elly in Canada
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@Elly in Canada
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"A Russian beet salad with a difference! I have used canned beets to make this salad, (see step #12) but, fresh beets are best!"
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  1. Chef Dudo
    Made the recipe exactly as written and found the taste a bit bland. It was easy to make and next time I'll add a jalapeno pepper or horseradish (or both). Maybe I like hot and spicy too much and that's why I thought it was a bit bland. I am glad I tried it and will make it again with some spice-modification. Thanks for posting.
    Reply
  2. Elly in Canada
    A Russian beet salad with a difference! I have used canned beets to make this salad, (see step #12) but, fresh beets are best!
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