Russian Beet Salad Recipe

Russian Beet Salad
Valaer Murray

There are so many variations on the Russian beet salad, some with potatoes and dill pickles and other additions, but this one is so simple and fuss-free. Plus, it's a nice seasonal transition salad — served cold, it's refreshing for those still-hot September days, but it also heralds the oncoming fall/winter season of root vegetables.

Click here to see 7 Ideas for Fall Salads. 


Preheat the oven to 400 degrees. Wrap the beets in aluminum foil and roast for 1 hour. Remove and let cool off before using a wet kitchen towel or paper towel to remove the skins. Dice and add to a bowl.

Meanwhile, "kill" the onions by covering them with the tablespoon of salt and letting them sit for 10 minutes. This is will mellow out the raw onion flavor. Finally, rinse well and add them to the beets.

Stir in fresh dill with the sour cream and mayonnaise. Season with salt to taste. Best served chilled.


Calories per serving:

245 calories

Dietary restrictions:

High Fiber Vegetarian, Gluten Free, Wheat Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 11g 17%
  • Carbs 91g 30%
  • Saturated 2g 12%
  • Fiber 26g 104%
  • Sugars 64g
  • Monounsaturated 1g
  • Polyunsaturated 1g
  • Protein 16g 31%
  • Cholesterol 12mg 4%
  • Sodium 5,782mg 241%
  • Calcium 189mg 19%
  • Magnesium 217mg 54%
  • Potassium 3,067mg 88%
  • Iron 8mg 44%
  • Zinc 3mg 22%
  • Phosphorus 398mg 57%
  • Vitamin A 73µg 8%
  • Vitamin C 52mg 86%
  • Thiamin (B1) 0mg 21%
  • Riboflavin (B2) 0mg 25%
  • Niacin (B3) 3mg 16%
  • Vitamin B6 1mg 34%
  • Folic Acid (B9) 1,008µg 252%
  • Vitamin B12 0µg 1%
  • Vitamin D 0µg 0%
  • Vitamin E 0mg 2%
  • Vitamin K 2µg 3%
Have a question about nutritional data? Let us know.
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