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. 

Directions

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.

Nutrition

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:

12%

Servings:

2
  • Fat 5g 8%
  • Carbs 45g 15%
  • Saturated 1g 6%
  • Fiber 13g 52%
  • Sugars 32g
  • Monounsaturated 1g
  • Polyunsaturated 0g
  • Protein 8g 16%
  • Cholesterol 6mg 2%
  • Sodium 2,891mg 120%
  • Calcium 94mg 9%
  • Magnesium 109mg 27%
  • Potassium 1,533mg 44%
  • Iron 4mg 22%
  • Zinc 2mg 11%
  • Phosphorus 199mg 28%
  • Vitamin A 36µg 4%
  • Vitamin C 26mg 43%
  • Thiamin (B1) 0mg 10%
  • Riboflavin (B2) 0mg 12%
  • Niacin (B3) 2mg 8%
  • Vitamin B6 0mg 17%
  • Folic Acid (B9) 504µg 126%
  • Vitamin B12 0µg 0%
  • Vitamin D 0µg 0%
  • Vitamin E 0mg 1%
  • Vitamin K 1µg 1%
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