Russian Beet Salad Recipe


Nutrition

Cal/Serving: 245
Daily Value: 12%
Servings: 2

High-Fiber
Vegetarian, Gluten-Free, Wheat-Free
Fat5g8%
Saturated1g6%
Carbs45g15%
Fiber13g52%
Sugars32g0%
Protein8g16%
Cholesterol6mg2%
Sodium2894mg121%
Calcium94mg9%
Magnesium109mg27%
Potassium1533mg44%
Iron4mg22%
Zinc2mg11%
Vitamin A433IU9%
Vitamin C26mg43%
Thiamin (B1)0mg10%
Riboflavin (B2)0mg12%
Niacin (B3)2mg8%
Vitamin B60mg15%
Folic Acid (B9)504µg126%
Vitamin B120µg0%
Vitamin D0µg0%
Vitamin E0mg1%
Vitamin K1µg1%
Fatty acids, total monounsaturated1g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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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. 

3.1
Ratings20

INGREDIENTS

  • 2 pounds beets
  • ¼ cup chopped Vidalia onion
  • 1 tablespoon salt, plus more to taste
  • 2 tablespoons chopped fresh dill
  • 1 ½ tablespoons sour cream
  • ½ tablespoon mayonnaise

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.

Recipe Details

Serves: 2-3

Total time: 1 hour 30 minutes

Servings: 2

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3 Comments

tdm-35-icon.png

SKip the mayo and sour cream, try balsamic vinegar and goat cheese. Canned beets never compare to fresh.

tdm-35-icon.png

will canned beets do the trick?

Valaer Murray's picture

sure, two 15-ounce cans of beets should be equivalent (almost 2 pounds). Be careful when adding salt to the salad because canned vegetables often have higher sodium than fresh.

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