Description
This easy beet salad is a traditional Russian-inspired dish featuring boiled beets, potatoes, carrots, and pickles combined with green peas, onions, and a creamy mayonnaise dressing. It’s a colorful, hearty salad perfect for a refreshing side or light meal, with vibrant flavors that meld beautifully after chilling.
Ingredients
Scale
Vegetables
- 3 medium-sized fresh beets
- 2 medium-sized potatoes
- 2 medium-sized carrots
- 1 cup pickles, diced
- 1 cup green peas (frozen or fresh)
- 1 small onion, finely chopped
Dressing
- 1 cup mayonnaise
- Salt, to taste
Instructions
- Boil Beets: Wash the fresh beets thoroughly. Place them in a pot of water and boil for 30-40 minutes until they are fork-tender. Once cooked, cool them completely, peel the skins off, and dice into small cubes.
- Cook Potatoes: Peel and wash the potatoes. Cut them into cubes and boil in salted water for 15-20 minutes until tender when pierced with a fork. Drain the water and allow the potatoes to cool.
- Prepare Carrots: Peel and cube the carrots. Boil or steam them until tender, which typically takes about 10-15 minutes. Drain and cool the carrots.
- Mix Dressing: In a small bowl, stir the mayonnaise until smooth. Optional additions include fresh dill or parsley for added flavor.
- Combine Salad: In a large bowl, gently combine the diced beets, potatoes, carrots, diced pickles, green peas, and finely chopped onion. Fold the ingredients together carefully to maintain texture. Add the mayonnaise dressing and mix until everything is evenly coated. Season with salt to your preference.
- Chill Before Serving: Cover the salad and refrigerate for at least 1 hour. This resting time allows the flavors to meld and develop, making the salad more delicious when served cold.
Notes
- For a fresh herbal note, try adding chopped dill or parsley to the mayonnaise dressing.
- Make sure all vegetables are fully cooled before mixing with mayonnaise to keep the salad fresh and prevent it from becoming watery.
- This salad can be made a day ahead and stored in the refrigerator for enhanced flavor.
- Use fresh or thawed green peas according to season and availability.
