Russian Vinaigrette Salad (aka Beet Salad) Recipe

Traditional Russian Vinaigrette Salad, aka Russian Beet Salad, is made with root-vegetables, dressed with sunflower oil. It's healthy, guilt free, perfect year-round, but especially during the Holidays.

How To Make The Russian Vinaigrette Salad?

  • Cook vegetable by boiling them. Let them cool to a room temperature.
  • Clean the vegetable and cut them into cubes. Add in oil and season.

Tips for Making Russian Beet Salad with Pickles:

  • All ingredients for the can be cooked ahead of time for the Russian vinaigrette salad.
  • Often times sauerkraut is also added to the salad, it can add an extra tang.
  • Use a vegetable chopper to make the process much quicker.

Other Russian Salad Recipes

Serving size:
    • 3
    • Carrots; large
    • 2
    • Potatoes; large
    • 3
    • Beets; medium
    • 6
    • Pickles; large
    • 1
    • Purple Onion; medium
    • Oil; Sunflower Oil works the best
    • Salt; to taste
30 min
30 min
Ready in
1 hr


Prepare all ingredients for the Russian Beet Salad.
Boil carrots, potatoes and beets together. Boil for about 30 minutes, check if they're cooked by poking with a fork. Potatoes and carrots typically cook faster than beets. Remove from water, place them to cool to a room temperature.
Clean all vegetables, dice them into small cubes.
Mix all vegetables together, season with salt and oil. Salad can be stored in the refrigerator for 3-5 days.
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