This Russian Beet Salad is my go-to when I want something colorful, tangy, and packed with classic Eastern European flavor. It’s a staple on my holiday table.
In Ukraine, where I grew up, fresh vegetables like cucumbers and tomatoes weren't available in winter.
Many people grow their own produce and preserve it in cellars for colder months. During those times, making recipes with potatoes, beets and carrots is common.
Although, there are references of Vinegret salad being Russian, in Ukraine we considered it a part of our national cuisine as well.
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Why This Recipe Stands Out
This Russian Beet Salad is a dish I grew up eating and still make every winter. It’s simple, colorful, and full of nostalgic flavor. Here’s why it always has a spot on my table:
- Classic Eastern European Flavors: This classic mix of beets, potatoes, carrots, and pickles is comforting and familiar.
- Bright and Balanced: The combo of earthy beets, briny pickles, and sautéed onion is full of contrast. It’s the same kind of punchy flavor I love in my Cold Beet Salad with Greek Yogurt, where bold ingredients shine without overpowering each other.
- Perfect for Holidays or Meal Prep: Vinegret shows up at every New Year’s table in my family, but I also make it ahead for easy weeknight sides. It stores just as well as my Shchi Cabbage Soup, which gets better the next day.
- Customizable with Classic Add-Ins: I like mine with peas and sautéed onions, but you can add sauerkraut, apples, or even marinated mushrooms.
Key Ingredients
- Beets – Earthy and sweet, beets add vibrant color and a signature depth of flavor that defines this traditional salad.
- Potatoes – Soft and starchy, boiled potatoes provide body and mild flavor, anchoring the salad with satisfying heartiness.
- Carrots – Naturally sweet and tender, carrots bring subtle contrast and a gentle crunch to the mix.
- Dill Pickles – Tangy and briny, dill pickles cut through the richness of the root vegetables and add sharp, savory brightness.
- Sweet Peas – Mild and slightly sweet, peas add soft texture and pops of freshness that balance the more intense ingredients.
- Olive or Sunflower Oil – Light and neutral, the oil ties everything together with a simple, classic dressing that enhances without overpowering.
Substitutions and Variations
Here are some of my favorite substitutions and variations:
- Potato Alternatives: Red or yellow potatoes hold their shape well, but for a lower-carb option, you can use roasted celery root or even cauliflower florets cut into small cubes.
- Beets: Boiled beets are traditional, but you can also roast them for a deeper flavor.
- Onions: Sautéed onion adds sweetness, but raw red onion or shallots can be used for more bite.
How to Make Russian Beet Salad
Step 1: Bring a large pot of water to a boil. Add beets, potatoes, and carrots. Reduce heat and cook until tender (beets: 60–90 mins, potatoes: 25–30 mins, carrots: 15–20 mins).
Step 2: While vegetables cook, heat olive oil in a sauté pan over medium heat. Cook onions for 5–7 minutes until translucent. Transfer to a bowl.
Step 3: Transfer cooked vegetables to a bowl of cold water to cool. Once cooled, peel and dice them along with the dill pickles.
Step 4: In a large bowl, combine diced vegetables, pickles, green peas, sautéed onions, green onion, salt, and pepper.
Step 5: Stir to combine. For less color bleed, add beets last and mix again.
Step 6: Serve chilled or at room temperature.
For full list of ingredients and instructions, see recipe card below.
What to Serve with Russian Beet Salad
- Green Borscht is a classic companion to Vinegret. Serving the two together brings out the earthy sweetness of the beets and creates a comforting, cold-weather combo that’s rooted in tradition.
- You can also enjoy it with a bowl of Shchi Soup, a tangy cabbage-based soup that complements the vibrant flavors of the salad and adds warm contrast to the cold vegetables.
Frequently Asked Questions
Beets have a strong color that can stain the rest of the vegetables. Adding them last helps keep the potatoes and carrots from turning entirely red. It’s not necessary, but it helps with presentation.
Definitely. You can cook and dice the vegetables up to 2 days in advance and store them in the fridge. Mix everything together just before serving to keep the texture and flavor fresh.
Store leftovers in an airtight container in the refrigerator for up to 2 days. The flavor will continue to develop over time, but the vegetables may soften slightly. Avoid freezing, as it can alter the texture of the salad.
More Recipes You'll Enjoy
- Tortellini Salad - This Tortellini Salad is a delicious combination of cheese-filled tortellini, fresh veggies, and a tangy homemade dressing.
- Swiss Chard Salad - Here is an easy, healthy, and colorful Swiss chard salad with apple and chickpeas recipe to try out. Ingredients are readily available and simple to find.
- Halloumi and Dill Pickle Pasta Salad - This Halloumi and Dill Pickle Pasta Salad has big flavors with tangy dill pickled cucumbers, creamy avocado mayo, and seared halloumi.
Recipe
Vinegret Salad
Video
Ingredients
- 4 medium potatoes
- 2 large carrots
- 1 can sweet peas drained and rinsed
- 3-4 dill pickles or more if you like
- 1 large beets
- 1 medium onion finely minced
- 2 tablespoon olive oil or sunflower oil
- 2 sprigs green onion diced
- ½ teaspoon salt or more to taste
- ¼ teaspoon pepper or more to taste
Instructions
- Bring a large pot of water to a boil. Add beet, potatoes and carrots. Reduce the heat to medium low and cook until vegetables are tender when poked with a knife. (see Note 1 for vegetables cooking time)
- At the same time, heat olive oil in a large saute pan and over medium heat. Add onions and cook stirring occasionally until translucent, about 5-7 minutes. With a slotted spoon, transfer onions to a bowl.
- When vegetables are tender, carefully remove them from water and place in a bowl with cold water. This will allow them to cool faster. Once they are cool to handle, peel and cut the vegetables along with dill pickles into small cubes.
- In a large bowl combine cut vegetables (see Note 2), green onion, green peas, sautéed onion, salt and pepper. Give everything a stir and enjoy!
Notes
Nutrition
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
K Melamed says
Where is the vinegar?
Iryna Bychkiv says
I actually prefer it without vinegar. However if you feel like the salad is lacking acidity, you can use a tablespoon of apple cider or white wine vinegar.
Cherylynn says
If you do use sauerkraut as an add on, how much would be the proper amount to use? Thank you.
Iryna Bychkiv says
One cup of sauerkraut would be a good amount.
Larysa Theriault says
had this salad mom use to make--have not had any since her passing 20 years ago--thank you for the reminder-must try and make this for old time memories My mother was Russian father Ukrainian. Either way it was a great salad- we called it "Russian Salad"
Iryna says
Larysa, thank you so much for your comment! Vinegret salad is very delicious indeed and easy to make. I hope you'll give it a try soon:)
Oryna Schiffman says
Hey Irina,
This is one of my favorite salads! Grew up on it — in Ukraine. Why, may I ask are you calling it Russian?...
Iryna says
Hi Oryna! Yes, I grew up on this salad too, very yummy. Despite that it's very popular in Ukraine, from my understanding and research it's considered more of a Russian salad. Although, if going deeper, some historians claim that it actually originated in France. Nevertheless, it's one of those dishes that's hard to say where it came from, just like potato pancakes or varenyki. We all love them but the true origin is controversial.
emily zileinski says
Yum, this recipe is so colourful! it will look great on my table for christmas this year!
Easyfoodsmith says
Love this gorgeous and healthy salad. so yum!
Iryna says
Thank you! It's really good:)
natalia bartkova says
I love this salad and I am doing it very often.