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    Home > Salads

    The Perfect Beet Salad (Easy Ukrainian Red Beet Salad)

    Published: Dec 9, 2022 · Modified: Dec 9, 2022 by Valya's Taste of Home · This post may contain affiliate links · 12 Comments

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    Jump to Recipe Print Recipe

    This is seriously the best Beet Salad, giving you a beautifully vibrant mix of nutritious veggies such as beets, potatoes, carrots, and onions for an unforgettable combination of flavors!

    This Beet Salad is the most perfect recipe, with festive colors and flavors that are perfect for fall and winter. You're sure to love this Ukrainian favorite!

    And not only does it look beautiful, but it tastes incredible too! The simple yet bold flavors go perfectly well with almost all types of dinner meals, which makes this beet salad recipe the perfect side dish to try.

    The colors in this recipe make it an ideal salad to make for the holidays to serve with any and all dishes you’re planning on serving. Plus, this is a classic Ukrainian beet salad and so the ingredients are simple and delicious, and truly one of a kind.

    Want to learn how to make this beet salad? Then keep on reading!

    Table of Contents
    • What is a Beet Salad?
    • What Makes This Beet Salad Recipe Special?
    • How to Cook Beets for Salad
    • What You Need to Make Beet Salad at Home
    • How to Make Beet Salad (Step-by-Step)
    • Recipe Variation Ideas for Beet Salad
    • How to Store Leftover Beet Salad
    • More Similar Recipes You'll Love
    • Recipe Card
    • The Perfect Beet Salad (Easy Ukrainian Red Beet Salad)
    • Comments

    What is a Beet Salad?

    Beet salad is the perfect way to use any beets you may have at home! It’s a delicious salad that showcases cooked beets along with other veggies such as carrots, onions, and potatoes.

    Beets are packed with nutrients and are a great source of fiber, manganese, potassium, iron, and even vitamin C. Not only does it improve blood flow, but also lowers blood pressure and improves exercise performance.

    Combine these benefits with the delicious flavor of the salad, and you have a total winner that beats all other salads in terms of flavor and health benefits! So try this beet salad recipe today and you’re going to fall in love with it!

    What Makes This Beet Salad Recipe Special?

    This Ukrainian Beet Salad is very special to me. It brings back those sweet childhood memories of when my mom used to make it for her family on holidays.

    She loved making everything surrounding the holidays extra special for the kids and it's small things like these that resurface sweet memories. It was really special, thinking back.

    The best time for making this particular salad was usually in the fall or wintertime after harvesting the garden fields for some red beets.

    Back in Ukraine, my parents grew very large fields of produce as a means to provide for the large family. Not only beets, but most of the ingredients that go into this salad like carrots, potato, onion, and pickled cucumbers were home-grown. Back then it was the way of the land.

    Nowadays, you have the option of all these ingredients being instantly available at any grocery store allowing you to make this salad any time you wish. While still very delicious, it still doesn’t quite have the same sentimental value.

    I consider this salad one of the healthiest ones out there. It consists of organic vegetables, including red beets which are very good for you. I usually make this salad about a day ahead, because it tastes best after all the vegetables have soaked in the flavors.

    There are many different varieties of this salad. Some people add peas or beans. We like the simple original version we had in childhood.

    As for the dressing, a little plain oil does the job. I used sunflower and vegetable oils in the past, but avocado oil is the best-tasting and healthiest, in my opinion. It’s a great-tasting, healthy salad that also looks very festive.

    Give it a try and you'll know what I mean!

    Mix very carefully again otherwise, the boiled vegetables will lose their shape and the potatoes can become mashed.

    How to Cook Beets for Salad

    Cooking beets is incredibly easy, but for those who haven’t tried it before it may seem a little confusing. So here are the top two ways of cooking beets for the best beet salad ever:

    Boil on Stovetop

    One of the most common ways to cook beets for a beet salad is to boil them whole or into quarters. I like chopping them into fours before boiling them to speed up the process. Boil them until they turn fork tender. Drain the water and then peel them.

    This is the way I’ve done it in the recipe, but this isn’t the only way to do it! Here’s another way you can try:

    Roast in Oven

    The other way to cook beets is to roast them in the oven. You can bake them whole by wrapping each of them in aluminum foil and roasting them in the oven for 45-60 minutes depending on the size. Once they turn tender, unwrap and remove the peels from the roasted beets.

    Alternatively, if you have a steamer you can also use that but I’ve mentioned the two most common ways to cook it here.

    What You Need to Make Beet Salad at Home

    Making this delicious salad at home requires the simplest ingredients ever. Here’s what you’ll need:

    For the Salad:

    • Beet: First of all, of course, we’ll need some red beets! They’re not only delicious and the star ingredient of this recipe, but they’re also packed with nutrients making this salad incredibly healthy.
    • Potatoes: You’ll also need some potatoes to add flavor and make it filling. We’ll be using some yellow potatoes which are low to medium-starch potatoes and work really well in this recipe.
    • Carrots: For some extra crunch and texture, we’ll also be using some delicious carrots.
    • Onions: Add some yellow onions to the salad as well as they add a delicious sharp yet sweet flavor to the salad.
    • Pickles: We’ll also add some homemade pickles that elevate the flavor to the next level and really bring everything together. Check out my recipe for the most delicious pickles you’ve ever had!
    Making this delicious salad at home requires the simplest ingredients ever.

    For the Salad Dressing:

    • Avocado oil: For our salad dressing, we’ll be using some avocado oil! You can also use sunflower oil, olive oil, or even vegetable oil but avocado oil is not only the healthiest but also the best tasting so I highly recommend going it this!
    • Seasonings: You’ll also need some black pepper and salt to season the salad to taste. It’ll really help bring all the flavors out.
    For our salad dressing, we’ll be using some avocado oil! You can also use sunflower oil, olive oil, or even vegetable oil

    How to Make Beet Salad (Step-by-Step)

    Making this delicious salad is really simple and easy. Here’s how to do it step-by-step along with some pictures as well:

    Let’s prep our potatoes and carrots first. Trim off stems, wash and place the potatoes and carrots into a small pot.

    Cover with water and add 1 tbsp. and boil for 25 minutes. Drain and let them cool before peeling and dicing.

    Let’s prep our potatoes and carrots first. Trim off stems, wash and place the potatoes and carrots into a small pot.

    Now follow the same cooking instructions for beets as well. I’ve cut each beet into 4 pieces to speed up the cooking process. The reason why we don’t boil beets with the other veggies is that beets release color and will stain all your other veggies too.

    Alternatively, you can also roast beets in the oven. Cover each whole beet with aluminum foil and roast them on a baking sheet for 45-60 minutes at 400 F. The time depends on the size, so make sure they are fork-tender before getting them out.

    Alternatively, you can also roast beets in the oven.

    After the cooked vegetables have cooled down, peel the skin and dice the veggies. Then place all the diced vegetables into one large bowl.

    After cooked vegetables are cooled, peel the skin, dice vegetables, and then place all diced vegetables into one large bowl. Here, I’ve placed all diced vegetables into different bowls temporarily for better visibility.

    After cooked vegetables are cooled, peel the skin, dice vegetables, and then place all diced vegetables into one large bowl. Here, I’ve placed all diced vegetables into different bowls temporarily for better visibility.

    Next, mix all ingredients together. Sprinkle salt, and pepper and add avocado oil. Mix very carefully again otherwise, the boiled vegetables will lose their shape and the potatoes can become mashed.

    Next, mix all ingredients together. Sprinkle salt, and pepper and add avocado oil.

    Next, mix all ingredients together. Sprinkle salt, and pepper and add avocado oil. Mix very carefully again otherwise, the boiled vegetables will lose their shape and the potatoes can become mashed.

    The simple yet bold flavors go perfectly well with almost all types of dinner meals, which makes this beet salad recipe the perfect side dish to try.

    Recipe Variation Ideas for Beet Salad

    This delicious salad features classic flavors that you’re going to absolutely love! But in case you’re looking to add your personal touch to it, here are some ideas of what works really well with beets:

    Cheese: If you love cheese, you can add some crumbled cheese on top. Cheese that naturally works well with the flavors in the salad includes goat cheese and feta cheese.

    Veggies and herbs: You can experiment and add whichever veggies and herbs you love most. Arugula and baby spinach work great with this salad. You can also add fresh mint and parsley for herbs. Instead of yellow onions, feel free to use shallots or red onions.

    Balsamic vinaigrette: For an extra tang without overpowering the flavors of the beet, drizzle some balsamic vinegar into your salad. You can also whisk in some honey or maple syrup for extra sweetness.

    Dried fruits and nuts: Want to add an extra layer of crunch to the salad? Then try adding some chopped walnuts to it! You can also add some dried cranberries on top for a festive feel.

    How to Store Leftover Beet Salad

    You can store this delicious salad in the fridge for up to 3 days in an airtight container. I don’t recommend freezing it though since the texture will change quite a bit and the flavor won’t be the same.

    The colors in this recipe make it an ideal salad to make for the holidays to serve with any and all dishes you’re planning on serving. Plus, this is a classic Ukrainian beet salad and so the ingredients are simple and delicious, and truly one of a kind.

    Note: the salad will become solid red color (see the old picture below) as beets release juice and the rest vegetables will absorb their red color.

    More Similar Recipes You'll Love

    • Ukrainian Potato Salad "Olivie"
    • Sunflower Salad Recipe
    • Tossed Cucumber Salad
    • Crab Salad

    Recipe Card

    This Beet Salad is the most perfect recipe, with festive colors and flavors that are perfect for fall and winter. You're sure to love this Ukrainian favorite!

    The Perfect Beet Salad (Easy Ukrainian Red Beet Salad)

    Valya's Taste of Home
    This Beet Salad is the most perfect recipe, with festive colors and flavors that are perfect for fall and winter. You're sure to love this Ukrainian favorite!
    4.27 from 15 votes
    Print Recipe Pin Recipe
    Prep Time 45 minutes mins
    Cook Time 25 minutes mins
    Total Time 1 hour hr 10 minutes mins
    Servings 14

    Ingredients
      

    Vinaigrette Salad with Avocado Oil Dressing Ingredients

    • 1.5 lbs. – organic potatoes (I use yellow potatoes)
    • 1 lb. – organic carrots
    • 2 lbs. – organic red beets
    • 1 small – onion (I use homegrown yellow onion)
    • 8 oz. pickles (I use 2 large home-canned pickles)

    Vinaigrette Salad Dressing and Seasoning Ingredients

    • ¼ cup – Avocado or Olive oil
    • ½ tsp. – black ground pepper or to taste
    • 1 tbsp. – sea salt or to taste (plus 1 tbsp. for cooking beets and 1 tbsp. for cooking potatoes with carrots)
    Read More

    Instructions
     

    How to Make Beet Salad

    • Let’s prep our potatoes and carrots first. Trim off stems, wash and place the potatoes and carrots into a small pot.
    • Cover with water and add 1 tbsp. and boil for 25 minutes. Drain and let them cool before peeling and dicing.
    • Now follow the same cooking instructions for beets as well. I’ve cut each beet into 4 pieces to speed up the cooking process. The reason why we don’t boil beets with the other veggies is that beets release color and will stain all your other veggies too.
    • Alternatively, you can also roast beets in the oven. Cover each whole beet with aluminum foil and roast them on a baking sheet for 45-60 minutes at 400 F. The time depends on the size, so make sure they are fork-tender before getting them out.
    • After the cooked vegetables have cooled down, peel the skin and dice the veggies. Then place all the diced vegetables into one large bowl.
    • Next, mix all ingredients together. Sprinkle salt, and pepper and add avocado oil. Mix very carefully again otherwise, the boiled vegetables will lose their shape and the potatoes can become mashed.
    • Cover the bowl with a lid and refrigerate for at least 6 hours or overnight for the best-tasting result. Mix the salad before serving. Your delicious Beet Salad is ready to be served!

    Notes

    You may also bake beets in the oven. Cover each whole beet with aluminum foil and bake at 400 F (200 C) for 45-60 minutes depends on the size.
    Tried this recipe?Share your photo on Instagram @valyastasteofhome or tag #valyastasteofhome!
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    This recipe was originally posted on October 25, 2016 (original picture below), and updated for a better user experience. The post may contain affiliate links. Read my disclosure.

    This Vinaigrette Salad with Avocado Oil Dressing (Ukrainian Red Beet Salad) is very special to me. It brings back those sweet childhood memories when my mom used to make it for her family on holidays.

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    Comments

    1. Shirley Beltz says

      June 28, 2023 at 7:10 am

      Are the pickles you use sweet or dill or something else?
      The recipe says vinaigrette, salad dressing, but I don’t see any vinegar at all. Help!

      Reply
      • Valya's Taste of Home says

        June 28, 2023 at 7:15 pm

        I use dill pickles for this recipe. I prefer my salad without vinegar, but you can always add some if you like.

        Reply
    2. Penny Gardiner says

      March 31, 2021 at 12:14 pm

      5 stars
      I have a question: when boiling the beets, the water is so red. I wonder if that takes away any nutrients or flavour as opposed to baking them and keeping all the yummy goodness to add to the salad?

      Reply
      • Valya's Taste of Home says

        March 31, 2021 at 12:18 pm

        I have been baking beets lately and love it better that way. I would suggest baking them instead. You live, you learn, right? 😉

        Reply
    3. Evelina says

      April 05, 2018 at 4:35 pm

      5 stars
      mmm thank you for posting one of my favorite salads! Like previous commenters, I've tried it with kidney beans and sauerkraut and loved it! Just recently came across your blog and love all the traditional recipes you have! Thank you for taking the time to publish such gorgeous recipes and pictures

      Reply
      • www.valyastasteofhome.com says

        April 05, 2018 at 7:52 pm

        Welcome to my website Evelina! I’m glad you liked the recipe. Thank you for amazing five ⭐️ review! ?

        Reply
    4. Nikole says

      November 23, 2016 at 6:55 am

      One of my favorite salads!! I will be the one to make this at this years thanksgiving but I like to to add kidney beans to give some protein (not a huge meat eater). Ive always made it with sunflower oil because I love the smell and the taste it adds, Im curios is avocado oil similar like that?

      Reply
      • valya'stasteofhome.com says

        November 23, 2016 at 11:06 am

        You sure can add beans. Sunflower oil has a strong smell, similar to olive oil. I like avocado oil better due to it's soft smell and taste. Of course, everyone has different taste and you can try both ways to compare for your self. Thank you very much for your comment Nikole 🙂

        Reply
    5. Tanya says

      October 31, 2016 at 1:10 pm

      5 stars
      One of my favorite salads! I also add sauerkraut and butter beans (or even grilled or roasted chicken), so it's a complete meal. It's awesome with fresh crusty bread!

      Reply
      • valya'stasteofhome.com says

        October 31, 2016 at 2:26 pm

        I agree! I never tried or heard of anyone adding chicken. I will have to give that a try. Thank you very much for stopping by and commenting Tanya 🙂

        Reply
    6. Maria says

      October 26, 2016 at 10:40 am

      5 stars
      Absolutely love this salad. I agree, it's pretty healthy, those beets... yum! I also remember those farming day, and working on a field with my parents. It was hard work, but so much great memories. Love how bright and clear the pictures are. Thank you for sharing another delicious recipe Valya.

      Reply
      • valya'stasteofhome.com says

        October 26, 2016 at 1:06 pm

        Thank you very much Maria! Really appreciate your sweet words and taking time to comment 🙂

        Reply
    4.27 from 15 votes (11 ratings without comment)

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    A food blogger, recipe developer, photographer, editor, and author behind Valya’s Taste of Home website. Sharing family-proven tasty recipes with step-by-step photos and videos. Read more...

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