Russian Vinaigrette Beet Salad
Share recipe
Description
Traditional Russian beet salad that is super delicious, cheap and easy. A personal favorite. I like to add black beans and chickpeas to increase the protein content and make it savory.
Ingredients
- 3 large beets
- 1 large potato
- 3 carrots, peeled and cut into fourths lengthwise
- ½ red onion, diced
- 3 pickles, diced
- 10 marinated mushrooms, diced
- 1 (15 ounce) can garbanzo beans, drained
- 1 (15 ounce) can black beans, drained
- 1 (15.25 ounce) can whole kernel corn, drained
- 1 (15 ounce) can green peas, drained
- 5 green onions, chopped
- 1 ½ tablespoons vegetable oil
- 2 tablespoons chopped fresh dill, or more to taste
Directions
- 1. Place the beets and potato into a large saucepan, cover with water, and bring to a boil. Reduce heat to medium-low, and gently boil until the vegetables are tender, 30 to 45 minutes. Drain the beets and potato, and let cool completely. Remove peels when cool; cut into 1/4-inch dice.
- 2. Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the carrots, recover, and steam until just tender, about 5 minutes depending on thickness. Remove from steamer, and let cool completely. Dice when cool.
- 3. Place the beets, potato, carrots, red onion, pickles, marinated mushrooms, garbanzo beans, black beans, corn, green peas, and green onions into a large salad bowl, and gently stir to combine. Drizzle in the vegetable oil, stir again, and garnish the salad with the fresh dill to serve.
Nutrition Facts
serving: 8 servings
calories: 230.8 kcal
carbohydrates: 44.3 g
protein: 8.1 g
saturated fat: 0.6 g
sodium: 505.8 mg
fiber: 8.9 g
sugar: 11.7 g