Russian Beetroot Salad Recipe
Creamy Russian beetroot salad blends mayo and sour cream into a tangy dressing with garlic and herbs that beautifully contrasts the natural sweetness of beets.
Servings 4 servings
Ingredients
- 1 pound beets we use beetroot only for this recipe, you can use beet greens for something else; look for medium-sized beets so they cook evenly
- 3 tablespoons mayo
- 3 tablespoons sour cream
- 1/2 tablespoon white wine vinegar
- 2 cloves garlic crushed (more or less to taste)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 spring onion very thinly sliced (or 2 scallions)
- 2 tablespoons minced fresh dill
- 2 tablespoons minced fresh parsley
- 5 tablespoons walnuts toasted and coarsely chopped (divided into 4 tablespoons + 1 tablespoon)
Instructions
- Add the beets to a medium-sized saucepan and add enough cold water to cover by 3 inches. Bring to a boil, then turn the heat down slightly so it doesn’t boil over and cook until the beets are tender, about 25 minutes for medium-sized beets. You can test to see if it’s done by sliding a sharp paring knife into the center of a beet; if it slides right out, they’re done cooking. Drain the water and let them cool.
- Once the beets are cool enough to handle (about 20 minutes), peel and shred them.
- Add the mayo, sour cream, vinegar, garlic, salt, black pepper, spring onion, dill, and parsley to a bowl and stir to combine. Stir in the shredded beet and 4 tablespoons toasted walnuts.
- Cover and chill for 1 hour so the flavors can blend.
- Transfer the salad to a serving dish and sprinkle the remaining 1 tablespoon walnuts on top. If desired, garnish with additional fresh spring onion (or scallion), dill, or parsley. Serve.
Notes
- How to Toast Walnuts: Add the walnuts to a dry skillet over medium-low heat and cook until they smell nutty and start to turn golden in spots, about 5 minutes, stirring frequently.
- Storage: Store covered in the fridge for up to 3 days. It’s even better on the second day than it is on the first, so plan ahead and make this the day before you want to eat it!
- Optional Add-Ins: If desired, you can add 1/4 cup of chopped prunes or raisins to the salad, and top with 1/4 cup crumbled feta or goat cheese right before serving.