Vibrant, earthy, and refreshingly crisp, this Easy Russian Beet Salad is a celebration of simple ingredients and bold flavor. Known in Russia as “Vinegret,” this dish isn’t just a salad—it’s a vibrant statement on your table. The sweet, tender beets marry beautifully with the crunch of pickles and freshness of dill, all lightly dressed with sunflower or olive oil. It’s naturally vegan, gluten-free, and perfect as a side or light lunch.

This beet salad is not only stunning to look at but also incredibly versatile. Whether served cold at summer gatherings or as a comforting winter side, it brings both nourishment and nostalgia. It’s a fantastic make-ahead dish that tastes even better the next day, making it a star for meal prep and parties alike.

What Kind of Beets Should I Use?

Fresh beets are best for this salad. Roasting or boiling them brings out their natural sweetness and makes them tender enough to grate or cube. Vacuum-packed pre-cooked beets are a good shortcut if you’re short on time, but avoid canned beets, which tend to be too soft and bland for this crisp salad.

Ingredients for the Easy Russian Beet Salad Recipe

Beets – The heart of the salad, providing a sweet, earthy base and vivid color.

Pickles – These add a tangy crunch that contrasts beautifully with the sweetness of the beets.

Potatoes – Soft and starchy, they help absorb the flavors of the dressing while adding body.

Carrots – Mildly sweet and tender, carrots offer color and gentle texture.

Red Onion – Sharp and pungent, a little bit goes a long way to enhance overall depth.

Cucumber – Optional but refreshing, it lightens up the salad and adds a juicy crunch.

Fresh Dill – A fragrant herb that complements the root vegetables with brightness and aroma.

Sunflower Oil (or Olive Oil) – The traditional dressing base, it melds all the ingredients together subtly.

Salt & Pepper – Essential seasonings to balance the natural sweetness and acidity.

How To Make the Easy Russian Beet Salad Recipe

Step 1: Cook the Vegetables

Start by boiling the beets, potatoes, and carrots until each is tender. Boil them separately if possible to maintain color integrity—beets especially will bleed. Let them cool completely before peeling.

Step 2: Dice Everything Uniformly

Peel the cooked vegetables and dice them into small, even cubes. Do the same with the pickles and cucumber. Finely chop the red onion. Consistent size helps the salad mix beautifully and makes each bite balanced.

Step 3: Combine Ingredients

In a large mixing bowl, gently combine the diced beets, potatoes, carrots, pickles, cucumbers (if using), and red onion. Add fresh dill and season with salt and pepper to taste.

Step 4: Dress the Salad

Drizzle the sunflower oil or olive oil over the mixture. Gently stir to coat all the ingredients evenly. The beets will tint everything a gorgeous ruby red as it blends.

Step 5: Let It Rest

For best flavor, refrigerate the salad for at least 1 hour before serving. This allows the flavors to meld beautifully. It also gives the oil time to absorb into the veggies, enhancing the taste and texture.

How to Serve and Store Easy Russian Beet Salad

This beet salad is most delicious when served chilled. It makes a wonderful side dish for grilled meats, roasted chicken, or as part of a vegetarian spread with rye bread and hummus. It can also be the centerpiece of a light lunch paired with eggs or smoked fish.

Store any leftovers in an airtight container in the refrigerator. The salad stays fresh and flavorful for up to 3 days, and the flavors actually deepen over time. Just give it a gentle stir before serving again.

Frequently Asked Questions

Can I use canned beets?

It’s best to avoid canned beets for this recipe as they are often too soft and lack the depth of flavor you get from fresh or vacuum-packed beets.

Do I need to peel the vegetables?

Yes. After boiling, the skins of beets, carrots, and potatoes should be removed for the best texture and appearance.

Is this salad served warm or cold?

Traditionally, Russian beet salad is served cold. Chilling enhances the flavor and keeps the texture crisp.

What oil is most authentic for this dish?

Sunflower oil is the classic choice in Russian cooking, offering a neutral yet rich base. However, olive oil works well if that’s what you have on hand.

Can I make it in advance?

Absolutely! This salad is perfect for making a day ahead. The extra time allows the flavors to marry and the color to deepen.

Can I skip the potatoes?

Yes, you can. Though potatoes add heartiness, the salad is still delicious without them. Try chickpeas or cooked lentils for a twist.

Want More Salad Ideas with a Twist?

If you love this Easy Russian Beet Salad, here are more creative and flavorful salads to try next:

Millionaire Peach Salad for a sweet and creamy fruit-forward option.
Classic Coleslaw that pairs perfectly with BBQ and summer picnics.
Easy Summer Peach Watermelon Salad for ultimate juicy freshness.
Deviled Egg Macaroni Salad for a creamy, tangy twist on picnic fare.
Mexican Street Corn Potato Salad if you’re craving bold flavor and satisfying texture.

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest salad board so it’s easy to find when you’re craving something colorful and refreshing.

And when you give it a try, leave a comment! Did you add apple or extra garlic? Maybe you tossed in chickpeas or swapped the dill?

I’d love to know how you made it your own. Got questions? Drop them below and let’s get chatting in the kitchen.

Easy Russian Beet Salad Recipe

Author: Jam Scott
Total Time: 1 hour
Yield: 4-6 servings

Print Recipe

Description

A vibrant and tangy chilled salad made with cooked beets, potatoes, pickles, and fresh dill, tossed in sunflower or olive oil. Naturally vegan and perfect for potlucks, holiday spreads, or a refreshing light meal.

Ingredients

3 medium beets, cooked and diced

2 medium potatoes, cooked and diced

2 carrots, cooked and diced

3 small pickles, diced

1/2 red onion, finely chopped

1/2 cucumber, diced (optional)

2 tablespoons fresh dill, chopped

2 tablespoons sunflower oil (or olive oil)

Salt and pepper to taste

Instructions

Boil beets, potatoes, and carrots separately until tender. Cool and peel.
Dice all vegetables into small, uniform cubes.
In a large bowl, mix beets, potatoes, carrots, pickles, cucumber (if using), and onion.
Add chopped dill, sunflower oil, salt, and pepper.
Stir gently until evenly combined and vibrant.
Refrigerate for at least 1 hour before serving to let flavors meld.

Prep Time: 20 minutes
Cook Time: 40 minutes (including boiling veggies)
Category: Appetizers