November 14

Russian Veniagrete Salad

Lunch Dinner


That Winter Salad
They Eat Year Round in Russia

5 Ways to share
Hubby Rating
Prep: 20 m  
Total: 1 h  
Serves: 4  
Gluten free, Vegan

Russian Beet Salad is surprisingly good! Sweet beets are a perfect match for sour pickles. The salad is very filling and can be a good solution for lunch or even a nice dinner option!


  • 2-3 large beets (about 2 lb)
  • 1 large potato (8 oz)
  • 2 medium carrots (5 oz)
  • ¼ medium yellow onion, small diced
  • 1 cup sour pickles, medium dice
  • 2 tbsp avocado oil
  • Salt to taste


Place beets, potatoes, and carrots in a large pot with water and bring it to a boil. The water should be 1 inch above the vegetables. You don’t have to peel the vegetables before boiling them!

When it comes to a boil, lower the heat to medium and boil for 30-40 mins. The potatoes and the carrots should be knife soft. The beets will be semi-soft. If the potatoes and the carrots are done sooner, just remove them and set aside. The beets will need more time, but it depends on their size, too. 

When the vegetables and done, submerge them into cold water and let sit for a little while to cool.

Peel the vegetables and cube them into medium side cubes (¼ inch).

Cut the onions and the pickles.

Combine all the vegetables together in a large bowl, add avocado oil and salt. Mix well but be gentle. The potatoes and the carrots are soft.

Taste and adjust salt. If you like your salad more sour, feel free to add more pickles! If you’d like more onions, go for it!

Transfer into a serving dish and enjoy!

Nutritional Content




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