I never much cared for beets, but when I tried my mother-in-law’s beet salad just to be polite, I discovered a new favorite! It was always a staple at her Easter brunches. But its also so nice on a summer’s day… The recipe immediately below is Mrs. P’s (my mother in law) but I will admit it never really tasted like hers when I made it so I am a little suspicious as to whether she gave me the real deal! Further below I have included a Russian beet salad recipe that I just found in Dec 2018 which looks like it could be closer (Mrs.P was Polish), and I’d like to try for comparison sometime soon – will post an update after I’ve tried the new one.
Mrs P’s Beet Salad
4 medium beets, cooked ( 3 1/2 c)
1/4 c. carrots, cooked, diced 2 medium carrots
½ c. cooked green peas (or 2/3 c.)
1 small can beans in tomatoe sauce
½ medium cooking onion, finely chopped
½ c. dill pickles, diced (2 pickles)x 3 1/2 or 4″ slim dill pickles
1/4 tsp. salt
1/4 c. Italian salad dressing (Kraft) or to taste
Skin cooked beats when cool and dice into 1/2″ cubes. Rinse tomatoe sauce from beans. In a large bowl, combine beets, beets carrots, peas, beans, onion, and dill pickles. Add salt and Italian dressing to taste; toss gently and serve. Serves 6.
Russian Beet Salad Recipe
- 1.5 lb. organic white potatoes, peeled and diced into 1/2 ” cubes (I usually use Russets)
- 1 lb. beets, peeled and diced into 1/4 ” cubes
- approx. 5 oz. carrots, diced into small quarter rounds
- 8 oz frozen peas, thawed
- 4 large dill pickles, finely diced (about 1/2 cup). We use our own homemade pickles usually.
- 1/3 cup fresh dill-pre chop, finely chopped (or 2 Tbsp dried)
- 2 Tbsp dried chopped onion (hydrated in water)
- 3 Tbsp Extra Virgin Olive Oil
- 3 Tbsp white wine vinegar
- 1 Tbsp lemon juice
- 3 tsp mustard (a tart one like dijon)
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 tsp granulated garlic (powdered fine)
* If not using precooked beets, Place beets in a pot covered with water and boil. Once pot starts boiling reduce heat, cover and simmer beets for 45 minutes.
Meanwhile, in another pot place potatoes in water and boil for about 30 minutes or until knife easily pokes through. Place carrots into same pot with potatoes midway through and cook 15 mins.
While beets, potatoes and carrots cooking: start cutting pickles and chopping dill.
Hydrate dried onions for about 10 mins in water, then drain (If using raw onion, then start chopping those) If preferred, can quickly saute chopped onions in some olive oil or butter just to brown.
In a small bowl whisk together ingredients for Salad Dressing.
After beets, potatoes and carrots cooked place all into large ice bath and start peeling beets and potatoes once cool to touch. Leave in ice bath or new cold water bowl until potatoes and beets fully cooled, at least 30 minutes.
Chop all veggies as listed in ingredients.
Once all veggies chopped add all veggies, salad dressing, and dill to large bowl. Stir to combine and adjust salt and pepper to preference.
Chill in Refrigerator at least 1 hr.
After chilling taste your salad again as you might find you might want more olive oil or vinegar to freshen up the salad after everything has soaked in.