Russian Beet Salad

Russian Beet Salad or (Свёкла с орехами) is a creamy Beet Salad that's a staple in Russian and Slavic cuisine. Perfect for potlucks or as a meal, often made part of Zakuski (Russian Appetizers) for celebrations and gatherings. Sweet, savory, creamy, and crunchy, served cold and surprisingly addictive.

Why You'll Love This Recipe

• Flavor Profile - Beets are naturally sweet, the bite of Garlic, with the tangy sour cream and mayo dressing, crunch of Walnuts with the freshness of Herbs. Creamy yet surprisingly light!
• Healthy - Beets are filled with vitamins and we all need to eat more Beets for the antioxidants! Garlic boosts your immune system, and this is raw garlic for a flavor punch, just watch the mayo to keep it healthier.
• Air Fryer Fast - always a time saver and adds deeper flavor to your salad. Cooked in half the amount of time compared to traditional methods, and an easy salad to make
• Perfect for Feasts - always served for New Years in Russia, as a side dish for dinner, on top of a slice of Rye Bread as an appetizer, with a Shashlik party or a standalone lunch.

Ingredients

• 4 medium Beets - about 1 ½ pounds - 750 grams (recipe is forgiving)
• Mayonnaise - creamy Russian Mayo is best if you can find it, or use Hellmans
• Sour Cream
• Walnuts - roasted then chopped
• Garlic Cloves - minced
• Salt and Pepper to taste
• freshly chopped Parsley and Dill (zelen - Russian word for green
  Herbs, use your favorites for garnish (including Coriander, Dill, Parsley, Basil, Chives)

Equipment

• Air Fryer
• Cutting Board and Knife
• Box Grate
• Garlic Press
• Vegetable Peeler
• Whisk

How to Make Russian Beet Salad

1. Prepare Beets - wash and peel beets. Cut in half, larger beets can be cut into quarters. In a bowl, toss beets with 2 teaspoons of Oil and season with a pinch of salt and pepper. Toss until coated.
2. Cook Beets - preheat Air Fryer to 400°F (200°C). Place in a single layer in Air Fryer and cook for about 18-25 minutes - depending in your Air Fryer and size of beets. They are done when fork tender with caramelized edges. Alternatively, boil Beets in water for 45 minutes until cooked.
3. Cool - allow cooked Beets to cool for about 15 minutes. Can place in fridge to help speed this up.
4. Grate or Chop - using a Box Grater large holes, grate Wear gloves if you don't want pink hands. For chunkier texture, dice into ½ inch pieces.
5. Toast Walnuts - in a dry frying pan, toast Walnuts over medium heat for 3-4 minutes., stirring to prevent burning. Allow to cool before chopping
6. Make Dressing - in a large bowl, whisk together Mayonnaise, Sour Cream, minced Garlic, pinch of Salt and Pepper.
7. Assemble Salad - add grated Beets to the dressing. Gently coat without mashing. Stir in Walnuts and fresh Herbs.
8. Chill and Serve - cover and place in fridge for at least 30 minutes (2 hours is best). Garnish with Herbs and Walnuts before serving.

Creamy Beet Salad Variations

• Add Dried Fruit - adding chopped Prunes or Raisins are sometimes served in the salad, better to soak in water to make them plump.
• Add Pomegranate - more of a nod towards the Caucasus region, sprinkle with fresh Pomegranate Arils for tartness in a modern twist
• Spicy version - add some grated Horseradish to the dressing (to taste) or creamed Horseradish, and even a bit of hot Russian Mustard
• Easy Shuba Salad - top with Herring or Smoked Salmon for an shortcut twist on the famous Herring Under a Fur Coat

Recipe Tips and FAQs

• Russian Mayo - this is part of the secret to a tasty salad, creamy and not as tangy as the American Mayos
• Add Cheese - top with crumbled Feta or Russian Tvorog for protein for a heartier dish
• Nut Free - substitute with Sunflower Seeds or Pumpkin Seeds, or skip the nuts completely
• Tang - for a bit of extra zing, add a teaspoon of Lemon Juice of Vinegar
• Lower Fat - substitute Sour Cream with Greek Yogurt and use a Light Mayonnaise

Methods to Cook Beets

• Air Fryer - this is fastest roasted and most flavorful method for me. Toss Beets in Oil and season. Preheat to 400°F (200°C) and cook for 18-25 minutes.
• Boiling - place peeled Beets into large pot of salted water, covering Beets by 2 inches. Boil for 45-60 minutes.
• Roasting - wrap in foil and bake for 50-60 minutes at 400°F (200°C)
• Microwave - pierce Beets and wrap in a damp paper towel. Microwave for 10-15 minutes

Can I Use Pre-Cooked Beets?

Supermarkets sell pre-cooked Beets in vacuum packed bags or whole canned Beets. You can use these Beets, but the texture will be softer and not as flavorful as freshly roasted. Rinse the pre-cooked beets well before grating.

Can I Make This Ahead of Time?

Yes. You can make this ahead of time. Prepare up to 2 days in advance. However, it's still tastes best if prepared in advance and the dressing and Walnuts are mixed within hours of serving. The kick of the Garlic mellows and the crunch of the Walnuts soften. This lasts 3-5 days in the fridge after mixing together.

Russian Salads You'll Love

• Sauerkraut Salad (with Kvashenaya Kapusta)
• Olivier Salad - classic Russian Potato Salad
• Mimosa Salad
• Vinegret Beet Salad
• Korean Carrot Salad (Morkovcha)
• Smoked Salmon Shuba
• Funchoza

Russian Beet Salad is one of my favorite creamy Beet Salads, a simple recipe that's nourishing and delicious. Whether making Air Fried Beets or using the traditional boiling method, this timeless Eastern European classic is a colorful staple for holidays and for dinner tonight. Bon Appetit! Приятного аппетита!

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