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Ingredients
Scale
- 3 medium beets, boiled and grated
- 2 medium potatoes, boiled and diced
- 1 large carrot, boiled and diced
- 3–4 dill pickles, chopped
- 1 small red onion, chopped (optional)
- 2 tablespoons fresh dill, chopped
- 2–3 tablespoons sunflower oil or light olive oil
- Salt and black pepper, to taste
- Optional: 1 cup green peas, 1 teaspoon vinegar
Instructions
- Boil beets, potatoes, and carrot until tender; cool.
- Peel and dice potatoes and carrot; grate beets.
- Chop pickles and onion.
- Combine base ingredients in a large mixing bowl.
- Fold in beets and dill gently.
- Dress salad with oil and season with salt, pepper, and vinegar.
- Mix gently and refrigerate for at least 1 hour before serving.
Notes
For vibrant color, use fresh beets without blemishes.
For a sweeter taste, add more pickles or diced apples.
Allow the salad to sit longer in the fridge for enhanced flavors.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: Eastern European
Nutrition
- Calories: 150
- Sugar: 6g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg