Sunday, October 9, 2011

Beet Salad

This salad hails from my days spent as a Russian, and is only one of the many, many types of beet salads out there in that Slavic world.
This particular salad is called Vinagrette, and though like all salads it has many variations, its general components are usually the eponymous beets, apple, onion, cucumber, pickles, parsley or possible dill. I didn't have any pickles or cucumber, and no parsley, but I had beets, onion, apple and dill. You basically chop it all up, mix it all together, and let it marinate in a sweetened vinegar in the fridge until wanted for eating.
It keeps well, tastes good, and is probably full of vitamins.

Beet Salad
- 2 roasted beets, cubed (can used canned)
- 1/2 small sweet onion, diced
- 1/2 tart apple, diced
- fresh dill, chopped
- 1/4 c red wine vinegar
- 1 tbsp sugar

As said above, chop everything up, mix everything together, combine the sugar and vinegar and pour over top of the beet-apple-onion mixture, sprinkle with dill, stir it all up and stick it in the fridge to wait for you. Optionally, you can lightly dry-saute (w/out oil) the onions a bit to intensify their sweetness before adding.

linked up at Side Dish Saturdays over at Cinnamon Spice and Everything Nice


  1. I really like the beet and apple combination! A reader was just asking me for a beet salad - I will point her in your direction. Thanks for linking up your wonderful salad with my side dish event!

  2. thanks reeni - i love this stuff. nothing like beets; i think they taste like the earth. another great beet salad is chopped roasted beets with garlic, mayo, walnuts and chopped prunes (also russian).