Russian Vinaigrette Beet Salad

This traditional-style Russian beet salad has a pretty pink color. The classic ingredients of beets, potatoes, pickles, mushrooms, and dill are joined by garbanzos, black beans, and corn for more color.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 231 Calories

Ingredients

• 1 ½ tablespoons vegetable oil
• 1 (15.25 ounce) can whole kernel corn, drained
• 1 (15 ounce) can garbanzo beans, drained
• ½ red onion, diced
• 5 green onions, chopped
• 1 (15 ounce) can black beans, drained
• 3 large beets
• 1 large potato
• 3 carrots, peeled and cut into fourths lengthwise
• 3 pickles, diced
• 10 marinated mushrooms, diced
• 1 (15 ounce) can green peas, drained
• 2 tablespoons chopped fresh dill, or more to taste

Recipe Instructions

Step 1

Place the beets and potato into a large saucepan, cover with water, and bring to a boil. Reduce heat to medium-low, and gently boil until the vegetables are tender, 30 to 45 minutes. Drain the beets and potato, and let cool completely. Remove peels when cool; cut into 1/4-inch dice.

Step 2

Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the carrots, recover, and steam until just tender, about 5 minutes depending on thickness. Remove from steamer, and let cool completely. Dice when cool.

Step 3

Place the beets, potato, carrots, red onion, pickles, marinated mushrooms, garbanzo beans, black beans, corn, green peas, and green onions into a large salad bowl, and gently stir to combine. Drizzle in the vegetable oil, stir again, and garnish the salad with the fresh dill to serve.