Russian Beet Salad

This Russian beet salad is always a hit at holiday parties and church potlucks and it's easy peasy! @natashaskitchen

I made this Russian beet salad  for our Easter dinner. It’s quite good and loaded with healthy ingredients. I got the recipe from my sisters’ mama-in-law. It’s so simple to throw together.

You can easily adjust the size of the salad because it has equal parts of all the main ingredients. It’s made with shredded raw potato that is fried till golden brown and crunchy.  It’s especially fast and easy to make if you use a food processor with a grater attachment.

Ingredients for Russian Beet Salad:

1/3 medium red cabbage, thinly sliced (1 cup)
1 medium beet, grated (1 cup)
3 medium carrots, grated (1 cup)
1 cup frozen peas, thawed
1 medium potato, peeled and grated (1 cup)
1/4 cup onion, finely diced
1 clove garlic,  minced
1/2 to 3/4 cup mayo
Salt and Pepper to taste if needed

Russian Beet Salad

How to Make Russian Beet Salad:

1.Heat some olive oil until a piece of raw potato sizzles in it. Grate the potatoes and add about 1/4 cup bunches at a time. Fry them until golden brown and crunchy. When potatoes finished frying, place them on paper towel and let them cool before adding them in the mixing bowl.

Russian Beet Salad-6

Russian Beet Salad-2

2. Mince 1 clove of garlic and mix it with 1/2 cup of mayo for the dressing.

Russian Beet Salad-5

3. Place all of the ingredients separately in a large salad bowl until ready to serve.

This Russian beet salad is always a hit at holiday parties and church potlucks and it's easy peasy! @natashaskitchen

3. Before serving, mix all of the ingredients together (add more mayo, salt and pepper to taste if needed).

This Russian beet salad is always a hit at holiday parties and church potlucks and it's easy peasy! @natashaskitchen

This Russian beet salad is always a hit at holiday parties and church potlucks and it's easy peasy! @natashaskitchen

It’s easy and delicious! It’s also best fresh so don’t make more than you intend to eat.

Russian Beet Salad

4.84 from 6 votes
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
This Russian beet salad is always a hit at holiday parties and church potlucks and it's easy peasy! @natashaskitchen
I made this salad for our Easter dinner. It's quite good and loaded with healthy ingredients. I got the recipe from my sisters' mama-in-law. It's so simple to throw together. You can easily adjust the size of the salad because it has equal parts of all the main ingredients. It's made with shredded raw potato that is fried till golden brown and crunchy. It's incredibly fast and easy to make if you use a food processor with a grater attachment.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $5-$7
Servings: 8 servings

Ingredients

  • 1/3 medium red cabbage thinly sliced (1 cup)
  • 1 medium beet grated (1 cup)
  • 3 medium carrots grated (1 cup)
  • 1 cup frozen peas thawed
  • 1 medium potato peeled and grated (1 cup)
  • 1/4 cup onion finely diced
  • 1 clove garlic minced
  • 1/2 to 3/4 cup mayo
  • Salt and Pepper to taste if needed

Instructions

  1. Heat some olive oil until a piece of raw potato sizzles in it. Grate the potatoes and add about 1/4 cup bunches at a time. Fry them until golden brown and crunchy. When potatoes finished frying, place them on paper towel and let them cool before adding them in the mixing bowl.
  2. Mince 1 clove of garlic and mix it with 1/2 cup of mayo for the dressing.
  3. Place all of the ingredients separately in a large salad bowl until ready to serve.
  4. Before serving, mix all of the ingredients together (add more mayo, salt and pepper to taste if needed). Enjoy!

This Russian beet salad is always a hit at holiday parties and church potlucks and it's easy peasy! @natashaskitchen

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Anastasiya
    December 7, 2017

    A new twist on beets! Sounds delicious, need to try it.
    The only downside to reading your recipes- incredible amount of ads. It’s almost like flipping through a magazine- ads, ads, ads. I know that’s how you make a living, but just an honest opinion- advertisement overload. Reply

    • Natasha
      natashaskitchen
      December 7, 2017

      Hi Anastasiya, Thank you for your feedback! It is important to us. Yes, you are correct, that is how we are able to continue providing the recipes free to readers. We will be re-evaluating all of the ad placements and seeing where we can scale back for the best reader experience and site speed which is very important to us! Reply

  • Kelly
    April 14, 2017

    Can I use pickled beets? Reply

    • Natasha
      natashaskitchen
      April 14, 2017

      Hi Kelly, I haven’t tested that so I’m not sure. This salad is really intended for raw beets but it may be worth an experiment! Reply

  • Nora
    January 6, 2017

    Do you cook the beets or grate them raw? Reply

    • Natasha
      natashaskitchen
      January 6, 2017

      Grate them raw – it’s surprisingly delicious!! Reply

  • marina
    December 17, 2016

    I use potato sticks instead of frying the potato myself. Reply

  • Lily
    December 15, 2016

    Hey I was wondering how many hours ahead I can prepare this salad and still be good? Like I mean prepare without mixing with mayo. Reply

    • Natasha
      natashaskitchen
      December 15, 2016

      Hi Lily, you could even make it a day ahead, just don’t mix the ingredients and keep the potato portion separate and at room temperature (so it doesn’t soften from refrigerator moisture) and refrigerate the remaining prepped ingredients. Add dressing before serving. Reply

  • Elisabeth
    December 9, 2016

    Every single person I’ve made this for begs for the recipe! Needless to say, it doesn’t last long. I made it for the first time for a girl’s night and we literally all just stood around the bowl with forks, just digging in! So good! Reply

    • Natasha
      natashaskitchen
      December 9, 2016

      Elisabeth, thank you for such a great review, I’m so glad to hear that 😬! Reply

  • anna
    April 14, 2016

    if I fry the potatoes on Friday and mix the saled on Saturday. how should I keep my potatoes over night so they will stay crunchy? Reply

    • Natasha
      natashaskitchen
      April 15, 2016

      Great question! You definitely want to keep them separate overnight. I would refrigerate the remaining ingredients for the salad but it would probably be ok to drain the potatoes on paper towels, cool completely to room temp then store in tupperware at room temperature overnight. Reply

  • erica
    March 25, 2016

    we make this salad often but instead of potatoes we add doktorskaya kolbasa.. ill try it your way also Reply

    • Natasha
      natashaskitchen
      March 25, 2016

      Let me know what you think of it after giving it a try 😀. Reply

  • Jana
    December 16, 2015

    do you cook carrot or beets? Reply

    • Natasha
      natashaskitchen
      December 16, 2015

      I add them raw. It’s surprising I know, but so good! 🙂 Reply

  • lucy
    July 2, 2015

    Has anyone tried to substitute an ingredient with French’s Fried Onions? Reply

    • Natasha
      natashaskitchen
      July 2, 2015

      Yes! It works really well, you just have to add it just before mixing and serving so they don’t get too soft. 🙂 Reply

  • natalya
    May 16, 2015

    Hey Natasha, I made this salad for a family get together and a lot of the lady’s want the recipe.but they can only read Russian. Can give me a Russian version? I would do it myself but i don’t know how to write in Russian. Thank you, Natalya Reply

    • Natasha
      natashaskitchen
      May 17, 2015

      There is an easy option for translating. Have you tried right clicking on the content and selecting translate? Google Chrome has this option. You can also copy the text and use Google translate. I hope that’s helpful. Reply

      • Iryna B.
        August 15, 2015

        Looks delish! Never tried fried potatoes in a salad. Pretty interesting! Reply

        • Natasha
          natashaskitchen
          August 15, 2015

          It’s soooo good! I hope you love it! Reply

  • Debbie Karczewski
    January 3, 2015

    Made this & it tasted fabulous. Reply

    • Natasha
      natashaskitchen
      January 3, 2015

      Thank you for the great review Debbie :). Reply

  • Zarina
    December 29, 2014

    I have made this salad for Christmas party. To be honest with you guys. I really like it. But this salad gets even tastier, if you put in fridge for one day (salad was mixed with a dressings)… Delicious. Thank you. Please put more more recipes 🙂 🙂 🙂 Reply

    • Natasha
      natashaskitchen
      December 29, 2014

      Thank you so much Zarina for sharing your great review! It’s rare when a salad improves with time (most have to be eaten right away) but this one does have that quality. Reply

  • happytobeme
    December 24, 2014

    Just dropping by to greet you a Merry Christmas  Reply

    • Natasha
      natashaskitchen
      December 24, 2014

      Thank you so much and Merry Christmas to you as well! 🙂 Reply

  • November 19, 2014

    That looks delicious! I’m learning to like beets, I think I may have to try this! Reply

    • Natasha
      natashaskitchen
      November 19, 2014

      Thanks so much Ashley! I hope you love the salad 🙂 Reply

  • October 30, 2014

    Hi Natasha, do you think this recipe will work with sweet potatoes? Reply

    • Natasha
      natashaskitchen
      October 30, 2014

      To be honest, I’ve never tried raw sweet potato so I’m not sure if it will work. Reply

    • Kelly
      September 26, 2015

      I assumed Tasha meant to replace the white potato with sweet potato and fry it. I think that is a great idea, though it would make it even sweeter. Perhaps add a little salt to counteract that. Reply

  • Inna
    October 8, 2014

    Love the updated recipe! Great photos! I’ve made this salad twice before and it’s delicious! Reply

    • Natasha
      natashaskitchen
      October 8, 2014

      Thank you Inna :). it desperately needed an update. It’s a favorite and I didn’t think it got the attention it deserved. New pictures (and slightly clearer instructions) can make all the difference! Reply

  • Oh the colors! love this salad! and love the updated pictures! Reply

    • Natasha
      natashaskitchen
      October 7, 2014

      Thanks Marina 🙂 It was long, long overdue 😉 Reply

  • Natalie
    September 21, 2014

    Hi Natasha,
    I love your site and I use it to cook for my Russian husband and in-laws… they are impressed that an American girl can cook Russian food 😉 (that will be our secret!)

    I was wondering if you have a good recipe for Vinegrette? My husband loves that salad best (probably because he is allergic to eggs and had a hard time finding mayo free salad growing up!) Reply

    • Natasha
      natashaskitchen
      September 21, 2014

      An egg allergy is tough with regard to Russian food since it’s in so many dishes, but yes and I’m just reading your next comment and saw you found it :). Reply

  • Tatyana v
    January 30, 2014

    Natasha, hi! I would like to make this salad but I wanted to know if I can substitute cooked beets for raw? Is it going to make the salad taste different? Thanks. Reply

    • Natasha
      natashaskitchen
      January 30, 2014

      I think it would make it taste different, but not necessarily worse just as long as the beets aren’t too wet. You should try with raw beets though; it’s so much easier! 🙂 Reply

      • Tatyana v
        January 30, 2014

        Thank you Natasha for replying. I guess I will go to the store and buy raw beets (it’s just that I buy lots of beets at fall at the farmers market nd cook them and freez so I always have ready beets for borsch or shuba or any other salad). I defiantly want the salad to taste it’s best for b-day party so will make it the way you suggest. Thanks again! Reply

        • Natasha
          natashaskitchen
          January 30, 2014

          That’s so smart! I’ll have to do that next year when my mom has a ton of organic homegrown beets that are at the peak of ripeness. Beats do get old as they sit. Thanks for the idea! Reply

          • Tatyana v
            January 31, 2014

            🙂 Thanks again Natasha!

  • Inna
    November 21, 2013

    Natasha, my in laws love beets so much that any salad that has them will be their favorite. I wanted to make this one for our thanksgiving lunch/dinner, but you say in the recipe description its the best when its fresh. Unfortunately I wont have time to make it on Thursday, because we will be at church and right after church is our lunch/dinner. So what if I prepare all the ingredients and just mix it right before serving will that work out for me? I will be using fried onions instead of potatoes. Thanks! Reply

    • Natasha
      natashaskitchen
      November 21, 2013

      You can definitely prep it ahead of time and just mix and serve when you’re ready. I’ve prepped all the ingredients the night before and it works great! Reply

      • Inna
        November 22, 2013

        Thanks! I will let you know who we liked it! Reply

  • Alina
    July 6, 2013

    My family also makes this salad for almost every gathering. We use crushed Pringles (chips) instead of the Frenchs fried onions, and we dice everything rather than grate it (we use boiled beets or canned). Its always a hit. Reply

    • Natasha
      natashaskitchen
      July 6, 2013

      I also like your version :). My mom has beets growing in her yard, so I might be trying that recipe soon. Reply

  • laura k
    January 4, 2013

    yum, this is my favorite beet salad…when I saw your Red Cabbage Wreath Salad, I thought it was the same as this one, with different things added and substitute. thats why I said I use hashbrowns and not crunchy noodles and green onion instead of regular onion.
    I guess how ever you make it, its still crunchy and delish Reply

  • Tallya
    November 26, 2012

    I’ve never heard of this salad but tried it today and loved it. Thanks for the recipe! Reply

    • Natasha
      natashaskitchen
      November 26, 2012

      Awesome 😀 I’m glad that you love it. Reply

  • Luba Y.
    October 12, 2012

    That’s the one I’ve been researching! I was thinking to get a mini one, but as my family is growing, I might as well just spend the extra few bucks and get a bigger one 🙂 I’ve been watching demo videos and can’t wait to buy one and use it! So exciting lol Reply

  • Luba
    October 12, 2012

    Natasha, what kind of food processor do you use? Can you recommend a good one that has a grater attachment to make these kind of salads a breeze to make 🙂 Esp when u got little kids and could use some time saving appliances … Reply

    • Natasha
      natashaskitchen
      October 12, 2012

      My food processor is a little small. I’d recommend the larger size cuisinart food processor. I have a mini cuisinart and it’s awesome and has the grater attachment, but I think I need a bigger one. This is the one I’m dreaming of: Cuisinart DLC-10S Pro Classic 7-Cup Food Processor
       Reply

  • Marina
    August 22, 2012

    Hi again,

    I make beet salad once or twice a month but mine is closer to the traditional version. You can buy it in any Russian store in Brooklyn. I use canned beets that I cut up & organic whole beets from Trader Joe’s, 1 green onion, 2 eggs, and dollop of Vegenaise. Sometimes I make it without the onions or Vegenaise. Your recipe was completely new to me.Have a good day.

    best,
    Marina
    NY Reply

  • Sarah
    July 11, 2012

    I love this recipe…thanks Natasha! It’s so simple yet so delicious. I love the crunch of the uncooked beets especially the fried onions. I’ve made this recipe a few times and everybody always loves it! Reply

    • Natasha
      natashaskitchen
      July 11, 2012

      You are welcome Sarah. This salad is unusual, but simple and delicious, just like you said it. 🙂 Reply

  • August 26, 2011

    do you not have to cook the beets before you grate it? Reply

    • Natasha
      August 26, 2011

      Surprisingly no you don’t. Just grate them raw. It’s good- trust me 🙂 Reply

  • Nella
    February 13, 2011

    Instead of the potatoes/onions I add chow mein noodles…they’re crunchy and add a nice flavor. But with those especially don’t make more than what you’ll eat. I’m making this for tomorrow so thought I’d post on the different ingredient 🙂 Reply

    • Natasha
      February 14, 2011

      That sounds nice. I think the added crunch would be very nice! Thanks Nella! Reply

  • Lina
    April 8, 2010

    We make this salad all the time. But we substitute the onions for green onions. Reply

    • Natasha
      April 9, 2010

      My husband loves green onions on everything. Thanks for the suggestion, I will try that next time. Reply

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