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

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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.

Natasha's Kitchen Cookbook

Russian Beet Salad

4.92 from 12 votes
Author: Natasha of NatashasKitchen.com
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.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Ingredients 

Servings: 8 servings
  • 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

  • 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.
  • Mince 1 clove of garlic and mix it with 1/2 cup of mayo for the dressing.
  • Place all of the ingredients separately in a large salad bowl until ready to serve.
  • Before serving, mix all of the ingredients together (add more mayo, salt and pepper to taste if needed). Enjoy!
Course: Salad, Side Dish
Cuisine: Russian, Ukrainian
Keyword: Russian Beet Salad
Skill Level: Easy
Cost to Make: $

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

Natasha Kravchuk

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 and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Comments

  • Paige
    January 27, 2024

    I made this for my husband’s birthday. The only substitutes/additions I made was fresh dill, green cabbage (I didn’t have red) and the French’s brand fried onions. It was delicious! Everyone liked it! Would definitely make again.

    Reply

    • NatashasKitchen.com
      January 27, 2024

      Hi Paige! Thank you for the feedback. I’m glad you enjoyed the recipe.

      Reply

  • ZoZo
    June 10, 2023

    All recipes are great, used them and they work. I don’t mind the ads due to your recipes are always the best and you are extremly funny!

    Reply

    • NatashasKitchen.com
      June 10, 2023

      Hi ZoZo! Thank you so much. I’m so happy to hear that you are enjoying the recipes. I sure do appreciate the love and support!

      Reply

  • Michael Principe
    November 13, 2019

    i am a cook in a recovery home and my cooking and baking every ones loves so this wiil be first time to make egg salads and I am going to do this today hope everyone like my egg salad again they call me chief Mike and I am enjoy cooking for the guys in this recovery home in Fresno , California thank you

    Reply

    • Michael Principe
      November 13, 2019

      and happy Thanks giving to evry one please reply back to me want to make something new to cook

      Reply

    • Natashas Kitchen
      November 13, 2019

      That’s just awesome, Michael1 Thank you for sharing that with me.

      Reply

  • 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

      • Liza
        December 4, 2020

        I agree about the ads 🙁 15 on this recipe alone – I can’t load the recipes on my phone in safari because the ads take all the bandwidth and the actual recipe images won’t load (and I have 5G internet so OUCH). I had to download a different browser that blocks ads to use your website on my phone, because I do love and use your recipes a lot!

        Reply

        • Natasha's Kitchen
          December 6, 2020

          Thank you for sharing your concerns and feedback, Liza.

          The only way we can continue providing free recipes is by having ads on our site so we are not able to remove those at this time. We find that most people would rather see the ads than pay to see the recipes. I appreciate your feedback and I hope you love every recipe you try.

          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

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