“A Russian beet salad with a difference! I have used canned beets to make this salad, (see step #12) but, fresh beets are best!”

Ingredients Nutrition


  1. Trim beets of stems and greens, place prepared beets into a saucepan, cover with water, bring to a boil and simmer until tender, approximately 25 minutes.
  2. Meanwhile, combine the vinegar, garlic, honey and salt in a bowl, set aside.
  3. Prepare the rest of the vegetables and eggs, set aside.
  4. Rinse cooked beets under cold running water as you remove the skins, they will retain a lot of heat!
  5. Chop beets into 1/2 inch chunks and while they are still hot, add the vinegar mixture.
  6. Stir until well combined with the dressing.
  7. Allow to marinate 30 minutes at room temperature.
  8. Set aside a few pieces of the vegetables, egg and dill to use as a garnish, add the remaining ingredients to the beets along with the amount of sour cream or yogurt you desire.
  9. Note: I use only enough sour cream to combine the salad, approximately 1 cup +.
  10. Stir well, chill until very cold.
  11. Top with garnish, serve.
  12. To substitute canned beets - pour two 14oz. cans of small beets including the liquid into a saucepan, heat until boiling hot, drain well and continue with step #5.

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