• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Tickling Palates

  • Home
  • Recipes
  • About
  • Contact
  • Shop
  • Subscribe
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
menu icon
go to homepage
  • Recipes
  • Videos
  • About
  • Contact
  • Shop
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Videos
    • About
    • Contact
    • Shop
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Salads

    Russian Creamy Beetroot Salad Recipe

    Published: May 9, 2019 by Radhika . Leave a Comment

    73 shares
    Jump to Recipe

    russian creamy beetroot salad recipe

    Russian Creamy Beetroot Salad Recipe. A healthy, gluten free, colorful and creamy salad that tastes best when served chilled. It is just perfect for lunches during the hot summer days.

    I drooled over this salad when my friend Nadia, WhatsApp-ed her Thanksgiving meal spread. This Russian creamy beetroot salad was one of the sides that she had made.

    Of course she lamented about how they used to cook the beets in an open pan for about 45 to 60 mins earlier. But now how it is easy to cook it in her Instant Pot or Microwave.

    I, for one, cannot imagine cooking a beetroot for that long when I can get it done in under 10 mins in a pressure cooker.

    While some may roast the beets in an oven now-a-days and use it to make this salad, she told me that traditionally the beets were cooked fully yet had to be firm enough to julienne it.

    russian creamy beetroot salad

    I love eating raw beets and have never had a problem with the earthy taste and flavor of it. I love eating it in any form especially like this Debloat Salad.

    So obviously I had to get the recipe from her and I made it immediately. Though the recipe she shared with me was an authentic one, I had to make some changes to the ingredients on availability and my personal preferences.

    Though I had never attempted any recipe from the Russian Cuisine, somehow I had always thought of their cuisine to be predominantly meat based given their geographical location and climatic conditions.

    Who knew they have such good vegetarian recipes like this salad? I’m totally hooked now.

    Somehow I couldn’t help but wonder upon the similarities between this salad and our own beetroot raita. Its like how we say, same… same…but different.

    russian beetroot salad

    Notes:

    Either mayo or sour cream or both are used to make this salad. Since I do not like mayo and don’t get sour cream easily, I opted for greek yogurt which is the next best choice.

    You can also use regular yogurt or curd. But make sure to use hung curd, after straining all the whey completely.

    Traditionally prunes (dried plums) are used. But I use dates, as I always stock them.

    I would not replace walnuts with anything else, as the walnuts not only add the much needed crunch but also creamy enough in texture while eating that goes well with the overall texture of the salad.

    Using a finely chopped onion in this salad is optional.

    Check out this other salad recipes like,

    Quinoa Broccoli Salad
    Vegan Thai Green Papaya Salad
    Mediterranean Chickpea Salad
    Shaved Cucumber Salad

    If you loved this recipe, tap --> Rate or in the recipe card below to give us a 5 star rating!
    If you have tried this recipe & have any more queries, send an email to ticklingpalates@gmail.com

    Russian Creamy Beetroot Salad Recipe details below:

    russian beetroot salad

    Russian Creamy Beetroot Salad

    A healthy, gluten free, colorful and creamy salad that tastes best when served chilled. It is just perfect for lunches during the hot summer days.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time : 10 mins
    Cook Time : 7 mins
    Chilling Time : 30 mins
    Total Time : 17 mins
    Servings : 1
    Course : Main, side
    Cuisine : Russian
    Author : Radhika

    Ingredients
      

    • Beetroot - 1 medium
    • Mayonnaise or Sour Cream or Greek Yogurt - 3 to 4 tbsp
    • Dates - 6 to 8 nos
    • Walnuts - ¼ cup
    • Garlic - 1 clove
    • Vinegar - ½ tbsp (add only if using greek yogurt or hung curd)
    • Salt - to taste
    • Black pepper - to taste
    • Coriander leaves or parsley - for garnishing
    Prevent your screen from going dark

    Instructions
     

    Preparation:

    • Cook the Beetroot: Wash and peel the skin using a peeler. Pressure cook for 1 whistle. You can also microwave the beet.
    • Let the beets cool completely. Julienne with a julienne peeler or grate it using a box grater. You can also use a food processor.
    • Transfer the beets to a bowl.
    • De seed the dates, if using seeded ones and chop it finely.
    • Chop the walnuts roughly.
    • Mash the garlic with the flat side of the knife and mince it.

    Make the salad:

    • To the beets, add the rest of the ingredients like mayo or sour cream or greek yogurt, ( I used greek yogurt, so used vinegar also), garlic, dates, walnuts, salt and pepper.
    • Mix well to combine and refrigerate till its time to serve.
    • Serve this Russian creamy beetroot salad chilled and topped with more walnuts and after garnishing with coriander leaves or parsley.

    Notes

    If using greek yogurt or hung curd, use ½ tablespoon vinegar for the tangy taste.
    Tried this recipe?Mention @ticklingpalates or tag #ticklingpalates!

    WANT MORE RECIPES?

    Browse plenty more quick & flavorful recipes easily by course, method, occasion & diet.

    GO TO RECIPE INDEX
    « Vegan Thai Green Papaya Salad Recipe (Som Tam)
    Maa Vathal Urugai | Sun Dried Mango Pickle Recipe »

    Sign Up! to Newsletter

    Reader Interactions

    Leave a Reply. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hello there!

    Radhika of Tickling Palates Blog

    I'm Radhika. Welcome to Tickling Palates, a recipe blog with a focus on wholesome vegetarian, plant-based food that is delicious & comforting using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

    Read more about me

    Trending Recipes

    • Phool Makhana Curry Recipe - Lotus Seeds Gravy
    • How to Cook Millets perfectly in Pressure Cooker (Stovetop & Instant Pot)
    • 15 Mins Paneer Butter Masala (Stovetop + Instant Pot)
    • Nadan Mutta Roast - Kerala Egg Curry
    • Matki Usal Recipe - Matki Chi Usal + Video
    • Flax Seed Butter Recipe - Flax Seeds Spread

    Recent Recipes

    • Makhani Gravy Recipe - Restaurant Style Makhni Sauce
    • Tomato Rice Recipe - Thakkali Sadam
    • Cantaloupe Salsa Recipe - Melon Salsa
    • Murungakkai Sambar Recipe - Drumstick Sambar
    • How to Cook Kullakar Rice in Pressure Cooker (Stovetop & Instant Pot)
    • Mango Pickle Recipe - Mango Oorugai

    Want more Recipes?

    GO TO RECIPE INDEX

    Footer

    ^ Back to Top

    Links

    About Radhika

    Recipes

    Shop

    Newsletter

    Sign Up for Email Updates

    Contact

    ticklingpalates@gmail.com

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 · Tickling Palates · Privacy Policy
    Hosted & Managed by Host My Blog

    We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkPrivacy policy