Go Back
russian beetroot salad

Russian Creamy Beetroot Salad

Radhika
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.
Prep Time 10 mins
Cook Time 7 mins
Chilling Time 30 mins
Total Time 17 mins
Course Main, side
Cuisine Russian
Servings 1

Ingredients
  

  • Beetroot - 1 medium
  • Mayonnaise or Sour Cream or Greek Yogurt - 3 to 4 tbsp
  • Dates - 6 to 8 nos
  • Walnuts - 1/4 cup
  • Garlic - 1 clove
  • Vinegar - 1/2 tbsp (add only if using greek yogurt or hung curd)
  • Salt - to taste
  • Black pepper - to taste
  • Coriander leaves or parsley - for garnishing



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 1/2 tbsp vinegar for the tangy taste.