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Russian Beet and Mayo Salad
A classic Russian Beet and Mayo Salad made with beets, fresh herbs, and a creamy dressing.
Servings 4 servings
Calories 285kcal
Equipment
- Sharp Knife
- Small whisk
- Rubber spatula or large spoon
- Airtight container
Ingredients
- 5 medium vacuum-sealed beets diced
- ½ cup mayonnaise
- 2 tbsps apple cider vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tbsps fresh dill chopped
- 1 tablespoon fresh parsley chopped
Instructions
Prepare the Beets
- Dice the cooked beets into small, even cubes. Smaller pieces hold the dressing better and create a more balanced bite throughout the salad.
Mix the Dressing
- In a large bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, salt, and black pepper until smooth and creamy. The dressing should look fully combined with no streaks of mustard remaining.
Coat the Beets
- Add the diced beets to the bowl and gently fold them into the dressing. Continue mixing until every piece is evenly coated and the dressing begins to take on a light pink color.
Add the Herbs
- Stir in the fresh dill and parsley. The herbs should be evenly distributed throughout the salad, adding bright green flecks and fresh flavor to every spoonful.
Chill and Serve
- Cover the bowl and refrigerate for at least 1 hour before serving. As the salad chills, the dressing deepens in color and the flavors settle together. Serve cold.
Video
Nutrition
Calories: 285kcal | Carbohydrates: 21g | Protein: 4g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 649mg | Potassium: 712mg | Fiber: 6g | Sugar: 15g | Vitamin A: 190IU | Vitamin C: 12mg | Calcium: 40mg | Iron: 2mg