Beet and Potato Salad

  • Serves

    serves 6


By SAVEUR Editors

Published on July 13, 2007

This Russian favorite is a cool and colorful vegetable salad using beets and potatoes.


  • 3 beets (about 1 ¼ lbs.)
  • ¼ cups canola oil, plus 1 tbsp.
  • 3 medium red new potatoes (about 1 1⁄4 lbs.), peeled
  • 3 carrots, cut into small cubes
  • 1 cup frozen peas
  • ¼ cups red wine vinegar
  • 1 tsp. dry mustard
  • 1 tbsp. sugar
  • 1 small yellow onion, chopped
  • Salt and freshly ground black pepper


Step 1

Heat oven to 400°. Rub beets with 1 tbsp. of the canola oil. Bake on a baking sheet until tender, about 1 hour. When cool, peel and cut into small cubes.

Step 2

Cut potatoes into small cubes. Transfer to a pot; cover with salted water. Bring to a boil and reduce heat; simmer until tender, 4-5 minutes. Drain; let cool.

Step 3

Bring another pot of salted water to a boil. Add carrots; cook until tender, 3-4 minutes. Transfer to a plate with a slotted spoon; let cool.

Step 4

Add peas to water; cook for 30 seconds. Drain; let cool. In a large bowl, combine vinegar, dry mustard, and sugar. While whisking, drizzle in remaining 1⁄4 cup of oil. Mix in onions, beets, potatoes, carrots, peas, and salt and pepper to taste. Chill.

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