Russian Beet Salad (Vinaigrette)

Flora S.


  • 1 pound beets
  • 1 pound carrots
  • 1 pound potatoes
  • 2 large dill pickles diced
  • 1 onion minced
  • 1 8 oz can peas, drained
  • 2 tablespoons olive oil
  • ½ teaspoon ground black pepper
  • 1 tablespoon chopped fresh parsley Optional
  • ½ teaspoon salt


  • Place the beets into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for about 20 minutes. Add the carrots and potatoes. Boil for another 10 minutes, then cover the pot and leave overnight.
  • The next day, peel and dice the beets, carrots, and potatoes into small, even pieces. Place the vegetables in a large bowl. Stir in the pickles, onion, peas, olive oil, salt, and pepper. Garnish with parsley before serving.

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