Beet Salad with Pickles
Original, made from simple ingredients, and very tasty! Beet Salad with Pickles is similar to vinaigrette, but made without potatoes or carrots. The addition of apple gives freshness and juiciness, and the dressing is mayonnaise instead of oil.
Updated : 13 August, 2025
Easy
About 30 min.
Ingredients
1
Beetroot
2
Salted cucumbers
100 grams
Green peas
1
Apple
20 grams
Green onion
3 tablespoon
Mayonnaise
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Pre-cook or bake the beets until tender, then cool and peel them. Use a green, sweet-and-sour variety of apple. Drain the liquid from the peas. Wash the apple and green onions.
Step 2
How to cook beets: You can simply boil them in a pot of water. Scrub the roots well with a brush, cover with cold water, and bring to a boil over medium heat. Once boiling, reduce the heat and simmer for 30-60 minutes, depending on size. Alternatively, wrap in foil and bake in the oven at 356°F (180°C) for 30-40 minutes, or microwave at full power for 6-8 minutes. Dice the peeled beets into small cubes.
Step 3
Dice the pickles into cubes the same size as the beets - the salad will look neat if all ingredients are cut to similar size and shape.
Step 4
Cut the apple, remove the core and stems, then dice it as well. You can use less apple if preferred, but I like adding a lot.
Step 5
Finely chop the green onion. You can also add other herbs to taste, or replace the green onion with regular onion.
Step 6
Combine all the ingredients in a salad bowl, adding the green peas.
Step 7
Mix the salad, taste it, and add salt to preference. Keep in mind that it will be dressed with mayonnaise, so don’t oversalt.
Step 8
Add mayonnaise just before serving. Enjoy!