Description
A classic Russian beet and mayo salad featuring tender diced beets tossed in a creamy, tangy dressing made with mayonnaise, apple cider vinegar, Dijon mustard, and fresh herbs. Perfectly chilled, this refreshing salad offers a delightful balance of sweet earthiness and bright herbaceous notes, making it an ideal side dish or light appetizer.
Ingredients
Beets
- 5 medium vacuum-sealed cooked beets, diced
Dressing
- ½ cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Herbs
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
Instructions
- Prepare the Beets: Dice the cooked vacuum-sealed 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 takes on a light pink color.
- Add the Herbs: Stir in the chopped 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 the salad for at least 1 hour before serving. This chilling step allows the dressing to deepen in color and the flavors to meld together. Serve cold.
Notes
- Using vacuum-sealed cooked beets saves time; if using raw beets, roast or boil them until tender before dicing.
- The salad tastes even better after resting overnight as flavors fully develop.
- Adjust salt and vinegar according to taste preference.
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Make sure to dice beets evenly to ensure a pleasant texture in every bite.
