Beet Bliss Salad (Zesty Vinaigrette Wonder)

Vinaigrette beet salad is a healthy and tasty dish made with root veggies and sunflower oil dressing. It’s a favourite in Russian cooking and can be enjoyed all year round, not just during holidays.

It’s so versatile! You can serve it alongside BBQ or with a sandwich, just like you would with coleslaw or potato salad.

And the best part? It’s super good for you! Full of nutrients and with just a bit of oil, it’s a simple and addictive dish that’s hard to resist.

Vinaigrette Beet Salad Recipe

Vinaigrette Beet Salad Recipe

Russian vinaigrette salad is a classic Russian dish made with beets, potatoes, carrots, sunflower oil, and a dash of salt. It's a popular choice for holiday meals, but it's delicious any time of year. This tangy salad combines the sweetness of beets, the earthiness of potatoes, and the kick of pickles. It's easy to make, gluten-free, and vegan-friendly, making it a versatile dish that everyone can enjoy.
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Salad
Cuisine Russain
Servings 6
Calories 93 kcal


  • Knife
  • Cutting Board
  • Mixing bowl
  • Whisk or fork for mixing the vinaigrette


  • 3 Beets medium-sized
  • 1/4 cup Olive oil
  • 2 tbsp Balsamic vinegar
  • 1 tbsp Honey
  • 1 tsp Dijon mustard
  • Salt to taste
  • Black pepper to taste
  • Goat cheese or feta cheese for garnish Optional
  • Fresh herbs like parsley or dill for garnish Optional


  • Firstly, heat your oven to 400°F (200°C).
  • Then, wash and cut the beets into small pieces.
  • Put the beet pieces on a baking sheet.
  • Drizzle olive oil, salt, and pepper over the beets.
  • Mix them up so they’re all coated.
  • Bake them for 45-60 minutes until they’re soft.
  • While they bake, mix balsamic vinegar, honey, mustard, salt, and pepper in a bowl to make the vinaigrette.
  • When the beets are done, toss them with the vinaigrette.
  • Put the dressed beets on a plate.
  • If you like, add some crumbled cheese and herbs on top.


  • If you’re in a hurry, you can use canned or pre-cooked beets instead.
  • Change how sweet or tangy the dressing is by adding more or less honey and vinegar until it tastes just right to you.
  • To make the dressing smoother, mix in a little Greek yoghurt or mayonnaise.
  • Keep any leftover salad in the fridge for up to 3 days in a sealed container.

Nutrition Facts:

Calories93 kcal

Should I Take Off the Beet Skin Before I Roast Them?

Should I Take Off the Beet Skin Before I Roast Them?

You have the choice! If you like, you can take off the beet skins before roasting them, but you don’t have to. Just remember to give them a good wash before cooking.

What Kind of Beets Work Best for this Salad?

You can pick any beets you want for your salad. It could be red, golden, or even candy cane beets.

Is it Okay to Use Ready-Made Vinaigrette From the Store Instead of Making It Myself?

No worries! If you’re in a rush, you can save time by purchasing a vinaigrette already made from the store. That way, you can still enjoy your salad without any extra effort.

Is it Possible to Prepare the Salad in Advance?

You can make the salad early and keep it in the fridge until you’re ready to eat. Just remember to add the cheese and herbs just before serving to keep it fresh and tasty.

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