Rating: 4.26 stars
47 Ratings
  • 5 star values: 22
  • 4 star values: 19
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 2

If you love beets, (which I didn't till I tried this) you'll love this! My Peruvian mother-in-law taught me how to make this extraordinary recipe! It goes great with fried chicken, but I usually make it when I make my Puerto Rican arroz con pollo. My husband refuses to eat chicken if I don't include this salad.

Recipe Summary

prep:
15 mins
cook:
2 hrs
total:
2 hrs 15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Fill a large pot with water, and add beets. Bring to a boil over medium-high heat, and cook for about 30 minutes. Add potatoes to the water, and continue to cook for another 30 minutes. Add carrots, and continue boiling until everything is soft, about 15 minutes. Drain, and let the vegetables cool until cool enough to handle.

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  • Cut vegetables into cubes, and place them in a serving bowl. Stir in mayonnaise and mustard until everything is well coated. Serve warm.

Nutrition Facts

230 calories; protein 5g; carbohydrates 47.8g; fat 3g; cholesterol 1.9mg; sodium 194.9mg. Full Nutrition
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Reviews (36)

Most helpful positive review

Rating: 5 stars
02/19/2009
In Peru they usually don't put mustard. Usually it's either with just the mayonnaise or with lime juice & salt. It's called "Ensalada Rusa" which translates to "russian salad". Usually the people there add other vegetables to this salad such as cut-up string beans(boiled) and peas or corn. Read More
(40)

Most helpful critical review

Rating: 3 stars
06/23/2010
Great colorful presentation. Okay flavor somewhat lacking. I encourage anybody making this dish to add their own pizazz to it. Read More
(3)
47 Ratings
  • 5 star values: 22
  • 4 star values: 19
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
02/19/2009
In Peru they usually don't put mustard. Usually it's either with just the mayonnaise or with lime juice & salt. It's called "Ensalada Rusa" which translates to "russian salad". Usually the people there add other vegetables to this salad such as cut-up string beans(boiled) and peas or corn. Read More
(40)
Rating: 4 stars
08/08/2006
Nice - like a fancy potato salad - goes well with burgers or chicken. I washed peeled and chunked the pieces ahead of time lowering the cooking time a little bit (15 min for beets add potatoes 10 min add carrots 10 min). Made a nice salad plus I saved the broth for veggie soup. Read More
(37)
Rating: 5 stars
08/25/2005
This was fantastic! I've made it a few times & love adding chopped hard boiled egg & celery. Read More
(28)
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Rating: 5 stars
02/02/2005
I too had only had the salad bar version of beets. This was great! I used a sweet potato instead of a regular potato and cut the veggies in chunks to reduce the boiling time. It's definitely a keeper. Read More
(12)
Rating: 4 stars
07/05/2007
A good combination but a little bland for my taste. I added some chopped chives; also needed a bit of salt at the table. But otherwise a nice dish. I peeled and chunked veggies before cooking and pressure cooked them to save time. I put them in a steamer basket with about a cup of water in my pressure cooker. Just 1-2 minutes at pressure then release pressure immediately. The beets should be cut into the smallest chunks and the potatoes in the largest chunks for everything to finish cooking at the same time. Read More
(12)
Rating: 4 stars
09/23/2010
As with other reviewers I chopped up the veggies before cooking them. In order to "sell" my husband on a salad that contains beets I boiled the beets separately so the red color wouldn't bleed onto the rest of the vegetables in the cooking process. I cooked the beets for 30 mins and the carrots and potatoes for 20. Read More
(10)
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Rating: 4 stars
08/21/2007
I definitely recommend cutting up the veggies before cooking as other reviewers suggested. Read More
(7)
Rating: 5 stars
09/15/2011
Hi ladies! Thank you for the positive feedback and suggestions! The only reason why I don't chop or peel before hand is because I found the peels retain more of the vegetables flavor. I've done it both ways and just prefer doing it the longer way. I do add salt and a lil more mayo than posted on here. Also a lil salt goes a long way here!! Sorry for forgetting that one important ingredient!! Read More
(6)
Rating: 5 stars
03/09/2006
I was not a beet fun now I use this recipie regularly and really enjoy this salad! Read More
(6)
Rating: 3 stars
06/23/2010
Great colorful presentation. Okay flavor somewhat lacking. I encourage anybody making this dish to add their own pizazz to it. Read More
(3)