Beetroot and Potato Salad

Preparation info
  • Serves


    • Difficulty


Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

Eastern European dishes abound with beetroot, potato and dill pickle. In this recipe, all the ingredients are combined in a Quintessential a Shkenazic winter salad. Enjoy for a Shabbat lunch, preferably with smoked fish.


  • 2 fresh beetroots (beets)
  • 1 or 2 medium-size potatoes, peeled
  • ¼ onion, finely chopped


  1. Boil the beetroot in a large pan, in plenty of water, for 40 minutes or until tender. Remove with a slotted spoon and set aside to cool for a few minutes.

  2. Meanwhile, boil the potatoes in a separate pan for 20 minutes, until just tende