Sweet and Sour Beets

Свëкла в томатном соусе

Preparation info
  • 8 to 10

    • Difficulty


Appears in
A Taste of Russia

By Darra Goldstein

Published 1983

  • About

Even inveterate beet haters will eat this salad with surprise and pleasure. The deep red of the beets merges with the orange of the carrots to yield a beautiful ruby color. The salad tastes slightly more sweet than sour. If any is left over, it will keep well in the refrigerator for up to a week.


  • 1 pound fresh beets
  • 1 pound carrots
  • 1 large onion


Peel the beets and carrots. Grate them together with the onion. (This is most easily done with the shredding disk of a food processor.)

In a large frying pan heat the olive oil. Add the shredded vegetables, mixing well. Sauté the vegetables over medium-high heat for 10 to 12 minutes, until just barely tender. Stir in the tomato sauce, vinegar, and sugar. Continue to cook over medium hea