Beet Pickle Salad


Preparation info

  • Makes


    • Difficulty


Appears in

The New Ukrainian Cookbook

The New Ukrainian Cookbook

By Annette Ogrodnik Corona

Published 2020

  • About

This is a very old beet salad recipe, typically served during the first week of Lent. It is usually scooped onto lettuce leaves to serve. You can save time by using canned organic beets.


  • 6 red beets, cooked, peeled, and sliced
  • 3 dill pickles, sliced
  • 1 onion, thinly sliced


Put the red beets, pickles, and slices of onion in a large bowl. In a small bowl, whisk together the oil and horseradish relish, and add salt and black pepper to taste. Drizzle the dressing over the beet mixture and toss gently.

Serve by scooping a single portion into an individual lettuce leaf and place side-by-side on a serving platter. Simple and delicious!