3 Easy Beet Salad Recipes with French Dressing

In this excellent, Russian style, winter beet salad recipe, as well as the other two beet salad recipes on this page, the proportion of ingredients and their quantity may be varied.

Use left-over or freshly cooked vegetables, in larger or smaller quantities, and combine the salads just before the serving since the beets will make all the other ingredients “blush” with a pretty pink color.

Salade a la Russe

Preparation time: 25 min

Cooking time: from 1 to 1 ½ hours

What you’ll need:

  • a boiled beet
  • a boiled carrot
  • a boiled turnip
  • two boiled potatoes
  • head of celery
  • four olives
  • four anchovies
  • yolks of two eggs
  • a tablespoon of vinegar
  • a teaspoon of tarragon vinegar
  • one teaspoon of salt, or less
  • ½ teaspoon of pepper for a dressing

What to do:

  1. To make a dressing, put the yolks into a bowl. Drip salad oil slowly over them and beat to a cream.
  2. Add the vinegars, pepper and salt.
  3. Cut the vegetables into small dice and pour the dressing over.

If not using egg yolks, use a French dressing recipe instead.

Spring Beet Salad Recipe

What you’ll need:

  • Lettuce leaves, whole or shredded
  • 1 dozen of red radishes, sliced thin with the red peel left on
  • 2-3 hard boiled eggs
  • 1 boiled beet, cold, sliced thin
  • French dressing

What to do:

  1. Arrange lettuce leaves on a round platter.
  2. Pile red radishes neatly in the centre.
  3. Arrange a row of sliced hard boiled eggs around radishes, then a row of sliced beets.
  4. Pour a French dressing over all.

Salad of Brussels Sprouts and Beets

What you’ll need:

  • Brussels sprouts
  • Cooked beet, and a slice of pickled beet for decoration
  • French dressing

What to do:

  1. Soak the sprouts in salted water; then drain and cook in salted boiling water for about fifteen minutes, or until tender; drain and cool.
  2. Dress with French dressing and pile in a mound.
  3. Finish the top with a fanciful-shaped figure cut from a slice of pickled beet, and place a wreath of cooked beet, chopped and seasoned with French dressing.

How to make French Dressing


  • ½ a teaspoonful of salt
  • A few grains of cayenne or paprika
  • ¼ a teaspoonful of pepper
  • 2 to 6 tablespoonfuls of vinegar or lemon juice
  • 6 tablespoonfuls of oil
  • ½ a teaspoonful of prepared mustard
  • ½ a teaspoonful of onion juice, or rub the salad-bowl with slice of onion, or clove of garlic


  1. Mix the condiments, add the oil and mix again; then add the vinegar or lemon juice, a few drops at a time, and beat until an emulsion is formed.
  2. Pour over the vegetables, toss with the spoon and fork, and serve.
To cut down on preparation time, pour the oil over the vegetables, toss, until the oil is evenly distributed, and dust with salt and pepper; then add the vinegar or lemon juice and toss again.

Beet and Goat Cheese Sandwiches

Use leftover beets and dressing to make this quick snack:

Spread one piece of bread with creamy goat cheese, the other with beets that have been chopped very fine and seasoned with French dressing.

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