Salad Russe is the Haitian version of Russian Salad. This colorful side dish has the perfect blend of creamy and crunchy textures, with freshly chopped vegetables bound together typically with a rich and smooth dressing (mayonnaise) mixture.
This salad is loaded with hearty root vegetables. No need to wait for special occasions to make this salad as they are available all year round, but they’re best June through October.
To make this vegan version of Salade Russe, or Olivier Salad, You’ll need the following ingredients listed below.
The full recipe with the exact measurement is listed below in the recipe card.
- Salt and Pepper (to taste)
- Garlic Powder
- Apple Cider Vinegar
- Olive Oil
- Parsley flakes (or fresh parsley will work)
Traditional Ingredients In Haitian Beet Salad
Traditionally Haitian Beet Salad consist of mayonnaise and eggs. It may look a little ‘out there’, but rest assured, once you’ve tried this Salad Russe you’ll want to whip it up for all of your spring and Easter celebrations.
If there’s one ingredient that will really make a difference to the taste of the end dish, it’s the mayonnaise.
Cheaper brands are often made using an entirely different process to traditional mayonnaise and often have a much sweeter taste as opposed to the creamy richness of their high-quality counterparts.
Opt for the highest quality mayo you can afford, or if you have time you can even try making your own (it’s not as advanced as it sounds, promise!)
Boiled eggs are often included, depending on the cook’s preference. If added, the eggs are included to provide additional flavor and texture.
To further enhance the flavor, we substituted the mayo and eggs with olive oil and apple cider vinegar.
Base Ingredients And Benefits
Carrots – Chopped Carrots must be included when preparing Salad Russe. Carrots have beta carotene, fiber, and antioxidants.
Beets – chopped beets are the main ingredient that set this recipe apart from a traditional potato salad, and also give the dish its signature pink color.
Beets are an incredibly nutritious root vegetable, packed full of tons of vitamins and minerals and also a great source of dietary fiber.
You’ll want cooked beets for this Salad Russe recipe – you can either roast your own or just look out for pre-cooked beets in the produce section of the grocery store, the results will be the same either way.
Potatoes – You can really use any kind of potato you would like for this recipe.
To ensure the potato chunks are all cooked evenly you may prefer to peel and cook them whole and chop them once they are cooked, though if you take care to cut them to the same size they should all reach the same level of doneness.
You don’t want the potatoes to be too soft as they will start to fall apart when you mix the other ingredients together. When you can just slide a fork through to the center with little effort, they are ready to go.
Salad Russe is extremely versatile and is a great accompaniment to all kinds of meat and fish dishes, such as one of the following dishes listed below.
If you particularly like burgers, like this salmon burger, steak, ribs and grilled chicken or fish. This Salad Russe recipe is a great choice for potlucks and BBQs, as a real crowd pleaser that compliments a wide range of other foods.
If you love rice, this beet salad will pair well with this dill rice.
You can easily double or even triple the recipe if you are feeding a crowd, and it makes for a really eye-catching dish.
How Long Can I Keep Salad Russe?
Once made and cooled, you can keep your Salad Russe in an airtight container in the fridge for 3-4 days (or 2 days if you have made your own mayonnaise).
It’s one of those dishes that often tastes better the day after, so it’s an ideal make-ahead option for entertaining and celebrations!
Beet Salad Recipe Tips
This mildly sweet & savory salad is a delicious starter or to be enjoyed as a meal. If you are skeptical about beets, consider the following listed below:
- Safety first! Always wash the beets as they are often covered with dirt. When you get home from the supermarket or local farmer store, it’s best to wash the beets before storing them in the fridge.
- Don’t peel before you boil. After you wash the beets, clip the ends. Boil the beets with the skin on. Once cooked and cooled, the beets are incredibly easy to peel. Best to run them under cold running water.
- Let them cool completely before cutting. After you have taken the skin off, place the beets on a plate to cool off. Cold beets are best to make this salad. But if you are in a rush, the cold water will help the beets to cool down and bring down the temperature to room temperature.
Frequently Asked Questions
This Haitian potato beet salad is best enjoyed with black rice.
Although you can eat finely grated beets raw, it is best to cook the beets when making this recipe.
Beets pairs well with parsley, thyme, rosemary, and dill.
More Salads And Beet Recipes To Try
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Haitian Beet Salad Recipe
- 2 Beets Washed
- 2 Carrots Washed
- 2 Potatoes Russet potatoes will work. Washed
- 1 teaspoon Salt and Pepper Each or to taste
- 1 teaspoon Garlic Powder
- 1 tablespoon Parsley flakes Fresh parsley will work as well
- ¼ Onion Minced
- ½ Cup Apple Cider Vinegar Organic
- ½ Cup Olive Oil
- Wash the beets, carrots, and potatoes. Remove the ends of the beets and carrots. Place the carrots and potatoes in a large pan, and the beets in another pan. Cover the top with water. Cook for 30 minutes or until soften.
- Once the beets, carrots and vegetables are cooked, run them under cold water and peel. The cold water will help make the vegetables easy to touch and peel. Cut the vegetables into bitesize, and place aside.
- In a medium bowl, add the salt and pepper, garlic powder, parlsey, onions, apple cider, and olive oil. Mix well and pour the mixture over the beets, potatoes, and carrots. Toss well to combined. Cover and refrigerate for a minimum of 30 minutes before serving. Serve cool as a side and enjoy.