Beet and Pickle Salad (Taratuta): A Taste of Ukrainian Tradition

I remember my grandmother making this salad every summer. The deep crimson color of the beets, contrasted with the bright green pickles, always caught my eye. As a child, I was skeptical, but one bite of the sweet beets, tangy pickles, and sharp horseradish was enough to convert me. It was a simple dish, born of necessity during Lent, but it tasted like love.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 6-8
• Dietary Type: Vegan

Ingredients

• 6-8 medium beets, trimmed
• 3 dill pickles, thinly sliced
• 1 large onion, thinly sliced
• 3 tablespoons vegetable oil or 3 tablespoons olive oil
• 2 tablespoons prepared horseradish
• Salt & freshly ground black pepper to taste
• Lettuce leaves (to garnish), optional

Equipment Needed

• Large pot
• Colander
• Mixing bowl
• Whisk

Instructions

1. Begin by cooking the beets. Place the trimmed beets in a large pot and cover them with boiling salted water.

2. Cook until tender. This will generally take about 30 minutes, but it can vary depending on the size of your beets. You’ll know they’re ready when a fork or knife easily pierces through the center.

3. Drain the cooked beets in a colander and allow them to cool slightly. Once cool enough to handle, carefully peel the beets. The skins should slip off easily.

4. Thinly slice the peeled beets. You can use a knife or a mandoline slicer for more uniform slices.

5. In a large mixing bowl, combine the sliced beets, thinly sliced dill pickles, and thinly sliced onion.

6. In a separate small bowl, whisk together the vegetable oil (or olive oil), prepared horseradish, salt, and freshly ground black pepper. Adjust the salt and pepper to your liking. Remember that the pickles are already salty, so start with a small amount and add more as needed.

7. Drizzle the dressing over the beet, pickle, and onion mixture in the mixing bowl.

8. Toss gently to coat all the ingredients evenly with the dressing.

9. Serve the Taratuta on a bed of lettuce leaves for an attractive presentation, if desired.

Expert Tips & Tricks

• For a richer flavor, use good quality extra virgin olive oil. However, vegetable oil provides a more neutral flavor, which some prefer in this salad.
• If you’re short on time, you can use canned beets, drained. Be sure to buy plain beets, not pickled. Drain them very well, and gently pat them dry before slicing.
• Don’t overcook the beets! Overcooked beets will be mushy and will not hold their shape when sliced.
• Taste the dressing before adding it to the salad and adjust the seasoning to your liking. Some people prefer a more pronounced horseradish flavor, while others prefer a milder taste.
• If you find the onion flavor too strong, soak the sliced onions in cold water for about 15 minutes before adding them to the salad. This will help to mellow out their sharpness.
• For a more visually appealing salad, use different colored beets, such as golden or Chioggia beets, in addition to the traditional red beets.
• Avoid using sweet pickles, as their sweetness will clash with the natural sweetness of the beets. Dill pickles are the best choice.

Serving & Storage Suggestions

This Beet and Pickle Salad, or Taratuta, is best served chilled. You can serve it as a side dish, a light lunch, or as part of a larger spread. It pairs well with grilled meats, fish, or poultry. The bright, tangy flavors also make it a refreshing accompaniment to heavier dishes.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The salad may become slightly watery as it sits, but the flavor will still be delicious. It is not recommended to freeze this salad, as the beets and pickles will become mushy upon thawing.

Nutritional Information

(Estimated values per serving, based on 8 servings and using vegetable oil)

Nutrient	Amount per Serving	% Daily Value
Calories	125 kcal	6%
Total Fat	8g	10%
Saturated Fat	1g	5%
Cholesterol	0mg	0%
Sodium	500mg	21%
Total Carbohydrate	10g	4%
Dietary Fiber	2g	7%
Sugars	7g	–
Protein	2g	4%

Variations & Substitutions

• Sweetener: A tiny pinch of sugar can be added to the dressing to balance the flavors.
• Herbs: Fresh dill or parsley can be added to the salad for extra flavor and freshness.
• Garlic: A clove of minced garlic can be added to the dressing for a more pungent flavor.
• Vinegar: A splash of apple cider vinegar or white wine vinegar can be added to the dressing for extra tanginess.
• Spice: For a bit of heat, add a pinch of red pepper flakes to the dressing.
• Oil Choice: Experiment with different oils for a slightly different flavor profile. Walnut oil or grapeseed oil would be interesting alternatives.
• Mustard: A teaspoon of Dijon mustard can add depth and complexity to the dressing.

FAQs (Frequently Asked Questions)

Q: Can I use pre-cooked beets to save time?
A: Yes, absolutely! Using pre-cooked beets will significantly reduce the preparation time. Just make sure to choose plain, unflavored beets.

Q: Can I make this salad ahead of time?
A: Yes, you can prepare the salad a few hours in advance. However, it’s best to add the dressing just before serving to prevent the beets from bleeding and making the salad watery.

Q: What’s the best way to thinly slice the onions?
A: A mandoline slicer is the easiest way to achieve uniformly thin slices. If you don’t have one, use a sharp knife and slice as thinly as possible.

Q: Can I use sweet pickles instead of dill pickles?
A: It’s not recommended. The sweetness of sweet pickles will clash with the natural sweetness of the beets and throw off the balance of the salad.

Q: Is this salad spicy because of the horseradish?
A: The horseradish adds a subtle kick, but it shouldn’t be overly spicy. You can adjust the amount of horseradish to your liking.

Final Thoughts

Beet and Pickle Salad, or Taratuta, is a simple yet satisfying dish that’s perfect for any occasion. With its vibrant colors and contrasting flavors, it’s sure to be a hit with everyone who tries it. I encourage you to give this recipe a try and experience the taste of Ukrainian tradition for yourself. Feel free to experiment with the variations and substitutions to create your own unique version of this classic salad. Enjoy!