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Rach says this beautiful beet, potato and carrot salad "is so brilliant, I can't stand how in love I am with it." The method of boiling the beets, adding the other vegetables, boiling them and then letting the entire mixture sit overnight is a classic Ukrainian technique. It does require planning ahead, but the recipe is very simple. She adds that she's going to make the dish, which she likes to serve with her Chicken Kyiv, all during the warm months of the year. 


  • 4 red beets (about 1 pound)
  • 1 pound potatoes (2 large russets), scrubbed
  • 1 pound carrots
  • 1 small red onion, chopped
  • 3 dill pickles with garlic, chopped
  • ¼ cup brine from pickles
  • 1 cup combined dill and parsley, chopped
  • One 14-ounce can chickpeas, drained
  • ¼ cup olive oil
  • Salt and pepper
  • Gem red or green romaine or leaf lettuce, to set salad in/on


Serves: 4


Place beets in pot, cover with water and bring to boil. Boil beets for 20 minutes, add potatoes and carrots and boil 10 minutes more. Cover the pot and let stand at room temperature overnight. 

Rachael Ray 6-Quart Covered Stockpot

Rachael Ray 6-Quart Covered Stockpot

Rachael Ray

Wipe peels off the beets, peel potatoes and chop beets, potatoes and carrots. Combine in a bowl with onions, garlic pickles, brine, dill and parsley. Add chickpeas, dress salad with good olive oil and season with salt and pepper. Make a boat of lettuce leaves and fill with chilled salad.