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This Haitian Beet Salad makes a beautiful side dish full of color and hearty vegetables. Packed with nutrition, this salad is easy to make for any occasion.
Haitian Salad is a version of the traditional Russian Salad which was first created in the 1960s. The traditional Russian Salad tends to be served on special occasions and holidays.
The exact recipe—particularly that of the dressing—was a zealously guarded secret, but it is known that the salad contained grouse, veal tongue, caviar, lettuce, crayfish tails, capers, and smoked duck, although it is possible that the recipe was varied seasonally. The original Olivier dressing was a type of mayonnaise, made with French wine vinegar, mustard, and Provençal olive oil; its exact recipe, however, remains unknown.Wikipedia.org
This Vegan Haitian Salad is known to be served without the veal tongue and other particular ingredients. It's also served year-round!
Other names that the salad may go by are Olivier or Salade Russe.
Since this salad is packed with beautiful root vegetables, we prefer to make it when the beets are in season.
There are many different variations to this salad. We like to keep it simple and focus on the main ingredients!
Depending on how purple you want your Haitian Beet Salad to be is up to you. The beets are what give the color and some prefer a really pink salad. We prefer a balance between the potato and beet that gives a soft pink color!
The first and obvious variation is to add more beets and reduce the potato content. It will turn the mix into a brilliant violet color and provide a nice earthy flavor.
You will find a lot of recipes for this dish that add peas and/or corn. It's worth a try as it would be a nice addition.
Add celery salt, white vinegar, and a bit of maple syrup to make this dish taste like a traditional potato salad.
- Roasted potatoes vs boiled. Roasting vs boiling your beets and potatoes will certainly change the flavor and texture of the dish. Play around with this and determine what you like best.
- Sauteed onions, celery, and carrots vs raw.
- Add some red pepper flakes to put a bit of heat into the dish.
- Make this a day ahead and let the flavors gel together.
- Fresh herbs will liven up the dish. Dill would be a natural complement to the recipe.
The key ingredients to making this hearty salad are the beets and potato.
We like russet for this potato and beet recipe but you can use any potato that is waxy so that the dressing can easily stick to it.
The binding agent for this salad is mayonnaise. That has carried throughout history making it so well known! You can make your own mayonnaise or use store-bought.
You will find the full list of ingredients below.
Step 1: Wash and peel potatoes. Dice the potatoes into bite-sized chunks. Add potatoes to a pot of cold water and bring to a boil. Reduce to a low boil, and cook.
I use a fork to poke the potato to see if they are soft. That's how I know they are ready!
Step 2: Preheat the oven to 400 degrees Fahrenheit. Peel beets and dice into bite-sized chunks. Cover the beets with olive oil, fresh rosemary, and a pinch of salt and pepper. Roast them for 45 minutes, or until tender.
Step 3: While waiting on the potatoes and beets to cook. Dice up your other vegetables, and place them in a salad bowl.
Remove potatoes and beets from the stove and oven and allow to cool. Place the cooled potatoes and beets into the salad bowl with the other vegetables.
Step 3: Add mayonnaise and toss all the ingredients together until well mixed. Garnish with fresh rosemary sprigs or finely diced chives. Serve immediately or make ahead of time and keep in the fridge.
In an air-tight container, this keeps well for 3-4 days.
Yes, you can store this salad in an air-tight freezer-safe container for up to 2 months.
Here are a few more nutritious side dishes that we hope you will love!
We would love to know if you tried this Haitian Beet Salad! Leave a comment and rate it below. Don’t forget to follow us @coupleofseeds on Instagram.
Haitian Beet Salad
- 4 small Russet potato boiled
- 4 medium beets chopped and roasted
- 2 stalks celery chopped
- ½ small onion finely diced
- ½ cup vegan mayonnaise
- 1 tsp salt or to taste
- 1 tsp pepper or to taste
- 1 tbsp fresh chives chopped
- 1 tsp fresh rosemary chopped
- Wash and peel potatoes.
- Dice the potatoes into bite-sized chunks.
- Add potatoes to a pot of cold water and bring to a boil. Reduce to a low boil and cook until potatoes can be easily pierced with the tip of a knife.
- Preheat oven to 400°F (204°C).
- Peel beets and dice into bite-sized chunks.
- Spread beets evenly on a baking sheet with wax paper. Cover with olive oil, fresh rosemary, olive oil and a pinch of salt and pepper and roast in the oven for 45 minutes or until tender.
- While the potatoes and beets are cooking, dice the other vegetables and place in a salad bowl.
- Remove potatoes and beets from the stove and oven and allow to cool.
- Place the cooled potatoes and beets into the salad bowl with the other vegetables.
- Add mayonnaise to the top and toss.
- Garnish with fresh rosemary sprigs or finely diced chives.
- Serve immediately or make ahead of time and keep in the fridge.
Nutritional information provided is based on third-party calculations and should be considered estimates. Actual nutritional content will vary depending on brands used, measuring methods, portion sizes and more.