It’s time for the beet and garlic harvest! Put them together with microgreens and a few other tasty ingredients and you have a light lunch or a good dinner accompaniment!

Russian Beet Salad

Margo | The Mighty Microgreen
Prep Time 15 mins
Cook Time 45 mins
Course Salad
Cuisine Russian
Servings 6 Side dish


  • 3 medium beets
  • 3 Tbsps. sour cream
  • 3 Tbsps. light mayonaise
  • 1/3 cup walnuts
  • 2-3 small garlic cloves grated or rubbed
  • 1 Tbsp. parsley chopped
  • 3 Tbsps. broccoli microgreens chopped
  • salt & pepper to taste


  • Cook the beets in an instapot for 10 minutes, or boil for 45 minutes until soft.
  • Dump the beets into cold water, and immediately slip off the skins.
  • Either grate the beets or cut into 1/4 inch pieces.
  • Combine the mayonnaise, sour cream garlic, salt and pepper, nuts, parsley, and microgreens.
  • Mix the beets with the creamy mixture, and refrigerate for an hour or more to allow the flavors to blend.
Keyword salad, Vegetarian