Salad: Canada – Canadian Prairies — Alberta – Ukrainian Beet and Dill Salad

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Additional 30 min

Total 1 hr 20 min

Ingredients

- 1 lb (450 g) medium beets, trimmed
- 1/2 cup (120 ml) sour cream, preferably full-fat
- 1 tbsp (15 ml) white wine vinegar or lemon juice
- 2 tbsp (8 g) fresh dill, finely chopped
- 3 green onions, thinly sliced (white and light green parts)
- 1/4 small red onion, finely diced (about 1 oz / 30 g)
- 1 tsp (5 g) granulated sugar
- 1/2 tsp (3 g) kosher salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) water, if needed to loosen dressing

Instructions

Short Description:
A cool, tangy salad of boiled beets dressed in creamy sour cream with plenty of fresh dill, crisp green onions, and a touch of vinegar for brightness. Served chilled or at room temperature as a classic Ukrainian-influenced side or salad course in Alberta households.

Regional Notes:
This Alberta variation highlights boiled beets, abundant fresh dill, and a sour cream-based dressing—flavors reflecting Ukrainian settler traditions common on the Canadian Prairies. Green onions as a final garnish are typical in prairie kitchens, distinguishing it from versions that use mayonnaise or cooked dressings.

1. Place beets in a medium saucepan and cover with cold water by about 1 inch (2.5 cm). Bring to a boil, reduce heat, and simmer until a knife easily pierces the beets, 30–45 minutes depending on size.
2. Drain and cool the beets until you can handle them. Rub or peel the skins off under running water, then cut into 1/2-inch (1.5 cm) cubes or 1/4-inch (6 mm) slices according to preference.
3. In a medium bowl, whisk together the sour cream, vinegar or lemon juice, sugar, chopped dill, salt, and pepper. Add 1 tbsp (15 ml) water only if the dressing is too thick for tossing.
4. Add the warm or cooled beets, diced red onion, and most of the sliced green onions to the dressing. Gently fold until all pieces are evenly coated.
5. Taste and adjust seasoning with additional salt, pepper, or a splash more vinegar if needed. For best flavor, chill the salad in the refrigerator for 30–60 minutes to let flavors meld, or serve immediately at room temperature.
6. Before serving, sprinkle the remaining green onions and an extra pinch of dill over the top as garnish. Serve chilled or at room temperature.