Recipe: Not Your Bubbe’s Borscht Salad


Not Your Bubbe’s Borscht Salad


3 cups washed, peeled, and diced beets
½ medium onion, peeled and diced
2 tablespoons pickling or Kosher salt
2 tablespoons apple cider vinegar
1 teaspoon sugar
¼ cup lemon juice
1 tablespoon miso
1/3 cup extra virgin olive oil
Salt and pepper, to taste
Fresh burrata or goat cheese, crumbled (optional)
Chives, minced


1. Bring a large pot of salted water to boil. Add beets and continue boiling until fork tender. Set aside to cool.

2. While the beets are boiling and cooling, place diced onions in a bowl and add salt, vinegar, and sugar. Place a plate or flat object in the bowl directly on top of the onions and put a weight on it. Let it sit for at least 20 minutes.

3. Whisk together lemon juice, miso, and olive oil. Add salt and pepper to taste.

4. When the beets are cold or at room temperature and the onions are pickled, toss the beets and onions in a bowl with the dressing. Fold in the cheese (if using) and chives.

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