Krishna Bhog Warm Winter Salad Recipe: Russian Yogurt Beetroot Salad

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Recipe: Satvik Yogurt Beetroot Salad


  • 2 medium-sized beetroots
  • 2 medium-sized potatoes
  • 2 medium-sized carrots
  • 1 small boiled beetroot (optional)
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • Fresh dill for garnish
  • 1/4 cup plain yogurt


  1. Wash the beetroots, potatoes, and carrots thoroughly.
  2. In a large pot, boil or steam the beetroots, potatoes, and carrots separately until they are tender. Let them cool.
  3. Once cooled, peel the beetroots, potatoes, and carrots and cut them into small, uniform cubes.
  4. In a mixing bowl, combine the cubed beetroots, potatoes, and carrots.
  5. Drizzle the olive oil and lemon juice over the vegetables. Season with salt and pepper to taste.
  6. If desired, add the yogurt to the salad and gently toss until all the ingredients are well coated.
  7. Cover the bowl and refrigerate the salad for at least an hour to allow the flavors to meld.
  8. Before serving, garnish the salad with fresh dill.

The combination of tender beetroots, potatoes, and carrots creates a refreshing and satisfying salad. The yogurt provides a creamy and tangy element to the salad.

Dill or Soya greens are in abundance in winter in India, as are beetroots, carrots and potatoes. This warm salad goes well alongside Khichri, Russian Plov, Dal, Kadhi, Phulka, Paratha, Raita, Puri, Sabji, Kheer, etc. Rajbhog menu items in the afternoon lunch Paatar (plate) for Sri Krishna’s Winter Bhog.

Enjoy your prasad meal!

Jai Sri Radhe!

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