Salade Betteraves – Haitian Potato Beet Salad

Foodie friends! I have a special post today from the uber talented Chef Mireille @ The Schizo Chef. She also explores cuisines from around the world and has so many delicious and diverse recipes on her blog. She has written a post for us demonstrating how to make a delicious quintessential Haitian salad – Salade Betteraves. It is refreshing, filling, tangy and most importantly, mouth watering! So without further ado, I’ll let Mireille take over. Let us know how you like this colourful Haitian salad in the comments!

haitian beet salad russe

Watch how to make Salade Betteraves at the end of post

I am so honored to be invited to do a guest post on Tamara’s site. My name is Chef Mireille and I am a NYC based food blogger and freelance chef. I was so happy to find Tamara, who like me, enjoys exploring global cuisine. My interest in global cuisine comes from being part of an extremely culturally diverse family. My family comes from the complete Caribbean diaspora, India, Indonesia and the Netherlands. If you would like to connect with me, you can visit me at:

Twitter @ChefMireille

Instagram @ChefMireille

Facebook @TheSchizoChef

Pinterest @ChefMireille

Google+ @ChefMireille

Today I am presenting a quintessential salad in any Haitian home. I am half Haitian and this salad is a must at any party or special occasion. In fact, it is usually on the table for Sunday dinner. It goes by the name of Salade Russe (Russian Salad) or Salade Betteraves (Beet Salad). This Russian Salad, where it is known as Vinegret has traveled the world. Even before the Internet, the Russian Salad had become popular in many countries of Europe, Asia, South America and the Caribbean. There are many interpretations, but the European versions usually includes many ingredients like pickles, smoked sausage, eggs, dried fish and apples in a sour cream based dressing. You can check out that version which I already presented here.

Haiti is a very poor country, so much of the protein elements like the fish, sausage and eggs are not present in the traditional Haitian version. I have done a simplified traditional version here, but other vegetables like corn, green peas and green beans are also often added. Raw onions is also a common addition, but since neither my Mom nor myself likes raw onions, that was never included in our family version. In the Haitian American version where we can usually afford more food items, hard boiled eggs are standard fare. What’s great about this salad is as long as you have the base ingredients of potatoes, beets and mayonnaise, it is completely customizable according to your preference of more or less vegetables and eggs. There is no wrong method.salad betteraves haitian

Even the way it is cooked is customizable. You can either cook the potatoes very soft, so they are mashable to get a very vibrant colored salad…or you can cook the potatoes until they are just tender, so they stay firm as you mix the salad. The easiest way to ensure the potatoes stay firm and don’t mash is to put them in the refrigerator for a few hours after boiling them before combining the other ingredients to make the salad.

If you would like to add a little heat, add a few drops of Picklese (Haitian hot sauce).

Hope you enjoy this salad as much my family and I do.


Salade Betteraves - Haitian Potato Beet Salad
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Salade Betteraves is a Haitian potato and beet salad that is colourful, filling, tangy and delicious. It is easy to make and perfect for BBQs. 

Course: Salad
Cuisine: Haitian
Servings: 6 servings
Calories: 285 kcal
  • 1 1/2 lbs potatoes
  • 1 lb beets
  • 2 carrots, peeled and diced
  • 1 bell pepper, diced
  • 2 stalks celery, chopped
  • 2/3 cup mayonnaise
  • salt and pepper to taste
  • 2 scallions (green/spring onions), chopped, for garnish
  1. In a large pot of water, boil potatoes until fork tender. Remove from the pot and immediately run with cold water to stop the cooking process.

  2. In a large pot of water, boil, beets until fork tender.

  3. In the same pot that you boiled the potatoes in, add the carrots and boil them for just a few minutes so they are no longer raw, but still crisp.

  4. As soon as vegetables are cool enough to handle, peel and dice. If you would like to ensure that the potatoes hold their shape, chill in the refrigerator for a few hours before peeling and dicing.

  5. In a large bowl, combine carrots, potatoes, beets, bell pepper and celery. Stir to combine.

  6. Add mayonnaise, salt and pepper. Mix until thoroughly combined.

  7. To serve, garnish with scallions.

Recipe Notes
  1. If you would like to add a little heat, add a few drops of Picklese (Haitian hot sauce).
Nutrition Facts
Salade Betteraves - Haitian Potato Beet Salad
Amount Per Serving
Calories 285 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 2g 10%
Cholesterol 10mg 3%
Sodium 254mg 11%
Potassium 866mg 25%
Total Carbohydrates 25g 8%
Dietary Fiber 6g 24%
Sugars 7g
Protein 4g 8%
Vitamin A 83.2%
Vitamin C 53.7%
Calcium 6.3%
Iron 25.2%
* Percent Daily Values are based on a 2000 calorie diet.


Watch how to make Salade Betteraves 


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