Vinegret Salad

5 from 4 votes

Vinegret or also known as Russian Vinaigrette Salad is made with beets, potatoes, pickles and dressed with olive oil. It is a healthy salad served during celebrations in many Slavic countries.

Prep Time20

Cook Time1

Cooling Time2

Total Time3 20

Course: Salad

Cuisine: Ukrainian

Diet: Vegan

Servings:

Calories: 100kcal

Author: Olena Osipov

Ingredients

4 large beets
1 extra large yukon gold potato or red potato or 2 large ones
3 large carrots
1/3 cup white onion finely chopped
4 baby dill pickles
2 tablespoons olive oil extra virgin
1 tablespoon toasted sesame oil
1 teaspoon salt
Ground black pepper to taste

US Customary - Metric

Instructions

In a medium pot, add beets and enough cold water to cover. Cover with a lid, bring to a boil, then reduce heat to low and cook for about 1 hour or until beets can be easily pierced with a fork.
At same time, in another medium pot, add carrots, potatoes and enough cold water to cover. Place the lid on top, bring to a boil, reduce heat to low and simmer for about 20-30 minutes or until easily pierced with a knife.
Drain both pots with veggies and set uncovered to cool off until safe to handle, about 2 hours.
Using a paring knife, peel beets, carrots and potatoes. It's easier to peel carrots crosswise. Then chop into small pieces. Also dice pickles and onion. Transfer to a large bowl.
Drizzle with olive oil, toasted sesame oil (if using) and sprinkle with salt and pepper. Stir gently but thoroughly until well combined. Refrigerate vinegret for about 2 hours, taste and adjust any seasonings to taste, if you wish.
Serve salad chilled.

Notes

Store: Vinegret will last in an airtight container for about 4 days. It does not freeze well, so I would advise against it.
To speed up veggies cooling down: Do not place them back on the burner on the stove. Instead, place in a cold place. Grandma always cooled cooked veggies for salad outside on a patio.
Do not peel vegetables before cooking: It will make them fall apart.
Pick thick carrots: Carrots can be a pain to peel. First of all, peel them with a paring knife crosswise and not lengthwise. Thicker carrots are much easier to peel then skinny ones. You can also cut them in halves before cooking to fit into the pot.

Nutrition