Follow Us
Vinegret (Russian Beet Salad) Recipe- Russian Special
- Prep Time20 min
- Cook Time25 min
- Total Time45 min
For the Salad:
- 2 medium beets
- 2 medium potatoes
- 2 medium carrots
- 1/2 cup pickles or gherkins (finely chopped)
- 1/2 cup canned green peas (drained)
- 1/4 cup red onion (finely chopped)
- 2 tablespoons fresh dill (chopped, optional)
For the Dressing:
- 3 tablespoons sunflower oil (or olive oil)
- 1 tablespoon pickle brine (optional, for extra tang)
- Salt and black pepper to taste
Cook the Vegetables:
Boil the beets in a separate pot (to avoid color bleeding) for about 25–30 minutes or until fork-tender.
Let cool, then peel and dice.
In another pot, boil the potatoes and carrots until tender, about 15–20 minutes. Cool, peel, and dice them.
Prepare the Salad Base:
In a large mixing bowl, combine the diced beets, potatoes, carrots, chopped pickles, peas, and red onion.
Gently mix to combine, being careful not to mash the vegetables.
Add the Dressing:
Drizzle the sunflower oil and pickle brine (if using) over the salad.
Season with salt and freshly ground black pepper to taste.
Stir gently until everything is well-coated.
Chill and Serve:
Refrigerate the salad for at least 1 hour before serving to let the flavors meld.
Serve cold, optionally garnished with chopped dill for added freshness.
Recipe Notes :
Sauerkraut Variation: For a tangier twist, substitute pickles with sauerkraut. This variation adds a unique flavor profile to the salad.
Storage Tips: Store the salad in an airtight container in the refrigerator. It’s best enjoyed within 2–3 days, but the flavors deepen over time.
Vegan-Friendly: The traditional dressing is plant-based, making this salad suitable for vegan diets.
Holiday Centerpiece: With its vibrant colors, Vinegret makes for an eye-catching centerpiece on holiday tables, especially during New Year’s and Christmas celebrations.
