Vinegret (Russian Beet Salad) Recipe- Russian Special
Vinegret is a colorful and refreshing Russian salad made with boiled beets, potatoes, carrots, and pickles, often tossed with green peas and dressed in sunflower or olive oil. This vibrant dish, commonly served cold, balances earthy sweetness from beets with tangy pickles and a satisfying starchy bite from root vegetables. Popular across Eastern Europe, Vinegret is perfect as a side dish or a light starter, and its beautiful pink hue makes it a festive favorite during holidays and gatherings. Let’s dive into this nutritious and delicious salad
- 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 :
Beet Tip : Cook the beets ahead of time and refrigerate for easier peeling and less mess.
Flavor Boost : Add a spoonful of mustard or vinegar for a sharper, tangier twist.
Storage : Store Vinegret in an airtight container in the fridge for up to 3 days. Flavors improve over time.
Serving Suggestion : Serve with rye bread, herring, or alongside traditional Russian dishes for a complete meal.
