Russian Beet Salad Vinegret винегрет

Russian Beet Salad Vinegret винегрет

Get ready to dive into a culinary journey that will transport your taste buds straight to the heart of Russia with the legendary Vinegret salad! This isn't just another side dish - it's a colorful, nutritious masterpiece that combines earthy beets, tender vegetables, and a tangy twist that will make your mouth water. Whether you're a food adventurer or simply looking to impress your dinner guests with an authentic Russian recipe, this Vinegret is about to become your new obsession!

Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Russian
Serves: 6 servings

Ingredients

  1. 3 medium beets, boiled and diced
  2. 2 medium potatoes, boiled and diced
  3. 1 medium carrot, boiled and diced
  4. 1/2 cup green peas, cooked
  5. 1/2 cup pickles, diced
  6. 1/2 onion, finely chopped
  7. 2 tablespoons vegetable oil
  8. Salt and pepper to taste

Instructions

  1. Begin by preparing the vegetables. Wash the beets, potatoes, and carrot thoroughly. Place the beets in a pot of water and boil them for about 30-40 minutes, or until they are tender when pierced with a fork. Boil the potatoes and carrot in separate pots for about 20 minutes, or until they are soft. Once cooked, drain the vegetables and allow them to cool.
  2. Once the beets, potatoes, and carrot have cooled, peel them. Dice the beets, potatoes, and carrot into small, uniform cubes. This will help with even mixing and presentation.
  3. In a separate pot, cook the green peas according to the package instructions. If using fresh peas, boil them for about 3-5 minutes until tender. Drain and set aside to cool.
  4. Next, take the pickles and finely dice them. The pickles add a nice tangy flavor to the salad, so ensure they are cut into small pieces for even distribution.
  5. Finely chop the onion. If you prefer a milder onion flavor, you can soak the chopped onion in cold water for about 10 minutes, then drain to reduce the sharpness.
  6. In a large mixing bowl, combine the diced beets, potatoes, carrot, cooked green peas, diced pickles, and chopped onion. Gently mix the ingredients together to avoid mashing the vegetables.
  7. Add 2 tablespoons of vegetable oil to the bowl. This will help to bind the ingredients together and add flavor. Season the mixture with salt and pepper to taste. Stir gently to combine all the ingredients evenly.
  8. Taste the salad and adjust the seasoning if necessary. You can add more salt, pepper, or oil according to your preference.
  9. Once everything is well mixed, cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld together.
  10. Before serving, give the salad a gentle stir and check the seasoning one last time. Serve chilled as a side dish or a light meal. Enjoy your Russian Beet Salad Vinegret!

Tips

  1. Choose Fresh Vegetables: The key to an amazing Vinegret is using fresh, high-quality vegetables. Look for firm beets and potatoes without blemishes.
  2. Prevent Color Bleeding: To keep your salad looking beautiful, dice the beets last and rinse your cutting board between chopping different vegetables.
  3. Chill for Maximum Flavor: Always let the salad rest in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
  4. Customize Your Salad: Feel free to add diced herring or cooked beans for extra protein and traditional Russian flair.
  5. Oil Matters: Use a good quality vegetable oil to enhance the overall taste of your Vinegret.

Nutrition Facts

Calories: 120kcal

Carbohydrates: 20g

Protein: 3g

Fat: 5g

Saturated Fat: g

Cholesterol: 0mg

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