Another lovely Russian classic, a vegetarian vinegret salad drizzled with the traditional dressing!
A vinaigrette is made by mixing oil with an acidic liquid for example vinegar or lemon juice. It’s usually enhanced by adding herbs, spices and salt and used as a dressing over salads.
Vinegret is a Russian traditional salad that every slavic person has either made or at least tried, it’s usually made with beets and is red/pink in colour. Drizzled with the classic dressing of 3 parts of oil and 1 part of lemon juice or vinegar.
I never really understood vinegret salad as a child or a teenager, on every family occasion the salad made an appearance on the table but I would never touch it because I used to be the kind of person who would never try anything new. I wasn’t a fan of salads either, I think I only started eating salads when I was 18 or 19. Sad but true. However, I finally gave this salad a go a while back and I fell in love! It’s not only delicious and pretty, but it’s also filling and healthy. Plus who doesn’t love beetroot and potatoes?
The classic version of Vinegret salad does not come with kidney beans, so kidney beans are optional. But my Mum usually adds them to the salad, and I think that it’s a great addition!
In the pictures here, the salad is paired with Russian vodka shots just how the Russians like to have it! And being a half Russian (born to a Russian mother) I had to share this with you!
Russian Vinegret Salad
- 3 medium beets or 2 cans of beets , drained
- 3 medium potatoes
- 3 medium carrots
- 3 medium pickles
- 1 can kidney beans/drained optional
- 3 tbsp olive oil
- 1 tbsp white vinegar
- 1 small onion chopped
- salt and black pepper to taste
- If using fresh beets, boil them for an hour until soft or can be easily pierced with a knife. If using canned beets, just drain them.
- In a different pot, boil potatoes and carrots until soft (about half an hour). Make sure that potatoes are not too soft and falling down.
- The cooked vegetables need to be drained and set aside to cool down before they’re peeled and chopped.
- Peel the cooked vegetables, then cube or dice them. Also dice onion and pickles.
- To make sure that the beets don’t colour the rest of the vegetables, mix in 1 tbsp of olive oil to coat.
- Mix all vegetables together along with the kidney beans, and add 2 tbsp of olive oil with 1 tbsp of white vinegar. Sprinkle with salt and ground black pepper and give it a good mix.
- Sprinkle with chopped chives and refrigerate until ready to serve.