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5 from 5 votes

Russian Vinegret Salad

Traditional Russian beet salad made with diced boiled vegetables, and a simple vinaigrette dressing.
Author Diana
Servings 12 servings
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes

Ingredients

  • 3 medium beets or 2 cans of beets , drained
  • 3 medium potatoes
  • 3 medium carrots
  • 1 small onion chopped
  • 3 dill pickles
  • 1 cup peas
  • 1 15-ounce can (400 g) kidney beans drained and rinsed, optional
  • ¼ cup green onions chopped

For the dressing

  • 3 tablespoons olive oil divided
  • 1 tablespoon white vinegar
  • salt and black pepper to taste

Instructions

  • If using fresh beets, boil them for an hour or until they're tender and can be easily pierced with a knife or fork. If using canned beets, just drain them from any liquid.
  • Do not boil the beets with any other vegetable as everything will turn pink. So in a different pot, boil potatoes and carrots together until tender (about half an hour). Make sure not to overcook the potatoes as they need to hold their shape when they're sliced.
  • After you cook the vegetables, drain them from water and set them aside to cool down completely before you peel and chop them.
  • Peel the cooked vegetables, then dice them. Also, dice the onion and the pickles.
  • To prevent the beets from coloring the other vegetables, add 1 tablespoon of sunflower or olive oil and coat them in the oil.
  • Mix all vegetables together along with the kidney beans if using, and add 2 tablespoons of olive oil and 1 tablespoon of white or apple cider vinegar. Season with salt and ground black pepper and give it a good mix.
  • Garnish the salad with chopped green onions and store in the fridge until you're ready to serve.

Notes

  • Store the Vinegret salad in the fridge covered for up to 3 days. It is not recommended to freeze this salad.
  • Sauerkraut is also traditionally added to this salad, so feel free to add some with the dill pickles.

Nutrition

Calories: 82kcal | Carbohydrates: 10g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 188mg | Potassium: 280mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2812IU | Vitamin C: 14mg | Calcium: 28mg | Iron: 1mg