Russian Beet Salad Vinaigrette Recipe
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This Russian Beet Salad Vinaigrette, known as “Vinegret” in Russia, is a colorful and healthy dish perfect for anyone who loves unique flavors. Made with vibrant, earthy beets, tangy sauerkraut, and crunchy pickles, this salad combines a medley of textures and tastes in each bite. Simple to prepare and packed with wholesome ingredients, it’s a delicious way to add variety to your salad lineup!
Vinaigrette (or “Vinegret” in Russian) is the authentic Russian salad made out of boiled beets, potatoes, pickles, carrots, sauerkraut and green peas. It’s a very interesting salad and it’s really tasty. If you like unique recipes, you should give Vinegret a try!
All the vegetables in the Russian Vinegret salad are chopped and dressed with sunflower oil. If you don’t have sunflower oil, you can use any other kind of vegetable oil.
Why You’ll Love Russian Beet Salad Vinaigrette
- Vibrant and Eye-Catching: The deep colors of beets, carrots, and peas make this salad a beautiful addition to any table. It’s visually appealing and perfect for special occasions or holiday gatherings.
- Unique Flavor Profile: This salad combines sweet beets, tangy sauerkraut, and crisp pickles, creating a flavor that’s both refreshing and satisfying. It’s unlike typical salads and offers a taste of authentic Russian cuisine.
- Nutrient-Rich and Healthy: Packed with vitamins, minerals, and fiber, this salad is as nutritious as it is delicious. Beets and carrots provide antioxidants, while sauerkraut offers probiotic benefits for digestion.
- Simple Ingredients: With a few pantry and fridge staples like potatoes, pickles, and canned peas, you can easily create this salad without special trips to the store. It’s a practical recipe that fits well in any meal plan.
- Easy to Prepare Ahead: This salad tastes even better after a few hours in the fridge, making it a perfect make-ahead dish. It’s convenient for meal prep or busy days when you need something ready to eat.
Recipe: Russian Beet Salad Vinaigrette
Vinaigrette Ingredients
- 3 potatoes – Adds heartiness and a soft texture to the salad, balancing the crunchier vegetables.
- 2 beets – The star of the dish, providing a sweet, earthy flavor and vibrant color.
- 2 pickles – Adds a tangy, crunchy element to balance the sweetness of the beets.
- 1 onion – Gives the salad a slight sharpness and aromatic flavor.
- 1/2 cup sauerkraut – Adds a fermented tang and probiotics for a unique, traditional taste.
- 1/2 cup canned green peas, drained – For a pop of color and sweetness that complements the other ingredients.
- 1 tbsp sunflower oil – A light, nutty oil traditionally used in Russian cooking, perfect for dressing the salad.
- Salt and pepper to taste – Simple seasonings that enhance the flavors of each ingredient.
See the printable recipe card at the bottom of this article.
Kitchen Tools You Need to Make Russian Beet Salad Vinaigrette
- Pot – For boiling the beets, potatoes, and carrots until tender.
- Vegetable Peeler – To easily peel the skins off the cooked vegetables.
- Knife – For chopping the vegetables into small, uniform pieces.
- Cutting Board – A sturdy surface for safely cutting and chopping the ingredients.
- Large Mixing Bowl – To combine all the ingredients and mix the salad thoroughly.
- Measuring Spoon – For adding the sunflower oil and seasoning the salad to taste.
Instructions How To Make Vinaigrette Salad
- Boil the beets for 1 hour, then drain and let cool.
- In a separate pot, boil the potatoes and carrots together for 30 minutes. Drain and let cool. I usually boil the beets, potatoes, and carrots the day ahead, then refrigerate the boiled veggies until I’m ready to make the Vinaigrette salad.
- Peel the boiled beets, potatoes, and carrots with the vegetable peeler.
- Chop the beets, potatoes, carrots, pickles and onion. For this task, I always use the onion chopper gadget – when you have lots of vegetables to chop, it saves a lot of time and effort.
- Add the green peas and sauerkraut to chopped veggies. Add the sunflower oil and sprinkle with salt and pepper.
- Mix everything. Add more salt and pepper to taste.
Serving Suggestions
- Serve this Russian Beet Salad Vinaigrette as a colorful side dish to main courses like grilled chicken kebabs or fried salmon.
- Pair it with a slice of soft white bread or Challah bread to complement the salad’s tangy, earthy flavors.
- Enjoy it as part of a Russian-inspired meal alongside traditional dishes like Borscht or Mushroom Stroganoff.
- For a festive presentation, garnish with a sprig of fresh dill or parsley on top for a pop of green color.
- This salad is perfect for holiday tables or potlucks, where its unique flavors and bright colors stand out.
Tips for Success
- Use the Right Potatoes: Waxy potatoes work best in this salad as they hold their shape well and won’t crumble when mixed. Red or Yukon Gold potatoes are ideal choices.
- Cook Vegetables Ahead: To save time, boil the beets, potatoes, and carrots in advance and store them in the refrigerator. Chilled vegetables are also easier to chop cleanly.
- Uniform Chopping: Aim for small, even cubes when chopping the vegetables. This helps ensure that every bite has a balanced mix of flavors and textures.
- Choose the Right Oil: Sunflower oil provides a traditional, mild flavor, but if unavailable, opt for a light-tasting vegetable oil. Avoid strong oils like olive oil, as they may overpower the other flavors.
- Taste Before Serving: After mixing, taste the salad and adjust the salt and pepper as needed. The flavor of the salad can deepen after sitting for a bit, so consider tasting it again after letting it rest in the refrigerator for 30 minutes.
Variations and Substitutions
- Swap the Oil: If you can’t find sunflower oil, use a light, neutral oil like grapeseed or canola. Olive oil can work but may add a stronger flavor that differs slightly from the traditional recipe.
- Add Fresh Herbs: Fresh dill or parsley can add a burst of herbal flavor that complements the tangy sauerkraut and earthy beets. Just a sprinkle on top before serving will enhance the salad’s presentation and taste.
- Make it Vegan-Friendly: This salad is naturally vegan, but you can add extra plant-based ingredients like chickpeas for additional protein. They blend well with the flavors and make the salad more filling.
- Experiment with Sauerkraut: For a milder option, substitute sauerkraut with shredded fresh cabbage tossed with a little vinegar for a similar tang without the fermented taste.
- Include Other Vegetables: Some variations add green beans or apples to the salad. Green beans provide a fresh crunch, while apples add a hint of sweetness that pairs well with the beets.
Storage and Reheating
- Storage: Store any leftover Russian Beet Salad Vinaigrette in an airtight container in the refrigerator for up to 3 days. The flavors can even develop further after a day, making it taste better as leftovers.
- Reheating: This salad is best enjoyed cold or at room temperature. Simply take it out of the fridge about 15 minutes before serving to let it warm slightly if preferred.
- Freezing: Freezing is not recommended as the texture of the potatoes and beets may change after thawing, leading to a watery or mushy salad.
Frequently Asked Questions
What is Vinaigrette (Vinegret) Salad in Russian cuisine?
Vinaigrette, also known as “Vinegret” in Russian, is a traditional salad made with beets, potatoes, carrots, pickles, sauerkraut, and green peas. Unlike the French vinaigrette, this Russian version is dressed simply with sunflower oil, which lets the natural flavors of the vegetables shine. It’s a popular dish in Russia and is often served as a side salad.
Can I prepare the vegetables in advance?
Yes, you can boil the beets, potatoes, and carrots a day ahead. Once cooked, refrigerate the vegetables until you’re ready to assemble the salad. This can save time and also makes the salad preparation faster when you need it.
What other oils can I use if I don’t have sunflower oil?
If sunflower oil is not available, you can substitute it with other mild oils like canola or grapeseed oil. Olive oil can also be used, but it has a stronger flavor, which may change the taste of the salad slightly.
Can I add other vegetables or ingredients to the salad?
Absolutely! Some variations include green beans or even apples for a sweet twist. Adding chickpeas is also a popular option if you’d like to increase the protein content and make the salad more filling.
How long does this salad keep in the refrigerator?
Russian Beet Salad Vinaigrette can be stored in an airtight container in the fridge for up to 3 days. The flavors often deepen over time, making it a great make-ahead dish that tastes delicious even after a day or two.
For another authentic Russian salad recipe, check out Russian salad Olivier.
Other Easy Beet Recipes
Air Fryer Crispy Beets: These air fryer beets turn perfectly crispy on the outside with a tender, sweet inside an easy, healthy snack or side dish.
Authentic Russian Borscht Soup with Beets: Enjoy a classic, comforting Russian borscht with earthy beets, fresh veggies, and a dollop of sour cream.
Beet Salad with Feta and Citrus: A refreshing salad with sweet beets, tangy feta, and bright citrus, perfect for any season.
Homemade Crispy Baked Beet Chips: These baked beet chips are deliciously crunchy and full of flavor, a nutritious alternative to regular chips.
Easy Oven-Roasted Beets: Simple and flavorful, these oven-roasted beets bring out their natural sweetness with just a touch of seasoning.
Instant Pot Beet Cooking Guide: Learn how to cook tender, perfectly done beets in minutes using the Instant Pot no fuss required!
Simple Sautéed Beet Greens: A quick and tasty way to enjoy beet greens, sautéed with garlic and a hint of lemon for a nutritious side.
Russian Beet Salad Vinaigrette Recipe
Ingredients
- 3 medium potatoes
- 2 medium beets
- 2 medium pickles
- 1 small onion
- 1/2 cup sauerkraut
- 1/2 cup canned green peas drained
- 1 tbsp sunflower oil
- 1/4 tsp Salt to taste
- 1/4 tsp Pepper to taste
Recommended Kitchen Tools (click the links below to see the items used to make this recipe)
- Pot
- Large mixing bowl
- Measuring spoon
Instructions
- Boil the beets in a pot of water for about 1 hour or until tender. Drain and allow them to cool completely.
- In a separate pot, boil the potatoes and carrots together for approximately 30 minutes until soft. Drain and let them cool.
- Once cooled, peel the beets, potatoes, and carrots using a vegetable peeler.
- Chop the beets, potatoes, carrots, pickles, and onion into small, uniform cubes. Use an onion chopper if available for quicker, even chopping.
- Add the chopped vegetables to a large mixing bowl. Add the drained green peas and sauerkraut.
- Drizzle with sunflower oil, then sprinkle with salt and pepper to taste.
- Mix everything thoroughly to combine. Adjust the salt and pepper as needed before serving.
Notes
- Substitute with olive oil if sunflower oil is unavailable.
- For a more intense flavor, let the salad sit for 30 minutes in the refrigerator before serving.
Nutrition
More Salad Recipes
- Fresh Peach and Burrata Summer Salad
- Fig and Arugula Salad with Creamy Burrata
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Hi Melanie, thanks for the great recipe! I always use similar easy vinegret recipe and enjoy it so much. I rarely use sunflower oil though because olive oil tastes better for me. Anyway, thanks for sharing your recipe.
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