Russian Beet Salad Vinaigrette Recipe
A vibrant and authentic Russian salad, Vinaigrette (or "Vinegret") combines the earthy flavors of beets, potatoes, and carrots with the tang of sauerkraut and pickles, all dressed in sunflower oil. This unique and delicious salad is perfect as a side dish or a light meal, showcasing the best of Russian cuisine with its bright colors and bold flavors. Enjoy a true taste of Russia with this simple, flavorful recipe!
Servings: 6
Calories: 151kcal
Equipment
- Pot
- Large mixing bowl
- Measuring spoon
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
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
Calories: 151kcal | Carbohydrates: 29g | Protein: 4g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 438mg | Potassium: 713mg | Fiber: 4g | Sugar: 6g | Vitamin A: 378IU | Vitamin C: 14mg | Calcium: 45mg | Iron: 2mg