Name: Russian Vinegret Salad
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 3 medium Beets (or 2 cans of beets, drained); 3 medium Potatoes; 3 medium Carrots; 1 small Onion (chopped); 3 pieces Dill pickles (diced); 1 cup Peas (fresh or frozen); 1 15-ounce can Kidney beans (drained and rinsed, optional); ¼ cup Green onions (chopped)

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Russian Vinegret Salad is a colorful, hearty dish that brings together the flavors of earthy beets, crisp vegetables, and a tangy dressing that’s simply delightful. This salad is a uniting dish on Russian tables, especially during holiday feasts or family gatherings. With its vibrant colors and nutritious ingredients, Vinegret Salad is not just a meal; it’s an experience infused with tradition and love. Let’s dive into this beloved salad that’s as easy to make as it is enjoyable to eat!

Why This Recipe Is a Must-Try

This salad is not only visually stunning but also packed with essential nutrients. The combination of beets, potatoes, carrots, and peas provides a balance of vitamins, minerals, and fiber. It’s naturally vegan and can be enjoyed by everyone, making it an excellent option for gatherings. Plus, it’s easy to prepare in advance, saving you time in the kitchen while still delivering a show-stopping dish. Whether you’re looking for a nutritious side or a main dish for a light lunch, Russian Vinegret Salad is a must-try!

Ingredients

To make a delicious Russian Vinegret Salad, you’ll need the following ingredients:

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

This colorful medley not only presents a feast for the eyes but also comes together to create a delightful array of flavors and textures.

How To Make Russian Vinegret Salad

Step 1: Cook the Vegetables

Start by boiling the potatoes, carrots, and beets separately. Peel and chop the potatoes and carrots into uniform pieces for even cooking. Allow them to boil in salted water until fork-tender, which typically takes about 15-20 minutes. The beets can take slightly longer, around 30-40 minutes, depending on their size. If you’re using canned beets, this step can be skipped.

Step 2: Cool and Chop

Once they are cooked, drain the vegetables and set them aside to cool. Peel the skin off the beets and chop all the cooked vegetables into small cubes, ideally the same size, to ensure a satisfying bite.

Step 3: Prepare Other Ingredients

While the vegetables are cooling, chop the onion, dill pickles, and green onions. If you’re using fresh peas, you can lightly blanch them in boiling water for just a couple of minutes until they’re bright green.

Step 4: Combine the Ingredients

In a large mixing bowl, combine the chopped beets, potatoes, carrots, onions, dill pickles, peas, and kidney beans (if using). Gently mix the ingredients together, being careful not to mash the beets, as they can color the other vegetables.

Step 5: Dress the Salad

You can dress your salad simply with salt, a drizzle of sunflower oil, or a vegan mayonnaise for creaminess. Season according to your taste preference. Toss everything together until well combined, ensuring each piece is lightly coated.

Step 6: Chill and Serve

Cover the salad and let it chill in the refrigerator for about 30 minutes before serving. This allows the flavors to meld beautifully. Serve cold, garnished with extra green onions if desired.

Expert Tips

For added flavor, you can sauté the onions lightly in a pan to mellow their sharpness before adding to the salad.
Use fresh ingredients when possible for the best taste and texture.
For a tangier salad, add a squeeze of lemon juice or a tablespoon of apple cider vinegar to the dressing.
Mix in some chopped fresh herbs like dill or parsley for an extra flavor boost.

Variations and Customizations

Swap kidney beans for chickpeas for a different protein boost.
Add avocado for a creamy texture and healthy fats.
Include grain like quinoa or bulgur for a more filling meal.
Spice it up with some chopped jalapeños or a sprinkle of black pepper for heat.

How to Store Leftovers

Store any leftover Russian Vinegret Salad in an airtight container in the refrigerator. It can last for up to 3 days. The flavors will continue to develop as it sits, making it even tastier the next day! If the salad appears dry after chilling, simply stir in a little more oil or dressing to hydrate it before serving again.

FAQ

Can I use different vegetables in the salad?

Absolutely! While beets, potatoes, and carrots are traditional, feel free to incorporate other vegetables like sweet potatoes, corn, or even bell peppers based on your preferences.

Is Vinegret Salad suitable for meal prep?

Yes! This salad is perfect for meal prep. You can make it ahead of time and store it in the refrigerator, making it a convenient and nutritious option for lunches or dinners throughout the week.

Can I make this salad vegan?

Yes, the ingredients are already vegan-friendly! Ensure that the dressing you choose to accompany the salad is also plant-based.

How do I prevent the beets from coloring the other ingredients?

To minimize color bleed, you can mix the ingredients separately and add the beets just before serving. Alternatively, you can toss the salad with the beets and serve immediately for a more colorful presentation.

Conclusion

Russian Vinegret Salad is a dish that embodies not just the flavors of the ingredients, but also the essence of shared meals and family traditions. It’s a versatile salad brimming with color, nutrition, and joy, perfect for any occasion. Whether you serve it at your holiday table, bring it to a picnic, or enjoy it as a weeknight side, it promises to please everyone. Try making this delightful salad and let your taste buds dance with every bite!

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