Russian Vinegret Salad
A colorful, hearty dish that combines earthy beets, crisp vegetables, and a tangy dressing.
Equipment
- Mixing Bowl
- Pot
- Knife
- Cutting Board
Ingredients
Vegetables
- 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
Green onions
- ¼ cup Green onions chopped
Instructions
- 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.
Notes
Store any leftover salad in an airtight container in the refrigerator for up to 3 days. If the salad appears dry after chilling, stir in a little more oil or dressing before serving again.