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Russian Vinaigrette Salad

Russian Vinaigrette Salad

Name: Russian Vinaigrette Salad
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 8
Cuisine: Russian
Ingredients: Beets 3; Potatoes 3; Carrots 3; Sauerkraut 1 cup; Pickles 3; Sunflower oil 2 tbsp; White vinegar 1 tbsp; Onion 1

vibrant cooked vegetable salad

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1h 10m
Serves 8
Easy
(1)

Ingredients

	3 Beets medium, or 2 (14.5 oz) cans of beets, drained
	3 Potatoes medium
	3 Carrots medium
	1 cup Sauerkraut drained
	3 Pickles medium
	2 tbsp Sunflower oil or olive oil
	1 tbsp White vinegar
	1 Onion small, finely chopped, about 1/2 cup

Nutritional information

124

calories

3,7g

fat

21,2g

carbohydrates

2,6g

protein

0mg

cholesterol

462mg

sodium

Cuisine:

Russian Recipes

Ingredients

3 Beets
medium, or 2 (14.5 oz) cans of beets, drained
3 Potatoes
medium
3 Carrots
medium
1 cup Sauerkraut
drained
3 Pickles
medium
2 tbsp Sunflower oil
or olive oil
1 tbsp White vinegar
1 Onion
small, finely chopped, about 1/2 cup

Russian Vinaigrette Salad

I love this vibrant Russian Vinaigrette Salad and make it regularly throughout the whole year. This salad is one of the rare ones that tastes better the day after you make it so it is a great recipe to make ahead of time if you are having guests over.

To make this bright salad, start by preparing all the vegetables. Boil beets (if using fresh) and in a separate pot, boil potatoes and carrots. Once the vegetables cool to room temperature, dice them, using a knife or a vegetable chopper. To assemble the salad, mix the cooked beets with sunflower oil separately to stop them dyeing the other vegetables. Combine the beets with the remaining ingredients and dress with oil and vinegar.

To make my version of Russian Vinaigrette Salad, you will need the following ingredients:

Ingridiens for Russian Vinaigrette Salad

Steps to make Russian Vinaigrette Salad

1	Cook beets	1h
Boil the beets for 1 hour in a medium pot of water until the beets can easily be pierced with a knife. (Omit this step if you are using canned beets).
2	Boil potatoes and carrots	30
Boil the potatoes and carrots in a separate pot for about 30 minutes or until a knife pierces the potatoes easily but be careful not to overcook.
3	Cool vegetables	10
Drain the cooking water from the vegetables. Refrigerate or let them stand until they come to room temperature.
4	Peel and dice	5
Peel the beet, potato and carrot skins. Dice the pickles, beets, potatoes, carrots & finely dice 1 small onion.
5	Dress beets with oil	1
Mix the diced beets with 1 tablespoon of oil in a separate bowl.
6	Assemble the salad	2
Combine the oiled beets with the remaining ingredients in a large serving bowl.
7	Dress salad	2
Dress the salad with the remaining tablespoon of oil and 1 tablespoon of vinegar.
8	Serve
Store in the refrigerator until ready to serve.

This Russian Vinaigrette Salad is a bright and colourful dish to feed a crowd! Try it out soon and don’t forget to tag #CookMeRecipes in your social posts.

Jelena Mardere

Jelena is an interior designer and young mom! As a busy working mom, her time is precious so she’s always looking for a quick and efficient way to get things done. Jelena is very creative, but has a strong practical side. She loves trying new things and travels a lot, especially around Europe. The kitchen is Jelena’s safe space, where she can let her creative side out and dedicate herself to her favorite hobby - cooking!