- 3 Beetsmedium, or 2 (14.5 oz) cans of beets, drained
- 3 Potatoesmedium
- 3 Carrotsmedium
- 1 cup Sauerkrautdrained
- 3 Picklesmedium
- 2 tbsp Sunflower oilor olive oil
- 1 tbsp White vinegar
- 1 Onionsmall, 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:
Steps to make Russian Vinaigrette Salad
Boil potatoes and carrots
Peel and dice
Dress beets with oil
Assemble the salad
Healthy, delicious salad! Thanks for sharing!
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