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:
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).
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.
Drain the cooking water from the vegetables. Refrigerate or let them stand until they come to room temperature.
Peel the beet, potato and carrot skins. Dice the pickles, beets, potatoes, carrots & finely dice 1 small onion.
Mix the diced beets with 1 tablespoon of oil in a separate bowl.
Combine the oiled beets with the remaining ingredients in a large serving bowl.
Dress the salad with the remaining tablespoon of oil and 1 tablespoon of vinegar.
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.
Healthy, delicious salad! Thanks for sharing!
