This salad is packed with earthy, tangy, and slightly sweet flavors that blend beautifully together. The combination of soft potatoes, tender carrots, sweet beets, and crisp pickles creates a satisfying texture in every bite.
It’s also naturally vegetarian, budget-friendly, and ideal for meal prep. The flavors deepen as it chills, making it even better the next day. Whether served at holidays or as part of a simple dinner, it’s always a crowd favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 medium beets 2 medium potatoes 2 medium carrots 1 cup canned peas, drained 3–4 dill pickles, diced ¼ cup finely chopped red onion 3 tablespoons sunflower oil or olive oil 1 tablespoon apple cider vinegar Salt, to taste Black pepper, to taste Fresh dill (optional, for garnish)
Directions
Wash the beets, potatoes, and carrots thoroughly.
Boil the beets separately in a pot of water for about 40–50 minutes, or until fork-tender. Allow them to cool, then peel and dice.
In another pot, boil the potatoes and carrots together for about 20–25 minutes until tender but not mushy. Cool, peel if necessary, and dice into small cubes.
In a large mixing bowl, combine the diced beets, potatoes, carrots, peas, pickles, and red onion.
In a small bowl, whisk together the sunflower oil, apple cider vinegar, salt, and black pepper.
Pour the dressing over the vegetables and gently toss until evenly coated.
Cover and refrigerate for at least 1 hour to allow the flavors to blend.
Garnish with fresh dill before serving, if desired.
Add sauerkraut for extra tang and texture. Include diced apple for a subtle sweetness. Stir in white beans for added protein. Replace red onion with green onions for a milder flavor. Use roasted vegetables instead of boiled for a deeper, caramelized taste.
Storage/Reheating
Store Russian Vinaigrette Salad in an airtight container in the refrigerator for up to 4 days.
This salad is served cold and does not require reheating. Stir before serving to redistribute the dressing, as it may settle at the bottom.
It is not recommended to freeze, as the texture of the vegetables may change.
FAQs
What makes this salad pink?
The diced beets release their natural color, tinting the entire salad a vibrant pink.
Can I roast the vegetables instead of boiling?
Yes, roasting adds a richer, slightly caramelized flavor to the salad.
Is this salad served warm or cold?
It is traditionally served chilled or at room temperature.
Can I make it ahead of time?
Yes, it’s even better when made a few hours or a day in advance.
What type of pickles work best?
Dill pickles are preferred for their tangy, savory flavor.
Can I add mayonnaise?
Traditional vinaigrette uses oil and vinegar, but some variations include a small amount of mayonnaise for creaminess.
Is this salad vegan?
Yes, the traditional recipe is naturally vegan.
Why should I cook the beets separately?
Cooking beets separately prevents them from coloring the other vegetables too early.
Can I use canned beets?
Yes, but fresh beets offer better texture and flavor.
What can I serve with Russian Vinaigrette Salad?
It pairs well with roasted meats, fish, or hearty bread.
Conclusion
Russian Vinaigrette Salad is a colorful, nourishing dish that combines simple ingredients into something truly special. With its bright flavor, satisfying texture, and beautiful presentation, it’s a timeless recipe that fits both everyday meals and festive occasions. Once you try it, this classic salad may become a regular part of your menu.
This Russian Vinaigrette Salad (Vinegret) is a traditional Eastern European beet salad made with tender potatoes, carrots, peas, and tangy dill pickles tossed in a light oil and vinegar dressing. Naturally vegan and beautifully vibrant, this classic Russian salad is perfect for holidays, meal prep, or a refreshing side dish.
Ingredients
2 medium beets
2 medium potatoes
2 medium carrots
1 cup canned peas, drained
3–4 dill pickles, diced
¼ cup finely chopped red onion
3 tablespoons sunflower oil or olive oil
1 tablespoon apple cider vinegar
Salt, to taste
Black pepper, to taste
Fresh dill (optional, for garnish)
Instructions
Wash beets, potatoes, and carrots thoroughly.
Boil beets separately for 40–50 minutes until fork-tender. Cool, peel, and dice.
In another pot, boil potatoes and carrots together for 20–25 minutes until tender but firm. Cool and dice into small cubes.
In a large bowl, combine diced beets, potatoes, carrots, peas, pickles, and red onion.
In a small bowl, whisk together oil, apple cider vinegar, salt, and black pepper.
Pour dressing over vegetables and gently toss until evenly coated.
Cover and refrigerate for at least 1 hour to allow flavors to blend.
Garnish with fresh dill before serving if desired.
Notes
Cook beets separately to prevent early staining of other vegetables.Dice vegetables evenly for a balanced texture.The salad tastes even better the next day as flavors deepen.Stir before serving to redistribute dressing
