Description
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
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2 medium beets
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2 medium potatoes
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2 medium carrots
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1 cup canned peas, drained
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3–4 dill pickles, diced
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¼ cup finely chopped red onion
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3 tablespoons sunflower oil or olive oil
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1 tablespoon apple cider vinegar
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Salt, to taste
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Black pepper, to taste
- Fresh dill (optional, for garnish)
Instructions
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Wash beets, potatoes, and carrots thoroughly.
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Boil beets separately for 40–50 minutes until fork-tender. Cool, peel, and dice.
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In another pot, boil potatoes and carrots together for 20–25 minutes until tender but firm. Cool and dice into small cubes.
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In a large bowl, combine diced beets, potatoes, carrots, peas, pickles, and red onion.
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In a small bowl, whisk together oil, apple cider vinegar, salt, and black pepper.
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Pour dressing over vegetables and gently toss until evenly coated.
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Cover and refrigerate for at least 1 hour to allow flavors to blend.
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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