Russian Beet Salad "Vinegret"
Vinegret is a classic Russian salad, loved by many Slavic cultures, made with beets, potatoes, carrots, pickles and sauerkraut. Its vibrantly ruby color makes it a beautiful side dish. It's healthy, delicious and can be made in advance.
- Prep Time: 35 minutes
- Cook Time: 45 minutes
- Total Time: 85 minutes
- Yield: 6 1x
- Category: Salad, Side Dish
Ingredients
- 2 medium-large beets (cooked and finely chopped)
- 2 medium-large potatoes (cooked and finely chopped)
- 3 medium-large carrots (cooked and finely chopped)
- 3/4-1 cup sauerkraut (drained)
- 6 baby dill pickles (finely chopped) (or 2-3 regular pickles)
- 1 small shallot (you can also use 1/4 of a red or yellow onion, finely minced)
- salt, ground black pepper, to taste
- 1/4 - 1/3 cup oil (or any oil you prefer, grapeseed, avocado, sunflower, etc.)
- 1 - 1 1/2 Tablespoons white vinegar
Instructions
- Cook the beets in boiling water or roast the beets until tender.
- In another pot, place the potatoes and carrots. Cover the vegetables with cold water. Cover the pot, bring the water to a boil, reduce the heat to a simmer and cook just until the carrots and potatoes are both cooked through and you are able to pierce them all the way through with a paring knife. You want to make sure that they are cooked through all the way, but not too much, since they will otherwise fall apart and turn to mush when mixed later on with the rest of the ingredients in the salad.
- Cool the beets, carrots and potatoes until cool enough to handle. I use a paper towel to help remove the skin from the cooked beets (it works like a charm) and use a butter knife or paring knife to peel off the skin from the carrots and potatoes.
- Chop the beets, carrots and potatoes finely, so that they are about the same size. Of course, you can chop them larger if you prefer.
- Chop the pickles to be approximately the same size as the beets, carrots and potatoes. Finely mince a shallot or onion, whichever you are using.
- Drain the sauerkraut. If the sauerkraut has really long pieces, you can chop them in half or thirds.
- Mix all the vegetables, including the sauerkraut and pickles in a large bowl. Season to taste with salt and pepper.
- Pour in the oil and the vinegar. Mix to combine. Store in the refrigerator.
- You can make this salad up to 3-5 days in advance. You can also add fresh herbs right before serving, such as dill, green onions or parsley.
Notes
Adjust the Flavor
You can adjust the amount of vegetables to your taste preference. I like my vinegret to have a nice briny and tart flavor, so I add lots of pickles, sauerkraut and vinegar. You can add more or less beets, carrots or potatoes, for example.
Add Beans or Chickpeas
Want to make your Vinegret a bit heartier? Add beans or chickpeas! They’re a great way to boost the protein and texture of the salad. Simply toss in some canned or cooked beans (like kidney beans, white beans, or chickpeas) along with the other ingredients. They’ll blend in beautifully and add an extra layer of flavor.