Vinegret

Name: Vinegret
Cook time: 120 min
Total time: 120 min
Yield: 6 servings
Cuisine: Russian
Ingredients: 3 medium Beets, cooked and peeled; 3 medium Potatoes, cooked and peeled; 2 medium Carrots, cooked and peeled; 4 medium Dill Pickles; 200g Sauerkraut, drained if very wet; 150g Green Peas, Canned, drained; 1 small Red Onions; 3 tbsp Unrefined Sunflower Oil; 2 tbsp Pickle Brine, from the dill pickles; 1 tsp Fine Salt, or to taste; 1/4 tsp Pepper (Black); 2 tbsp Dill, fresh, chopped

Vinegret is a vibrant, old-fashioned Russian salad that balances the earthy sweetness of beets with briny pickles and tangy sauerkraut for a complex, satisfying bite. Tender diced root vegetables, peas and red onion are simply dressed in sunflower oil and pickle brine, then brightened with fresh dill — perfect as a chilled side or a light meal.

Vinegret is a vibrant, old-fashioned Russian salad that balances the earthy sweetness of beets with briny pickles and tangy sauerk... Show more

Traditional Russian Recipe

Health Grade

A- · Excellent

Rating

4.0

Time

2 hrs

Price

0,35 €

Calories

167 kcal

vegan

budget

low calorie

easy

meal prep

gluten free

Method

Wash the vegetables

Scrub the beets, potatoes, and carrots well under cool running water to remove any dirt, since they will be cooked in their skins first. Trim off any stringy roots from the beets, but leave the skins intact so the vegetables stay flavorful and easier to peel later.

Cook the beets

Place the beets in a pot and cover them with cold water by about 1 inch. Bring to a boil, then lower to a gentle simmer and cook for 35 to 50 minutes, until a knife slides into the center with just a little resistance.

Cook potatoes and carrots

Put the potatoes and carrots in a second pot, cover with cold water by about 1 inch, and bring to a boil. Lower to a simmer and cook for 12 to 18 minutes, then check the carrots first; lift them out when fork-tender. Let the potatoes cook for 5 to 10 minutes more if needed, until tender all the way through but still firm enough to dice neatly.

Drain and cool

Drain the beets, potatoes, and carrots well, then spread them out on a tray, plate, or cutting board so the steam can escape. Let them cool for 10 to 15 minutes, until they are comfortable to handle.

Peel the vegetables

Peel the cooled beets, potatoes, and carrots. The skins should slip off fairly easily; use your fingers, a small knife, or a paper towel for the beets if needed, but work gently so you keep the vegetables in nice, tidy pieces.

Dice and chop

Cut the peeled beets, potatoes, and carrots into small, even cubes. Before chopping the dill pickles, pour off and reserve 2 tablespoons of pickle brine, then dice the pickles to about the same size as the vegetables. Finely mince the red onion and chop the fresh dill.

Drain the add-ins

Drain the Green peas very well. Check the Sauerkraut; if it seems very wet, squeeze out the excess liquid, and if the strands are long, give them a rough chop so the salad is easier to eat.

Coat the beets

Place the diced beets in a large mixing bowl and toss them with 1 tablespoon of the Unrefined sunflower oil until lightly coated. This quick coating helps the beets keep their color from bleeding too heavily into the rest of the salad.

Mix and season

Add the potatoes, carrots, dill pickles, sauerkraut, green peas, and red onion to the bowl with the beets. Pour in the remaining sunflower oil and the reserved pickle brine, then season with Fine salt, black pepper, and most of the fresh dill. Toss gently but thoroughly until everything is evenly coated, then taste and adjust the salt or brine if you want a brighter, tangier finish.

Chill the salad

Cover the bowl and chill the vinegret for 30 minutes if you have the time. The salad is good right away, but it becomes even better once the flavors settle together and the vegetables are nicely cold.

Serve and garnish

Transfer the vinegret to a serving bowl or spoon it onto plates, then scatter the remaining dill over the top. Serve chilled or at cool room temperature.