Vinegret (Russian Beet Salad)

🧂 Ingredients

• 400 g Beets(About 2-3 medium beets)
• 300 g Potatoes(About 2-3 medium potatoes, starchy varieties like Yukon Gold work well)
• 200 g Carrots(About 2 medium carrots)
• 100 g Dill pickles(Diced, about 2 medium pickles. Use crunchy dill pickles for best texture.)
• 100 g Sauerkraut(Drained well. Choose a good quality, not overly sour sauerkraut.)
• 4 tbsp Sunflower oil(Or other neutral vegetable oil like canola or grapeseed oil)
• 1/2 tsp Salt(Or to taste)
• 1/4 tsp Black pepper(Freshly ground, or to taste)
• 2 tbsp Fresh dill(Chopped, for garnish (optional))

👨‍🍳 Instructions

1. 1

   Prepare the root vegetables: Wash the beets, potatoes, and carrots thoroughly. You can boil them whole with their skins on to prevent them from absorbing too much water and becoming mushy. Place the beets in one pot and the potatoes and carrots in another. Cover with cold water. Bring to a boil, then reduce heat and simmer until tender when pierced with a fork. Beets will take the longest, about 45-60 minutes. Potatoes and carrots usually take 20-30 minutes. Check for doneness by piercing with a knife or skewer; they should yield easily.

   ⏱️ 45-60 minutes
2. 2

   Cool and peel the vegetables: Once cooked, drain the vegetables and let them cool until they are comfortable to handle. This can take about 20-30 minutes. Once cooled, peel the skins off the beets, potatoes, and carrots. The skins should slip off easily.

   ⏱️ 20-30 minutes
3. 3

   Dice the vegetables: Dice the peeled beets, potatoes, and carrots into small, uniform cubes, about 0.5 cm (1/4 inch) in size. Consistency in size ensures even cooking and a pleasant texture in the salad. Place the diced root vegetables in a large mixing bowl.

   ⏱️ 15 minutes
4. 4

   Add pickles and sauerkraut: Finely dice the dill pickles. Ensure the sauerkraut is well-drained to avoid making the salad too watery. Add the diced pickles and drained sauerkraut to the bowl with the diced root vegetables. Gently toss to combine.

   ⏱️ 5 minutes
5. 5

   Dress the salad: Drizzle the sunflower oil over the vegetable mixture. Add salt and freshly ground black pepper to taste. Gently toss everything together until all ingredients are evenly coated with the oil and seasonings. Be careful not to overmix, which can make the vegetables mushy.

   ⏱️ 2 minutes
6. 6

   Chill and serve: For the best flavor, cover the bowl and refrigerate the Vinegret for at least 30 minutes, or preferably 1-2 hours, to allow the flavors to meld. Before serving, taste and adjust seasoning if necessary. Garnish with fresh chopped dill, if desired.

   ⏱️ 30 minutes (minimum chilling)

💡 Pro Tips

• ✓The vibrant purple color comes from the beets, which will stain your cutting board and hands, so be mindful!
• ✓Vinegret is a wonderfully healthy and visually appealing salad, perfect for potlucks or as a side dish.
• ✓This salad is best served chilled, and its flavors deepen and improve significantly after a day in the refrigerator.

🔄 Variations

• Add 100-150g of cooked and diced herring for a heartier version.
• Incorporate 100g of cooked and cooled kidney beans or cannellini beans for added protein and texture.
• Some recipes include chopped hard-boiled eggs or green peas.

🥗 Nutrition

Per serving