Vinegret (Russian beetroot salad)

Name: Vinegret (Russian beetroot salad)
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6
Cuisine: Russia
Ingredients: 2 Beetroots; 3 Potatoes; 2 Carrots; 200 g Sauerkraut; 3 Pickled cucumbers; 1 Onion; 4 tbsp Sunflower oil; 10 g Fresh dill; Salt (to taste)

A ruby-red winter salad of beetroot, potato and carrot with sauerkraut, pickles and onion, dressed simply with sunflower oil.

70 min20 prep · 50 cook
EasyDifficulty
170 kcalper serving

Ingredients

6 servings

Beetroots2
Potatoes3
Carrots2
Sauerkraut200 g
Pickled cucumbers3
Onion1
Sunflower oil4 tbsp
Fresh dill10 g
Saltto taste

Missing something? Ingredients with × can be left out.

Steps

1
Boil the beetroots in their skins until tender when pierced.
2
In another pan, boil the potatoes and carrots in their skins until tender.
3
Cool, peel and cut all the vegetables into small, even cubes.
4
Toss the beetroot with half the oil first so it doesn’t stain everything else pink.
5
Dice the pickles, finely chop the onion and squeeze the sauerkraut dry.
6
Combine everything with the remaining oil, season with salt and sprinkle with dill.

Tips and questions

Can I roast the beetroot instead of boiling it?: Yes, wrapped in foil at 200 °C for about an hour; it tastes sweeter and stays firmer.
How long does it keep?: About 3 days in the fridge; it is even better the next day.
Is it vegan?: Yes, it uses no mayonnaise or animal products, which makes it a favourite during Orthodox fasts.

Your screen stays on while you cook.

Vinegret (Russian beetroot salad)

Ingredients

Steps

You may also like