Cube oriented to pea size
Similar sized pieces evenly distribute acidity, sweetness and earthy flavours, giving a more pleasant texture.
Russian Recipe
Russian vinaigrette salad
All vegetables are diced about the size of peas and mixed cold. Separately oiled beetroot stains the remaining ingredients less strongly and gets visible contrasts.
Total time
2 hr 20 min
Calories
260 kcal
Servings
8 servings
Difficulty
Easy
Why this recipe works
Russian beetroot salad with potatoes and pickled cucumbers
Russian vinegret is not a dressing, but a complete vegetable salad. Cooked root vegetables meet the acidity of pickles and sauerkraut, while peas and mild sunflower oil combine everything. Equally large cubes ensure that every bite tastes balanced. It is naturally vegan and is good for preparing, but should not be served ice cold.
Vegetarian Dinners
Lunch
Dinner
Potatoes
Recipe
Russian vinaigrette salad
Russian Vinegret salad combines beetroot, potatoes, carrots, pickled cucumbers, sauerkraut and peas with a simple sunflower oil dressing.
Ingredients
8 servings
Method
-
1
Cook vegetables scarcely
Cook the beetroot separately for 45 to 55 minutes. Boil the potatoes and carrots in a second pot and remove each one as soon as a knife slides in.
-
2
Cool completely
Steam and peel cooked vegetables and refrigerate for at least 45 minutes. Cold vegetables can be diced cleaner.
-
3
Cut evenly
Cut beetroot, potatoes, carrots and pickled cucumbers into pea-sized cubes. Shorten sauerkraut for very long fibres.
-
4
Separately oil the beetroot
Mix the beetroot cubes with two tablespoons of sunflower oil, the oil film slows down the immediate red colouring of the other vegetables.
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5
Stir in dressing
Mix the remaining oil with vinegar or cucumber brine, mustard, sugar and pepper. Add salt only after tasting the cucumbers and sauerkraut.
-
6
Mix salad loosely
Mix potatoes, carrots, cucumber, sauerkraut, peas and onion with the dressing. Finally, carefully fold in the beetroot and herbs.
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7
Pull through and tempering
Cool the vinegar for 30 minutes and refrigerate for 15 minutes before serving. Balance the acidity, salt and oil again.
Kitchen know-how
Tips for Russian vinaigrette salad
Controlling coloring consciously
For clear colours, oil the beetroot separately and fold in at last. If you like a uniform red salad, mix everything directly.
Variations
How to adapt this recipe
Replace peas with 250 g rinsed white beans, the salad becomes more filling and remains completely vegetable.
Dice an apple into small pieces and fold in immediately before serving. It adds freshness to the earthy beet.
Nutrition per serving
260kcal
37.0 gCarbohydrates
7.0 gProtein
10.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Russian vinaigrette salad
The name is related to the French word vinaigrette. In Russia, however, Vinegret refers to the entire vegetable salad, not just a dressing.
Fermented pickles provide the typical clear acidity. Sweet pickles work technically, but change the salad significantly.
Yes. Unseasoned vacuumed beets save time. They should be well dried and diced just before mixing.
Airtight cooled for about two days. Onion and cucumber release more liquid over time, so mix again before serving.
The classic basic form of vegetables, cucumbers, sauerkraut, peas and vegetable oil is vegan. Nevertheless, check the ingredients list for finished products.
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