Jan 8, 2010
Russian Vinegret
Russian Vinegret is a type of salad made with beets, potatoes, carrots, pickles and onions. The word derives from the French vinaigrette. This might be because a typical Russian salad dressing is made with sour cream, while for Vinegret you use vegetable oil (which relates to vinaigrette). This is just my guess, however.
Like anything containing beets and root vegetables in general, Vinegret is a healthy salad. It’s also very easy to prepare, but of course you’ll have to be patient about boiling beets. Or, you can find packaged boiled beets in the supermarket.
Vinegret goes along perfectly with salted or smoked salmon.
An important note is to combine the vegetables right before you serve your Vinegret, and toss the beets with oil first. This will prevent beets from staining the other veggies. Potatoes turn red almost immediately anyway, but at least carrots, onions, and pickles will be saved. So be sure to cool your vegetables well before you dice and mix them together.
Ingredients
2 medium-sized carrots
2 medium-sized waxy potatoes
2 pickled cucumbers (we used 1 Russian salted cucumber instead)
1 beetroot (about 10cm in diameter)
½ small onion
3 tbsp vegetable oil
1 tbsp olive oil
Salt to taste
Serves 4
Boil the beetroot, unpeeled, in plain water for 30 to 45 minutes or until ready.
Boil the carrots and potatoes (all unpeeled) in plain water until ready. You can take out the carrots sooner if you feel like they’re ready.
Leave all vegetables to cool well.
Peel the boiled vegetables and dice them into small cubes. Dice the cucumbers and onions.
In your salad bowl, toss the beets with oil (use more olive oil instead of vegetable oil if you prefer). Add all remaining ingredients, season with salt, and gently stir.
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[...] link: Russian Vinegret – Russian Season: Russian and Eastern European … AKPC_IDS += “4887,”;Popularity: unranked [...]
I’ve never liked beets but my new year’s resolution is to eat food that I don’t eat or like because I’ve found out that my taste changed a little and I like things that I never liked before! Weird, huh? And my hubby likes beets so he’ll love it. The photos are wonderful.
Lovely pictures, it looks yummy.
I think I had some of this when I was in Russia about 10 years ago. It was really good. Thanks for the recipe so I can try it again without the 20 hour plane journey.
Sook, that’s a nice New Year’s resolution! I’m going to try Brussels sprouts this year - haven’t eaten them for 10 years or so, as I used to hate them as a kid/teenager. But lately I’ve seen so many Brussels sprouts recipes that sound and look really delicious…;-) as for beets, they’re just SO healthy!
Anna, thank you very much for your feedback!
Alana - wow you’ve been in Russia :) What cities have you seen there? I haven’t visited Russia for more than a year now. And of course thanks for your comment! :)
I went to Russia on a church trip and we went to Smolensk, Moscow and Ryazan. I would love to go back someday. I was there in November, so it was snowy and cold, but still lovely.
Aww Smolensk!! That’s the hometown of my Grandmother. I’ve been there a few times too and it’s one of my favourite towns in Russia!
Hi Alina!
I’ve just discovered your blog today and I like it so much! I’m Ucrainian in origins and have emigrated more than 15 years ago, but reading all the recipes brings back memories of homey good food made by ma and grandma :) Thank you!
Greetings
Alisa
Thank you Alisa! Wow 15 years is pretty much, isn’t it? If you ever have any comments or suggestions, please share with us! I’m afraid we don’t have that much Ukrainian food yet, but I hope to make more in the future! Our blog is still pretty new;-)
Vinaigrette derives from french word for vinegar and means kind of dressing made of oil and vinegar. Exactly this dressing is used for vinegret salad, therefore the name. Remember some (not much) vinegar next time and enjoy! Balsamico is the best option, I think.
Hi! Im from Russia! I like your blog so much! I have my own idea about vinegret. I add some corn (or peas)
I was 13 when I came to the US from Russia (my dad’s Russian, mom is Armenian), and I grew up eating lots of Russian/Armenian foods that I now try to cook and serve to my American husband, who is incredibly open minded, thank God!! My mom used to make vinegret, and another beet salad with just grated cooked beet, mayo, sour crea, garlic, parsley and minced walnuts. Sounds like a strange combination but it’s delicious! Alina, I also have a brussel spout recipe I can share - I love brussel sprouts!