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Russian Vinegret

Posted By Alina On January 8, 2010 @ 19:49 In Russian | 19 Comments

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.



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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