Russian Beet Salad (Vinegret) is a “staple” of Russian/Ukrainian cooking. This salad is one of the biggest Soviet classics that was served at most holidays, special occasions and parties. It’s been awhile since I made this salad, but my sister-in-law was visiting us for Christmas, so I decided to surprise her with some Russian food. I made this salad and also Russian dumplings “aka” pelmeni, which I will post later. Hope you all had a great Christmas!
Russian Beet Salad (Vinegret)Print Recipe
- 3 medium beetroots
- 4 medium Yukon potatoes
- 2 carrots
- 3 dill pickled cucumbers, diced
- 1/4 red onion, minced
- 1/2 cup canned, peas ( optional)
- 4 tablespoons olive oil
- 2 tablespoon apple cider vinegar or white vinegar
- Small Pinch of sugar
- Salt, pepper to taste
- 2 tablespoons fresh dill, chopped (optional)
Boil the beetroot, potatoes and carrots ( all unpeeled).
The beets will take about an 1 hour, the potatoes 40 minutes and the carrots 20 minutes. Allow to cool.
Peel and cut them into medium sized cubes. Add the pickles, onions and peas. Mix everything together.
Whisk olive oil, apple cider vinegar, and a small pinch of sugar.
Pour over the salad as much as needed and mix the salad. Season with salt and pepper if needed and sprinkle with fresh dill if using.