Vinaigrette (Russian Cooked Vegetable Salad)

This classic Russian-style salad is a vibrant celebration of cooked vegetables, anchored by earthy beets and creamy potatoes. The dish balances sweet roasted roots with the sharp crunch of dill pickles and the fresh bite of scallions. It is a comforting yet refreshing side dish that holds up beautifully, making it perfect for picnics, potlucks, or as a make-ahead lunch component. The flavors meld together as the salad rests, allowing the vinaigrette to penetrate every bite. Simple to prepare with pantry staples, this recipe offers a nostalgic taste of Eastern European cuisine with a healthy, vegan-friendly twist.

Cooking Method: Boiling

Cuisine: Global

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 172.0

Dietary: Gluten-free, Vegan, Vegetarian

Description

This classic Russian-style salad is a vibrant celebration of cooked vegetables, anchored by earthy beets and creamy potatoes. The dish balances sweet roasted roots with the sharp crunch of dill pickles and the fresh bite of scallions. It is a comforting yet refreshing side dish that holds up beautifully, making it perfect for picnics, potlucks, or as a make-ahead lunch component. The flavors meld together as the salad rests, allowing the vinaigrette to penetrate every bite. Simple to prepare with pantry staples, this recipe offers a nostalgic taste of Eastern European cuisine with a healthy, vegan-friendly twist.

Ingredients

1 lg Beet, skin on, stemmed
16 oz canned beets, drained and cut into 1/2-inch dice
2 md carrots, peeled and cut into 1/2-inch dice
1/4 cups onion, chopped
3 md dill pickles, cut into 1/2-inch dice
8 1/2 oz canned peas, drained
1/4 cups scallions, chopped
1/4 cups fresh dill, finely chopped
to taste salt and freshly ground black pepper

Directions

1
If using fresh beets, place the whole beet in a pot of boiling water and cook until tender, about 30-45 minutes. Drain, let cool, then peel and dice into 1/2-inch pieces. If using canned beets, simply drain and dice.
2
Place the diced potatoes and carrots in a pot of salted boiling water. Cook until just tender, about 10-15 minutes. Drain well and let cool completely.
3
In a large mixing bowl, combine the diced beets, cooked potatoes, cooked carrots, chopped onion, diced dill pickles, and drained peas.
4
Add the chopped scallions and fresh dill to the vegetable mixture.
5
Season generously with salt and freshly ground black pepper. Toss gently to combine all ingredients evenly.
6
Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 172.0kcal

% Daily Value *
Total Fat 0.8g2%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 288.0mg12%
Total Carbohydrate 38.4g13%
Dietary Fiber 11.2g45%
Sugars 27.2g
Protein 6.4g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: This salad keeps well in the refrigerator for up to 3 days. The flavors often improve after resting overnight.

Substitutions: You can substitute the dill pickles with gherkins for a smaller, crunchier texture. Fresh dill can be replaced with 1 tablespoon of dried dill weed if necessary, though fresh is preferred for brightness.

Dressing: While this recipe relies on the natural juices and seasonings, a simple vinaigrette of vegetable oil, vinegar, and a touch of sugar can be added if a wetter salad is desired.

Keywords: beet, beets, boiling, cooked, dill, pickles, potato, russian, salad, vegan, vegetable, vinaigrette, carrot, onion, peas, scallion

Read it online: https://www.chefs-mate.com/recipe/vinaigrette-russian-cooked-vegetable-salad/