Vinegret (Russian Cooked Vegetable Salad

chefs-mate chefs-mate
Servings: 4 Difficulty: Advanced
Jump To Recipe Print Recipe
International-style fresh and vibrant salad that brings home-style flavor to your table
Vinegret (Russian Cooked Vegetable Salad recipe image
Recipe tools
Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.

This International salad features Beet; W/Skin, Stemmed * OR –Inch Dice, Beets; Drained And Cut Into 8 1/2 oz Peas; Drained, Can. The flavors come together beautifully. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Vinegret (Russian Cooked Vegetable Salad recipe image
Print Recipe

Vinegret (Russian Cooked Vegetable Salad

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 172.0

Description

This International salad features Beet; W/Skin, Stemmed * OR --Inch Dice, Beets; Drained And Cut Into 8 1/2 oz Peas; Drained, Can. The flavors come together beautifully. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. /2-Inch
  2. Dice , 1 Can 1/4 c Scallions; Chopped (Green 3 md Boiling Potatoes; Peeled -Onions Will Do) 2 md Carrots; Peeled 1/4 c Fresh Dill; Finely Chopped 1/4 c Onion; Chopped Salt And Freshly Ground 3 md Dill Pickles;
  3. Cut Into 1/2 -Black Pepper; To TasteDRESSING1 ts Dry Mustard 1/3 c Sunflower Or Corn Oil 1/2 ts Sugar Salt And Freshly Ground 3 tb Red Wine Vinegar -Black Pepper; To Taste * Beet should be washed and dried.
  4. If you are using a fresh beet, preheat the oven to 375 Degrees F (191&# 194;°C).
  5. Wrap the beet in aluminum foil and bake until tender, about 1 1/4 hours.
  6. When the beet is cool enough to handle, peel it and cut into 1/2-inch dice.
  7. Meanwhile, cook the potatoes in lightly salted boiling water for 10 minutes.
  8. Add the carrots and cook until the vegetables are tender, but not mushy, about 10 minutes more.
  9. Let cool until easy to handle, then cut the vegetables into 1/2-inch dice.
  10. In a large salad bowl,
  11. combine the potatoes, carrots, onion, pickles, peas, beet, scallions, and dill.
  12. Season with salt and pepper and toss gently, taking care not to crush the vegetables.
  13. In a small bowl, whisk the dry mustard, sugar and vinegar together.
  14. Whisk in the oil and season with salt and pepper.
  15. Toss the salad with the dressing and tasting to correct the seasoning.
  16. Cover and refrigerate for at least 30 minutes before serving

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.

Keywords: baking, beet, beets, boiling, cooked, cut, dice, drained, inch, international, peas, russian, salad, stemmed, title, vegan, vegetable, vegetables, vinegret, wskin
Recipe Card powered by WP Delicious