Vinegret (Russian Cooked Vegetable Salad)

Vinegret is a vibrant and comforting Russian salad that relies on the natural sweetness of boiled beets and the tang of dill pickles. This dish combines earthy root vegetables like potatoes and carrots with crisp onions, tender peas, and fresh dill for a complex texture. The ingredients are typically dressed with vegetable oil, allowing the bold colors and flavors to shine without heaviness. It is an excellent make-ahead meal that tastes better as it sits, making it perfect for picnics, potlucks, or a light lunch. The combination of warm and cold elements creates a unique dining experience that is both rustic and satisfying.

Cooking Method: Boiling

Cuisine: Global

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 172.0

Dietary: Gluten-free, Vegan, Vegetarian

Description

Vinegret is a vibrant and comforting Russian salad that relies on the natural sweetness of boiled beets and the tang of dill pickles. This dish combines earthy root vegetables like potatoes and carrots with crisp onions, tender peas, and fresh dill for a complex texture. The ingredients are typically dressed with vegetable oil, allowing the bold colors and flavors to shine without heaviness. It is an excellent make-ahead meal that tastes better as it sits, making it perfect for picnics, potlucks, or a light lunch. The combination of warm and cold elements creates a unique dining experience that is both rustic and satisfying.

Ingredients

1 lg Beet; W/Skin, Stemmed * OR
16 ounce Beets; Drained And Cut Into

Directions

1
Peel and dice the potatoes and carrots into 1/2-inch cubes.
2
Bring a pot of salted water to a boil and cook the potatoes and carrots until tender.
3
Drain the cooked potatoes and carrots and let them cool completely.
4
Dice the dill pickles into 1/2-inch pieces.
5
Drain the canned peas.
6
Finely chop the scallions and fresh dill.
7
Cut the beets into 1/2-inch dice.
8
Combine all vegetables in a large bowl.
9
Season with salt and freshly ground black pepper to taste.
10
Toss gently to combine and serve chilled or at room temperature.

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

This salad tastes best when allowed to marinate in the refrigerator for at least 2 hours before serving.

If using raw beets, boil them whole until tender, then slip off the skins before dicing.

Traditional Vinegret often includes olive oil or sunflower oil for dressing; add to taste.

Keywords: vinegret, russian, salad, beets, potatoes, carrots, pickles, peas, dill, onion, vegan, side dish, make ahead, boiled vegetables, cold salad

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