Vinegret (Russian Beet Salad)

Vinegret is a traditional Russian salad made with cooked beets, carrots and potatoes, spiced with pickles and sauerkraut, and dressed in an aromatic sunflower oil. This vibrant root-vegetable salad is a healthy comfort food, perfect for all three doshas!

Vinegret (Russian Beet Salad)

Serves 4-6
  • 2 Medium Beets
  • 2 Medium Potatoes
  • 2 Medium Carrots
  • 2 Pickles
  • 1/2 cup Sauerkraut
  • 1 Small Onion
  • 1/4 cup Dry Kidney Beans, soaked in water overnight (or 1/2 cup lightly sautéed green peas)
  • 4 tablespoons Unrefined Sunflower Oil (or Olive Oil)
  • 1 small bunch Parsley or Dill
  • Salt to taste
  • Freshly ground Black Pepper to taste
  1. Drain and rinse the beans. Put them in a pot and cover with water, no less than double the amount of the beans. Boil for 30 minutes then simmer for 30 to 60 more minutes, until the beans are soft. Drain and cool. Alternately, use a pressure cooker to speed up the bean-preparing process.
  2. Place thoroughly washed unpeeled potatoes, beets, and carrots into a large saucepan. Pour in cold water, enough to cover the vegetables. Once water comes to a boil, reduce the heat to medium-low.
  3. Cook for 15-20 minutes, then remove the potatoes from the saucepan. In another 10 minutes take out the carrots. Cook the beets for another 15-20 minutes. Beets should be fully covered with water during boiling. Add more water to the saucepan if needed. Cooked vegetables should be soft enough so a knife can easily poke through, but they should not be mushy. Get the pan off the heat and pour water out.
  4. When the vegetables cool down, peel them using a paring knife.
  5. Dice the beets, potatoes, carrots and pickles into small cubes and put them in a large mixing bowl.
  6. Finely chop the onion and parsley. Add to the mixing bowl.
  7. Add the beans, sauerkraut, and oil. Season with salt and pepper. Toss thoroughly.

About Larisa Litvin

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