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Russian vinaigrette salad is one of the country’s most popular dishes, and has been prepared and eaten for centuries.
Simple to make and full of flavor, this salad is great for lunches, snacks, or to prepare if you’re looking for a quick and healthy meal.
The recipe is very simple, and you can easily prepare large quantities of this fresh and delicious salad for multiple platings.
Vinaigrette Salad Recipe
What is Vinaigrette Salad (Vinegret / Винегрет)?
Russian vinaigrette salad is a vegetable salad popular not only in Russia, but many post-Soviet countries too.
Its main ingredients are diced beetroot, potato, and carrot, doused with a vinaigrette dressing.
Initially, vinegar and oil were traditionally used as the vinaigrette for the salad, hence the name.
However, over the years, the recipe was adapted to drop vinegar and simply use sunflower or vegetable oil instead.
In my recipe, I’ve used a little lemon juice to add acidity and zest to the taste, while staying true to the core three vegetables in the traditional recipe.
I hope you enjoy this easy, colorful, and flavorsome salad. Growing up, I often ate this salad for lunch or a snack, so its taste invokes plenty of nostalgia for me.
Ingredients
Get your ingredients together:
- 4 small beets (about 3/4 lb or 340 grams)
- 2 medium potatoes
- 1 large carrot
- 5-6 small pickles
- 1 teaspoon lemon juice
- 2 tablespoons sunflower oil
- salt and pepper (to taste)
- spring onion (to taste)
Step-by-Step Instructions
Step 1 – Boil the potatoes and carrots for about 35 minutes until they’re soft.
Step 2 – For the beets, I used pre-cooked vacuum-packed beets, similar to these pre-cooked beets.
However, if you’re using raw beets, boil them in a pot for about an hour, depending on the size of the beets.
Step 3 – After the vegetables cool, peel them. Dice all the vegetables (beets, potatoes, carrots, spring onions, and pickles).
While you can chop the veggies by hand (as I did), it might be easier to use a vegetable chopper/dicer for the potatoes, beets, and carrots.
Step 4 – Add 1 teaspoon of lemon juice and salt & pepper. Start with 1 teaspoon of salt. Combine it all and taste. Add salt & pepper to your liking.
Serving Suggestions
You can decorate it with some scallions, dill, or other fresh herbs. The salad’s aroma is delightful, and every mouthful gives you fresh, earthy, and acidic notes, all in one.
The beauty of the diced vegetables in this salad means that it’s easy to plate it or pack it into any spare Tupperware or a box to take with you for an on-the-go lunch.
The colors in the salad are beautiful to behold. The warmth of the orange, the allure of the purple, and the dash of earthy green create a dish that’s easy on the eye.
I’ve always liked Russian vinaigrette salad when I need something healthy that packs more punch than other salads. Delightful!
Recipe Card
Equipment
Ingredients
- 4 small beets about 3/4 lb or 340 grams
- 2 medium potatoes
- 1 large carrot
- 5-6 small pickles
- 1 teaspoon lemon juice
- 2 tablespoons sunflower oil
- salt and pepper to taste.
- spring onion to taste, optional
Instructions
- Boil the potatoes and carrots for about 35 minutes until they’re soft.
- For the beets, you can use pre-cooked vacuum-packed beets. If you’re using raw beets, boil them in a pot for about an hour until they’re soft.
- After the vegetables cool, peel them.
- Dice all the vegetables (beets, potatoes, carrot, spring onions, and pickles).
- Combine all the diced vegetables with the sunflower oil, lemon juice, and salt & pepper (to taste).
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Author: Doina Johnson is a content writer and creator, who has traveled to over 30 countries. She is passionate about trying new foods and loves to make foods she has tried on her travels in her home kitchen.