Salad: Russia – Винегрет ▶ Vinegret (Beet and Vegetable Salad)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 1 hr 15 min

Cook 0 min

Additional 30 min

Total 1 hr 45 min

Ingredients

3 medium beets
2 medium carrots
1 medium potato (optional, traditional)
1 small red or yellow onion, finely diced
2–3 small pickled cucumbers or 2 tbsp (30 ml) chopped dill pickles
2–3 tbsp (30–45 ml) sunflower oil or olive oil
1–2 tsp (5–10 ml) apple cider vinegar or lemon juice
Salt and black pepper to taste
Optional: frozen peas (thawed) or chopped fresh parsley

Instructions

1. Boil whole beets, carrots, and potato (if using) in separate pots or together until tender (beets may take 40–60 minutes, carrots/potato 15–25 minutes). Let cool completely.
2. Peel the cooled beets, carrots, and potato and dice them into small, even cubes.
3. In a large bowl combine the diced beets, carrots, potato, chopped pickles, and diced onion. If using peas or parsley, add them now.
4. Toss with oil, vinegar or lemon juice, and season with salt and pepper. Adjust acidity and oil to taste.
5. Chill for at least 30 minutes to let flavors meld. Serve cold or at room temperature.

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