If you love beets, you’re going to love this easy and delicious root vegetables salad! Vibrant, fresh, and healthy traditional Russian Vinaigrette Salad is even more delicious cold the next day after it had absorbed all the flavors. Vinaigrette (Винегрет) is very easy to make and requires only few basic ingredients, it is vegan and gluten free. Try to make it! You won’t regret!
By using 1 large beetroot, 2 large potatoes, 1 large carrot, 3-4 medium size pickles (not the sweet ones!) and 1 cup of drained sauerkraut, you will get a big bowl of Vinaigrette Salad that can be stored in the fridge for up to 5 days, and gets better and better over time.
It is very easy to make it. Traditionally, the vegetables are boiled in salted water until tender but I love oven-roasting my veggies instead, especially for the beets. They are much heartier and more flavored when oven-roasted, versus boiled. I wrap them individually in foil and roast in the oven between 375°F and 425°F (180°C-220°C). The vegetables need to be fork tender. BTW the beets will take longer!
Make sure not to overcook the potatoes and carrots as they need to hold their shape when they’re chopped. After you cook the vegetables, set them aside to cool down completely.
Peel the cooked vegetables, then dice them into cubes. Dice the pickled cucumbers as well and mix everything together in a large bowl. Add drained sauerkraut and mix everything again.
You can also add some sweet peas: either fresh, frozen or drained canned ones can be used.
The most traditional dressing for vinaigrette is sunflower oil. You can also use olive, avocado or any other oil of your taste. For a creamy version you can dress it with mayonnaise instead.
I’m not using salt to season this salad as the pickles and sauerkraut are salty enough, but you can add some salt if you’d like. You can garnish the salad with finely chopped spring onion or dill.
Try to make this salad and let me know if you liked it.
Enjoy!
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