Vinaigrette Salad is a beetroot salad. It’s like a beet potato salad with an oil-based dressing! If you have ever attended a Ukrainian or Russian wedding you may have tried this salad among the many.
I happen to love my mom in laws version which is so simple yet delicious. The beets and kosher dill pickles are the key ingredients to this salad which are used in proportion and balance out all the flavors nicely. This salad is not at all overpowering with a certain ingredient as there is a variety of nutritious veggies, creating an enjoyable melody of amazing flavors. It’s kind of like a beet potato salad but requires no mayonnaise making this very light. There are probably many different ways to make this well-known favorite but the general idea is to use a vegetable blend of potatoes, beets, carrot & onion. Then a choice of sour kraut or brined pickles is added to the vegetable blend along with a choice of beans or peas. I happened to use only half a can of kidney beans which is not overpowering for this salad. This is my ultimate favorite way of making this Classic version. Don’t forget to comment and rate below.
Ingredients for Vinaigrette Salad:
How to make Vinaigrette Salad:
1.) Place beets, carrot, and potatoes into a large pot; cover with water and bring to a boil. Once boiled simmer over medium heat until tender. (I boiled my potatoes and carrot for about 45 min then the beets for an additional 15 min.) When vegetables are tender remove from the water and set aside to cool.
2.) Meanwhile dice the pickles, onion, and drain and rinse the beans; place into a large bowl.
3.) When the beets, potatoes, and carrot are cool enough to handle, chop into small cubes; add to the pickle mixture. Add the salt, pepper, and oil and toss everything together. Refrigerate at least a few hours for flavors to set. The longer the beet salad marinates the darker it gets from the beets.
Russian Beet Salad (Vinaigrette)
Ingredients
- 2 large beets
- 3 potatoes
- 3 large kosher dill pickles
- 1/2 cup red kidney beans
- 1 carrot
- 1 onion
- 1 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/4 cup vegetable oil
Instructions
- Place beets, carrot, and potatoes into a large pot; cover with water and bring to a boil. Once boiled simmer over medium heat until tender. (I boiled my potatoes and carrot for about 45 min then the beets for an additional 15 min.) When vegetables are tender remove from the water and set aside to cool.
- Meanwhile dice the pickles, onion, and drain and rinse the beans; place into a large bowl.
- When the beets, potatoes, and carrot are cool enough to handle, chop into small cubes; add to the pickle mixture. Add the salt, pepper, and oil and toss everything together. Refrigerate at least a few hours for flavors to set. The longer the beet salad marinates the darker it gets from the beets.
