Vinegret Salad is a delightful and colorful Russian salad that combines the earthy sweetness of beets with tender vegetables and tangy dill pickles. This dish is a perfect balance of textures and flavors, making it a versatile choice as a side dish or a light meal. Its vibrant presentation and refreshing taste make it a great addition to any gathering or dinner table.

Remember it later

Like this recipe? Pin it to your favorite board NOW!

Ingredients and Preparation Essentials

This salad features a harmonious blend of cooked beets, potatoes, and carrots, paired with the crunch of dill pickles and the delicate sweetness of peas. The addition of finely minced onions enhances its savory depth, while green onions provide a fresh, aromatic garnish. Olive or sunflower oil ties all the ingredients together with a subtle richness.

Select firm and fresh beets, potatoes, and carrots to ensure the best texture and flavor. Rinse them thoroughly before cooking and peel them after boiling for ease. Opt for small, uniform dicing to create a visually appealing salad and to ensure an even distribution of flavors.

Step-by-Step Instructions for Perfect Vinegret Salad

Cooking the Vegetables
Boil the beets, potatoes, and carrots together in a large pot of water to streamline the cooking process. Check each vegetable for doneness by piercing them with a knife or fork—beets may take the longest to cook. After boiling, transfer the vegetables to an ice bath to cool quickly and make peeling effortless.

Sautéing the Onions
Heat olive or sunflower oil in a sauté pan and cook the minced onions until translucent. This step enhances the onions’ sweetness, adding a subtle depth to the salad. Use a slotted spoon to remove the onions and drain excess oil before combining with the other ingredients.

Dicing and Combining the Ingredients
Dice the cooled vegetables and dill pickles into small, uniform cubes for a cohesive appearance. In a large mixing bowl, gently combine the diced vegetables, green onions, sweet peas, and sautéed onions. Stir carefully to maintain the texture of each component.

Seasoning and Final Touches
Season the mixture with salt, pepper, and a drizzle of olive or sunflower oil. Adjust the seasoning to taste, ensuring the tanginess of the pickles and the sweetness of the peas shine through. For an added pop of color and freshness, garnish with additional green onions before serving.

Recipe Tips

Cooking Time Management:
Boil the vegetables in one pot but remove them at different intervals to prevent overcooking.

Peeling Made Easy:
Submerge the boiled vegetables in cold water immediately after cooking to loosen their skins.

Balancing Flavors:
Adjust the salt and pepper to enhance the natural sweetness of the beets and the tanginess of the pickles.

What to Serve With This Recipe

Ideal Pairings
Vinegret Salad pairs wonderfully with hearty dishes like roasted meats, rye bread, or grilled fish. Its vibrant flavors also complement creamy soups, adding contrast to a meal.

Creative Combinations
Pair the salad with fresh green salads or seasoned rice for a well-rounded vegetarian meal. It also works as a refreshing starter for more elaborate dinners.

Frequently Asked Questions

Can I Make This Salad Ahead of Time?
Yes, you can prepare the salad a day in advance. Store it in the refrigerator to allow the flavors to meld.

Can I Use Other Vegetables?
Substitute parsnips, celery root, or even roasted bell peppers for a unique twist.

How Do I Prevent Beets from Staining Other Ingredients?
Dice and mix the beets separately before gently folding them into the salad.

Can I Add Protein to the Salad?
Boiled eggs, chickpeas, or beans can add extra protein, making it a more filling dish.

How Long Does Vinegret Salad Last?
Store leftovers in an airtight container in the fridge for up to three days.

Customizing for Special Occasions

Flavor Variations and Additions
Enhance the flavor with fresh dill, a splash of vinegar, or a dollop of mustard. For added crunch, sprinkle roasted nuts or seeds on top.

Creative Serving Ideas
Serve Vinegret Salad in individual bowls for a personal touch or layer it in a glass dish to showcase its vibrant colors. Use it as a centerpiece for festive gatherings to impress your guests.

Vinegret Salad is a refreshing and versatile dish that adds a burst of color and flavor to any table. Its simple preparation and delightful taste make it a favorite for casual meals and special occasions alike. Try this recipe to bring a touch of vibrancy and deliciousness to your next gathering!

Ingredients

1 large beet
4 medium potatoes
2 large carrots
1 medium onion, finely minced
3-4 dill pickles, or more to taste
1 can sweet peas, drained and rinsed
2 sprigs green onion, diced
2 tablespoons olive oil or sunflower oil
½ teaspoon salt, or adjust to taste
¼ teaspoon pepper, or adjust to taste

Instructions

Fill a large pot with water and bring it to a boil. Carefully add the beet, potatoes, and carrots. Lower the heat to medium-low and simmer the vegetables until they are fork-tender. (Refer to Note 1 for suggested cooking times for each vegetable.)

Meanwhile, warm the olive or sunflower oil in a large sauté pan over medium heat. Add the minced onion and sauté for about 5–7 minutes, stirring occasionally, until softened and translucent. Using a slotted spoon, transfer the sautéed onions to a small bowl and set aside.

When the vegetables are cooked, gently remove them from the pot and submerge them in a bowl of cold water to cool quickly. Once cooled enough to handle, peel the skins off the beet, potatoes, and carrots. Dice them into small, uniform cubes, along with the dill pickles.

In a large mixing bowl, combine the diced vegetables, green onion, sweet peas, sautéed onion, salt, and pepper. Mix everything together gently until well combined.

Serve and savor this vibrant and flavorful Vinegret Salad as a side dish or a light meal!