Vinaigrette (Russian Cooked Vegetable Salad)
Submitted by kelliandkale
A classic Russian vinaigrette salad with roasted beets, boiled potatoes, carrots, green peas, dill pickles, and a tangy mustard-vinegar dressing. Served chilled as a hearty side dish.
YIELD
4 servingsPREP
10 minCOOK
25 minREADY
1 hrsVinaigrette (vinegret) is the salad you’ll find on every Russian holiday table, at every family gathering, and in every babushka’s recipe box. It’s a chunky, colorful mix of roasted beets, boiled potatoes, carrots, green peas, and dill pickles, all tossed in a sharp mustard-vinegar dressing.
The beets stain everything a gorgeous ruby pink, the pickles add a salty crunch, and the fresh dill ties it all together with that unmistakable Eastern European flavor.
Make it ahead. This salad actually gets better after sitting in the fridge for a few hours as the dressing soaks into the vegetables.
Kitchen Tips
- Roast the beet wrapped in foil to keep the color vibrant and the flesh tender. Boiling leaches out flavor and color.
- Cook the potatoes and carrots until just tender, not soft. You want each piece to hold its shape when tossed.
- Toss gently. Aggressive mixing turns this into mush. Use a wide spatula and fold rather than stir.
- Sunflower oil is the traditional choice for the dressing and gives it that authentic Russian flavor.
Variations
- Add sauerkraut for extra tang, a common variation in many Russian households.
- Toss in canned kidney beans or white beans for a heartier, more filling version.
- Some cooks add a finely diced apple for a sweet contrast to the pickles.
Ingredients
Directions
Wrap the beet in aluminum foil and bake until tender.
When the beet is cool enough to handle, peel it and cut into ½-inch dice.
Meanwhile, cook the potatoes in lightly salted boiling water for 10 minutes.
Add the carrots and cook until the vegetables are tender, but not mushy, about 10 minutes more.
Let cool until easy to handle, then cut the vegetables into In a large salad bowl, combine the potatoes, carrots, onion, pickles, peas, beet, scallions, and dill. Season with salt and pepper and toss gently, taking care not to crush the vegetables. In a small bowl, whisk the dry mustard, sugar and vinegar together. Whisk in the oil and season with salt and pepper. Toss the salad with the dressing and tasting to correct the seasoning. Cover and refrigerate for at least 30 minutes before serving.
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