Vinegret
A vibrant beet-based Russian salad of diced vegetables dressed simply with oil and vinegar.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Place the beets, potatoes, and carrots in separate pots of salted water and boil until fork-tender, roughly 45 minutes for the beets and 25 minutes for the potatoes and carrots, then cool completely.
- 2
Peel all the cooled vegetables and cut them into uniform 1/4-inch dice so the salad has a consistent texture in every bite.
- 3
Toss the diced beets first with 1 tablespoon of the sunflower oil in a separate bowl, which coats them and stops their color from bleeding into the rest of the salad.
- 4
In a large bowl, combine the potatoes, carrots, sauerkraut, diced pickles, and green peas, then fold in the oiled beets along with the remaining 2 tablespoons of oil.
- 5
Season with 1/2 tsp salt and a few grinds of black pepper, toss gently to coat, and chill for at least 30 minutes before serving so the flavors meld.
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