Russian Vinaigrette Beet Salad Recipes

UKRAINIAN SALAT VINAIGRETTE (BEET SALAD)

Steps:

• Place the beets into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for about 20 minutes. Add the carrots and potatoes. Boil for another 10 minutes, then cover the pot and leave overnight.
• The next day, peel and dice the beets, carrots, and potatoes into small, even pieces. Place the vegetables in a large bowl. Stir in the pickles, onion, peas, olive oil, salt, and pepper. Garnish with parsley before serving.

RUSSIAN BEET SALAD "VINEGRET"

Steps:

• Cook the beets in boiling water or roast the beets until tender. I prefer to roast beets.Â
• In another pot, place the potatoes and carrots. Cover the vegetables with cold water. Cover the pot, bring the water to a boil, reduce the heat to a simmer and cook just until the carrots and potatoes are both cooked through and you are able to pierce them all the way through with a paring knife. You want to make sure that they are cooked through all the way, but not too much, since they will otherwise fall apart and turn to mush when mixed later on with the rest of the ingredients in the salad.
• Cool the beets, carrots and potatoes until cool enough to handle. I use a paper towel to help remove the skin from the cooked beets (it works like a charand use a butter knife to peel off the skin from the carrots and potatoes.
• Chop the beets, carrots and potatoes finely, so that they are about the same size. Of course, you can chop them larger than I did if you prefer.
• Chop the pickles to be approximately the same size as the beets, carrots and potatoes. Finely mince the shallot or onion, whichever you are using.
• Drain the sauerkraut. If the sauerkraut has really long pieces, you can chop them in half or thirds.
• Mix all the vegetables, including the sauerkraut and pickles in a large bowl. Season to taste with salt and pepper.
• Pour in the sunflower oil and the vinegar. Mix to combine. Store in the refrigerator.
• You can make this salad up to 3 days in advance. You can also add fresh herbs right before serving, such as dill, green onions or parsley.
• Yields: 6-8 servings

RUSSIAN VINAIGRETTE RECIPE WITH BEETS AND SAUERKRAUT

Steps:

• In a medium pot, boil beets for 1 hour or until it can easily be pierced with a knife. OR use canned beets which don't require any cooking. I peeled beets before cooking, much easier than peeling them boiled.
• In a separate pot, boil potatoes and carrots about 30 minutes or until a knife goes smoothly through the potatoes. Don't overcook the potatoes.
• Drain the vegetables and refrigerate or let them stand until they cool to room temp (or cooler).
• Peel the skins from the potatoes, beets and carrots, than dice pickles, beets, potatoes, carrots & finely dice onion. Place diced beets in a separate bowl.
• Mix beets with 1st Tbsp of Sunflower Oil separately, so that beets coloring will not get on the other ingredients as much.
• Mix together beets and the rest of ingredients with the 2nd Tbsp of Sunflower or Olive oil and 1 Tbsp of vinegar. If desired, add more sauerkraut or pickles to taste. Refrigerate until ready to use.

RUSSIAN VINAIGRETTE BEET SALAD

Steps:

• Place the beets and potato into a large saucepan, cover with water, and bring to a boil. Reduce heat to medium-low, and gently boil until the vegetables are tender, 30 to 45 minutes. Drain the beets and potato, and let cool completely. Remove peels when cool; cut into 1/4-inch dice.
• Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the carrots, recover, and steam until just tender, about 5 minutes depending on thickness. Remove from steamer, and let cool completely. Dice when cool.
• Place the beets, potato, carrots, red onion, pickles, marinated mushrooms, garbanzo beans, black beans, corn, green peas, and green onions into a large salad bowl, and gently stir to combine. Drizzle in the vegetable oil, stir again, and garnish the salad with the fresh dill to serve.

VINAIGRETTE SALAD (VINEGRET, Винегрет)

Steps:

• For a beautiful deep ruby red color and enhanced flavor, it's best to roast beets in the oven.
• Wash beets and pat dry.
• Trim off all but about 1 inch of the beet greens.
• Wrap beets tightly in heavy-duty foil and roast at 375 F for about 45 minutes to an hour.
• Place potatoes and carrots into a pot.
• Add water to cover the vegetables.
• Bring to a boil until they are tender, but not mushy, about 20 minutes.
• Let the vegetables cool off.
• Dice cooled vegetables evenly.
• In a large bowl, combine all of the ingredients listed and adjust to taste.
• Refrigerate until ready to use.

VINEGRET BEET SALAD (Винегрет)

Steps:

• Peel all the root vegetables. Place the beets in a pot and cover with water. Bring to a boil and cook until the beets are soft when poked with a fork, about 45 minutes to an hour.
• In a separate pot, place the peeled potatoes and carrots in another pot, cover with water. Bring to a boil until they are tender, about 20 minutes.
• Place the cooked vegetables in cold ice water and allow to cool before proceeding. Dice the cooked vegetables into small cubes. Much easier if you use a vegetable chopper.
• Mix all the vegetables together with the green onion, pickled cabbage, dill, garlic, lemon juice and vegetable oil. Salt and pepper to taste. Easily keeps in the refrigerator for 3-4 days.