Vinigret Salad Beet Vegetable 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.

VINAIGRETTE SALAD ( BEET SALAD)

Steps:

• In a medium pot, boil beets until easily pierced with knife, about 1 hour. In a separate pot boil potatoes and carrots until easily pierced with knife, about 30 min. Drain all vegetables and let cool to room temperature. Peel skin off beets, potatoes, and carrots. Finely dice all vegetables, including onion and pickles. Dice all vegetables equal size, or use a vegetable chopper. Separate diced beets from the rest of the diced vegetables. Place diced beets in a bowl, add 1 tablespoon of sunflower oil or olive oil. Add diced beets to the rest of the ingredients (carrots, potatoes, onion, pickles and sauerkraut) and add 1 1/2 tablespoons of sunflower oil or olive oil. Mix well and refrigerate until ready to use.

VINIGRET SALAD (BEET VEGETABLE SALAD)

Steps:

• Cook beets in 4 cups of water either in a large saucepan or in a pressure cooker; cook until just tender.
• Reserve 1 cup of liquid to use later and discard the remainder.
• Immediately immerse beets in cold water, then peel off skins and discard.
• When beets are cooled, slice the beets into 1/4 inch thick slices; then cut again into 1/4 inch strips; then cut into about 1 inch lengths.
• In a microwave proof dish, add 1 tablespoon water and frozen petite peas.
• Cover and microwave on HIGH (full power) for 2 minutes.
• Stir and continue to microwave covered on HIGH (full power) for an additional 2 minutes.
• Drain peas and immediately add about 6 ice cubes and cover with cold water, set aside and let cool.
• Drain peas well before using.
• In a large mixing bowl, add sliced beets, grated carrots, dill pickles, onions, celery, apples, sauerkraut, red kidney beans, petite peas and gently mix together.
• DRESSING--------------.
• In a mixing bowl, combine sugar, lemon juice, olive oil, red wine vinegar, reserved beet juice and horseradish; stir well to blend.
• Adjust dressing mixture to taste.
• Pour dressing over prepared vegetables and gently fold together to coat.
• Cover and refrigerate until ready to serve.
• Serve on individual side plates and spoon some of the dressing over.
• Salad will keep very well for at least 10 days when covered and refrigerated.

HEARTY VEGETABLE SALAD AND VINAIGRETTE

Steps:

• In a large pot of boiling, salted water, place the potatoes one variety at a time, the purple potatoes last, and cook until fork tender. Remove with a slotted spoon into an ice bath. Drain all potatoes. Cut the new potatoes and purple potatoes into quarters. Slice the fingerling potatoes lengthwise.
• Place the beets into the pot of boiling water and cook until fork tender, about 15 to 20 minutes. Rinse under cold water and remove the skin. Wear gloves to avoid turning your skin purple. Slice beets into wedges.
• In a small bowl, whisk together the rice wine vinegar, olive oil, honey and Dijon until an emulsion has formed. Season with salt and pepper.
• In a large bowl, toss all of the vegetables except the lettuce and the olives with approximately 2 tablespoons of vinaigrette. Marinate for 15 minutes.
• In a separate large bowl, toss a handful of greens per person with 2 tablespoons of vinaigrette per person. Plate the lettuce and then place a mound of mixed vegetables on top of the lettuce.
• Top each salad with a 1 to 2 ounce portion of the albacore tuna. Garnish with the olives. Serve immediately.

VINAIGRETTE VEGGIE SALAD

Steps:

• In a serving bowl, combine the cucumber, green pepper and tomatoes. Sprinkle with salt and celery seed. In a small bowl, whisk oil and vinegar. Pour over salad.; toss to coat.

VINEGRET (RUSSIAN WINTER BEET AND SAUERKRAUT SALAD)

Steps:

• The day before you serve the salad, cook potatoes and carrots together in a pot with enough unsalted water to cover them until done. Bring to a boil then turn down to a simmer.
• Carrots should be done around 30 minutes and potatoes should be done around 40 minutes. The vegetables should be tender and easy to pierce with fork. Take each vegetable out of the pot and chill for 1 hour. Remove skin from potato and carrots.
• When ready to make salad, chop beets, carrots, potatoes, and pickles into small cubes and mince the onion. Chop fresh dill.
• In a large serving bowl, mix beets with 1 tbsp vegetable oil. Stir to coat well. Add carrots, potatoes, pickles, sauerkraut, green peas/beans, onion and dill. Add the remaining 1 tbsp of oil and mix well. Season with salt and plenty of black pepper. Chill overnight to allow flavors to mingle.