At last, Russian dish for New Year Eve dinner to remember. This is simply winter salad.

2 beets about 2″ in diameter
2 medium potatoes
1 medium carrots
3 dill pickles or one 8″ cucumber
1/2 cup sauerkraut (didn’t use this time)
1/4 sweet onion

Dressing:

1/4 cup salad oil
lemon juice
salt
ground black pepper

You can buy ready boiled beets in WholeFoods or Trider Joe’s store  or boil it by yourself. Wash but don’t peel the potatoes, carrots, and beets, boil together. Check after 15 minutes and remove potatoes and carrots as they finished, letting beets continue cooking until done. Cool and peel.

Cut beets, carrots and potatoes into serving size and combine in mixing bowl. Chop onion, pickles and sauerkraut  and add.

Combine lemon juice and oil, add salt and pepper to taste. Pour over salad vegetables and stir. Chill at least two hours before serving.

I added 1/4 cup of cooked green peas in my salad. In Russia we added canned peas.

This variation of salad with golden beets and cranberries I made in November.

2 Responses to “Russian Beet Salad – Vinaigrette”

1. the galanter's kitchen » Blog Archive » Happy New 2011 Year! says:

   November 1, 2011 at 7:53 pm

   [...] three sauces: Red onion and cranberry juice Boiled carrot and sour cream Hot mushroom and bacon dip Russian beet salad (vinaigrette) Deviled eggs Pickled vegetables and [...]
2. Guaranteed by Galanter's Kitchen » Happy New Year 2010! says:

   November 2, 2011 at 3:39 pm

   [...] Russian beet salad (vinaigrette) [...]