Russian Beet Salad – Vinaigrette

At last, Russian dish for New Year Eve dinner to remember. This is simply winter salad. Some add sauerkraut, some – pickles, some add both. To avoid color of beets being too intense, combine chopped beets separately with the oil and add to salad before serving. Some add Russian hot mustard in salad dressing, some add nothing but oil and salt.

Russian Beet Salad   Vinaigrette

2-3 beets about 2″ in diameter
2 medium potatoes
1 medium carrot
3 dill pickles or for taste
1/2 cup sauerkraut (optional)
1/3 cup sweet onion
1/4 cup green peas, canned or fresh (optional)

Dressing:

1/4 cup salad oil (I used sunflower oil from Russian store, it smells and tastes like toasted sunflower seeds)
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.

If using fresh green peas, cook it, covered, in a small amount of water for 2 to 4 minutes, until tender crisp. Or use microwave (about 1 minute). Or use canned peas.

Cut beets, carrots and potatoes into small cubes and combine in mixing bowl, add chopped onion, pickles and sauerkraut, add peas if using, mix well.

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, sauerkraut and cranberries I made in November, 2011.

Russian Beet Salad   Vinaigrette

Russian Beet Salad   Vinaigrette
Russian Beet Salad   Vinaigrette

5 Responses to “Russian Beet Salad – Vinaigrette”

  1. [...] 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. Anna says:

    Hi Olga,
    I’m so glad I found your venegret recipe; I’ve been looking for something like this for a long time. But I do have a question. The picture shows peas but I don’t see peas on the list of ingredients. How much peas should be used?
    Thanks,
    Anna

  3. Olga says:

    Hi! It’s in recipe: “I added 1/4 cup of cooked green peas in my salad. In Russia we added canned peas”
    And I corrected the recipe. :)

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