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Vinegret (Beet & Vegetable Salad)

Name: Vinegret (Beet & Vegetable Salad)
Total time: 30 min
Yield: Serves 2
Cuisine: Russia
Ingredients: 1 Beets; 1 Potato; 1 Carrot; 2 Cucumber pickles; 1/4 Onion; 3 tbsp Sauerkraut; 1 tbsp Vinegar; 2 tbsp Sunflower oil

Side Dish

⏱ 30 min

👥 Serves 2

Difficulty ⭐

A beautiful, beet-red vegetable salad tossed with vinegar and oil — a Russian tradition.

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📖 The Story Behind This Dish

Cubed beets, potato, carrot, and pickles tossed with vinegar and sunflower oil, this appetizer salad is a fixture on the Russian table. The name comes from the French word "vinaigrette" (vinegar dressing). Delicious either cold or at room temperature, it's also cherished as a vegetarian dish.

🌆 Where it's eaten: A dinner table in Moscow, the vivid red-purple vinegret adding color to the meal — often served alongside Olivier salad.

🥕 Ingredients (serves 2)

Beets 1
Potato 1
Carrot 1
Cucumber pickles 2
Onion 1/4
Sauerkraut 3 tbsp
Vinegar 1 tbsp
Sunflower oil 2 tbsp

👩‍🍳 Instructions

Boil the beets, potato, and carrot unpeeled until tender.
Peel and cut each into 1cm cubes.
Cube the pickles and onion the same way.
Combine all ingredients with the sauerkraut in a bowl.
Add the vinegar and oil and toss.
Chill in the refrigerator before serving.

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