📝 About This Recipe
A cornerstone of Slavic hospitality, Vinegret is a vibrant, ruby-hued salad that balances the earthy sweetness of roasted root vegetables with the sharp, salty crunch of lacto-fermented pickles. This classic Russian 'salat' is a nutritional powerhouse, traditionally served during festive gatherings and the winter months when its bright acidity provides a refreshing contrast to heavier fare. Our version emphasizes the traditional technique of oil-coating the beets to preserve their distinct color and prevent the entire dish from turning a uniform purple.
🥗 Ingredients
The Root Vegetables
- 3 medium Red Beets (scrubbed clean, skin on)
- 3 medium Yukon Gold Potatoes (scrubbed clean, skin on)
- 2 large Carrots (peeled)
The Brined and Sharp Elements
- 4-5 medium Dill Pickles (traditional salt-brined/fermented pickles preferred)
- 1 cup Sauerkraut (drained and lightly squeezed of excess brine)
- 1/2 small Red Onion (very finely diced)
- 1 cup Green Peas (canned or thawed frozen peas)
Dressing and Seasoning
- 4-5 tablespoons Sunflower Oil (unrefined/fragrant Russian sunflower oil is best)
- 1-2 tablespoons Apple Cider Vinegar (adjust to taste)
- to taste Sea Salt (be mindful of the salt in pickles)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 cup Fresh Dill (finely chopped for garnish)
- 2 tablespoons Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Wrap the beets individually in aluminum foil and place them on a baking sheet. Roast for 60-75 minutes until a knife slides easily to the center.
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2
While the beets roast, place the unpeeled potatoes and whole carrots in a large pot of salted water. Bring to a boil, then simmer for 20-30 minutes until tender but not mushy. Drain and let cool completely.
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3
Once the roasted beets are cool enough to handle, rub the skins off with a paper towel. Peel the boiled potatoes and carrots using a small paring knife.
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4
Dice the beets into uniform 1/4-inch (0.5cm) cubes. Place them in a small separate bowl and toss with 1 tablespoon of the sunflower oil. This 'locks in' the color so they don't bleed as much into other ingredients.
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5
Dice the potatoes and carrots into the same 1/4-inch cubes as the beets to ensure a consistent, elegant texture.
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6
Dice the dill pickles into small cubes. If the sauerkraut has very long strands, give it a rough chop so it integrates better into the salad.
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7
In a large mixing bowl, combine the diced potatoes, carrots, pickles, sauerkraut, finely diced red onion, and peas.
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8
Add the oil-coated beets to the large bowl. The contrast of the orange carrots and white potatoes against the deep red beets should be visible.
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9
Whisk together the remaining sunflower oil, apple cider vinegar, salt, and black pepper in a small jar or bowl.
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10
Pour the dressing over the vegetables and toss gently with a large spoon or spatula until everything is evenly coated.
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11
Fold in the chopped fresh dill and parsley, reserving a little for a final garnish before serving.
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12
Taste and adjust seasoning. You may need more vinegar for punch or more salt depending on the brininess of your pickles.
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13
Let the salad rest in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully.
💡 Chef's Tips
For the most authentic flavor, use unrefined sunflower oil which has a distinct toasted nutty aroma. Always dice your vegetables into small, uniform cubes; the texture is much better when you get a bit of every ingredient in one forkful. Roasting the beets instead of boiling them intensifies their natural sugar and prevents them from becoming waterlogged. If your sauerkraut is extremely sour, rinse it under cold water and squeeze dry before adding to the mix. To keep the salad looking 'clean,' add the beets last and toss very gently just before serving.
🍽️ Serving Suggestions
Serve as a vibrant appetizer (Zakuski) alongside chilled shots of premium vodka. Pair with a slice of toasted dark rye bread spread with salted butter. Excellent as a side dish for roasted meats or traditional Russian Kotleti (meat patties). Top with a few sprigs of fresh dill and a side of hard-boiled eggs for a light, healthy lunch. Serve chilled or at room temperature for the best flavor profile.