• Vinegret (Russian beet and potato salad)

    Posted on April 15, 2011 by in Salads, Sides

    vinegret

    Vinegret is a traditional Russian salad, a mouth-watering mixture of beets, potatoes, carrots, and fresh dill. Tradition dictates using mushy canned peas (a salute to all those hours spent standing in food lines back in Soviet days) and in addition to the wonderful flavors of beets and dill, chopped pickles provide a surprising, delicious note. This is healthful comfort food at its best.

    2-3 large beets with skin, but stemmed, washed, and dried
    3 med. boiling potatoes, peeled
    2 med. carrots, peeled
    3/4 cup chopped onion
    3 med. dill pickles, in 1/2-inch dice
    1 can of peas, drained
    1/4 C. chopped scallions
    1/4 C. finely chopped fresh dill
    Salt & pepper to taste

    Dressing
    1 tsp dry mustard (or use fresh mustard, it’s fine)
    1/4 tsp agave nectar or 1/2 tsp sugar
    3 Tbs red wine vinegar
    1/3 cup unrefined sunflower oil or olive oil
    Salt & pepper to taste

    The harder but more delicious way to prep the beets: Preheat oven to 375, wrap beets in foil and bake until tender, about 1 1/4 hours. When cool enough to handle, slip off beets skins under running water and cut into 1/2-inch dice.

    The easier and still tasty way to prep the beets: Bring a very large pot of water to a boil. Boil beets in boiling water until tender, about 45 minutes – 1 hour, depending on size of beets. About 30 minutes into the beet cooking, add the potatoes, then add the carrots ten minutes later. Keep poking everything with a fork and remove each piece as it gets tender.

    If you baked the beets, follow these directions for the potatoes and carrots: Cook potatoes in a large pot of boiling water for 10 minutes. Add carrots and cook until tender, about ten more minutes.

    Drain all veggies. When cool, slip skins off of beets under running water and cut beets, potatoes and carrots into 1/2-inch dice.

    In a small bowl, mix together all the ingredients for the dressing.

    In a large salad bowl, combine diced beets, potatoes, carrots, onions, pickles, peas, scallions, and dill. Toss with dressing, and adjust salt and pepper to taste.

    This salad is fabulous warm and scrumptious at room temperature and even better the next day!

    A veritable mountain of food!

    The time needed to cook this recipe is more than one hour

    vinegret2

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