Recipe Russian Vinegret Salad

Russian Vinegret Salad is a traditional and colorful vegetable salad, famous for its earthy flavors and tangy notes. It’s often enjoyed during colder months and serves as a versatile dish for any table. You can even personalize it by adding or substituting ingredients like sauerkraut or salted herring.

Ingredients

• 3 medium beets
• 3 medium potatoes
• 1 large carrot
• 4 pickled cucumbers
• 200g canned green peas
• Fresh dill and parsley (optional)
• 4 tablespoons sunflower oil
• Salt to taste

Method

1. Wash the beets, potatoes, and carrot. Cook them in a large pot without peeling, or bake them individually wrapped in foil. Beets take the longest to cook, so you can use pre-cooked beets to save time.
2. Drain the water, let the vegetables cool, and peel them.
3. Cut all the cooked vegetables into small cubes, roughly the size of the green peas.
4. Dice the pickled cucumbers and drain the liquid from the canned green peas.
5. Combine all ingredients in a large bowl, then dress with sunflower oil. For extra flavor, you can use mustard oil or even olive oil. If you want to prevent the beets from staining the entire salad, coat them with oil separately before mixing with the other vegetables.
6. Sprinkle with finely chopped dill or parsley, and serve.

Enjoy your Russian Vinegret Salad!