Vinaigrette Classic Beet Salad

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Vinaigrette, or Vinegret, is a beloved Russian cold beet salad that brings together tender roasted beets, potatoes, carrots, tangy sauerkraut, and brined cucumbers in a light sunflower oil dressing. It is traditionally served as a winter or holiday appetizer and pairs beautifully with dark rye bread. This version balances earthy sweetness with sharp, salty brightness for a refreshing, satisfying plate.

Nutrition Facts

Per serving (estimated)

• 185 kcalCalories
• 9 gFat
• 1 gSaturated Fat
• 24 gCarbs
• 5 gFiber
• 7 gSugar
• 3 gProtein
• 540 mgSodium
• 520 mgPotassium
• 55 mgCalcium
• 2 mgIron
• 14 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the vegetables

• 2 medium red beets (about 12 oz / 340 g), scrubbed
• 2 medium russet potatoes (about 8 oz / 225 g), scrubbed
• 1 large carrot (about 4 oz / 115 g), peeled
• 2 dill pickles, finely diced (about 3/4 cup)
• 1 cup drained sauerkraut, roughly chopped
• 1/2 cup cooked green peas (canned or thawed frozen)
• 1/4 small red onion, finely diced
• 2 tablespoons chopped fresh dill

For the dressing

• 3 tablespoons cold-pressed sunflower oil
• 1 tablespoon pickle brine from the jar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon Dijon mustard (optional)

Directions

1. Place the whole beets, potatoes, and carrot in a large pot, cover with cold salted water, and bring to a boil. Reduce the heat and simmer until the vegetables are just tender when pierced: beets about 35 minutes, potatoes 20 minutes, carrot 15 minutes.
2. Drain the vegetables, spread them on a tray, and let them cool completely to room temperature. Roasting them individually wrapped in foil at 400°F for 45-60 minutes also works if you prefer deeper flavor.
3. Once cool, slip the skins off the beets, potatoes, and carrot. Cut the beets into 1/3-inch dice, the potatoes and carrot into similar dice, and transfer each to a separate bowl to keep colors from bleeding.
4. In a large mixing bowl, combine the diced potatoes, carrot, pickles, sauerkraut, peas, red onion, and dill. Add the beets last and gently fold everything together so the red color lightly tints the other vegetables.
5. In a small jar, whisk together the sunflower oil, pickle brine, salt, pepper, and Dijon if using until emulsified. Pour the dressing over the salad and toss very gently to coat without mashing the potatoes.
6. Cover and chill the salad for at least 30 minutes so the flavors meld. Taste and adjust salt or a splash more brine if needed before serving.
7. Spoon onto chilled plates, finish with a grind of pepper and a small drizzle of sunflower oil, and serve alongside dark rye bread as a starter or light lunch.

Cook’s Notes

• Keep the beets separate until the final toss so they do not dye the potatoes and carrots an overpowering magenta.
• Cold-pressed sunflower oil is traditional in Russia and gives a nutty flavor; mild olive oil works in a pinch.
• For a heartier winter version, fold in 1/3 cup diced boiled tongue, smoked ham, or pickled herring fillet.
• Roasting the beets rather than boiling them concentrates their sweetness and avoids water-logged texture.
• Always dress the salad after it has cooled fully, and chill before serving so the sunflower oil sets into a glossy coating.

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