World Flavors Cookbook

Vinegret (Russian Beet Salad)

Russia's iconic jewel-toned salad — diced beets, potatoes, carrots, pickles, and sauerkraut dressed with sunflower oil.

Cuisine: Russia

Ingredients

• 3 medium beets, boiled
• 3 potatoes, boiled
• 2 carrots, boiled
• 3 dill pickles, diced
• 100g sauerkraut
• 1 small red onion, finely diced
• 4 tbsp sunflower oil
• Salt, pepper

Instructions

1. Boil beets, potatoes, and carrots separately until tender. Cool completely.
2. Dice all boiled vegetables into small, uniform cubes.
3. Mix with diced pickles, sauerkraut, and onion.
4. Dress with sunflower oil. Season with salt and pepper.
5. Toss beets in last (or separately with oil) to control the color bleeding.
6. Refrigerate 1 hour before serving.