Russian Vinaigrette Salad (Vinegret, Винегрет) – vibrant, fresh, and healthy! This is salad is even more delicious cold the next day after it had absorbed all the flavors. This classic festive ruby-colored salad is made with beets, potatoes, carrots, sauerkraut, and onion. 


Russian Vinaigrette Salad (Vinegret, Винегрет) - vibrant, fresh, and healthy

If you love beets, you’re going to love this Beet Potato Salad! It’s very addictive!
 
Along with Salad Olivier and Herring under fur coat (Shuba), vinegret is served as zakuska on celebration table, especially popular salad on New Years Party!
 
Russian Vinaigrette (Vinegret) Salad is popular in Russian, Ukraine, and all over Eastern Europe.

VINAIGRETTE or VINEGRET ??? 

I know it’s very confusing. 

Vinegret comes from the French word, Vinaigrette, but it does not mean the same thing.

classic vinaigrette is used in France and is the name of the French Dressing. The true vinaigrette is three parts oil to one part vinegar, which is often red or white wine vinegar.

During the time of Tsar Alexander I, French cooking was all the rage in Russia. The Russian language consists of several French words and many recipes have been adopted. 

Vinegret Salad Russian
 
Recently bought delicious sauerkraut from the Russian store and decided to put it to good use. You can use any store-bought or make your own.

Tips

  • To speed up the assembly prepare the vegetables ahead of time. 
  • It is easier to cut the vegetables evenly when they are cold.

Roasted beets 

  • For a beautiful deep red color and enhanced flavor, it’s best to roast beets in the oven. 
  • Wash beets and pat dry.
  • Trim off all but about 1 inch of the beet greens.
  • Wrap beets tightly in heavy-duty foil and roast at 375 F for about 45 minutes to an hour.

How to make Russian Vinaigrette Salad (Vinegret, Винегрет)

Ingredients

  • 3 medium beets, boiled or roasted and cubed
  • 3 medium potatoes, boiled, peeled, and cubed
  • 2 medium carrots, or several snack-size carrots, boiled and sliced
  • 1/2 large onion, chopped
  • 1 cup sauerkraut, drained (alternative: use pickles or marinated mushrooms)
  • 1 Tbsp. Wine vinegar
  • 3 Tbsp. Sunflower or Grapeseed oil are the best choices, but you can use Light olive oil
  • 1 Tbsp. Fresh dill, chopped
  • salt/ pepper to taste
  • green onions and dill for the garnish

Instructions

  • For a beautiful deep ruby red color and enhanced flavor, it’s best to roast beets in the oven. 
  • Wash beets and pat dry.
  • Trim off all but about 1 inch of the beet greens.
  • Wrap beets tightly in heavy-duty foil and roast at 375 F for about 45 minutes to an hour.
  • Place potatoes and carrots into a pot.
  • Add water to cover the vegetables.
  • Bring to a boil until they are tender, but not mushy, about 20 minutes.
  • Let the vegetables cool off.
  • Dice cooled vegetables evenly.
  • In a large bowl, combine all of the ingredients listed and adjust to taste.
  • Refrigerate until ready to use.

Vinaigrette is an absolute must for any celebration taking place in any Russian home, especially on New Year’s Eve!

Russian Vinegret salad
 
  I have added some feta cheese on top and I love this untraditional addition.
 
VINAIGRETTE BEET POTATO SALAD

This Russian Vinaigrette Salad (Vinegret, Винегрет) is a beautiful addition to your holiday table! 

More Salad Recipes:

Roasted Eggplant and Bell Pepper Salad

Chicken Salad Christmas Tree

Roasted Purple Cauliflower, Brussel Sprouts and Quinoa salad

Fancy Caprese Salad

Cauliflower and Broccoli Salad

Russian Vinaigrette Salad (Vinegret, Винегрет) - vibrant, fresh, and healthy

Russian Vinaigrette Salad (Vinegret, Винегрет)

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

Russian Vinaigrette Salad (Vinegret, Винегрет) - vibrant, fresh, and healthy! This is salad is even more delicious cold the next day after it had absorbed all the flavors. This classic festive ruby-colored salad is made with beets, potatoes, carrots, sauerkraut, and onion. 

Ingredients

  • 3 medium beets, boiled or roasted and cubed
  • 3 medium potatoes, boiled, peeled, and cubed
  • 2 medium carrots, or several snack-size carrots, boiled and sliced
  • 1/2 large onion, chopped
  • 1 cup sauerkraut, drained (alternative: use pickles or marinated mushrooms)
  • 1 Tbsp. Wine vinegar
  • 3 Tbsp. Sunflower or Grapeseed oil are the best choices, but you can use Light olive oil
  • 1 Tbsp. Fresh dill, chopped
  • salt/ pepper to taste
  • green onions and dill for the garnish

Instructions

  1. For a beautiful deep ruby red color and enhanced flavor, it’s best to roast beets in the oven. 
  2. Wash beets and pat dry.
  3. Trim off all but about 1 inch of the beet greens.
  4. Wrap beets tightly in heavy-duty foil and roast at 375 F for about 45 minutes to an hour.
  5. Place potatoes and carrots into a pot.
  6. Add water to cover the vegetables.
  7. Bring to a boil until they are tender, but not mushy, about 20 minutes.
  8. Let the vegetables cool off.
  9. Dice cooled vegetables evenly.
  10. In a large bowl, combine all of the ingredients listed and adjust to taste.
  11. Refrigerate until ready to use.

Notes

  • To speed up the assembly prepare the vegetables ahead of time. 
  • It is easier to cut the vegetables evenly when they are cold.
  • Did you make this recipe?

    Please leave a comment on the blog and star rating. Tag me on Instagram or Facebook @craftycookingbyanna or share in on Pinterest! Thank you for your support!

    6 Responses to Russian Vinaigrette Salad (Vinegret, Винегрет)
    1. Very fresh and good! Beautiful too! Made it with dried dill and russet potatoes because that’s what I had on hand. Thanks for the recipe!

    2. Is that some kind of cheese garnishing the vinaigrette?


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