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.
If you love beets, you’re going to love this Beet Potato Salad! It’s very addictive!
VINAIGRETTE or VINEGRET ???
I know it’s very confusing.
Vinegret comes from the French word Vinaigrette, but it does not mean the same thing.
A classic vinaigrette is used in France and is the name of the French Dressing.
The proper 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. Russian language consists of several French words and many recipes have been adopted.
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 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 in any Slavic home, especially on New Year’s Eve!
This Vinaigrette Salad (Vinegret, Винегрет) is a beautiful addition to your holiday table!
More Salad Recipes:
Roasted Eggplant and Bell Pepper Salad
Roasted Purple Cauliflower, Brussel Sprouts and Quinoa salad
Cauliflower and Broccoli Salad
Vinaigrette Salad (Vinegret, Винегрет)
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
- 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.
I grew up eating this salad on special occasions! My mom would sometimes add chopped apples, kidney beans or chopped dill pickles. I haven’t had it in years but seeing your fabilous recipe has given me the reason to make it. Thank you for the great taste memories!
Irene, this salad is super flexible and what your mom used to add sounds delicious! Enjoy!
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!
Glad you enjoyed this recipe, Amanda! Thank you for your feedback!
Is that some kind of cheese garnishing the vinaigrette?
Rachel, I’ve just added some feta cheese on top as a garnish. But, it’s up to you.
Awesome! Can’t wait to try your recipe!!
Thank you, Rachel! I hope you do!