Vinegret (Russian Cooked Vegetable Salad)
Submitted by MARYNORTHRUP
Vinegret is Russia’s beloved cooked vegetable salad: roasted beets, potatoes, carrots, dill pickles, and peas in a mustard-vinegar dressing with fresh dill. A colorful, make-ahead side.
YIELD
4 servingsPREP
15 minCOOK
1 hrsREADY
2 hrsVinegret is the ruby-stained jewel of Russian home cooking. Every family makes it, every holiday demands it, and no two versions are exactly alike.
The base is always the same: roasted beets, boiled potatoes, carrots, dill pickles, and green peas, all cut into tidy half-inch cubes and dressed with a sharp mustard and red wine vinegar dressing made with sunflower oil.
Fresh dill and scallions bring a brightness that keeps this earthy salad from feeling heavy. It’s meant to be served cold, and it actually improves overnight as the dressing permeates every cube.
Kitchen Tips
- Roast the beet in foil rather than boiling. You’ll keep all that deep, sweet flavor locked inside.
- Cut everything the same size. Uniform half-inch dice isn’t just about looks. It ensures every forkful has a bit of everything.
- Add the beet last when tossing. If you mix it in too early, everything turns pink before you can arrange it.
- Canned beets are a perfectly acceptable shortcut that saves over an hour of roasting time.
Variations
- Add sauerkraut in place of (or alongside) the pickles for a tangier bite.
- Toss in diced herring for the traditional zakuska (appetizer) version served with vodka.
- Some cooks fold in a spoonful of sour cream for a creamier, richer dressing.
Ingredients
Directions
If you are using a fresh beet, preheat the oven to 375 Degrees F.
Wrap the beet in aluminum foil and bake until tender, about 1¼ hours.
When the beet is cool enough to handle, peel it and cut into ½-inch dice.
Meanwhile, cook the potatoes in lightly salted boiling water for 10 minutes.
Add the carrots and cook until the vegetables are tender, but not mushy, about 10 minutes more.
Let cool until easy to handle, then cut the vegetables into ½-inch dice.
In a large salad bowl, combine the potatoes, carrots, onion, pickles, peas, beet, scallions, and dill.
Season with salt and pepper and toss gently, taking care not to crush the vegetables.
In a small bowl, whisk the dry mustard, sugar and vinegar together.
Whisk in the oil and season with salt and pepper. Toss the salad with the dressing and tasting to correct the seasoning.
Cover and refrigerate for at least 30 minutes before serving.
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