Vinegret Beet Salad (Винегрет)
A classic Vinegret, a Beet and Potato Salad, popular across Eastern Europe. A healthy, hearty and delicious salad with beets, potatoes, carrots, pickled cabbage, dill and pickles. Vegan and gluten free, tastes even better the next day! Vinegret Salad
Servings 8 people
Ingredients
- 3 large beets
- 4 medium potatoes
- 2 carrots
- 4 dill pickles
- 1 green onion chopped
- 1 cup pickled cabbage sauerkraut
- 2 tablespoons brine from the pickled cabbage
- 1 bunch of dill chopped
- 1 small clove garlic minced
- 2 teaspoons lemon juice
- ¼ cup vegetable oil
- salt and pepper to taste
Instructions
- Peel all the root vegetables. Place the beets in a pot and cover with water. Bring to a boil and cook until the beets are soft when poked with a fork, about 45 minutes to an hour.
- In a separate pot, place the peeled potatoes and carrots in another pot, cover with water. Bring to a boil until they are tender, about 20 minutes.
- Place the cooked vegetables in cold ice water and allow to cool before proceeding. Dice the cooked vegetables into small cubes. Much easier if you use a vegetable chopper.
- Mix all the vegetables together with the green onion, pickled cabbage, dill, garlic, lemon juice and vegetable oil. Salt and pepper to taste. Easily keeps in the refrigerator for 3-4 days.