Vinegret

Bright, colorful, and irresistibly tangy, Vinegret is a classic Russian salad that brings together earthy root vegetables like beets, carrots, and potatoes with tangy sauerkraut, pickled cucumbers, and the crisp crunch of peas. This hearty yet refreshing dish is elevated by a simple yet flavorful homemade vinaigrette of sunflower oil, mustard, and vinegar, creating a perfect blend of sweet, savory, and zesty notes. With its vibrant medley of textures and bold flavors, Vinegret makes an ideal side dish for any occasion or a light, satisfying main course. Ready in just over an hour, including cooling time, this salad is best served chilled, allowing its robust flavors to meld beautifully. Perfect for vegetarians and fans of traditional Eastern European cuisine, this recipe is a must-try for anyone seeking healthy, wholesome meals packed with personality.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 medium beets
• 2 medium carrots
• 2 medium potatoes
• 3 medium pickles
• 1 cup canned peas
• 1 cup sauerkraut
• 1 small onion
• 1 tablespoon sunflower oil
• 1 teaspoon mustard
• 1 tablespoon vinegar
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Rinse the beets, carrots, and potatoes under cold water. Place them in a large pot and cover with water. Bring to a boil over medium-high heat.

Step 2

Boil the vegetables until they are tender when pierced with a fork, about 30-40 minutes. Beets may take longer, so check them separately.

Step 3

Once cooked, drain the water and allow the vegetables to cool to room temperature. This can be sped up by placing them in an ice water bath.

Step 4

While the vegetables are cooling, dice the pickles and finely chop the onion.

Step 5

Once cooled, peel the beets, carrots, and potatoes. Dice them into small, uniform cubes.

Step 6

In a large mixing bowl, combine the diced beets, carrots, potatoes, pickles, canned peas (drained), sauerkraut, and chopped onion.

Step 7

In a separate small bowl, mix together the sunflower oil, mustard, vinegar, salt, and black pepper to create the vinaigrette.

Step 8

Pour the vinaigrette over the mixed salad ingredients and gently toss to combine, ensuring everything is coated well.

Step 9

Refrigerate the vinegret for at least 1 hour to allow the flavors to meld together.

Step 10

Serve cold as a side dish or enjoy as a light, refreshing main course.

Nutrition Facts

Serving size	(1503.6g)

Amount per serving	% Daily Value*
Calories	895.3

Total Fat 21.9g	0%
Saturated Fat 3.7g	0%
Polyunsaturated Fat 11.1g
Cholesterol 5.6mg	0%
Sodium 5969.9mg	0%
Total Carbohydrate 156.7g	0%
Dietary Fiber 34.5g	0%
Total Sugars 39.6g
Protein 25.9g	0%

Vitamin D 5.6IU	0%
Calcium 435.6mg	0%
Iron 11.3mg	0%
Potassium 4128.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.3%

Protein: 11.2%

Carbs: 67.6%