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beet salad recipe.

 

🥗 Beet Salad Recipe (Russian-Style Vinegret Salad)

This Russian Beet Salad (Vinegret) combines earthy beets, potatoes, carrots, and pickles in a colorful, tangy salad. A vibrant, healthy side dish perfect for any occasion!

🇷🇺 Introduction:

The Beet Salad, also known as Vinegret Salad in Russian cuisine, is a bright, hearty, and refreshing salad made with boiled beets, potatoes, carrots, and pickles.
It’s tangy, colorful, and loaded with nutrients — a classic that’s served at family gatherings, picnics, and festive tables across Eastern Europe.
This salad is not only healthy but also naturally vegan and gluten-free, making it a global favorite today.

Preparation Time

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Serves: 4–6

🥣 Ingredients

  • 3 medium beets
  • 2 medium potatoes
  • 2 medium carrots
  • 3–4 pickled cucumbers (gherkins), diced
  • ½ cup green peas (canned or boiled)
  • 3 tbsp vegetable oil or olive oil
  • 1 tbsp vinegar or lemon juice
  • Salt and pepper, to taste
  • Optional: 1 small onion, finely chopped

👨‍🍳 Instructions

  1. Cook the vegetables:
    Boil beets, potatoes, and carrots until tender.

    • Beets take about 40–45 minutes, carrots and potatoes 20–25 minutes.
      Cool, peel, and dice them evenly.

  2. Combine the ingredients:
    In a large bowl, add diced beets, potatoes, carrots, pickles, peas, and onion.

  3. Season:
    Drizzle with oil, vinegar (or lemon juice), salt, and pepper. Mix gently until well combined.

  4. Chill and serve:
    Refrigerate for at least 30 minutes before serving to let the flavors blend.

Serving Suggestions

  • Serve chilled as a side dish with meat, fish, or bread.
  • Great with Golubtsi (cabbage rolls), Solyanka soup, or Kulebyaka pie.
  • Perfect for holiday tables or healthy meal bowls.

🧊 Storage Tips

  • Refrigerate: Store in an airtight container for up to 3–4 days.
  • Avoid freezing: Freezing alters the texture of the vegetables.
  • Refresh before serving: Add a drizzle of olive oil or a squeeze of lemon juice before serving leftovers to restore flavor.

❓ FAQs About Beet Salad

Q1: Can I use raw beets instead of boiled?
Yes, but roasted or boiled beets bring out natural sweetness and a softer texture.

Q2: Can I add mayonnaise?
Traditional Vinegret salad doesn’t use mayo, but you can add 1–2 tbsp mayo or Greek yogurt for a creamy version.

Q3: What other vegetables can I add?
You can mix in boiled eggs, apples, or beans for extra protein and flavor.

Q4: How to keep beet salad from staining everything red?
Mix beets separately with a little oil first, then fold them into the salad to reduce staining.

Q5: Can I make it ahead of time?
Absolutely! It tastes even better after chilling for a few hours — great for meal prep or parties.

🥄 Similar Recipes You May Like :

  1. Olivier Salad Recipe – The classic Russian potato salad with mayo and peas.
  2. Shchi Soup Recipe – Traditional cabbage soup that pairs perfectly with salads.
  3. Golubtsi Recipe – Stuffed cabbage rolls with meat and rice in tomato sauce.
  4. Solyanka Soup Recipe – Hearty Russian soup with smoked meats and pickles.
  5. Pelmeni Recipe – Russian meat dumplings, great with beet salad on the side.

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