Vinegret Salad Recipe

Vinegret Salad is a vibrant medley of tender vegetables, tangy pickles, and
sweet peas, all tied together with earthy beets for a dish that’s as flavorful
as it is colorful. Perfect for any occasion, this classic Russian salad is a
delightful addition to your table.

Servings: 8

Author:

Prep Time:
15 minutes

Cook Time:
40 minutes

Total Time:
55 minutes

Course:

Side Dish

Cuisine:

Russian

Keywords:

Vinegret Salad Recipe

Instructions

1 Fill a large pot with water and bring it to a boil. Carefully add the beet,
potatoes, and carrots. Lower the heat to medium-low and simmer the vegetables
until they are fork-tender. (Refer to Note 1 for suggested cooking times for
each vegetable.)
2 Meanwhile, warm the olive or sunflower oil in a large sauté pan over medium
heat. Add the minced onion and sauté for about 5–7 minutes, stirring
occasionally, until softened and translucent. Using a slotted spoon, transfer
the sautéed onions to a small bowl and set aside.
3 When the vegetables are cooked, gently remove them from the pot and submerge
them in a bowl of cold water to cool quickly. Once cooled enough to handle, peel
the skins off the beet, potatoes, and carrots. Dice them into small, uniform
cubes, along with the dill pickles.
4 In a large mixing bowl, combine the diced vegetables, green onion, sweet peas,
sautéed onion, salt, and pepper. Mix everything together gently until well
combined.
5 Serve and savor this vibrant and flavorful Vinegret Salad as a side dish or a
light meal!

Vinegret Salad Recipe

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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