Probably one of the most popular salads in the post-Soviet countries, Vinegrette is often served as a light and nutritious salad or appetizer. This salad, as it is now prepared in Russia, has strayed quite far from its original Western European recipe.
It is a vegetarian salad made from beets, potatoes, carrots, onion, pickled cucumbers (or, more rarely, sauerkraut), and dressed with vegetable oil. It’s sour – because of the pickled pickles – and salty, and also very light and filling at the same time.
Cook the beets in a medium saucepan for 1 hour or until easily pierced with a knife or use canned beets.
- Cook the potatoes and carrots in a separate pan for about 30 minutes or until a knife cuts smoothly through the potatoes.
- Drain the vegetables and let them cool to room temperature.
- Peel the cooked vegetables and cut them into cubes. Also cut the onion and gherkins into cubes. Place the diced beets in a separate bowl.
Mix the beets separately with the 1st tablespoon of sunflower oil, so that the beet coloring doesn’t get too much on the other ingredients.
- Mix all vegetables with 3 tbsp sunflower or olive oil and 1 tbsp vinegar. Add more pickles to taste if desired. Refrigerate until ready to serve.