Russian vinaigrette salad (root vegetable
This recipe creates a classic Russian vinaigrette salad, featuring a vibrant mix of boiled and diced root vegetables like potatoes, beets, and carrots, combined with finely chopped onion and tangy pickled elements such as sauerkraut or pickles. Dressed simply with vegetable oil, lemon juice, and salt, it's a hearty and refreshing Eastern European salad.
Equipment
- 1 Large Saucepan or Pot For boiling root vegetables.
- 1 Cutting Board
- 1 Chef's knife For dicing vegetables.
- 1 Large Mixing Bowl For combining ingredients.
- 1 Colander For draining cooked vegetables.
Ingredients
Main
- * 3-4 medium sized potato
- * 3-4 beet
- * 3 carrot
- * 1 onion
- * 1 cup of pickled sauerkraut or 3-4 pickle
- * the juice of 1 lemon
- * 3-4 tb vegetable oil
- * table salt to taste
Instructions
- Thoroughly wash and scrub the potatoes, beets, and carrots. You may peel them before or after cooking, depending on preference.
- Place potatoes and carrots in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until tender, about 20-30 minutes for potatoes and 15-20 minutes for carrots.
- In a separate pot, boil the beets until tender when pierced with a fork, which can take 45-60 minutes depending on size. Alternatively, wrap beets individually in foil and roast at 400°F (200°C) for 60-90 minutes.
- Once cooked, drain all vegetables and let them cool completely. Peel the beets, potatoes, and carrots if you haven't already.
- Dice the cooled potatoes, beets, and carrots into small, uniform cubes, approximately 1/4 to 1/2 inch.
- Finely chop the onion and dice the pickled sauerkraut or pickles into similar small pieces.
- In a large mixing bowl, combine the diced potatoes, beets, carrots, chopped onion, and pickled ingredients.
- Add the vegetable oil, lemon juice, and a generous pinch of table salt to the bowl.
- Gently toss all the ingredients together until well combined and evenly coated with the dressing. Be careful not to mash the vegetables.
- Taste and adjust seasoning with additional salt or lemon juice as needed. Cover the bowl and refrigerate for at least one hour before serving to allow flavors to meld.
Notes
For optimal flavor and presentation, boil beets separately or even roast them in foil to concentrate their sweetness and prevent them from bleeding their color onto other vegetables. Ensure all root vegetables are cooked until tender but not mushy, maintaining a slight bite. Uniform dicing is key for a consistent texture and mouthfeel in every spoonful. When using sauerkraut, drain it well to avoid excess moisture. Adjust the amount of lemon juice and salt to achieve a perfect balance of tang and seasoning, tasting as you go. Allow the salad to chill for at least an hour before serving; this allows the flavors to meld beautifully.