Russian Vinaigrette Salad
This Russian salad is as staple of a dish in Slavic households as hamburgers here in U.S. We Slavs, have this centuries long love relationship with root vegetables from potatoes to carrots and Jerusalem artichokes. Beets are no exception, boiled, baked or sautéed they have a wonderful earthy flavors and exceptional health beneficial qualities. This salad is made of simply cooked vegetables-beets, carrots and potatoes with green peas and pickled cucumbers. Bake the beets and boil the rest of the vegetables in salted water until you can insert pairing knife easily. Drizzle it lightly with good quality extra-virgin olive oil and season lightly with salt and pepper, serve cold or room temperature, it's wonderful either way. This salad can stay fresh and last more than few days if kept in the refrigerator. In addition to the savory unique taste I just love it's spectrum of colors when plated. This is an excellent winter dish that's guaranteed to cheer you up even on the gloomiest dreary day! For an extra oomph add smoked salmon toast as a side if desired. Take a bite and enjoy!
Ingredients: beets, carrots, potatoes, pickled cucumbers, green peas, sunflower oil, salt, pepper.
Season generously with kosher salt and freshly ground black pepper, close the foil packets completely. Place on a large rimmed baking sheet. Roast golden beets for 40- 50 minutes and red beets for 60 minutes. Check the beets for doneness by inserting a paring knife into the flesh; it should slide in easily when fully cooked.
Slice each red beet into 1/8-inch slices, then cut those into planks (batons).
Dice the planks into 1/4 by 1/4-inch cubes.
Transfer diced beets to a bowl.
My mom and I worked in tandem to chop all the veggies for this recipe.
Peel cooked carrots. The skin peels off easy with a pairing knife.
Dice carrots into 1/4 by 1/4-inch cubes.
Add carrots to the bowl.
Blanch green peas and cool under cold running water. Add peas to the bowl.
Add 1/2 by 1/2 inch diced potatoes to the bowl.
Dice pickles finely.
Add pickles to the bowl.
Dice golden beets and keep them in a separate bowl, drizzle lightly with oil so that red beets don’t stain them when they are mixed.
Add them last to the bowl.
Drizzle the salad with good quality extra-virgin olive oil, season with salt and pepper. I like to use red Aleppo peppers but freshly ground black pepper is a classic seasoning.
Mix everything to combine.
If desired, serve with smoked salmon toast on a side.
Russian Vinaigrette Salad
recipe detailsServes 6-8
- 2 medium red beets
- 1-2 small golden beets
- 3 medium carrots, boiled, peeled
- 4 medium Yukon gold potatoes, boiled, peeled
- 3 small pickled cucumbers, finely diced
- 1/8 cup green peas, cooked
- 2 tablespoons extra-virgin olive oil
- Salt and Aleppo pepper or freshly ground black pepper
- Bake the beets: Preheat the oven to 425°F. Wrap red beets loosely in foil and separately wrap golden beets. Drizzle the beets with some vegetable oil. Season generously with kosher salt and freshly ground black pepper, close the foil packets completely. Place on a small-rimmed baking sheet. Roast golden beets for 40-50 minutes and red beets for 60 minutes. Check the beets for doneness by inserting a paring knife into the flesh; it should slide in very easily. Peel the beets with paper towels, cut off the base and discard it. Slice each red beet into 1/8-inch slices, then cut those into planks, dice the planks into 1/4 by 1/4-inch cubes and transfer those to a bowl. Dice golden beets and keep them in a separate bowl, drizzle lightly with oil so that red beets don’t stain them when they are mixed in a salad.
- Peel boiled carrots, dice them into 1/4 by 1/4-inch cubes. Peel and dice potatoes into 1/2 by 1/2-inch cubes. Transfer to a bowl. Add cooked peas.
- Dice pickles finely, transfer to a bowl. Add golden beets.
- Drizzle salad with olive oil, season with salt and pepper, mix to combine. Serve with smoked salmon toast on a side.