Everyday KitchenSearch all recipes

Russian/Eastern European · Salads

Vinegret Salad

VegEasy

Diet: Veg · Vegan

Vinegret Salad is a Russian/Eastern European dish. Boil beetroot separately to avoid staining all the potatoes early.

Prep
25 min
Cook
50 min
Rest, soak, marinate or chill
30 min
Total
105 min
Servings
6
Difficulty
Easy
Cuisine
Russian/Eastern European
Course
Salads

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

Jump to recipe

Representative photograph of Vinegret Salad.
Representative photograph of Vinegret Salad. Garnishes and presentation may differ. Photo credit and licence
0 of 3 steps complete

Start cooking view to see whether your screen can stay awake.

Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Boil

Salad

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Boil · About 50 min

  1. Cook beetroot from 500 g beetroot, 500 g potatoes, 250 g carrots, 2500 ml water separately from potatoes and carrots, using divided water. Roots need 20–50 minutes depending on size; drain when tender.

Dice · About 8 min

  1. Cool promptly, peel and dice vegetables.

Mix · About 30 min

  1. Combine with 200 g pickled cucumbers, diced, 200 g cooked peas, 80 g onion, minced, 50 ml sunflower oil, 30 ml vinegar, ½ tsp salt and refrigerate 30 minutes before serving.

    Check: Every root vegetable is tender; a knife passes easily through its centre before cooling.

Tips

  • Boil beetroot separately to avoid staining all the potatoes early.
  • Judge Vinegret Salad by the texture and doneness signs in its steps. Your pan and heat affect how long Vinegret Salad takes to cook.

Substitutions

  • Use cooked white beans instead of peas.

Storage

  • Get perishable Vinegret Salad into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Vinegret Salad within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Vinegret Salad to 74°C / 165°F, stirring or turning it for even heating. When Vinegret Salad is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.

Make ahead

  • Prepare the measured ingredients for Vinegret Salad one day ahead. For Vinegret Salad, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Vinegret Salad on the day of serving.

FAQ

What matters most when making Vinegret Salad?

Boil beetroot separately to avoid staining all the potatoes early.

What can I substitute in Vinegret Salad?

Use cooked white beans instead of peas.

Can I prepare Vinegret Salad ahead?

Prepare the measured ingredients for Vinegret Salad one day ahead. For Vinegret Salad, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Vinegret Salad on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

Related recipes