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Russian Cooked Vegetable Salad

Russian Cooked Vegetable Salad

Just when you thought you ran out of all the conceivable vegetable salad recipes, here is a treat from Russia for your next potluck. This Russian cooked vegetable salad is a lovely one, perfect for fall and winter seasons.  It has a lot of root vegetables that are cooked in advance, so leftover or canned vegetables are a great option too. The dressing on this salad is a simple vinaigrette made out of sunflower oil, red wine vinegar, a little bit of sugar, and salt and pepper to taste.

Low in fat and full of nutritious vegetables, this salad is a perfect meal served alone or next to your favorite meat. It is also portable, does not require refrigeration, so you can make it for a potluck or picnic.

russian-cooked-vegetables-salad

The leftovers are great too. Some foods are better after few days and this salad falls into that category. The vegetables absorb the tangy flavor of the vinaigrette and get friendlier with each other. Dare to try it? Delicious!

 

 

Russian Cooked Vegetable Salad
Print Recipe
    Servings
    4 to 6 servings
    Servings
    4 to 6 servings
    Russian Cooked Vegetable Salad
    Print Recipe
      Servings
      4 to 6 servings
      Servings
      4 to 6 servings
      Ingredients
      Servings: to 6 servings
      Instructions
      1. If using a fresh beet, preheat oven to 375F.
      2. Wrap the beet in aluminum foil and bake until tender, about 1 1/4 hours. When the beet is cool enough to handle, peel it, and cut it into 1/2-inch dice.
      3. Cook the potatoes in lightly salted boiling water for 10 minutes. Add the carrots and cook until the vegetables are tender, but not mushy, about 10 minutes more.
      4. Let cool, then cut the vegetables into 1/2-inch dice.
      5. In a large salad bowl, combine the potatoes, carrots, onion, pickles, peas, beet. scallions and dill.
      6. Season with salt and pepper and toss gently, taking car enot to crush the vegetables.
      7. In a small bowl, whisk together sugar, vinegar, oil and season with salt and pepper.
      8. Toss the salad with the dressing. Taste and correct the seasoning if necessary. Cover and refrigerate for 30 minutes before serving.
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