Russian Vinaigrette Salad Recipe
This Russian Vinaigrette Salad is perfect for fall and winter. The vegetables are cooked in advance and seasoned with a simple vinaigrette.
Servings: 6 servings
Calories: 251kcal
Ingredients
- 1 large beet or 1 can beets 16 oz drained and cut into ½ inch dice
- 3 medium-size boiling potatoes peeled
- 2 medium-size carrots peeled
- ¾ cup onion chopped
- 3 medium-size dill pickles diced
- 8 ½ ounces can peas drained (frozen peas and cooked are accepted too)
- ¼ cup finely chopped fresh dill or 2 teaspoon dried dill
- Salt and freshly ground black pepper to taste
For Dressing:
- ½ teaspoon sugar
- 3 tablespoons red wine vinegar
- ⅓ cup sunflower oil or olive oil
- salt and pepper to taste
Instructions
- If using a fresh beet, preheat oven to 375F.
- Wrap the beet in aluminum foil and bake until tender, about 1¼ hours. When the beet is cool enough to handle, peel it, and cut it into ½-inch dice.
- 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.
- Let cool, then cut the vegetables into ½-inch dice.
- In a large salad bowl, combine the potatoes, carrots, onion, pickles, peas, beet and dill.
- Toss gently, taking care not to crush the vegetables.
- In a small bowl, whisk together sugar, vinegar, oil and season with salt and pepper.
- Toss the salad with the dressing. Taste and correct the seasoning if necessary.
- Cover and refrigerate for 30 minutes before serving, so the vegetables have some time to marinade and absorb some of the dressing.
Nutrition
Serving: 1g | Calories: 251kcal | Carbohydrates: 31g | Protein: 5g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 298mg | Potassium: 739mg | Fiber: 6g | Sugar: 7g | Vitamin A: 3922IU | Vitamin C: 43mg | Calcium: 58mg | Iron: 2mg
