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Russian Beetroot and Vegetable Salad

The Quirky Foodster Team

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20 minutes
Prep
30 minutes
Cook
4
Servings

Ingredients

  • 2 medium beetroots
  • 2 medium potatoes
  • 2 carrots
  • 100 g (1/2 cup) sauerkraut or pickled cabbage, drained
  • 3 dill pickles, diced
  • 1/2 small red onion, finely diced
  • 60 ml (1/4 cup) sunflower oil
  • 1 tbsp pickle brine or vinegar Salt and black pepperSalt and black pepperto taste
  • 2 tbsp fresh dill or parsley, chopped

Method

  1. Place the beetroots, potatoes, and carrots (unpeeled, in separate pots or clearly separated in one pot) in boiling water and cook until fork-tender: potatoes and carrots about 20 minutes, beetroots 30-40 minutes depending on size.
  2. Drain and let cool completely, then peel all the vegetables.
  3. Dice the beetroots, potatoes, and carrots into small, even cubes, keeping the beetroot separate until the end to prevent it staining everything pink too early.
  4. In a large bowl, combine the potatoes, carrots, sauerkraut, pickles, and red onion.
  5. Add the diced beetroot last and toss very gently to combine, or toss separately and layer to control the color.
  6. Dress with the sunflower oil and pickle brine, and season with salt and pepper.
  7. Chill for at least 20 minutes before serving, scattered with fresh dill.

Introduction: Vinegret is a cheerful, jewel-toned salad of boiled root vegetables that has been a fixture of Russian tables for well
over a century. Entirely plant-based in its classic form, it needs no adaptation for Lenten fasting, and its make-ahead
nature makes it a practical, colorful addition to the fasting table throughout the long weeks of Great Lent and the
Nativity Fast.

Cultural Background: Vinegret is a cheerful, jewel-toned salad of boiled root vegetables that has been a fixture of Russian tables for well
over a century. Entirely plant-based in its classic form, it needs no adaptation for Lenten fasting, and its make-ahead
nature makes it a practical, colorful addition to the fasting table throughout the long weeks of Great Lent and the
Nativity Fast.

Tips: Cooking the beetroot with the skin on and peeling afterward keeps its color and nutrients intact and makes peeling easier. Adding the beetroot last, or tossing it separately before combining, prevents every other ingredient from turning uniformly pink. Vinegret tastes best chilled and after a couple of hours resting, allowing the flavors to meld.

Variations: Add cooked green peas or white beans for extra texture and protein. Use apple cider vinegar in place of pickle brine for a slightly different tang. Some regional versions add a spoonful of sauerkraut juice instead of vinegar for extra depth.

Storage: Refrigerate in an airtight container for up to 4 days; it keeps and even improves over a day or two.

Reheating: This is a cold salad and is not intended to be reheated — serve chilled or at room temperature.

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