Vinegret (Ukrainian Beet and Vegetable Salad)
The Quirky Foodster Team
Ingredients
- Medium Beetroot, boiled and diced — 2
- Medium Potatoes, boiled and diced — 3
- Medium Carrots, boiled and diced — 2
- Dill pickles, diced — 3
- Sauerkraut, drained — 150 g (1 cup)
- Small Red onion, finely diced — 1
- Sunflower oil — 4 tbsp
- Pickle brine or white vinegar — 1 tbsp
- Fine salt and black pepper — to taste
Method
- Boil the beetroot, potatoes and carrots separately, keeping the beetroot apart so it does not stain the other vegetables, until all are tender.
- Cool completely, then peel and dice into small, even cubes.
- Combine the diced vegetables with the pickles, sauerkraut and red onion in a large bowl.
- Whisk the sunflower oil with the pickle brine, salt and pepper, and pour over the salad.
- Toss gently to coat evenly, taking care not to crush the vegetables.
- Chill for at least 30 minutes before serving to let the flavours combine.
Introduction: Vinegret is a colourful boiled vegetable salad built around beetroot, and is one of the most enduring everyday dishes across Ukraine, valued for being naturally vegan and easy to prepare largely in advance.
Cultural Background: Vinegret is a colourful boiled vegetable salad built around beetroot, and is one of the most enduring everyday dishes across Ukraine, valued for being naturally vegan and easy to prepare largely in advance. Its tangy dressing of sunflower oil and pickle brine reflects the broader Ukrainian love of pickled and preserved vegetables.
Tips: Dice the beetroot last and keep it separate until final mixing, to stop it colouring the whole salad too early. Letting the salad rest before serving deepens the tangy flavour.
Variations: Add cooked white beans for extra protein and heartiness. Stir in chopped fresh dill or parsley for added freshness. Naturally vegetarian as written. Naturally vegan as written; no substitutions needed.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Served cold; not suitable for reheating.
FAQs:
Q: Why is my vinegret salad turning entirely pink?
A: This happens when the beetroot is mixed in too early; add it last and toss gently just before serving to limit staining.
Q: Is vinegret always vegan?
A: Yes, the traditional version contains no meat, egg or dairy, making it naturally vegan.
- Medium Beetroot, boiled and diced — 2
- Medium Potatoes, boiled and diced — 3
- Medium Carrots, boiled and diced — 2
- Dill pickles, diced — 3
- Sauerkraut, drained — 150 g (1 cup)
- Small Red onion, finely diced — 1
- Sunflower oil — 4 tbsp
- Pickle brine or white vinegar — 1 tbsp
- Fine salt and black pepper — to taste
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