Salads
Vinegret (Beet, Potato and Pickle Salad)
Ingredients
- - 2 medium Beetroot, boiled and diced
- - 3 medium Potatoes, boiled and diced
- - 1 medium Carrot, boiled and diced
- - 2 whole Dill pickles, diced
- - 0.5 whole Onion, finely chopped
- - 100g Sauerkraut, drained
- - 3 tbsp Sunflower oil
- - 0.5 tsp Salt
Method
- Combine the diced beetroot, potato, carrot, pickles and onion in a large bowl.
- Add the drained sauerkraut and toss gently to combine.
- Drizzle over the sunflower oil and season with salt.
- Mix well, taking care not to mash the vegetables, and chill for at least 30 minutes before serving.
Introduction: First recorded in the early 19th century and named after the vinegar once used in its dressing, vinegret is a meatless salad of diced beetroot, potato, carrot and pickles that made it ideal for the many religious fasting days observed across the Belarusian calendar.
Cultural Background: First recorded in the early 19th century and named after the vinegar once used in its dressing, vinegret is a meatless salad of diced beetroot, potato, carrot and pickles that made it ideal for the many religious fasting days observed across the Belarusian calendar. Its earthy, tangy flavour and vivid colour have kept it a constant on everyday and festive tables alike.
Tips: Dice all vegetables to a similar small size so the salad holds together neatly on the fork. Toss the potato and carrot with the oil before adding the beetroot to stop everything turning uniformly pink.
Variations: Naturally vegan as written. Some versions add flaked cooked herring or white beans for a more substantial dish.
Storage: Refrigerate in a covered container for up to 3 days.
Reheating: This is a cold salad and is not reheated.
Nutrition: Approx. per serving: 140 kcal · Protein 3g · Carbs 20g · Fat 6g
FAQs:
Q: Why toss the potato and carrot in oil first? A: It creates a light barrier that keeps the beetroot’s colour from bleeding into every other ingredient.
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