Salads
Vinaigrette Salotos
Ingredients
- 3 Beetroots, cooked and diced
- 3 Potatoes, cooked and diced
- 2 Carrots, cooked and diced
- 2 Pickled cucumbers, diced
- 1/2 red onion, finely diced
- 3 tbsp (28g) Sauerkraut, drained
- 3 tbsp (45g) Vegetable oil
- 1 tbsp (15g) Vinegar (from the pickles)
- Salt and pepper, to taste
- Fresh dill, to garnish
Method
- Dice the beetroot, potatoes, carrots, and pickled cucumbers into even small cubes.
- Combine all the vegetables and the sauerkraut in a large bowl.
- Drizzle with oil and vinegar, season with salt and pepper, and toss gently.
- Taste and adjust the seasoning; the salad should be tangy and lightly sweet from the beetroot.
- Chill for at least 20 minutes before serving, garnished with dill.
Introduction: This colourful root vegetable salad is common across the Baltic and former Russian Empire region, and in Lithuania it's a familiar sight at both everyday lunches and larger holiday spreads.
Cultural Background: This colourful root vegetable salad is common across the Baltic and former Russian Empire region, and in Lithuania it's a familiar sight at both everyday lunches and larger holiday spreads.
Tips: Dice the beetroot last and keep it separate until the final toss if you want the other vegetables to stay a lighter colour rather than turning entirely pink.
Variations: Add diced boiled egg or a spoonful of peas for extra texture; some versions include a small amount of diced herring.
Nutrition: Approx. 140 kcal, 3g protein, 7g fat, 17g carbohydrates per serving.
FAQs:
Q: Why is it called vinaigrette if there's no vinaigrette dressing?
A: The name comes from the vinegar used in the dressing rather than a French-style vinaigrette, and dates to Russian-influenced 19th century cooking that spread across the Baltics.
Q: Can this be made a day ahead?
A: Yes — it actually improves after a few hours in the fridge as the flavours meld.
Please log in to leave a comment.