Vinegret
The Quirky Foodster Team
Ingredients
- Beetroots, boiled and diced — 2
- Potatoes, boiled and diced — 3
- Carrots, boiled and diced — 2
- Pickles, diced — 2
- Sauerkraut, drained — 100 g (3.5 oz)
- Onion, finely diced — 1/2
- Sunflower oil — 3 tbsp
- Vinegar — 1 tbsp
- Salt — to taste
Method
- Combine the diced beetroot, potato, carrot, pickle, sauerkraut and onion in a bowl.
- Add the oil and vinegar, and season with salt.
- Toss well to combine, being gentle to avoid the beetroot staining everything too uniformly (some prefer to add the beetroot last).
- Chill for at least 30 minutes before serving.
Introduction: A colourful salad of diced beetroot, potato, carrot and pickles, dressed simply with oil, a beloved traditional Russian side dish.
Cultural Background: Vinegret is a staple of Russian home cooking, its vibrant colour from beetroot and satisfying combination of root vegetables and pickles making it a common accompaniment to many meals, particularly in the colder months.
Tips: Dice all the vegetables uniformly for the best texture and presentation. Chilling the salad allows the flavours to meld nicely before serving.
Variations: Add a handful of cooked peas for extra colour and texture. Adjust the vinegar quantity to taste for more or less tang.
Storage: Store covered in the refrigerator for up to 3 days.
Reheating: This is a cold salad and is not reheated.
FAQs:
Q: Why is it called 'vinegret'?
A: The name derives from the vinegar or oil-vinegar dressing traditionally used, similar to the etymological root of 'vinaigrette'.
Q: What is vinegret typically served with?
A: As a side salad alongside meat dishes, or on its own as a light meal.
- Beetroots, boiled and diced — 2
- Potatoes, boiled and diced — 3
- Carrots, boiled and diced — 2
- Pickles, diced — 2
- Sauerkraut, drained — 100 g (3.5 oz)
- Onion, finely diced — 1/2
- Sunflower oil — 3 tbsp
- Vinegar — 1 tbsp
- Salt — to taste
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