Vinaigrette salad (vinegret)
Healthy, vegan, colorful, filling and so versatile in taste is the vinaigrette salad. Easy and quick you can make the famous Russian beet salad yourself with this recipe. It is ideal as an appetizer, main course or vegetable salad for lunch or dinner.
Servings 4
Ingredients
- 3 beets medium
- 3 carrots medium
- 3 potatoes medium
- 5 pickled cucumbers medium
- 250 g pickled kidney beans (drained weight)
- 200 g sauerkraut
- 1 onion
- salt
- pepper
- vegetable oil**
Instructions
- Cook beets, potatoes and carrots, let them cool down and peel them.
- Cut the beets into cubes, put them in a salad bowl, add some vegetable oil and mix.
- Cut the potatoes and carrots into cubes and add them to the beet in the salad bowl.
- Cut pickled cucumbers into cubes, onion into small pieces and add both also to the salad bowl with the other ingredients.
- Add drained kidney beans and sauerkraut and mix all ingredients in the salad bowl.
- Season the salad with salt and pepper and add a little vegetable oil if desired.
Notes
- Instead of boiling beet, you can cook it in the oven. See my notes here above.
- Instead of kidney beans, you can add canned or jarred peas to the salad.
- You can also use just pickled cucumbers or just sauerkraut and adjust the amount of each to taste.
- It is best to let the beet salad stand in the refrigerator for at least a few hours after preparation.
- Note the detailed tips and tricks for making the vinaigrette salad above in the post.