Local name: Винегрет
A Russian salad of beetroot, potato and pickled cucumber cut into small even dice and dressed with sunflower oil.
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Photo: Loyna, CC BY-SA 2.5
Oiling the beetroot on its own leaves a film that slows the pigment down. The salad then keeps distinct cubes instead of turning uniformly pink.
An estimate computed from the recipe quantities and the USDA food composition database. Real values vary with the products used.
Toss the beetroot dice with a spoonful of oil in a separate bowl before combining everything. That film of oil slows the pigment down and the potato, carrot and pickle keep their own colours.
Each has its own timing, 45 minutes for beetroot, 25 for potatoes, 20 for carrots, and the beetroot would dye the others' water. The skins stop the vegetables taking on water and hold the beetroot colour in.
Even 8 mm dice, pickles and onion included, mean every spoonful gathers all the ingredients. The knife work is what makes this salad: uneven pieces give mouthfuls dominated now by beetroot, now by potato.
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