Vinegret
Local name: Винегрет
A Russian salad of beetroot, potato and pickled cucumber cut into small even dice and dressed with sunflower oil.
Photo: Loyna · CC BY-SA 2.5
- Prep
- 25 min
- Cook
- 45 min
- Total
- 70 min
- Serves
- 4
- Difficulty
- Easy
Method
- Boil the beetroot, potatoes and carrots whole in their skins, in three separate pans.
- Allow 45 minutes for the beetroot, 25 for the potatoes and 20 for the carrots. Cool them completely.
- Peel the vegetables and cut them into even 8 mm dice.
- Dice the pickled cucumbers to the same size and slice the red onion very thin.
- Toss the beetroot dice with a spoonful of the oil in a separate bowl, then combine everything.
- Dress with the remaining oil, the vinegar, salt and pepper. Rest for 30 minutes in the fridge.
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.
