vinegret or russian vinaigrette is a refreshing and super healthy salad consisting of cooked beets (giving it that beautiful magenta color), pickles and sauerkraut (anything fermented is amazing for your gut health!), and four other diced vegetables that soak up all those wonderful juices.
its a great salad for meal prep and lasts in your fridge for the whole week with this recipe (if you don’t devour it first). plus, the longer it sits, the more the flavors and colors blend, for a perfect crunchy, crispy, juicy salad.
i discovered vinegret on vacation with my boyfriend’s family. nikita is russian and this is his mother’s recipe (adapted by polina). now i make it every week, because it’s the perfect side to any meal and fuels us well for our work & workouts!
ingredients
3 medium beets (if boiling – alternatively 2 jars of Trader Joe’s Beets in Vinaigrette)
3 large gold potatoes (or 6 fist-sized potatoes)
4 medium carrots
1 large white or yellow onion
1 jar dill pickle spears (24 – 32 oz)
1 sauerkraut jar (18 oz)
15 oz green peas (or 1 cup frozen)
6 tbs olive oil (for boiled beets only)
directions
dice / cube the vegetables below
- boiled vegetables – heat a large pot of water until boiling. add all vegetables, take out separately at the correct time. dice when fully cooled.
- beets – if boiling, boil for 1 hour and 10 minutes. dice & coat in olive oil
- potatoes – boil for 40 minutes for large potatoes, 30 min for fist-sized
- carrots – boil for 20 minutes
- while waiting for boiled vegetables to cook/cool, dice raw onion and pickles (and beets, if using jarred)
- check out my video for a quick and easy way to dice onions (don’t cut towards your hands like i did in the video!
in a large bowl, combine all diced vegetables except for beets
- add sauerkraut and peas
- fold in beets
refrigerate for 3 hours at least (best after 1 day)
