Russian Vinaigrette Salad

Russian vinaigrette salad (винегрет) is a tangy Russian beet salad that sings with the sweetness of beets, the earthiness of potatoes, and the zing of pickles. My family's vinaigrette recipe is an easy, portable and delicious gluten free and vegan main dish salad.


– Medium-sized potatoes – Beets – Carrots – Onion – Pickled sauerkraut or dill pickles – tJuice of one lemon – Sunflower or olive oil – Salt and pepper to taste

Wash and clean beets, carrots and potatoes. Place all vegetables in large pot, and enough water to cover. Bring to a boil and continue cooking for 20-30 mins

Let's Make The Dish!

Chop them finely, into ½"-1" cubes, and mix them in a large bowl. Finely chop onion, and add to bowl with cooked vegetables. If using sauerkraut, add to bowl as is.

Let's Make The Dish!

Stir together vegetable oil, lemon juice and salt. Season salad with dressing, mixing to ensure all vegetables coat well.

Let's Make The Dish!

Let rest in refrigerator for 1.5 to 2 hours. Taste, and adjust seasonings if necessary.

Let's Make The Dish!

Serve this vinaigrette salad recipe topped with parsley.


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