Vinegret 
(Russian cold vegetable salad)

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Vinegret Russian cold vegetable salad
Image by Wikipedia: Loyna

Vinegret is a healthy, tasty Russian salad that goes well with some herring, black bread and, of course, ice-cold vodka. Because this salad was developed during Soviet times, when fresh vegetables were at a premium, vinegret is often made with canned or frozen vegetables.

Vinegret

Vinegret

Course: SaladsCuisine: Russia
Makes

4 to 6

servings

Developed during Soviet times, vinegret is a healthy, tasty Russian salad that goes well with some herring, black bread and, of course, ice-cold vodka.

Ingredients

  • Beets, diced and cooked — 2 cups

  • Potatoes, diced and cooked — 2 cups

  • Carrots, diced and cooked — 2 cups

  • Peas, cooked — 1 cup

  • Dill pickles, diced — 2 or 3

  • Onion, diced — 1/2

  • Scallions, chopped — 3 or 4

  • Fresh dill, chopped — 1/4 cup

  • Red wine vinegar — 1/4 cup

  • Dijon mustard — 1 teaspoon

  • Sugar –1 teaspoon

  • Salt and pepper — to taste

  • Sunflower or vegetable oil — 1/2 cup

Directions

  • In a large, non-reactive bowl, mix together the beets, potatoes, carrots, peas, pickles, onion, scallions and dill.
  • In a smaller bowl, whisk together the vinegar, mustard, sugar, salt and pepper. Whisk the oil slowly into the vinegar mix to lightly emulsify it.
  • Stir the vinaigrette into the vegetables, adjust seasoning and serve well chilled.

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