This colorful Russian beet salad is gluten-free and made with easy-to-find ingredients. This recipe is perfect for making ahead as part of the meal prep.
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This healthy salad with beets and pickles is famous in Russian cuisine; it’s called Vinegret salad or Russian Vinaigrette Salad.
Traditional Russian vinegret recipes have many variations and may include sauerkraut, onions, beans, dill, green onion.
The recipe is simple; the most time-consuming part is waiting for vegetables to finish cooking. If all ingredients are cooked in advance, the whole recipe will take only 15-20 minutes just to chop the vegetables.
2 large beet (two colors for festive presentation, golden and red).
3 medium potatoes
2 medium carrot
4 medium pickles, finely diced
1 cup of peas (frozen or fresh)
4-5 tablespoons of olive oil
1/2 teaspoon of sea salt
1. Wash potatoes and beets, don’t peel. Slice beets in half, this will reduce the cooking time. Add beets, carrots, potatoes to the deep pot filled with cold water. Bring on high heat to boil, once boiling reduce the heat to medium and cook till soft, approximately 25 minutes. The beets are cooked when you are able to insert a fork. Once vegetables are cooked, take them out to cool for approximately 10 minutes.
2. While cooling, dice pickles into small cubes, add to the large mixing bowl.
3. Peel vegetables. Dice beets, potatoes, carrots into small evenly-sized cubes, add to the same mixing bowl, mix well. Add peas to the bowl last, add olive oil, salt, mix. Taste, if the salad is not tangy enough add more pickles, if the salad is too dry add more olive oil. Serve cold.
To preserve more nutrients it’s recommended to cook beets whole.
This salad is perfect as a make-ahead option since it tastes the best the next day.
Love beets? Try this Haitian potato salad with beets.
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