Best Russian Vinaigrette Recipes
RUSSIAN VINAIGRETTE BEET SALAD
Traditional Russian beet salad that is super delicious, cheap and easy. A personal favorite. I like to add black beans and chickpeas to increase the protein content and make it savory.
Provided by Mikhail
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 2h
Yield 8
Number Of Ingredients 13
Steps:
- Place the beets and potato into a large saucepan, cover with water, and bring to a boil. Reduce heat to medium-low, and gently boil until the vegetables are tender, 30 to 45 minutes. Drain the beets and potato, and let cool completely. Remove peels when cool; cut into 1/4-inch dice.
- Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the carrots, recover, and steam until just tender, about 5 minutes depending on thickness. Remove from steamer, and let cool completely. Dice when cool.
- Place the beets, potato, carrots, red onion, pickles, marinated mushrooms, garbanzo beans, black beans, corn, green peas, and green onions into a large salad bowl, and gently stir to combine. Drizzle in the vegetable oil, stir again, and garnish the salad with the fresh dill to serve.
Nutrition Facts : Calories 230.8 calories, Carbohydrate 44.3 g, Fat 4.1 g, Fiber 8.9 g, Protein 8.1 g, SaturatedFat 0.6 g, Sodium 505.8 mg, Sugar 11.7 g
VINAIGRETTE / VINEGRET - RUSSIAN BEET & HERRING SALAD
Make and share this Vinaigrette / Vinegret - Russian Beet & Herring Salad recipe from Food.com.
Provided by alanh
Categories Russian
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Boil the beets, potatoes & beets.
- Slice the beets, potatoes, carrots.
- Slice the onion.
- cut up the pickles & herring into one inch pieces
- mix all ingredients.
- Can be stored for 4 days in the fridge.
- Serve with a good pumpernickel bread.
Nutrition Facts : Calories 379, Fat 15.5, SaturatedFat 2.9, Cholesterol 55.2, Sodium 428.9, Carbohydrate 39.2, Fiber 6.4, Sugar 7.7, Protein 21.6
RUSSIAN VINAIGRETTE
Steps:
- In a medium pot, boil beets for 1 hour or until it can easily be pierced with a knife. OR use canned beets which don't require any cooking. I peeled beets before cooking, much easier than peeling them boiled. In a separate pot, boil potatoes and carrots about 30 minutes or until a knife goes smoothly through the potatoes. Don't overcook the potatoes. Drain the vegetables and refrigerate or let them stand until they cool to room temp (or cooler). Peel the skins from the potatoes, beets and carrots, than dice pickles, beets, potatoes, carrots & finely dice onion. Place diced beets in a separate bowl. Mix beets with 1st Tbsp of Sunflower Oil separately, so that beets coloring will not get on the other ingredients as much. Mix together beets and the rest of ingredients with the 2nd Tbsp of Sunflower or Olive oil and 1 Tbsp of vinegar. If desired, add more sauerkraut or pickles to taste. Refrigerate until ready to use. Read more at http://natashaskitchen.com/2010/06/21/russian-vinaigrette-recipe-with-beets-and-sauerkraut/#0qY1gpiXHEqouSYP.99
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