Best Vinegret Russian Winter Beet And Sauerkraut Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

RUSSIAN VINAIGRETTE RECIPE WITH BEETS AND SAUERKRAUT



Russian Vinaigrette Recipe with Beets and Sauerkraut image

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 1h30m

Number Of Ingredients 8

3 medium beets (or 2 (14.5 oz cans of beets, drained))
3 medium potatoes
3 medium carrots
1/2 cup sauerkraut (drained)
3 medium pickles
2 Tbsp sunflower or olive oil
1 Tbsp white vinegar
1 small onion (finely chopped (about 1/2 cup))

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.

RUSSIAN BEET SALAD "VINEGRET"



Russian Beet Salad

Vinegret is a classic Russian salad made with beets, potatoes, carrots, pickles and sauerkraut. Its vibrantly ruby color makes it a beautiful side dish, it's healthy, delicious and can be made in advance.

Provided by Olga's Flavor Factory

Categories     Salad

Time 1h25m

Yield 6

Number Of Ingredients 9

2 medium-large beets (cooked and finely chopped)
2 medium-large potatoes (cooked and finely chopped)
3 medium-large carrots (cooked and finely chopped)
3/4-1 cup sauerkraut (drained)
6 baby dill pickles (finely chopped)
1 small shallot (you can also use 1/4 of a red or yellow onion, finely minced)
salt (ground black pepper, to taste)
1/4 - 1/3 cup sunflower oil (or any oil you prefer)
1 - 1 1/2 Tablespoons white vinegar

Steps:

  • Cook the beets in boiling water or roast the beets until tender. I prefer to roast beets.Â
  • In another pot, place the potatoes and carrots. Cover the vegetables with cold water. Cover the pot, bring the water to a boil, reduce the heat to a simmer and cook just until the carrots and potatoes are both cooked through and you are able to pierce them all the way through with a paring knife. You want to make sure that they are cooked through all the way, but not too much, since they will otherwise fall apart and turn to mush when mixed later on with the rest of the ingredients in the salad.
  • Cool the beets, carrots and potatoes until cool enough to handle. I use a paper towel to help remove the skin from the cooked beets (it works like a charand use a butter knife to peel off the skin from the carrots and potatoes.
  • Chop the beets, carrots and potatoes finely, so that they are about the same size. Of course, you can chop them larger than I did if you prefer.
  • Chop the pickles to be approximately the same size as the beets, carrots and potatoes. Finely mince the shallot or onion, whichever you are using.
  • Drain the sauerkraut. If the sauerkraut has really long pieces, you can chop them in half or thirds.
  • Mix all the vegetables, including the sauerkraut and pickles in a large bowl. Season to taste with salt and pepper.
  • Pour in the sunflower oil and the vinegar. Mix to combine. Store in the refrigerator.
  • You can make this salad up to 3 days in advance. You can also add fresh herbs right before serving, such as dill, green onions or parsley.
  • Yields: 6-8 servings

VINEGRET (RUSSIAN WINTER BEET AND SAUERKRAUT SALAD)



Vinegret (Russian Winter Beet and Sauerkraut Salad) image

This Russian salad dates from the early Soviet era, at a time when fresh vegetables were hard to come by, especially in the big cities, and they were often bad or rotten when they did reach the market. The name of the salad comes from the love of Russian nobility for the French language and the use of a traditional vinaigrette in the original salad.

Provided by Member 610488

Categories     Potato

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 medium potatoes
2 medium carrots
1 (15 ounce) can beets, drained sliced
2 dill pickles
1/2 cup sauerkraut, rinsed drained
0.5 (15 ounce) can green peas or 0.5 (15 ounce) can kidney beans, drained
1/2 medium onion
1/4 cup fresh dill, chopped
2 tablespoons vegetable oil
salt & freshly ground black pepper, to taste

Steps:

  • The day before you serve the salad, cook potatoes and carrots together in a pot with enough unsalted water to cover them until done. Bring to a boil then turn down to a simmer.
  • Carrots should be done around 30 minutes and potatoes should be done around 40 minutes. The vegetables should be tender and easy to pierce with fork. Take each vegetable out of the pot and chill for 1 hour. Remove skin from potato and carrots.
  • When ready to make salad, chop beets, carrots, potatoes, and pickles into small cubes and mince the onion. Chop fresh dill.
  • In a large serving bowl, mix beets with 1 tbsp vegetable oil. Stir to coat well. Add carrots, potatoes, pickles, sauerkraut, green peas/beans, onion and dill. Add the remaining 1 tbsp of oil and mix well. Season with salt and plenty of black pepper. Chill overnight to allow flavors to mingle.

Nutrition Facts : Calories 258.2, Fat 7.5, SaturatedFat 1, Sodium 515.2, Carbohydrate 42.9, Fiber 9.2, Sugar 15.2, Protein 7.7

Related Topics