Vinaigrette Salad (Vinegret)
Vinaigrette Salad (Vinegret): made out of root vegetables, combined with a bit of tang from pickles, dressed in sunflower oil and garnished with fresh parsley! This salad is healthy, gorgeous and almost a requirement for the holidays!
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Vinaigrette Salad Recipe:
The ruby red root vegetable makes this salad vibrant and stunning! A beautiful addition to your holiday table! This salad tastes better next day and the next day after the pickles shared their tang with the other ingredients in the bowl.
If you love beets, you are going to love this traditional beet potato salad! This salad is a staple of Slavic cooking. It’s made out of root vegetables. The main idea is to use beets, potatoes, carrots and pickles. A lot of times people add sauerkraut, beans or peas, but I keep it classic and never add any of those things to the salad. The amount of pickles in ingredients add plenty tang to the salad and you don’t even need the vinegar or salt. The pickles add a nice crunchy texture to the salad. If you want it extra tangy, you’re welcome to add a bit of vinegar and salt to taste.
Dressing the salad with sunflower or grapeseed oil are the best choices. These oils are light in flavor and don’t overpower the salad. Garnish the salad with fresh parsley or dill just before serving!
Tips for Making the Beet Salad
The Vinaigrette Salad is very similar to the Olivye salad – another staple among Slavic gatherings. Both salads are very similar in ingredients, texture and the way they are prepared. It might look a bit time consuming, but it’s not especially if you’re using the Chop Wizard. I highly recommend using the Chop Wizard! It will save you time and make your salad look gorgeous with all the cubes similar in size. Also, keep in mind to not overcook the vegetables. Follow the cooking time in instructions below. Overcooking any of the root vegetables will make it complicated to slice and chop and it will make the salad look mushy.
Vinaigrette Salad Ingredients:
- 3 large beets – cooked
- 3 large yukon potatoes – cooked
- 2 small yellow onions
- 4 medium carrots – cooked
- 8-9 kosher pickles (whole 46 oz jar)
- sunflower or grapeseed oil for dressing
How to Cook Vegetables for Vinaigrette Salad:
Do not peel the vegetables. In a medium pot, place 3 large potatoes and 4 medium carrots. Cover with water, bring to a boil over medium-high heat. Cook the carrots for 15-20 mins and take out with kitchen tongs or couple forks, and potatoes for 30-35 mins. (Pierce with knife to check if vegetables are cooked through before taking them out. Do not overcook!) In a small pot, place 3 large beets covered with water, bring to a boil and cook for 45-60 mins until they can easily be pierced with a knife. Drain vegetables and refrigerate or let them stand at room temperature to cool before peeling.
How to Make Vinaigrette Salad:
Thinly slice 46 oz jar kosher pickles (8-9 pickles). Chop the pickles onto the Chop Wizard and transfer into a sieve lined with a soup bowl. Set aside for pickles to release the excess liquid.
Peel potatoes and carrots. Thinly slice 3 large Yukon potatoes and 4 medium carrots. Chop potatoes and carrots onto chop wizard by placing in single layer. Transfer cubed vegetables into a large bowl. Do not let them get squeezed in the box.
Slice 2 small onions. Chop using chop wizard and transfer into bowl with salad. Peel, slice and chop 3 large beets. Add to the salad.
Squeeze the juices from the pickles with your hands before adding to the salad. (You don’t want your salad dripping with excess amount of liquid). Gently stir the salad with a spoon. Potatoes tend to get sticky, so you’ll kind of have to break them. Refrigerate the salad without the oil. Dress into sunflower oil any amount of the salad before serving. Taste before serving. Add vinegar and/or salt if you feel like it needs more tang!
This salad is good up to 5 days in refrigerator!
More Salad Recipes:
- Cabbage Egg Salad – flavorful and winter-favorite
- Cabbage Carrot Pepper Salad – a favorite for so many years
- Tomato Cucumber Radish Salad – fresh summer salad
- Olivye Salad (Ukrainian Potato Salad) – a holiday-must in every Slavic family
Vinaigrette Salad (Vinegret)
Ingredients
- 3 large beets – cooked
- 3 large yukon potatoes – cooked
- 2 small yellow onions
- 4 medium carrots – cooked
- 8-9 kosher pickles, whole 46 oz jar
- sunflower or grapeseed oil for dressing
Instructions
- Cook the vegetables: Do not peel the vegetables. In a medium pot, place 3 large potatoes and 4 medium carrots. Cover with water, bring to a boil over medium-high heat. Cook the carrots for 15-20 mins and take out with kitchen tongs or couple forks, and potatoes for 30-35 mins. (Pierce with knife to check if vegetables are cooked through before taking them out. Do not overcook!) In a small pot, place 3 large beets covered with water, bring to a boil and cook for 45-60 mins until they can easily be pierced with a knife. Drain vegetables and refrigerate or let them stand at room temperature to cool before peeling.
- How to Make Vinaigrette Salad: thinly slice 46 oz jar kosher pickles (8-9 pickles). Chop the pickles onto the Chop Wizard and transfer into a sieve lined with a soup bowl. Set aside for pickles to release the excess liquid.
- Peel potatoes and carrots. Thinly slice 3 large Yukon potatoes and 4 medium carrots. Chop potatoes and carrots onto chop wizard by placing in single layer. Transfer cubed vegetables into a large bowl. Do not let them get squeezed in the box.
- Slice 2 small onions. Chop onto wizard and transfer into bowl with salad. Peel, slice and chop 3 large beets. Add to the salad.
- Squeeze the juices from the pickles with your hands before adding to the salad. (You don't want your salad dripping with excess amount of liquid). Gently stir the salad with a spoon. Potatoes tend to get sticky, so you’ll kind of have to break them. Refrigerate the salad without the oil. Dress into sunflower oil any amount of the salad before serving. Taste before serving. Add vinegar and/or salt if you feel like it needs more tang! This salad is good up to 5 days in refrigerator!
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Tonya says:
Dear Olechka,
Thank you for sharing your recipes! I love that you share your little tips and secrets for each dish that you make. In return, I would like to share my little tip that will make this salad over the top. Add cold canned sweet peas, drained; green onion, chopped finally and dill. I have hard time getting my little one to eat green onions and they are really good for gums and teeth. However, when I add into this salad she can’t taste the “onion” and eats it like a champion! 🙂
Olga in the Kitchen says:
Thank you for sharing that with us, Tonya! And thank you for the wonderful review! I think we all have to find a way to hide those veggies sometimes in order to teach our littles ones to eat them. I used to do the same, but right now they eat it without me hiding them 🙂
Rysya says:
I grew up eating this salad and then forgot about it for a while until I came across your blog. You have truly amazing Ukrainian recipes that we grew up enjoying. This vinigret recipe turned out so good. I will definitely be making it again.
Olga in the Kitchen says:
Thank you Rysya for beautiful review and visiting us here 🙂
Loretta says:
I made this salad for Valentine’s Day (which is tomorrow) and we only have like 1/4 left of it lol It was so good, we couldn’t wait until tomorrow. Might be making more tomorrow though. The best beet salad!
Olga in the Kitchen says:
Lol that sounds about right. We all have those times when we make something for next day and it’s so good it’s impossible to stay away. I’m glad you liked it so much 🙂
Lisa says:
This salad is so gorgeous! It would definitely be a hit at my Christmas dinner, thank you for posting it just in time for Christmas!
Olga in the Kitchen says:
You’re very welcome Lisa!