Russian “Vinaigrette” salad

Anastasia

6 years ago

This traditional Russian and Ukrainian dish is highly popular during Fasting before Christmas. To justify the name you can make it with vinaigrette dressing, but most family recipes go with just oil.

There are few different versions of this salad. You can use green peas instead of beans and sauerkraut instead of pickles. You can roast, boil or steam the vegetables. The recipe down here is my favorite version.

Soak beans overnight.

Preheat oven to 400˚F.

Wash and dry beetroot, potatoes and carrot. Wrap each vegetable in a foil. Roast for 45 to 55 minutes. Check with a knife for doneness. You may remove carrot first because its roasting time is shorter.

Meanwhile cook your beans. You can use canned if you wish.

Let everything to cool and then peel the veggies.

Dice beetroot, potatoes, carrot and pickles into 1/4 inch pieces. Finely chop onion. Mix everything, season with salt and pepper and dress with oil. Don’t be shy. Flavorful oil such as camelina or sunflower (make sure it’s unrefined) really makes a difference. It gives your dish that rustic and cozy feeling.

You can serve it on its own or make a healthy bowl adding cooked grains and leafy greens.

Russian “Vinaigrette” salad

Traditional Russian and Ukrainian vegan dish.

Author: Anastasia
Prep Time: 15 min
Cook Time: 55 min
Total Time: 1 hour 10 minutes
Yield: 3-4 servings
Category: Salad
Cuisine: Ukrainian, Russian, Vegan, Vegetarian

Ingredients

1/2 dried beans of your choice such as Pinto or Cranberry
1 medium beetroot
2 small potatoes
1 medium carrot
1 small purple onion
3 medium pickles
salt and pepper to taste
flavorful oil for dressing (unrefined sunflower or camelina oil)

Instructions

Soak beans overnight.
Preheat oven to 400˚F.
Wash and dry beetroot, potatoes and carrot. Wrap each vegetable in a foil. Roast for 45 to 55 minutes. Check with a knife for doneness. You may remove carrot first because its roasting time is shorter.
Meanwhile cook your beans. You can use canned if you wish.
Let everything to cool and then peel the veggies.
Dice beetroot, potatoes, carrot and pickles into 1/4 inch pieces. Finely chop onion. Mix everything, season with salt and pepper and dress with oil*.

Notes

Don’t be shy. Flavorful oil such as camelina or sunflower (make sure it’s unrefined) really makes a difference. It gives your dish that rustic and cozy feeling.

You can substitute green peas for beans and sauerkraut for pickles.