Not to be confused with a dressing. Vineigrette is a name of Russian salad based on boiled or baked vegetables.
The ingredients are all simple and very available with the exception of Russian style sauerkraut (you find in any Russian store), but it can be replaced with the regular or totally skip, just put more pickles. The unique taste is again a combination of sweet (beets, potato, carrots, peas) and salty or marinated pickles. The proportions are super flexible too – put more beets if you like it sweeter, add pickles if you want more crunch and brine.
Can be served as a side dish, appetizer, packed for picnic or lunch. Kept in a fridge for 2-3 days and gets even better. And it’s good for you!
Ingredients:
- Boiled, better baked beets – 2-3 medium
- Boiled Yukon gold or red potatoes – 3 medium
- Boiled carrots – 3medium
- Shallot – 1 small
- Pickles – 3-4
- Sweet peas – 1 can or 1 cup of frozen blanched
- Sauerkraut (better be Russian) – 1 cup
Directions:
- Finely chop (to a pea size) potatoes, beets, carrots, pickles and shallot. The best beets are baked, all the juices remain inside and pealing is easy. Just wrap each one in a foil and put in your oven when you use it. You can keep them baked in a fridge for several days before you use them. Pea size chopping may sound intimidating, but it’s super easy, everything is cooked and soft.
- Blanch frozen sweet peas in a boiling water for about a minute so it keeps the bright color or add canned peas.
- Slightly chop sauerkraut (if you have it).
- Add salt and pepper, dress with olive oil.
Serve cold or room temperature.
