Russian Vinaigrette Recipe with Beets and Sauerkraut
User Reviews
4.9
Russian Vinaigrette Recipe with Beets and Sauerkraut
Description
This Russian Vinaigrette salad employs boiled beets, potatoes, and carrots which are cooked separately until tender but not overdone. The beets can be boiled peeled or peeled after cooking for easier handling. Once cooled, the vegetables are peeled and diced along with pickles and finely chopped onion.
The beets are mixed with sunflower oil separately, minimizing their dark pigment from spreading excessively to the other ingredients. Then all components, including drained sauerkraut, are combined with more oil and white vinegar, lending the salad a bright acidity and smooth mouthfeel. Additional sauerkraut or pickles may be added to taste for more tang or crunch.
The salad is refrigerated before serving, allowing flavors to meld and chill. It offers a hearty, earthy, and slightly sour side that pairs well with rich or fatty main dishes, characteristic in Russian cuisine.
Ingredients
- 3 beet or 2 (14.5 oz cans of beets, drained, medium
- 3 potato medium
- 3 carrot medium
- 1/2 cup sauerkraut drained
- 3 pickles medium
- 2 Tbsp sunflower oil or olive oil
- 1 Tbsp white vinegar
- 1 onion finely chopped (about 1/2 cup, small
Instructions
- 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.
User Reviews
Overall Rating
4.9
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