Vinegret Salad
User Reviews
5
Vinegret Salad
Description
The Vinegret Salad involves boiling beets, potatoes, and carrots until tender, then cooling and peeling them. The vegetables and dill pickles are diced into small cubes. Separately, onions are sautéed until translucent. The salad combines diced boiled vegetables, sweet peas, sautéed onions, freshly diced green onions, and seasonings of salt, pepper, and olive oil. Mixing the beets in last helps control the spread of their vibrant color over the other ingredients.
The salad displays varied textures, from the soft but firm boiled vegetables to the slight crunch of pickles and the freshness of green onions. The dressing of olive oil with seasoning adds a gentle richness while allowing the natural vegetable flavors to shine through. The earthiness of beets and potatoes balances with the tartness from pickles and the mild sweetness from carrots and peas.
This salad suits meals where a cold vegetable side is desired, contributing color and varied flavors. It is a traditional accompaniment in Eastern European cuisines and can be served chilled.
Boiling vegetables to the right tenderness is important to avoid mushy textures, and cooling them rapidly aids in peeling. Cooking times vary per vegetable and should be monitored carefully.
Ingredients
- 4 medium potato
- 2 large carrot
- 1 can sweet peas drained and rinsed
- 3-4 dill pickles or more if you like
- 1 large beet
- 1 medium onion finely minced
- 2 tablespoon olive oil or sunflower oil
- 2 prigs green onion diced
- ½ teaspoon salt or more to taste
- ¼ teaspoon black pepper or more to taste
Instructions
- Bring a large pot of water to a boil. Add beet, potatoes and carrots. Reduce the heat to medium low and cook until vegetables are tender when poked with a knife. (see Note 1 for vegetables cooking time)
- At the same time, heat olive oil in a large saute pan and over medium heat. Add onions and cook stirring occasionally until translucent, about 5-7 minutes. With a slotted spoon, transfer onions to a bowl.
- When vegetables are tender, carefully remove them from water and place in a bowl with cold water. This will allow them to cool faster. Once they are cool to handle, peel and cut the vegetables along with dill pickles into small cubes.
- In a large bowl combine cut vegetables (see Note 2), green onion, green peas, sautéed onion, salt and pepper. Give everything a stir and enjoy!
Notes
- Boil beets for about 60 to 90 minutes to reach tenderness; potatoes need 25-30 minutes, and carrots 15-20 minutes to avoid overcooking.
- To minimize beet color spreading, add beets last when mixing salad ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 197kcal | 10% |
| Carbohydrates | 34.4g | 11% |
| Protein | 5.2g | 10% |
| Fat | 5.1g | 8% |
| Saturated Fat | 0.8g | 4% |
| Sodium | 628mg | 26% |
| Potassium | 843mg | 18% |
| Fiber | 7.1g | 28% |
| Sugar | 7.4g | 15% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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