Beetroot Salad (Vinegret)
A traditional Russian salad made with beets and mixed vegetables. This gluten and soy-free version uses simple ingredients for a light and healthy side dish.
Ingredients
- 2 medium Beets, cooked and cubed
- 2 medium Potatoes, cooked and cubed
- 1 medium Carrots, cooked and cubed
- 1/2 cup Pickles, diced (soy-free)
- 1/2 cup Sauerkraut
- 1/4 medium Onion, finely chopped
- 2 tbsp Olive Oil
- 1 tbsp Red Wine Vinegar
- 2 tbsp Fresh Dill, chopped
- 1/4 tsp Salt
- 1/8 tsp Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large pot, combine the 2 medium beets, 2 medium potatoes, and 1 medium carrot with enough water to cover them. Bring to a boil over high heat, then reduce heat to medium and simmer for 30-40 minutes, or until fork-tender. Drain the vegetables and let them cool completely. Once cool, peel the beets, potatoes, and carrots, then cut them into 1.27 cm cubes.
- 2In a large bowl, combine the cubed beets, cubed potatoes, cubed carrots, 1/2 cup diced pickles, 1/2 cup sauerkraut, and 1/4 medium onion, finely chopped.
- 3In a small bowl, whisk together the 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined.
- 4Pour the dressing over the ingredients in the large bowl.
- 5Gently toss all the ingredients together until evenly coated with the dressing.
- 6Stir in the 2 tablespoons fresh dill, chopped.
- 7Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld before serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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