Tangy and Delicious Vinegret Recipe for Healthy Eating
In a world filled with various types of dishes and delicacies, it can be hard to find a dish that is both healthy and delicious. However, look no further because I have found the solution to this modern-day problem. Introducing a classic Eastern European dish called Vinegret or Russian Vinaigrette Salad!
This dish is not only filling and packed with essential nutrients but it is also gluten-free, vegan, and incredibly simple to make. For those who are busy in their daily lives, this dish is perfect as it can be prepared ahead of time or stored for later consumption.
If you are interested in trying something new and flavorful or simply curious about plant-based meals, then this delicious Beetroot salad combined with root vegetables including potatoes, carrots, cabbage and pickled cucumber is exactly what you need. Trust me when I say this, once you try out this recipe, you’ll realize that it has now become a staple in your personal cookbook.
Why You’ll Love This Recipe
You’ll fall in love with this classic Russian salad, known as vinegret. This salad is a medley of root vegetables that are boiled until tender and then tossed together with a flavorful dressing made of olive oil and lemon juice.
Not only is this salad vegan, gluten-free and healthy, it’s packed with nutrients from the beets, carrots, and cabbage. You can also add in some cooked kidney beans for extra protein or make it a complete meal by serving it over a bed of fresh greens.
What makes this salad so special is its unique blend of flavors and textures. The sweetness of the beets is balanced by the tanginess of the pickled cucumbers, while the cabbage and carrots add crunch and texture to the dish.
Whether you’re looking for a new dish to bring to a potluck or simply want to enjoy a delicious and nutritious meal at home, this salad is perfect for any occasion. Plus, the leftovers can be stored in the fridge for up to three days, making it an ideal meal prep option.
So why not try something new and dive into this delicious Eastern European delicacy? With its vibrant colors and satisfying taste, this vinegret salad will win over your heart and stomach alike.
Ingredient List
Ingredients 3 medium beets, 3 medium potatoes, and 3 medium carrots are the main vegetables for Russian Vinegret salad. This root vegetable salad is a popular salad in Eastern European countries like Russia, Ukraine, and Belarus. Other ingredients include pickled cucumbers (large pickles), cabbage, and kidney bean. For the vinaigrette, you will need olive oil, lemon juice, and salt. And don’t forget to add dill for a more refreshing flavor.
The Recipe How-To
Now that we’ve established the ingredients necessary for our Vinegret recipe, let’s dive into how to make it.
Step 1: Cook the potatoes, beetroot, and carrots
Start by washing 3 medium potatoes, 3 medium beets, and 3 medium carrots thoroughly in cold water. Leave the skin on and place them in a large pot. Add enough water to cover the vegetables and bring them to a boil. Reduce heat to medium-low and cook for approximately 35-40 minutes until vegetables are fork-tender.
Step 2: Prepare the rest of the ingredients
While the root vegetables are cooking, dice one large pickled cucumber and set aside. Drain three portions of kidney beans (about ½ cup each) and set aside as well.
Step 3: Peel root vegetables and dice
Allow the cooked vegetables to cool completely in ice water. Once cooled, peel the vegetables using a paring knife or potato peeler. Dice them into bite-sized pieces (â…“ inch each or slightly bigger) and add them into a large mixing bowl.
Step 4: Combine all of the ingredients
To the mixing bowl with diced root vegetables, add diced pickled cucumbers and drained kidney beans, three tablespoons of chopped dill, two tablespoons of chopped parsley, two teaspoons of salt, freshly crushed black pepper or whole coriander seeds (1 teaspoon), one tablespoon of olive oil ,and juice from one small or half a regular lemon.
Step 5: Mix together dressing ingredients
In a separate bowl whisk together three tablespoons of olive oil , vinegar (extra virgin apple cider vinegar is an excellent choice), honey or sweetener substitute equivalent to one tablespoon of honey.
Step 6: Combine salad with dressing
Pour the vinaigrette marinade over the salad rest in the fridge for at least 30-60 minutes before serving to allow flavors to meld together.
Enjoy your traditional Russian beet salad vinegret with rich flavors bursting from every bite!
Substitutions and Variations
This recipe for Russian vinegret salad is incredibly versatile and allows for a variety of substitutions and variations to suit your taste and dietary preferences. Here are some ideas to make this salad your own:
– Swap in different root vegetables: If you don’t have or don’t like beets, try using parsnips, turnips, or sweet potatoes instead. Carrots can also be substituted with other root vegetables like radishes or even jicama.
– Add protein: This salad pairs perfectly with cooked kidney beans or chickpeas. You can also add tofu or seitan if you prefer a vegan protein source.
– Experiment with dressings: The traditional dressing for vinegret is a simple combination of olive oil, lemon juice, salt, and pepper. However, you can switch it up by using balsamic vinegar, apple cider vinegar or rice vinegar. Adding mustard to the dressing is another option that will infuse the salad with a tangy flavour.
– Upgrade the pickles: If you’re not a fan of dill pickles, why not try using pickled beets or onions instead? These will add an extra layer of complexity to the flavours of the salad.
– Add nuts and seeds: Sunflower seeds, almonds or even peanuts will provide a lovely crunch to your meal. Don’t forget to toast them before adding them to your salad.
Remember to experiment with your favourite flavours to make the most delicious and healthy salad that fits your unique taste preferences!
Serving and Pairing
Now that you have prepared this hearty and nutritious Vinegret salad, you might be wondering how to best serve and enjoy it. This versatile and colorful salad can be served as a side dish or as a light and satisfying main course.
If being served as a side dish, Vinegret goes well with any main course meal, particularly those with meats (although we suggest going for plant-based options). The beetroot and pickles bring out the depth of flavors in meat-centered dishes.
As a main course, you can pair it with some crusty bread or potatoes for starchy goodness. You could also serve it with rice or couscous for a complete plant-based meal. For extra protein, consider adding more kidney beans to the salad.
Vinegret salad is also an excellent addition to your party or potluck. Its bright colors will make any tablescape pop! Plus, it’s an easy dish to bring along to picnics or barbecues since it doesn’t require refrigeration.
Whether you are serving it on its own or with other dishes, consider pairing Vinegret with a glass of tangy Kombucha: either homemade or store-bought will do the trick. The acidity from the drink matches perfectly with the tanginess present in the finishing of the salad.
Lastly, make sure not to overdress the salad when serving so that all flavors in the salad shine through but by no means does our Russian Vinaigrette stray away from its home country; that means pairing this with chacha (georgian grape vodka) at dinner time for an authentic experience!
Enjoy!
Make-Ahead, Storing and Reheating
One of the best aspects of Vinegret salad is that it can be made ahead of time and stored in the refrigerator. This is an ideal dish for meal prep or for busy weeknights when you don’t have a lot of time to cook.
After preparing the salad, allow it to cool down to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for up to 5 days.
When you’re ready to serve the salad, simply take it out of the refrigerator and let it sit at room temperature for a few minutes. Because vinegar is used in this recipe, the vegetables in the salad will remain crisp and fresh even after refrigeration.
To reheat the salad, place it in a skillet or frying pan with a small amount of olive oil over medium heat. Sauté the salad until warmed through, stirring occasionally to prevent sticking. Alternatively, you can reheat the salad in the microwave for about 30 seconds, stirring halfway through.
It’s important to note that if you plan on reheating this dish, do not add any fresh herbs or leafy greens until just before serving as these ingredients will wilt and lose their flavor. This practice ensures that your Vinegret salad remains as fresh and delicious as possible even after reheating.
Tips for Perfect Results
When making Vinegret, there are a few tips to keep in mind to ensure that the recipe turns out perfectly. Here are some tips that I’ve found helpful:
1. Cook the Root Vegetables Correctly: Over-boiling the potatoes and beets can cause them to become too soft and mushy, while undercooking can make them too hard and chewy. Therefore, make sure you cook your root vegetables until they’re tender but still hold their shape.
2. Be Careful While Peeling: If you over-peel the root vegetables, there’s a chance that they may lose their vibrant colors and nutrients. Therefore, take care while peeling them to maintain their nutritional value and color.
3. Cut Ingredients Into Uniform Shapes: When you cut each ingredient into uniform shapes, it improves the overall presentation of your salad. Moreover, it helps the vegetables cook evenly and enhances the texture of the salad.
4. Use Pickled Cucumbers Wisely: Adding too many pickled cucumbers can make your Vinegret taste overly acidic. Therefore, use them sparingly or adjust the vinegar-to-oil ratio accordingly if you want more pickles.
5. Mix Ingredients Gently: Vinegret is a delicate salad composed of cooked vegetables that can break apart easily when mixed too aggressively – so make sure to mix gently!
6. Chill Properly: After cooking your ingredients, let them cool before mixing together with other ingredients unless directed otherwise in the recipe. Also, ensure that the salad is properly chilled before serving to keep it fresh.
By following these tips, you’ll be able to prepare an impressive-looking and delicious-tasting Vinegret every time!
Bottom Line
In conclusion, Vinegret is a delicious and nutrient-packed salad that is perfect for both vegetarians and meat-eaters. The combination of cooked vegetables, crunchy pickles, and tangy vinaigrette makes this salad a great addition to any meal or potluck event. Plus, it’s incredibly easy to make and can be customized with your favorite ingredients.
Whether you’re looking for a traditional Russian dish or just searching for a healthy and flavorful salad recipe, Vinegret is the way to go. With its diverse range of ingredients and simple preparation method, this dish is sure to become a staple in your kitchen all year round.
So go ahead, give Vinegret a try today and prepare to be amazed by the flavors and textures that come together in this delicious salad. Your taste buds – and your health – will thank you for it!
Vinegret. Russian Vegetarian Salad Recipe
Ingredients
- 1 -2 boiled potatoes
- 1 -2 boiled carrot
- 1 boiled beet
- 2 -3 pickled cucumbers
- 1/3 lb.pickled cabbage
- preserved kidney bean
- vegetable oil
Instructions
- 1. To make all ingredients look like a salad you have to spend just a couple of minutes. Dice all vegetables (except cabbage and kidney beans). Than mix everything together, add a little vegetable oil or olive oil and leave for a couple of minutes to give all mixed ingredient a chance to exchange their flavors. Enjoy!
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Nutrition
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.