Russian Vinaigrette Beet Salad Recipe - Allrecipes.com
Russian Vinaigrette Beet Salad Recipe
  • READY IN 2 hr

Russian Vinaigrette Beet Salad

Recipe by  

"Traditional Russian beet salad that is super delicious, cheap and easy. A personal favorite. I like to add black beans and chickpeas to increase the protein content and make it savory."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    30 mins
  • COOK

    30 mins
  • READY IN

    2 hrs

Directions

  1. Place the beets and potato into a large saucepan, cover with water, and bring to a boil. Reduce heat to medium-low, and gently boil until the vegetables are tender, 30 to 45 minutes. Drain the beets and potato, and let cool completely. Remove peels when cool; cut into 1/4-inch dice.
  2. Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the carrots, recover, and steam until just tender, about 5 minutes depending on thickness. Remove from steamer, and let cool completely. Dice when cool.
  3. Place the beets, potato, carrots, red onion, pickles, marinated mushrooms, garbanzo beans, black beans, corn, green peas, and green onions into a large salad bowl, and gently stir to combine. Drizzle in the vegetable oil, stir again, and garnish the salad with the fresh dill to serve.
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Reviews More Reviews

Jun 12, 2011

I love this salad. Delicious and nutritious. If you don't have marinated mushrooms on hand, they can be skipped. The really clutch ingredients are beets, potato, carrots onion, pickles, peas, and oil. But all the other ingredients add their own flavor to the dish. Very good!

 
Nov 11, 2011

My mom makes a version of this that's very similar, a little simpler, and still very good. She adds a little lemon juice and uses olive oil. She also adds bacon bits for a little crunch... they actually compliment the recipe quite well! One main ingredient not listed here that my mom includes is sauerkraut. A couple cans of this really makes this recipe complete, but that's just my opinion. This also adds that vinegar flavor that viniagrette is known for. Another trick is to boil the beets alone before adding the potato. In my experience, it's taken the beets up to an hour to be fully cooked. I use a taller pan and simmer it covered. I add the potato maybe 20 minutes into boiling. Another tip about beets: you know they're cooked when you can insert a sharp knife in and out of the beet with no resistance. I remove the peels before the beets are cool because it comes off much easier for me.

 

6 Ratings

Jul 01, 2012

Not a big fan. This salad takes too many ingredients which makes it for a very long preparation process and the ingredients don't necessarily go well together. The salad tasted fine overall but not worth the time it takes to prepare.

 
Nov 19, 2013

I have been wanting to make more recipes from my heritage and this sounded really good. However, more seasoning and oil is in order here. Also, I do not like the texture of the marinated mushrooms in this dish. The recipe does make a good amount, and we intend to eat it and not waste it, but this recipe is certainly not my favorite.

 
Mar 15, 2013

The pickles added quite a contrast to the vegetables. It s a very colorful salad. The dill sprig makes a delightful garnish! I'll be making this again.

 

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Nutrition

  • Calories
  • 231 kcal
  • 12%
  • Carbohydrates
  • 44.3 g
  • 14%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4.1 g
  • 6%
  • Fiber
  • 8.9 g
  • 36%
  • Protein
  • 8.1 g
  • 16%
  • Sodium
  • 506 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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