Everyday Kitchen

Russian/Eastern European · Salads

Vinegret Salad

Draft recipe — not kitchen-tested
VegEasy

Diet: Veg · Vegan

Vinegret Salad is a Russian/Eastern European dish. Boil beetroot separately to avoid staining all the potatoes early.

Prep
25 min
Cook
50 min
Rest, soak, marinate or chill
30 min
Total
105 min
Servings
6
Difficulty
Easy
Cuisine
Russian/Eastern European
Course
Salads

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Vinegret Salad.
Representative photograph of Vinegret Salad. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Boil

Salad

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Boil · About 50 min

  1. Cook beetroot from 500 g beetroot, 500 g potatoes, 250 g carrots, 2500 ml water separately from potatoes and carrots, using divided water. Roots need 20–50 minutes depending on size; drain when tender.

Dice · About 8 min

  1. Cool promptly, peel and dice vegetables.

Mix · About 30 min

  1. Combine with 200 g pickled cucumbers, diced, 200 g cooked peas, 80 g onion, minced, 50 ml sunflower oil, 30 ml vinegar, ½ tsp salt and refrigerate 30 minutes before serving.

    Check: Every root vegetable is tender; a knife passes easily through its centre before cooling.

Tips

  • Boil beetroot separately to avoid staining all the potatoes early.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use cooked white beans instead of peas.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.

Make ahead

  • Prepare the measured ingredients for Vinegret Salad one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Vinegret Salad?

Boil beetroot separately to avoid staining all the potatoes early.

What can I substitute in Vinegret Salad?

Use cooked white beans instead of peas.

Can I prepare Vinegret Salad ahead?

Prepare the measured ingredients for Vinegret Salad one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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