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Винегрет/Vinegret (Russian Beet Salad)

Posted by  on Wednesday, July 13th, 2011 at 1:45 pm

This recipe is a simple, traditional Russian beet salad. In different families there are different variations, but the basic/core ingredients are the same.

Винегрет/Vinegret (Russian Beet Salad)

Винегрет/Vinegret (Russian Beet Salad)


  • 3 Large Russet Potatoes
  • 2 Large Beets - the ratio of beets to potatoes is roughly 1:1
  • 3-4 Carrots
  • About Half an Onion
  • several small sized pickles
  • olive oil


Wash and clean but do not peel potatoes, beets, and carrots. Cut off ends of carrots and any spots on the potatoes and beets.

Place ingredients in a large pot and cover with water. Boil for approximately one hour or until ingredients cooked through.

Peel beats, potatoes and carrots (while hot) and finely chop all ingredients into a small dice. Place ingredients into a large bowl. Chop onions and pickles into a very fine dice and add them to the other ingredients.

Add about 3 table spoons of olive oil, or to taste and sprinkle with salt. Carefully stir all ingredients together and serve.

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