Healthy and hearty Russian Vinaigrette Salad with roasted beets, potatoes, carrots, pickles, and peas. It’s the perfect ‘cooked’ salad. This recipe is great to use as a side dish or main dish for lunch.
Every Russian potluck I’ve been to had some sort of version of this beet and potato salad called Russian Vinaigrette. Not to be confused with balsamic vinaigrette salad dressing. There are many different verities of this recipe, but three main ingredients seem to always be included and those are the root vegetables – beets, potatoes, and carrots. Whichever ingredients being used, this salad takes on a vibrant pink color after all the veggies are mixed and drizzled with olive oil. There is a bit of sweetness to this salad from the beets and peas with a tangy flavor from the pickles.
Another benefit of this salad is it gets better the next day as all the flavors ‘marinate’. Store this salad in the fridge for up to 4 days.
Russian Vinaigrette Ingredients
Roasted Beets
Red Potatoes
Carrots
Peas
Red Onion
Pickles
Olive Oil
How to Make Russian Vinaigrette
Bake the beets, red potatoes, and carrots in foil. Chop ingredients into small cubes once they have cooled.
Chop the rest of the onion and pickles into small cubes.
Combine all chopped ingredients into a large bowl with steamed peas.
Drizzle oil olive, salt and pepper and mix well until combined.
Tips
- I like roasting the beets, potatoes, and carrots. However, it is perfectly fine if you want to boil these ingredients instead. Be sure to boil the beets separately from the potatoes and carrots because they will stain the other vegetables pink.
- I use red potatoes for this recipe because I feel they hold their shape better than the Russet or Idaho varieties, which tend to be more crumbly after being cooked.
- Most vinaigrette recipes call for vinegar. I feel the pickles add enough ‘vinegar flavor’ or acidity to the dish so, I tend to skip it. However, adding a drizzle of apple cider vinegar or white vinegar works well too.
Russian Vinaigrette Salad
Ingredients
- 3 medium beets
- 3 red potatoes
- 3 medium carrots
- 1/2 small red onion chopped
- 1/2 cup frozen peas
- 2 medium dill pickles
- olive oil extra virgin
- salt and pepper to taste
- parsley (optional) for garnish
Instructions
- Preheat oven to 350°F
- Peel skin from potato and carrot.
- Wrap the beets, potatoes, and carrots in foil. Cook potatoes and beets for 45 minutes, or until tender. Cook carrots for 20 minutes, or until tender. Once cooked, unwrap, and cool.
- Steam frozen peas 2-3 minutes, until tender. Set aside.
- Peel skin from beet. Dice roasted beet into small even cubes. Set aside.
- Cut the roasted potato, carrot, onion, and pickles into small even cubes. Set aside.
- In a large bowl, combine cubed beets, potatoes, carrots, pickles, and peas. Mix in olive oil until well combined. Add salt and pepper to taste. Serve chilled.