Vinegret (Beet and Potato Salad)
Vinegret is a Ukrainian/Russian beet and potato salad with carrots, pickles, peas, and a tangy mustard dressing. Vegetarian, gluten-free.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.cookedandloved.com.
Ingredients
- 3 medium beets (raw, scrubbed (about 600 grams / 21 oz total))
- 3 medium white potatoes (scrubbed (about 600 grams / 21 oz total))
- 2 large carrots (peeled (or 3 smaller ones))
- 1½ teaspoons salt (divided (for cooking vegetables))
- 4 large dill pickles (gherkins, finely diced (about 1 to 1½ cups / 150–200 grams diced))
- 2–3 tablespoons fresh dill (chopped)
- ½ medium red or white onion (finely diced)
- 1 cup green peas, fresh or frozen (or canned and drained) (150 grams / 5 oz )
- 1 can cannellini beans (15 oz / 400 grams, drained and rinsed (optional))
- 5 tablespoons olive oil (or unrefined sunflower oil)
- 2 tablespoons apple cider vinegar or white wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1½ teaspoons sea salt
- ½ teaspoon sugar
- Black pepper (to taste)
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