Russian Beet Salad Vinegret Food

RUSSIAN VINAIGRETTE RECIPE WITH BEETS AND SAUERKRAUT

Steps:

• In a medium pot, boil beets for 1 hour or until it can easily be pierced with a knife. OR use canned beets which don't require any cooking. I peeled beets before cooking, much easier than peeling them boiled.
• In a separate pot, boil potatoes and carrots about 30 minutes or until a knife goes smoothly through the potatoes. Don't overcook the potatoes.
• Drain the vegetables and refrigerate or let them stand until they cool to room temp (or cooler).
• Peel the skins from the potatoes, beets and carrots, than dice pickles, beets, potatoes, carrots & finely dice onion. Place diced beets in a separate bowl.
• Mix beets with 1st Tbsp of Sunflower Oil separately, so that beets coloring will not get on the other ingredients as much.
• Mix together beets and the rest of ingredients with the 2nd Tbsp of Sunflower or Olive oil and 1 Tbsp of vinegar. If desired, add more sauerkraut or pickles to taste. Refrigerate until ready to use.

RUSSIAN BEET SALAD "VINEGRET"

Steps:

• Cook the beets in boiling water or roast the beets until tender. I prefer to roast beets.Â
• In another pot, place the potatoes and carrots. Cover the vegetables with cold water. Cover the pot, bring the water to a boil, reduce the heat to a simmer and cook just until the carrots and potatoes are both cooked through and you are able to pierce them all the way through with a paring knife. You want to make sure that they are cooked through all the way, but not too much, since they will otherwise fall apart and turn to mush when mixed later on with the rest of the ingredients in the salad.
• Cool the beets, carrots and potatoes until cool enough to handle. I use a paper towel to help remove the skin from the cooked beets (it works like a charand use a butter knife to peel off the skin from the carrots and potatoes.
• Chop the beets, carrots and potatoes finely, so that they are about the same size. Of course, you can chop them larger than I did if you prefer.
• Chop the pickles to be approximately the same size as the beets, carrots and potatoes. Finely mince the shallot or onion, whichever you are using.
• Drain the sauerkraut. If the sauerkraut has really long pieces, you can chop them in half or thirds.
• Mix all the vegetables, including the sauerkraut and pickles in a large bowl. Season to taste with salt and pepper.
• Pour in the sunflower oil and the vinegar. Mix to combine. Store in the refrigerator.
• You can make this salad up to 3 days in advance. You can also add fresh herbs right before serving, such as dill, green onions or parsley.
• Yields: 6-8 servings

VINEGRET (RUSSIAN WINTER BEET AND SAUERKRAUT SALAD)

Steps:

• The day before you serve the salad, cook potatoes and carrots together in a pot with enough unsalted water to cover them until done. Bring to a boil then turn down to a simmer.
• Carrots should be done around 30 minutes and potatoes should be done around 40 minutes. The vegetables should be tender and easy to pierce with fork. Take each vegetable out of the pot and chill for 1 hour. Remove skin from potato and carrots.
• When ready to make salad, chop beets, carrots, potatoes, and pickles into small cubes and mince the onion. Chop fresh dill.
• In a large serving bowl, mix beets with 1 tbsp vegetable oil. Stir to coat well. Add carrots, potatoes, pickles, sauerkraut, green peas/beans, onion and dill. Add the remaining 1 tbsp of oil and mix well. Season with salt and plenty of black pepper. Chill overnight to allow flavors to mingle.

VINEGRET BEET SALAD (Винегрет)

Steps:

• Peel all the root vegetables. Place the beets in a pot and cover with water. Bring to a boil and cook until the beets are soft when poked with a fork, about 45 minutes to an hour.
• In a separate pot, place the peeled potatoes and carrots in another pot, cover with water. Bring to a boil until they are tender, about 20 minutes.
• Place the cooked vegetables in cold ice water and allow to cool before proceeding. Dice the cooked vegetables into small cubes. Much easier if you use a vegetable chopper.
• Mix all the vegetables together with the green onion, pickled cabbage, dill, garlic, lemon juice and vegetable oil. Salt and pepper to taste. Easily keeps in the refrigerator for 3-4 days.

RUSSIAN BEET SALAD

Steps:

• Boil the beet, carrots, and potatoes in one pot with the skins on. The beet takes about an hour and a half to cook. Potatoes take about half an hour. Carrots take about 15 minutes. Check if vegetables are done by piercing with a knife or fork. A knife should easily go through the beet.
• Peel and cube the vegetables. Mix them in a large bowl. Mince the onion and add to the bowl.
• Cube the pickles one by one and add them to the bowl until the desired amount of pickles is added. 10 oz is an approximate amount.
• Add sauerkraut to the bowl in small amounts until the desired amount of sauerkraut is achieved. Same deal as pickles. Note: Russian sauerkraut has carrots in it and no fennel seeds. If Russian sauerkraut is not available, use regular sauerkraut.
• Add the beans and the oil to the bowl. I prefer to used boiled beans instead of canned, but that adds an extra step.
• Mix and refrigerate for a few hours, overnight preferably. Serve cold.

RUSSIAN BEET SALAD

Steps:

• Peel and shred beets, place in bowl.
• Peel and crush garlic cloves, add to shredded beets.
• Add pieces of black walnuts (do not substitute other walnuts or nuts).
• Add mayonnaise and honey.
• Stir to mix all ingredients and refrigerate in covered bowl until ready to serve.

VINAIGRETTE / VINEGRET - RUSSIAN BEET & HERRING SALAD

Steps:

• Boil the beets, potatoes & beets.
• Slice the beets, potatoes, carrots.
• Slice the onion.
• cut up the pickles & herring into one inch pieces
• mix all ingredients.
• Can be stored for 4 days in the fridge.
• Serve with a good pumpernickel bread.