Tuesday, October 18, 2016

Russian Beet Salad (Vinegrette) Винегрет

                                   

Although the Russian name for this salad is Vinegrette it shouldn't be confused with the salad dressings called Vinaigrette. This was a traditional salad that we enjoyed growing up. It could be our version of potato salad. I'm sharing an easier version using canned beets but you can also cook and julienne your own beets. The photo is my sister Lana's.

Ingredients:
  • 2 cans (15oz.) julienne beets (partly drained)
  • 2 cans (15oz.) kidney beans (drained well)
  • 3/4 - 1 cup sauerkraut (drained and squeezed)
  • 3 boiled potatoes
  • 3 large kosher dill pickles, diced
  • 1/4 onion, grated
  • vegetable oil
  • salt and pepper to taste
  • pickle juice from the jarred dill pickles

Method:
  1. Dice potatoes while warm then salt and coat with oil and chill.
  2. Once the potatoes are chilled add the remaining ingredients and toss to combine, add enough pickle juice to taste.
  3. Chill until ready to serve.
  4. Serves 8-16  

Our family prefers using the Clausen Dill Pickles found in the refrigerator section. You will find some versions of this Russian salad using carrots and not kidney beans. This is the version our family has always enjoyed.




5 comments:

  1. I remember eating this salad years ago when a Russian relative brought it to a dinner. It was delicious! They called it Russian potato salad.

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  2. i never had this but sounds very delicious .salads are best part of the meal

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  3. Hi Ellen, I have hubby's relatives coming from North Dakota in January. They proudly introduced us to Borscht when we visited them. I will be introducing your salad in return. Thank you, it looks delicious!

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  4. YUM!!!!!I love beet anything! Ha!

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  5. What an interesting and delicious sounding salad! I love traditional recipes like this and will give this a try for sure.

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