AuthorMimoza TresovaBeets and potatoes vinaigrette salad is a staple dish along with Olivier salad at most Russian gatherings. Very popular also in many other Eastern European countries. Beets and potatoes salad is a combination of root vegetables with a vinegar dressing. The beets, potatoes, and carrots may be boiled or roasted in the oven. This is a healthy, nutritious and vibrant salad made with diced boiled root based vegetables and perked up by some onion and zesty pickles. The name vinaigrette comes from a mixture of diced cooked vegetables dressed with vinegar. There are so many variations of this recipe. In many Slavic countries its customary to make Olivier and vinaigrette salad for the holidays, especially for New Years dinner celebrations. This is a great vegetarian side dish, alternative to a standard potato salad with great flavor. Here is the recipe, give it a try it does not hurt they are just vegetables!
Beets and potatoes vinaigrette salad is a staple dish along with Olivier salad at most Russian gatherings. Very popular also in many other Eastern European countries. Beets and potatoes salad is a combination of root vegetables with a vinegar dressing. The beets, potatoes, and carrots may be boiled or roasted in the oven. This is a healthy, nutritious and vibrant salad made with diced boiled root based vegetables and perked up by some onion and zesty pickles. The name vinaigrette comes from a mixture of diced cooked vegetables dressed with vinegar. There are so many variations of this recipe. In many Slavic countries its customary to make Olivier and vinaigrette salad for the holidays, especially for New Years dinner celebrations. This is a great vegetarian side dish, alternative to a standard potato salad with great flavor. Here is the recipe, give it a try it does not hurt they are just vegetables!
Preheat oven at 400° F.
Wrap beets individually with aluminum foil and roast for 1-1½ hrs, until fork tender. Roasting the beets and not boiling brings out their sweetness.
Place potatoes and carrots into a large pot filled with cold water. Bring to a boil on high heat and then reduce to medium high heat to simmer until fork tender, 15-20 minutes for carrots and 25-30 minutes for potatoes.
In the mean time chop pickled cucumbers, onion and a small bunch of fresh dill.
Once the vegetables are roasted and boiled, set them aside to cool down until easy to handle. Peel and dice the beets, potatoes and carrots into small cubes and place them into a large bowl.
Stir in the chopped onion, pickles, peas and fresh dill. Season with salt and black pepper to your taste and dress with white wine vinegar and extra virgin olive oil.
Gently toss and combine all vegetables with the vinaigrette.
Garnish with dill before serving.
Ingredients
Directions
Preheat oven at 400° F.
Wrap beets individually with aluminum foil and roast for 1-1½ hrs, until fork tender. Roasting the beets and not boiling brings out their sweetness.
Place potatoes and carrots into a large pot filled with cold water. Bring to a boil on high heat and then reduce to medium high heat to simmer until fork tender, 15-20 minutes for carrots and 25-30 minutes for potatoes.
In the mean time chop pickled cucumbers, onion and a small bunch of fresh dill.
Once the vegetables are roasted and boiled, set them aside to cool down until easy to handle. Peel and dice the beets, potatoes and carrots into small cubes and place them into a large bowl.
Stir in the chopped onion, pickles, peas and fresh dill. Season with salt and black pepper to your taste and dress with white wine vinegar and extra virgin olive oil.
Gently toss and combine all vegetables with the vinaigrette.
Garnish with dill before serving.