Vinaigrette Beet Salad (Vinegret)
A classic Russian composed salad of diced beets, boiled potatoes, carrots, pickles, and kidney beans dressed in a light oil-and-vinegar dressing. Fully vegan and naturally gluten-free.
Ingredients
- 4 medium beets, unpeeled
- 2 medium waxy potatoes, unpeeled
- 2 medium carrots, unpeeled
- 2 spears dill pickles, diced small
- 1 can kidney beans (15 oz), rinsed, drained
- 1/2 small red onion, finely diced
- 2 tbsp sunflower oil (or neutral vegetable oil)
- 2 tbsp red wine vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper, freshly ground
Instructions
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1
Place 4 unpeeled medium beets, 2 medium unpeeled waxy potatoes, and 2 medium unpeeled carrots in a large pot of cold salted water. Bring to a boil, then reduce to medium. Cook until tender, about 25 minutes, removing each vegetable as it becomes tender. Drain and cool completely.
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2
Peel and dice all vegetables into 1/2-inch cubes.
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3
In a large bowl, combine the diced beets, potatoes, carrots, 2 spears diced small dill pickles, 1 can rinsed, drained kidney beans (15 oz), and 1/2 small finely diced red onion.
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4
In a small bowl, whisk together 2 tbsp sunflower oil (or neutral vegetable oil), 2 tbsp red wine vinegar, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper.
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5
Pour the dressing over the salad and toss gently. The beets will stain everything red - that is expected. Taste and adjust seasoning. Serve at room temperature or refrigerate up to 2 days.