Vinehret

Name: Vinehret
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4 servings
Cuisine: Ukrainian
Ingredients: 2 medium red beets, peeled, diced; 2 medium russet potatoes, peeled, diced; 1 medium carrot, peeled, diced; 1 cup sauerkraut, drained; 2 medium dill pickles, diced; 1/2 cup canned peas, drained; 1/2 small red onion, finely diced; 3 tbsp sunflower oil; 1/2 tsp salt; 1/4 tsp ground black pepper

Vinehret is a Ukrainian beet salad of diced cooked beets, potatoes, carrots, sauerkraut, and pickles, dressed with sunflower or vegetable oil. It is a cold side that is best made a few hours ahead.

75 minEasyServes 4240 cal/serving

UkrainianSaladStovetopVeganGluten-FreeDairy-FreeEgg-FreeNut-Free

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Ingredients

2 medium red beets, peeled, diced
2 medium russet potatoes, peeled, diced
1 medium carrot, peeled, diced
1 cup sauerkraut, drained
2 medium dill pickles, diced
1/2 cup canned peas, drained
1/2 small red onion, finely diced
3 tbsp sunflower oil
1/2 tsp salt
1/4 tsp ground black pepper

Instructions

1

Boil 2 medium peeled, diced red beets in water until a knife slides in easily, about 45 minutes. Boil 2 medium peeled, diced russet potatoes and 1 medium peeled, diced carrot separately until tender, about 15 minutes. Cool all three, then dice.
2

Combine the beets, potatoes, carrot, 1 cup drained sauerkraut, 2 medium diced dill pickles, 1/2 cup drained canned peas, and 1/2 small finely diced red onion in a large bowl.
3

Dress with 3 tbsp sunflower oil, 1/2 tsp salt, and 1/4 tsp ground black pepper. Toss gently and chill at least 1 hour before serving.

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Questions

What is Vinehret?

Vinehret is a Ukrainian beet salad of diced cooked beets, potatoes, carrots, sauerkraut, and pickles, dressed with sunflower or vegetable oil. It is a cold side that is best made a few hours ahead. This reference files it under Ukrainian salad: made on the stovetop, rated easy and about 75 minutes start to finish.

How long does Vinehret take?

As written, 75 minutes: 25 of prep and 50 of cooking. The longest single stretch is the hands-off wait in step 3, 1 hour.

Can I make Vinehret ahead?

Yes, it takes well to being made ahead. The base of Vinehret is beets, which holds up: it keeps three to four days refrigerated and tastes better after a few hours, once the dressing has soaked in. Hold back a spoonful of dressing to freshen it before serving. It does not freeze.

Can I halve or double Vinehret?

Yes. As written it serves 4. Halved, the beets drops from 2 medium to 1 medium; doubled, it is 4 medium. Every line in this entry carries its half and double quantity, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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