Vinegret (Russian Cooked Vegetable Salad) Recipe

Name: Vinegret (Russian Cooked Vegetable Salad)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large beets with skin, stemmed * or, 16 oz beets, drained and cut into, 1/2inch dice; 3 medium potatoes peeled; 2 medium carrots peeled; 1/4 cup onions chopped; 3 md Dill Pickles; C pickles, dill cut in 1/2 inch dice; 8 1/2 ounces green peas drained, 1 can; 1/4 cup scallions, spring or green onions chopped; 1/4 cup dill weed fresh, finely chopped; 1 x salt and black pepper; 1 teaspoon dry mustard; 1/2 teaspoon sugar; 3 tablespoons red wine vinegar; ⅓ cup sunflower oil or corn oil; 1 x salt and black pepper

Servings: persons

1 large beets with skin, stemmed * or, 16 oz beets, drained and cut into, 1/2inch dice
3 medium potatoes peeled
2 medium carrots peeled
1/4 cup onions chopped
3 md Dill Pickles; C pickles, dill cut in 1/2 inch dice
8 1/2 ounces green peas drained, 1 can
1/4 cup scallions, spring or green onions chopped
1/4 cup dill weed fresh, finely chopped
1 x salt and black pepper
1 teaspoon dry mustard
1/2 teaspoon sugar
3 tablespoons red wine vinegar
⅓ cup sunflower oil or corn oil
1 x salt and black pepper

1
If you are using a fresh beet, preheat the oven to 375 Degrees F.
2
Wrap the beet in aluminum foil and bake until tender, about 1 1/4 hours.
3
When the beet is cool enough to handle, peel it and cut into 1/2-inch dice.
4
Meanwhile, cook the potatoes in lightly salted boiling water for 10 minutes.
5
Add the carrots and cook until the vegetables are tender, but not mushy, about 10 minutes more.
6
Let cool until easy to handle, then cut the vegetables into 1/2-inch dice.
7
In a large salad bowl, combine the potatoes, carrots, onion, pickles, peas, beet, scallions, and dill.
8
Season with salt and pepper and toss gently, taking care not to crush the vegetables.
9
In a small bowl, whisk the dry mustard, sugar and vinegar together.
10
Whisk in the oil and season with salt and pepper.
11
Toss the salad with the dressing and tasting to correct the seasoning.
12
Cover and refrigerate for at least 30 minutes before serving.

261

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 large beets with skin, stemmed * or, 16 oz beets, drained and cut into, 1/2inch dice, 3 medium potatoes peeled, 2 medium carrots peeled, 1/4 cup onions chopped, and more.

Yes, Vinegret (Russian Cooked Vegetable Salad) falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Vinegret (Russian Cooked Vegetable Salad)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions