Lunch · 50 min · russian

Vinegret (Beet Salad)

This is the kind of Russian lunch you’ll make on repeat — beets and potatoes, 50 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 3 Beets
• 2 Potatoes
• 2 Carrots
• 3 Pickled cucumbers
• 1/2 cup Sauerkraut
• 1/2 Onion
• 1/4 cup Olive oil
• 2 tbsp Dill

Steps

1. Roast the beets whole at 400 degrees 45 minutes — roasting concentrates their sweetness far better than boiling.
2. Simmer the potatoes and carrots until just tender; they should hold their dice, not crumble.
3. Cool everything completely, then dice into even cubes; warm vegetables bleed color and turn the salad muddy.
4. Toss the beets separately with half the oil first — this coats them so they do not dye the whole salad purple.
5. Fold in the potatoes, carrots, pickles, kraut, and onion with the remaining oil.
6. Season with salt and black pepper, shower with dill, and chill 30 minutes before serving.

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