Russian Vinaigrette

This is a traditional Russian salad made of boiled vegetables. Originally, the salad was dressed with vinaigrette (hence the name of it) but it is sunflower oil that is used as a dressing nowadays. It is recommended that you dress the diced boiled beets with oil before adding them to the salad so that they don’t color all the other vegetables. However, I never do that myself because I actually like the bright red the salad turns once you add the beets.


  • 3 medium beets
  • 3 medium potatoes
  • 3 medium carrots
  • 1 medium sweet onion
  • 4 pickles
  • 1 (15 oz) can sweet peas, drained
  • 1 cup pickled cabbage or sauerkraut (optional), drained
  • vegetable oil (preferably unrefined sunflower oil) to dress the salad
  • kosher salt to taste


In a medium saucepan, boil beets in salted water for about 1 hour or until they can easily be pierced with a knife. Drain, cool and peel.

In another saucepan, boil potatoes and carrots together in salted water for 20-30 minutes or until tender. Be careful to not overcook the vegetables. Drain, cool and peel.

Dice the beets, carrots, potatoes, pickles, and onions. Add pickled cabbage and peas, and adjust seasoning. Dress the salad with some sunflower oil and serve. You can also sprinkle some finely chopped fresh dill on top.


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