Beet Salad (Vinegret)

Beet Salad (Vinegret or Vinaigrette) is a popular Ukrainian (and Russian) winter salad consisting mostly of potatoes, beets, pickles, beans and sauerkraut. It’s slightly sweet, sour and salty and loaded with vitamins, nutrients and probiotics. Yields about 12 cups but can be halved to serve less.

This salad.

What started with my dear friend Meg gifting me a bowl of it to try, quickly turned into Meg giving me her husband’s Baba’s recipe for Vinegret (Beet Salad) so I can make it myself. I’d recently learned this beet salad (vinegret) was adapted from the French “Vinaigrette” and is a classic Soviet-era salad. With Meg’s blessing, I made (and shot) this recipe the following week. It’s that good. For those who are unfamiliar with this staple wintertime salad, the ingredients may seem like a unique combination, and you’re not wrong. However, trust me when I say that this salad lives rent-free in my mind.

The texture of the beets and potatoes with the crunchy dill pickles has altered my brain chemistry and, I’m forever changed.

Let’s not forget to talk about…. the color. I don’t know if my photos do it justice, but it’s absolutely stunning. The beets steal the show by bleeding into everything, making each one a different shade of fuchsia, and I’m obsessed. And although there is a bit of prep work involved, that’s really all that is to this recipe. Once the ingredients are prepped and chopped, you just simply toss with olive oil and salt to taste. The briny dill pickles and sauerkraut act as the base flavor of the salad.

I’ll wrap up my love letter to this beet salad by saying that besides being delicious, stunning, healthy and full of vitamins, nutrients (hello, fiber!) and probiotics, the best part is that it only get’s better the longer it sits, making this great for meal prep. (Thanks Meg!!)

To Make This Beet Salad You Will Need:

• beets – Purchase beets that are similar in size for even cooking.
• olive oil – Lends fat and flavor.
• kosher salt – Enhances the flavors in this recipe.
• potatoes – Any will do, but I used yellow potatoes which was recommended to me.
• red or pink kidney beans – Drained well and rinsed.
• cannellini beans – Or great northern beans will also work.
• sauerkraut – I used Bubbies but Cleveland brand was also recommended. (In the future I plan to make my own).
• dill pickles – I like Claussen because they’re the best and they remain crunchy after being tossed in this salad.
• sweet onion – Adds crunch and sweet onion flavor.

Preheat your oven to 400°F (or 200°C).

Trim off the stems to 6 to 8 medium beets, wash and pat dry. Divide the beets onto 2 pieces of heavy duty aluminum foil (use 2 layers for regular foil). Drizzle a little olive oil over top and sprinkle with a pinch of kosher salt.

Fold up and crimp the top sealing the foil pouches tightly. Place onto a rimmed baking sheet and roast on the middle rack of your preheated oven for 50 to 60 minutes.

Once roasted, remove and carefully open the pouches to avoid the steam. Let cool. Once cooled, peel (or don’t – that’s up to you) and dice into 1/2-inch pieces.

Boil The Potatoes:

While the beets are in the oven, place 2 large yellow potatoes into a pot of water. Bring to a boil and cook 15 minutes. You want the potatoes to be firm still so they won’t fall apart when tossing with the other ingredients.

Once cooked, remove and let cool. Once cooled, peel (or don’t peel) and dice the potatoes into 1/2-inch pieces.

Prep and Chop:

In the largest bowl you have, add the diced beets and potatoes, 1 can each of pink (or red) kidney beans and cannelini beans (drained and rinsed), 2 cups sauerkraut, 1 (20 ounce jar) of dill pickles – diced, 1 large diced sweet onion.

Season with a couple pinches of salt (I eyeball this).

And pour in 1/4 cup good quality olive oil.

Lastly, pour in any oil/liquids from the roasted beets.

Gently toss…

Until combined.

I served myself a bowl right after making it and thoroughly enjoyed it, but if serving for a small crowd, allow it to chill in the fridge for at least an hour or overnight.

What To Serve With Beet Salad (Vinegret)?

• Serve as is with a slice of crusty bread for a meatless main.
• Serve alongside fish, chicken or protein of your choice.

How To Store This Beet Salad:

Store in an air-tight container and keep refrigerated.

How Long Will Beet Salad Last For?

If stored properly, this salad will last up to 5 days.

What Alterations or Substitutions Can You Make?

After making this recipe, I turned to the internet to learn a little more about it and take a look at other recipes.

• Boil the beets (separately from the potatoes) instead of roasting.
• If you don’t like raw onion, try soaking it in ice water to mellow the flavor or sauté the onions in oil first.
• Traditionally sunflower oil is used instead of olive oil (although either is fine).
• Add diced or shredded carrots.
• Add diced or shredded tart (green) apple.
• Make a creamy version by adding mayo or sour cream or a combo of both.
• The recipe I received from Meg states that avocado can also be added. I personally would do this “per serving” and not add to the salad with the other ingredients.
• For a wetter salad, add a few splashes of pickle and/or sauerkraut brine.

Enjoy! And if you give this Beet Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!