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 12 cups but can be halved to serve less.

Course Salads

Cuisine Russian, Ukrainian

Keyword bean, beet salad, beets, healthy recipe, high fiber, probiotic, salad, vegetarian

Prep Time 30

Cook Time 50

Chill Time 2

Total Time 1 20

Servings servings

Calories 196

Author Laurie McNamara

Ingredients

6 to 8 medium red beets
2 large yellow potatoes or yukon gold
1 (15 ounce) can canned pink or red kidney beans rinsed and drained
15 (15 ounce) can canned cannellini beans rinsed and drained
1 (20 ounce) jar dill pickles or about 15 mini dill pickles
2 cups sauerkraut I like Bubbies brand
1 large sweet onion diced
1/4 cup olive oil or sunflower oil, more or less to taste
kosher salt to taste

US Customary - Metric

Instructions

ROAST THE BEETS:

Preheat your oven to 400°F (or 200°C).
Trim off the leafy stems from the 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 the yellow potatoes into a pot of cold water. Bring to a boil and cook 15 minutes. You want the potatoes to be a little 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 THE REMAINING INGREDIENTS:

In the largest bowl you have, add the diced beets and potatoes, beans, sauerkraut, dill pickles and sweet onion. And pour in olive oil and any beet juice/oil from roasting and then season with a couple pinches of salt (I eyeball this). Use a rubber spatula to gently toss to combine.
You can serve this immediately, but it is best if refrigerated for an hour or longer.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition