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Classic cabbage-free vinaigrette

Classic Cabbage-Free Vinaigrette (Russian Beet Salad)

Distinctive, wholesome, made from everyday ingredients! This classic cabbage-free vinaigrette is one of the most recognizable, best-loved, and most-eaten salads in Russia, any time of year. It's made entirely from vegetables, so it's perfect for a meatless table.

UnicornSteak

Recipe author

Composition / ingredients

Servings:

Potatoes (boiled in their skins)

Beets (boiled)

Carrots (boiled, medium)

Dill pickles

Onion (red is best)

Green peas (canned)

150

Sunflower oil

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 2 g

Fats 21 % 3 g

Carbohydrates 64 % 9 g

69 kcal

GI: 56 / 0 / 44

Cooking method

Cooking time: 20 min

Step 1:

How do you make a classic cabbage-free vinaigrette? Gather your ingredients. Boil the vegetables first. Cook the beets separately for 40 minutes to an hour from when the water comes to a boil; the potatoes and carrots take about half an hour. They're done when a knife slides into the center easily. Cook them in their skins, without trimming the ends. Cool the vegetables to room temperature, then peel them with a small, sharp knife.
Step 2:

Cut the beets into cubes about the size of a pea.
Step 3:

Cut the carrots the same way.
Step 4:

Then the potatoes. Cut into evenly sized pieces, the vinaigrette looks neat and pretty.
Step 5:

Peel the onion and chop it as finely as you can. Here the even-dice rule no longer applies — the finer the onion, the better. If you don't care for too much onion bite, try this: pour boiling water over the chopped onion, and after about three minutes drain it in a colander. This simple trick takes a lot of the sharpness out. Set the onion aside for now to cool.
Step 6:

Traditionally, dill pickles go into a vinaigrette, but you can use pickled gherkins instead. Cut the pickles the same size as the carrots, beets, and potatoes. Drain the liquid from the can of peas and add the peas to the bowl.
Step 7:

Add the cooled onion to the bowl and salt to taste. Dress the vinaigrette with fragrant sunflower oil or any dressing you like, and toss. Serve. Enjoy!

Root vegetables are best scrubbed with a brush or stiff sponge under running water.
To keep your eyes from stinging while you slice onions, rinse the onion and the knife in cold water. And rub your cutting board with a piece of lemon before slicing so it doesn't pick up the oniony smell.
Make salads only from fully chilled ingredients. Built from warm ones, a salad can spoil quickly.