How To make Vinaigrette (Russian Cooked Vegetable Salad)
1 lg Beet; W/Skin, Stemmed * OR
16 oz Beets; Drained And Cut Into
-1/2-Inch Dice, 1 Can 3 md Boiling Potatoes; Peeled
2 md Carrots; Peeled
1/4 c Onion; Chopped
3 md Dill Pickles; Cut Into 1/2
--Inch Dice 8 1/2 oz Peas; Drained, 1 Can
1/4 c Scallions; Chopped (Green
-Onions Will Do) 1/4 c Fresh Dill; Finely Chopped
Salt And Freshly Ground -Black Pepper; To Taste
DRESSING:
1 ts Dry Mustard
1/2 ts Sugar
3 tb Red Wine Vinegar
1/3 c Sunflower Or Corn Oil
Salt And Freshly Ground -Black Pepper; To Taste * Beet should be washed and dried. If you are using a fresh beet, preheat the oven to 375 Degrees F. Wrap the beet in aluminum foil and bake until tender, about 1 1/4 hours. When the beet is cool enough to handle, peel it and cut into 1/2-inch dice. Meanwhile, cook the potatoes in lightly salted boiling water for 10 minutes. Add the carrots and cook until the vegetables are tender, but not mushy, about 10 minutes more. Let cool until easy to handle, then cut the vegetables into 1/2-inch dice. In a large salad bowl, combine the potatoes, carrots, onion, pickles, peas, beet, scallions, and dill. Season with salt and pepper and toss gently, taking care not to crush the vegetables. In a small bowl, whisk the dry mustard, sugar and vinegar together. Whisk in the oil and season with salt and pepper. Toss the salad with the dressing and tasting to correct the seasoning. Cover and refrigerate for at least 30 minutes before serving. Makes 4 generous servings.
How To make Vinaigrette (Russian Cooked Vegetable Salad)'s Videos
Russian classic vinaigrette. Recipe for making a low-fat salad.
Russian classic vinaigrette.
Delicious Vinaigrette recipe. The easiest, easiest, healthiest. Salad without mayonnaise. An excellent vegetable salad for every day. Despite its popularity in Russia and Ukraine, the basic recipes for mixed salads were borrowed from Western European cuisines back in the 19th century.
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Boiled potatoes 500 g
3 boiled red beets
1 onion
parsley
canned cucumbers 200g
pepper
salt
vegetable oil
Sauerkraut 200g
tinned beans 150g
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How to eat more salads | FeelGoodFoodie
If you don't like salads, follow these three tips for more veggies in your diet: chop everything small, add cheese, and eat your salad with chips.
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My Grandmother's Russian Vinaigrette Salad Recipe - Салат Винегрет | By VIctoria Paikin
My Grandmother's Russian Vinaigrette Salad Recipe loaded with seasonal winter root vegetables will brighten up those cold winter days.
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Ingredients:
2 large carrots
2 large beets
2 large potatoes or 2 medium sweet potatoes
1 medium onion
1 cup fermented sauerkraut or dill pickles or both
1/2 cup fresh parsley
Himalayan pink salt to taste
2-4 tablespoons cold pressed Ukrainian roasted sunflower oil (or 1-2 tablespoons olive oil and 1-2 tablespoons sesame oil)
Delicious & EASY Beet Potato Salad - Ukrainian Salad Recipe (Vinaigrette)
FULL RECIPE HERE:
The popular Vinaigrette beet potato salad recipe is a staple dish at most Ukrainian and Russian gatherings! It's a potato salad that's loaded with delicious, sweet beets and dill! I love dressing my salad with tasty extra-virgin olive oil and zesty champagne vinegar.
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Russian Vinaigrette Salad| Delicious• Easy| Big and Hungry|
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Vinegret or Russian vinaigrette is a salad in Russian cuisine which is also popular in other post-Soviet states. It includes diced cooked vegetables, chopped onions, as well as sauerkraut and/or brined pickles. Other ingredients, such as green peas or beans, are sometimes also added.
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Russian Vinaigrette Salad || Gastrolab Russian Christmas Dinner || Christmas & New Year 2015 Recipes
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Another exotic masterpiece. Vinaigrette is a beetroot salad traditionally used on holidays or family meals.
Russian Vinaigrette || Gastrolab Russian Christmas Dinner
Ingredients:
350 g. Beetroot
150 g. Potatoes
150 g. Pickles
150 g. Carrot
50 g. Scallions
60 ml. Olive oil
Salt and black pepper to taste
in a large pot, boil beets for 1 hour or until it can easily be pierced with a knife. In a separate pot, boil potatoes and carrots about 30 minutes or until a knife goes smoothly through the potatoes. Cool. Peel the skins from the potatoes, beets and carrots, than dice pickles, beets, potatoes, carrots & finely dice scallions. Mix together beets and the rest of ingredients with the olive oil. Serve.
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