The name vinegret comes from the dressing used on this beet and potato salad, which is very popular in the many former Soviet nations and among their diaspora. Vinegret has come to encompass any salad made with diced beets. It is typically served as a zakuska, the first course of a feast that consists of a series of small, strongly flavored dishes eaten between shots of vodka.
Recipe Servings: 8
Prep Time
25 minutes
Cook Time
1 hour 30 minutes
Total Time
1 hour 55 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Add beets to a medium pot filled with water. Boil over medium-high heat for 1 hour, until easily pierced with a knife.
- In a separate pot, boil the potatoes and carrots for about 30 minutes.
- Drain the vegetables and let them stand and cool to room temperature.
- Peel and dice the potatoes. Dice the carrots, beets, pickles, and onion. Place all of the diced vegetables in a bowl.
- Add the sauerkraut, olive oil, and vinegar to the vegetables and mix well.
- Refrigerate the vinegret and serve the salad cold.
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