Vinaigrette salad is one of my favorite salads to make! It is called Vinegret in Russia and the former USSR republics and is a staple on a celebration table. At some point in history this salad was served with vinaigrette dressing on the side, but nowadays it is mixed with sunflower or any other vegetable oil; however the name Vinaigrette stuck.
Prep: 20 min Cook: 1 hr Total: 1 hr 20 min
2 medium beets
2 medium carrots
2 medium potatoes
1 small onion or shallot, finely chopped (optional)
1 1/2 cups cooked kidney beans or beans of your choice (you can use cooked canned beans as well)
1 cup sauerkraut, lightly squeezed
2 dill pickles, cut into small cubes
2 tbsp oil (I prefer to use oil that is light in flavor)
1 tbsp fresh dill
salt and pepper to taste
Place the beets, carrots, and potatoes in a pan. Feel with the water to cover, and add salt. Cover the pan, and bring to a boil. Reduce the heat to medium and cook until fork tender. The carrots will be done first in about 20 minutes, then the potatoes in about 40 minutes, and the beets in about 1 hour.
Remove the cooked vegetables from the pan. Place them on a plate to cool for 10 to 15 minutes. Peel and cut the carrots, potatoes, and beets into small cubes.
In a large bowl, place the carrots, potatoes, beets, onion, dill pickles, sauerkraut, oil, dill, salt and pepper. Gently mix.
Refrigerate for at least 5 hours. The salad tastes the best the next day.
Serve cold as a side or main dish.