Cabbage and beet salad (Russian Vinaigrette Salad)
This colorful and flavorful Cabbage and beet salad, originating from Eastern Europe, is a must-try for anyone who enjoys a good salad. Sometimes called a Russian Vinaigrette Salad, it’s a beautiful dish with a combination of beets, potatoes, carrots, onions, and pickles. Each ingredient adds its distinctive flavor and, when mixed together, creates a symphony of tastes that will make your taste buds dance.
Ingredients
- 1 Beets Large or 2 medium (About 1,5 cups)
- 2 Potatoes Medium, Russet (about 2 cups)
- 2 Carrots Medium (About half a cup)
- 4 Pickles large, or 6-8 medium (About 1 cup)
- 1 cup Sauerkraut drained
- 1/2 teaspoon salt Salt and pepper to taste
Dressing
- 2 tbsp Extra virgin Olive oil or Avocado oil
- 1 tbsp Red wine Vinegar Or lemon juice (or white vinegar)
Instructions
- In a medium pot, boil unpeeled beets for 1 hour or until it can easily be pierced with a knife. Or use canned beets which don’t require any cooking or ready cooked beets.In a separate pot, boil potatoes and carrots about 30-20-inutes or until a knife goes smoothly through the potatoes.For a quicker alternative to boiling vegetables, you can use an Instant Pot pressure cooker to steam vegetables, or you can make them in half the time faster, by cooking Air fryer Beets, Air fryer Baked Potatoes, and Air-fried roasted carrots.
- Drain the cooked vegetables. Place them on a plate and Let them cool to room temperature.
- Peel the skins from the potatoes, beets and carrots, than dice pickles, beets, potatoes, carrots into a small cubes. (Approximately 1/4 inch cubes) You can use a food chopper if you have any to make the process faster. Otherwise it doesn't take long to dice cooked vegetables. Also you can shred the beets on the food shredder instead of dicing it.
- Mix the vegetables. Place the diced beets, potatoes, carrots, onion, and dill pickles in a large mixing bowl. Mix the vegetables well so that they are evenly distributed.
- Dress the Salad. To make the dressing for the Russian vinaigrette salad, mix 2 tablespoons of olive oil with 1 tablespoon of red wine vinegar. Pour the dressing over the mixed vegetables and stir until all the ingredients are coated with the dressing. Add salt and pepper to taste.Chill and Serve. Once the dressing is evenly distributed, cover the bowl and place it in the fridge for at least 2 hours or overnight. This step will allow the flavors to meld together and give the salad time to chill. Serve the chilled Russian vinaigrette salad as a side dish or a light and healthy meal.
Notes
Notes and Variations
Add onions. What makes this salad stand out is the addition of half a cup of finely chopped red or white onion. The onion adds a pop of sharp flavor that cuts through the sweetness of the beets and balances the savory potatoes. The onion also adds a lovely texture to the salad. Its crunchiness complements the creaminess of the potatoes and the softness of the other vegetables.
Add green onion or dill. The inclusion of finely chopped green onion or dill in this Potato Beet Salad is not simply a garnish; it is a vital ingredient that creates a harmony of taste and texture in the salad.
For a quicker alternative to boiling vegetables, you can use an Instant Pot pressure cooker to steam vegetables, or you can make them in half the time faster, by cooking Air fryer Beets, Air fryer Baked Potatoes, and Air-fried roasted carrots.
Add mayo. I love adding a tablespoon or two. The addition of mayonnaise creates a creamier texture and balances out the tangy flavors from the vinegar and pickles. It also adds a touch of richness to the dish without overpowering the other ingredients.
Optional - some people add canned drained peas or beans to the Russian vinaigrette salad. I'm not a fan of either peas or beans in my salad, so I skip these. Feel free to skip or give them a try if you like peas.
Nutrition
Calories: 120kcalCarbohydrates: 18gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 730mgPotassium: 498mgFiber: 4gSugar: 3gVitamin A: 3486IUVitamin C: 20mgCalcium: 48mgIron: 1mg
Nutrition Disclaimer Nutritional information is an estimate and may change based on products used.
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