Beet and Vegetable Salad (Vinegret)
A classic Eastern European salad, famous for its deep purple hue, made from a base of cooked beets, carrots, potatoes, and pickles.
60 min
Europa del Este
4 servings
The story behind
Vinegret is a traditional side dish prized for its balance of sweet and tangy flavors. As seen in the image, the dish is characterized by its fine and uniform dicing. The beet juice naturally colors the other ingredients, creating a visually striking aesthetic. Served in small white fluted bowls and garnished with fresh parsley, this salad is as nutritious as it is elegant.
Instructions
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1Boil the beets, potatoes, and carrots with their skins on until tender.
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2Once cooled, peel and dice all vegetables into small, uniform cubes.
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3In a large bowl, mix the beets with oil first to 'seal' the color (this helps prevent them from over-staining the other ingredients, though some staining is natural).
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4Add the potatoes, carrots, pickles, and peas.
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5Dress with vinegar, salt, and pepper. Toss gently.
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6Serve in individual bowls and garnish with a fresh parsley leaf as shown in the photo.
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