Vinegret Salad

Name: Vinegret Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Russia
Ingredients: 2 beets, boiled and diced; 2 potatoes, boiled and diced; 2 carrots, boiled and diced; 1 cup sauerkraut, drained; 3 dill pickles, diced; 1/2 red onion, finely diced; 1 cup canned peas, drained; 4 tbsp sunflower or olive oil; 1 tbsp vinegar; Salt and black pepper

6 servings20 min prep30 min cookEasy Russia

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The Story Behind It

The Tale of Vinegret Salad

Story updated September 17, 2026

Vinegret, a beet-and-vegetable salad dressed in oil, likely takes both its name and its dressing concept from Western European vinaigrette, adapted into Russian cooking by the 19th century with beets, potatoes, and pickles replacing the lighter greens of its European namesake.

Ingredients

Scale:· 6 servings

2 beets, boiled and diced
2 potatoes, boiled and diced
2 carrots, boiled and diced
1 cup sauerkraut, drained
3 dill pickles, diced
1/2 red onion, finely diced
1 cup canned peas, drained
4 tbsp sunflower or olive oil
1 tbsp vinegar
Salt and black pepper

Instructions

1Boil beets, potatoes, and carrots separately until tender, then cool and dice into small cubes.
2Combine the diced vegetables with sauerkraut, pickles, red onion, and peas in a large bowl.
3Drizzle with oil and vinegar, season with salt and pepper, and toss gently to combine, keeping the beet color from bleeding too much by mixing just before serving.
4Chill briefly and serve as a side dish.

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