1 hr cooking time, 30 min prep time, serves 8 people
Vinaigrette or Beet Salad is a common dish in Russian cuisine, but is also served in many other former Soviet states. It includes cooked or oven roasted vegetables diced into small pieces, chopped onions, sauerkraut, and brined pickles. Other ingredients, such as green peas or beans are popular in vinaigrette as well.
- 3 large beets, cooked
- 3 large carrots, cooked
- 4 large potatoes, cooked
- 4 pickles, brined
- 1 yellow onion
- 1 can red kidney beans
- 1 cup sauerkraut
- 1/2 bunch parsley, chopped
- 1/4 cup olive oil
- salt and pepper
- Peel and dice the beets, carrots, potatoes, pickles, and yellow onion into 1/8 inch cubes. Place everything in a big bowl.
- Open the can of red kidney beans, draining and rinsing them after. Take the sauerkraut out of its package and together with the kidney beans, add them to the big bowl. Sprinkle the chopped parsley over the other ingredients.
- Add salt, pepper, and olive oil to the bowl and mix well. Cover the bowl with a lid and place it in the refrigerator for 40 minutes to allow all the flavors to to soak in.