Vinegret, a beloved staple in Russian and Ukrainian cuisine, is a vibrant salad featuring beets, potatoes, carrots, and a tangy mix of sauerkraut and pickles. Traditionally, the vegetables are boiled, but we prefer to roast our beets. Roasting enhances their natural sweetness and gives the salad a deeper, richer flavor while preserving a beautiful texture. And don’t worry about the mess—disposable gloves make cleanup a breeze!
In our version of Vinegret, we take the tangy flavors to the next level by using both sauerkraut and pickles, creating a zingy, crunchy, and bold flavor profile. But that’s not all—we also add kidney beans to the mix. While not a traditional component, the inclusion of beans is a regional twist often seen in Ukrainian adaptations. Beans provide additional protein and a soft, creamy texture that contrasts beautifully with the crunchy pickles and sauerkraut.
The beans also make the salad more filling and nutritionally balanced. If you’re using canned kidney beans, just drain and rinse them thoroughly before adding them to the mix. Their mild flavor blends seamlessly with the sweetness of roasted beets and the tang of the fermented ingredients.
In our family’s version of Vinegret, I also add canned peas, a nostalgic touch inspired by my grandma’s recipe. Growing up, she always kept a can of peas on hand, ready to toss into this colorful salad. The peas bring a gentle sweetness and a pop of tender texture that balances beautifully with the tangy sauerkraut and crunchy pickles. Every time I mix in those little green gems, I’m reminded of her cozy kitchen and how food has the power to carry tradition across generations.
A Bit of History
Vinegret has roots in 19th-century Russian cuisine, inspired by Western European mixed salads dressed with vinegar. Over time, it evolved into a beet-centered dish, gaining popularity across Northern Europe and beyond. Variations are found in Scandinavian rosolli and German beetroot salads, but its bright and bold flavors make it uniquely Russian and Ukrainian.
By incorporating roasted beets, ample amounts of both sauerkraut and pickles, and the creamy heartiness of kidney beans, our Vinegret is a modern take on this classic dish. Sweet, sour, savory, and packed with textures, it’s a salad that delights with every bite.
Russian Vinegret – A Vibrant Russian Beet Salad with a Modern Twist (Винегрет/Vinaigrette)
4
servings30
minutes40
minutes300
kcalIngredients
3 medium beets
4 medium Russet potatoes
2 medium carrots, peeled
1 large onion, diced
1 14oz can of sweet green peas, drained
1 28oz can of red kidney beans, drained and rinsed
5 pickles, chopped
1 1/2 cups sauerkraut, drained (or more to taste)
1/4 cup olive oil (or more to taste)
salt and pepper to taste
Directions
- Preheat the oven to 400F. Scrub the beets and cut off the roots off the beets. Cover each beet in aluminum foil and place on a baking sheet. Bake in preheated oven for 1 - 1.5 hours until tender when tested with a butter knife (which should go all the way through the beet with little resistance.) Be careful not to overcook the beets, you want them to maintain their shape and still have a very gentle bite to them - don't let them get mushy! Remove from the oven and allow to cool completely. Peel and chop into 1/2 to 3/4 inch cubes. I like using disposable gloves when peeling and dicing beets for an easy clean up.
- Scrub potatoes, place them in a pot, and cover them with water. Place the carrots on top. Simmer on medium-low until potatoes are cooked and can be easily pierced with a fork, which is anywhere from 15-25 minutes depending on the size; your carrots will, however, be done in just about 10 minutes, so remove them earlier than potatoes. You are not trying to make fall apart mashed potatoes here, but you also don’t want crunchy potatoes in your salad. Rinse with cold water to stop the cooking process and cool completely. Chop potatoes into 1/2 to 3/4 inch cubes, chop carrots into 1/3 inch rounds.
- Combine all of the ingredients, drizzle olive oil on top and season with salt and pepper. Refrigerate for a couple of hours for the flavours to meld. Serve and enjoy!
