Russian “Vinaigrette” salad
Traditional Russian and Ukrainian vegan dish.
- Prep Time: 15 min
- Cook Time: 55 min
- Total Time: 1 hour 10 minutes
- Yield: 3-4 servings
- Category: Salad
- Cuisine: Ukrainian, Russian, Vegan, Vegetarian
Ingredients
- 1/2 dried beans of your choice such as Pinto or Cranberry
- 1 medium beetroot
- 2 small potatoes
- 1 medium carrot
- 1 small purple onion
- 3 medium pickles
- salt and pepper to taste
- flavorful oil for dressing (unrefined sunflower or camelina oil)
Instructions
- Soak beans overnight.
- Preheat oven to 400˚F.
- Wash and dry beetroot, potatoes and carrot. Wrap each vegetable in a foil. Roast for 45 to 55 minutes. Check with a knife for doneness. You may remove carrot first because its roasting time is shorter.
- Meanwhile cook your beans. You can use canned if you wish.
- Let everything to cool and then peel the veggies.
- Dice beetroot, potatoes, carrot and pickles into 1/4 inch pieces. Finely chop onion. Mix everything, season with salt and pepper and dress with oil*.
Notes
Don’t be shy. Flavorful oil such as camelina or sunflower (make sure it’s unrefined) really makes a difference. It gives your dish that rustic and cozy feeling.
You can substitute green peas for beans and sauerkraut for pickles.
Nutrition
- Calories: 187
- Sugar: 5.5g
- Sodium: 625mg
- Fat: 2.1g
- Saturated Fat: 0.3g
- Carbohydrates: 35.2g
- Fiber: 7.6g
- Protein: 7.5g
- Cholesterol: 1mg
Keywords: salad, root vegetables, beetroot, Russian, Ukrainian, vegan, vegetarian, gluten-free