Russian Vinaigrette Salad

Here’s a Delicious Russian Vinaigrette Salad For You To Try!

Searching for a classic salad recipe that is sure to turn heads at the table? Russian vinaigrette salad might be what you’re looking for!

Made from freshly cooked and chopped vegetables such as carrots, potatoes, and beets, this simple salad is tossed in a little bit of oil and topped with green onion before serving.

chopped vegetables in grey bowl with fork beside sitting on yellow cloth with larger bowl behind.
This Russian Vinaigrette salad is ready to eat!

It’s popular in Russia (where it is written as венигрет meaning “vinegret”) and in Ukraine. Vinaigrette – which usually refers to dressings made from an acid like vinegar and oil – refers, in this case, to the fact that it is a cooked veggie salad made with beets.

Interestingly enough, a number of closely related variations across Northern Europe (e.g. in Scandinavia) include a creamier base or herring!

Ingredients

ingredients for vinaigrette salad in bowls and plates on grey counter top with labels.
The ingredients for this Russian beet salad!

To make this Russian vinaigrette, these are the ingredients that you’ll need:

  • Beetroots – Boiled, then peeled. You can either buy already peeled and boiled beetroots or boil and peel them yourself.
  • Potatoes – Boiled, then peeled. Use a less starchy kind of potato such as white potatoes, Yukon Gold or yellow potatoes so that they hold their shape well.
  • Carrots – Boiled, then peeled.
  • Green peas – Cooked. You can either use canned green peas or frozen green peas and boil them yourself.
  • Pickled cucumbers – Small. We like using baby dill pickles.
  • Olive oil – To toss the beets in.
  • Salt – To season the salad.
  • Green onion – For serving (optional). Alternatively, you can use dill or parsley.

Recipe Tips and Substitutions

Before you make this beet vinaigrette salad, have a quick read through these recipe tips so that you know what to expect!

  • We’d recommend using a kind of potato that is not too starchy for the vinaigrette so that it keeps its shape while mixing. This way the salad will look neater and more appetizing. Good options would be white potatoes, Yukon Gold or yellow potatoes.
  • Don’t overcook the beets, potatoes and carrots so that they hold their shape well in the salad, too.
  • You can use either canned or frozen peas (they need to be allowed to thaw/boil them before adding).
  • Instead of olive oil, you can use any vegetable oil that you have on hand.
  • Sauerkraut, fried or pickled mushrooms, boiled beans, and/or chopped white onions can also be added to the vinaigrette.
  • You can serve the salad with fresh herbs, if desired – green onions, dill, and parsley are all suitable. These are the most popular types of greens in Eastern European cuisine.

How to Make Russian Vinaigrette Salad – Step-by-Step Instructions

Here are the complete steps to make this Russian Vinaigrette recipe. You can find the recipe process photos in case you want to follow along and track your progress.

Otherwise, the complete recipe card is located at the bottom of this post.

chopped beets in clear glass bowl on counter top with chopped ingredients in bowls beside.
Cut the beets into small cubes.

The beetroots (unless you use pre-boiled beets), potatoes and carrots should be boiled in advance with their peel on. Then let them cool and peel them.

Next, cut the boiled beetroots into small cubes about 1/3 inch thick and transfer them to a deep mixing bowl. Add olive oil and stir.

It is believed that doing it this way helps to stop the beets from coloring the other vegetables in the vinaigrette, but this does not always work.

chopped potatoes and carrots in glass bowl with spoon sticking out sitting on counter top.
Add the carrots and potatoes.

Next, cut the potatoes and carrots into similar-sized cubes (1/3 inch thick) and add them to the bowl with the beets.

green peas in bowl with other chopped ingredients and spoon sticking out sitting on white counter top.
Add the peas and pickles.

Now add the peas to the bowl. Then dice the pickles and add them as well.

mixed vegetables in clear glass bowl with mixing spoon all sitting on granite counter top.
Add salt and mix.

Add salt to taste and mix gently.

chopped colorful vegetables in bowl sitting on yellow cloth with larger bowl behind.
Enjoy this delicious salad.

You can sprinkle the salad with chopped green onion before serving (optional). Enjoy!

Other than green onion, you can also serve the salad with fresh herbs if desired – dill and parsley are popular options. These are the most popular types of greens in Eastern European cuisine.

Storage Tips

This vinaigrette salad will keep in the fridge for around 3 days. The flavors do get a chance to mingle after the first day.

Keep in mind that the cooked vegetables (especially the potatoes) might begin to soften the longer you leave the salad in the fridge.

FAQ

Here are a few answers to questions about this Russian vinaigrette salads:

What is Russian vinaigrette salad?

Russian vinaigrette salad is a dish made from cooked and chopped vegetables – with beetroot being a mandatory addition – mixed in oil and salt. It is popular in former Soviet countries like Russia and Ukraine.

How to make Russian vinaigrette salad

To make a Russian vinaigrette salad, cook and dice the vegetables and place them in a bowl with oil. Add salt and gently combine until everything is coated. Serve and enjoy!

Related Recipes

Here are some more hearty Russian recipes if you liked this beetroot salad!

grey bowl of russian vinaigrette salad on yellow cloth with fork and lemon wedge beside.

Russian Vinaigrette Salad

This Russian Vinaigrette Salad made from boiled vegetables, such as beetroots, carrots and potatoes, is a hearty, colorful addition to any table!
5 from 2 votes
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Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4 Servings

Ingredients

  • 2 beetroots, boiled and peeled
  • 3-4 potatoes, boiled and peeled
  • 3-4 carrots, boiled and peeled
  • 2/3 cup green peas
  • 5-6 small pickles
  • 3 tablespoons olive oil
  • 1/5 teaspoon salt, more or less to taste
  • green onion, for serving

Instructions

  • The beetroots (unless you use pre-boiled beets), potatoes and carrots should be boiled in advance with their peel on. Then let them cool and peel them.
  • Cut the boiled beetroots into small cubes about 1/3 inch thick and transfer them to a deep mixing bowl. Add olive oil and stir. It is believed that this way the beets stop coloring other vegetables in the vinaigrette, but this does not always work.
    2 beetroots, 3 tablespoons olive oil
  • Next, cut the potatoes and carrots into similar sized cubes (1/3 inch thick) and add them to the bowl with the beets.
    3-4 potatoes, 3-4 carrots
  • Now add the peas to the bowl. Then dice the pickles and add them as well. Add salt (more to taste) and mix gently.
    2/3 cup green peas, 5-6 small pickles, 1/5 teaspoon salt
  • You can sprinkle the salad with chopped green onion before serving (optional). Alternatively, you can also garnish it with dill or parsley. Enjoy!
    green onion

Notes

  • You can buy already cooked and peeled beets to speed up the process. 
  • Use a kind of potato that is not too starchy so that it keeps its shape well. This way the salad will look neater and more appetizing. Good options would be white potatoes, Yukon Gold or yellow potatoes.
  • Don’t overcook the beets, potatoes and carrots so that they hold their shape well in the salad.
  • You can use either canned or frozen peas (but frozen peas will have to be thawed/boiled first before adding them to the salad). 
  • Instead of olive oil, you can use any vegetable oil you have on hand. 
  • Sauerkraut, fried or pickled mushrooms, boiled beans, and/or chopped white onions can also be added to the vinaigrette.

Nutrition

Calories: 277kcal | Carbohydrates: 41g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 565mg | Potassium: 1063mg | Fiber: 8g | Sugar: 8g | Vitamin A: 7929IU | Vitamin C: 47mg | Calcium: 72mg | Iron: 2mg

This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.

Course Salad
Cuisine Russian
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This recipe was contributed by
Yuliia Stsepeleva
Yuliia was born in Ukraine and lived in Eastern Ukraine, close to Russia, for many years. Her experience makes her very familiar with both Ukrainian and Russian cuisine. She now lives in England, but still enjoys cooking Ukrainian dishes for her family.

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