Vinegret – Russian Beet Salad with Pickles and Sauerkraut

Ingredients:

Preparation mode:

👉 Vinegret is a bright, colourful Russian salad of diced cooked beets, potatoes and carrots mixed with crunchy dill pickles, sauerkraut and onion, dressed simply with sunflower oil. Its name comes from the French vinaigrette dressing, but the salad itself is completely Russian – a fixture of New Year tables, family dinners and Soviet canteens alike. It is naturally vegan, cheap to make and keeps well, which is why every Russian family has its own version.

How to Make Vinegret

1. Cook the vegetables. Put the whole, unpeeled beets in one pot and the potatoes and carrots in another. Cover with water and simmer until tender: about 20–25 minutes for potatoes and carrots, 45–60 minutes for beets.
2. Cool and peel. Drain and let the vegetables cool completely – they dice more neatly when cold. Peel them.
3. Dice the beets first. Cut the beets into small 1 cm cubes, put them in a large bowl and toss with 1 tablespoon of the oil. This coats the beets so they don’t colour everything pink.
4. Dice the rest. Cut the potatoes, carrots and pickles into the same small cubes. Squeeze the sauerkraut and chop it if the strands are long.
5. Combine. Add the potatoes, carrots, pickles, sauerkraut, peas and onion to the beets.
6. Dress. Pour over the remaining oil and the pickle brine, season with salt and pepper and mix gently.
7. Rest. Let the salad stand for 15–20 minutes so the flavours come together. Taste and add more brine or salt if needed.
8. Serve. Sprinkle with dill and serve cold, with dark rye bread or as part of a festive spread.

Tips for the Best Vinegret

• Toss the beets in oil before mixing – the classic trick for a colourful vinegret where every vegetable stays visible.
• Use unrefined, aromatic sunflower oil if you can find it – it gives the authentic taste.
• Cook the vegetables whole and unpeeled so they keep their flavour and don’t get watery.

FAQ

What is vinegret?
Vinegret is a Russian salad of cooked beets, potatoes and carrots with pickles, sauerkraut and onion, dressed with sunflower oil.

What is the difference between vinegret and Olivier salad?
Olivier (Russian salad) is made with potatoes, eggs, meat and mayonnaise, while vinegret has no mayonnaise or meat – it is a light, vegan beet salad dressed with oil.

Is vinegret healthy?
Yes – it is vegan, full of vegetables and fibre, and the sauerkraut and pickles add natural fermented flavour.

👉 More Russian New Year salads: Olivier (Russian salad) and herring under a fur coat. Serve with holodets and see our guide to Russian food.

Footnotes:

Vegan and naturally gluten-free. For a heartier version add 100 g cooked white beans.
Vinegret keeps 2 days in the fridge. Dress it shortly before serving so the vegetables stay bright and don't turn completely pink.