russiansaladbeetveganlowcarbbeginnerpickledno-cook

Vinegret

Name: Vinegret
Prep time: 18 min
Cook time: 2 min
Total time: 30 min
Yield: 2
Cuisine: Russian
Ingredients: 180 g cooked beetroot, peeled and diced small; 80 g cooked potato, peeled and diced small; 60 g cooked carrot, peeled and diced small; 100 g pickled cucumber, diced small; 40 g red onion, finely diced; 20 ml sunflower oil; 10 ml pickle brine; 2 g fine salt; 1 g black pepper; 5 g fresh dill, chopped

Vinegret is a jewel-toned beet salad with tender vegetables, sharp pickled cucumber, and a clean sunflower oil dressing. This version is bright, earthy, lightly tangy, and simple to prepare, with small diced vegetables that give it its characteristic texture.

30 min

2 servings

202 kcal

Russian

Ingredients

Salad vegetables

180 gcooked beetroot, peeled and diced small
80 gcooked potato, peeled and diced small
60 gcooked carrot, peeled and diced small
100 gpickled cucumber, diced small
40 gred onion, finely diced

Dressing

20 mlsunflower oil
10 mlpickle brine
2 gfine salt
1 gblack pepper

To finish

5 gfresh dill, chopped

Instructions

1
If the beetroot, potato, and carrot are not already cooked, use vacuum-packed cooked vegetables for speed. Dice the cooked beetroot, potato, carrot, and pickled cucumber into small, even 5-8 mm cubes, and finely dice the red onion so the salad mixes evenly and looks traditional.
2
Place the beetroot in a mixing bowl first and toss it with about half of the sunflower oil. This coats the beet pieces and helps keep their color from bleeding too much into the other vegetables.
3
Add the potato, carrot, pickled cucumber, and red onion to the bowl with the beetroot.
4
In a small cup, stir together the remaining sunflower oil, pickle brine, salt, and black pepper until combined. Taste the dressing before adding all the salt, since the pickles and brine already bring salinity.
5
Pour the dressing over the vegetables and fold gently until everything is evenly coated. Mix just enough to combine without mashing the potato cubes.
6
Scatter over the dill, give the salad a final gentle toss, and serve immediately or let it stand for 10 minutes for the flavors to meld.

Nutrition per serving

202 kcal

Calories

Protein

18g

Carbs

13g

Fat

Fiber

Notes

•Using pre-cooked vacuum-packed beetroot, potato, and carrot makes this beginner-friendly version realistic within 30 minutes.
•For a stricter low-carb approach, keep the potato portion modest as written and do not increase it.
•The salad can be chilled and served cold, but room temperature gives the fullest flavor.
•Vinegret is excellent alongside rye bread substitutes, grilled mushrooms, or simple roasted fish if you are not keeping it vegan.

Background

Vinegret is a classic salad found across Russia and other parts of Eastern Europe, especially in home cooking and holiday spreads. Its name likely derives from the French word 'vinaigrette,' though the dish evolved into a distinctly local combination of beetroot, root vegetables, pickles, and oil. It remains a staple of everyday Soviet-era and post-Soviet cooking.

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