How do I prepare the vegetables for this Vinegret?

Peel and dice the potatoes, beets, carrots, and onion. Boil the potatoes and beets for 20 minutes, then steam the beets separately for 10 minutes, and mince the cabbage very small.

What gives the dressing its unique flavor?

The dressing for this Vinegret combines fresh lemon juice, brown sugar for sweetness, mustard powder for a subtle tang, and caraway seeds for an aromatic, earthy note.

Can I make this Russian beet salad ahead of time?

Yes, the recipe suggests letting the salad sit for several hours after dressing to allow the flavors to meld, making it an excellent dish for advance preparation.

What kind of cabbage is best for this recipe?

This recipe specifically calls for 1/2 of a purple cabbage, about one pound's worth, which is minced very small to integrate well with the other diced vegetables.

How long should I let the Vinegret sit before serving?

For optimal flavor, the recipe recommends letting the dressed salad sit for several hours, allowing the ingredients to meld together.

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Vinegret: Russian Beet Salad
[Vegan, Grain-Free]

AM By: Annie McGee

Author Bio

Gluten-free, vegan food served with lots of love. Annie lives in central Ohio and blogs... Read More

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A vibrant Vinegret, Russian beet salad, served in a bowl, showcasing diced red beets, potatoes, carrots, purple cabbage, and red onion, coated in a tangy dressing.

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Russian Beet Salad [Vegan, Grain-Free]

1353

Dairy Free

Vinegret is traditionally beets tossed with some other root veggies, vinegar, and pickles.This sort-of-traditional take on the Russian beet salad is cheap, healthy, and easy to make. This recipe swaps out the vinegar in favor of fresh lemon juice that adds the perfect level of acidity to the dish.

Ingredients You Need for Vinegret: Russian Beet Salad [Vegan, Grain-Free]

For the Vinegret:

1.5 pounds potatoes
1.5 pounds carrots
2 pounds beets
1 medium-size red onion
1/2 of a purple cabbage (about 1 pound's worth of purple cabbage)

For the Dressing:

1 cup fresh lemon juice
2 tablespoons brown sugar
2 teaspoons mustard powder
2 teaspoons grated or crushed garlic
2 1/2 teaspoons caraway seeds
Salt, to taste

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How to Prepare Vinegret: Russian Beet Salad [Vegan, Grain-Free]

Peel and dice the potatoes, beets, carrots, and onion.
Bring some water to a boil and allow the potatoes and beets to boil, covered for 20 minutes over medium heat. Drain and rinse with cool water to stop cooking.
While the carrots and potatoes are cooking, steam the beets. You can either steam them over the same pot you’re using to boil, or use a separate pot. Beets should steam for about 10 minutes.
Mince the cabbage till very small.
Toss the cabbage, the potatoes, the beets, the carrots, and the onion together.
Whisk all the dressing ingredients together.
Pour the dressing over the salad and toss to coat evenly. Let sit several hours if possible.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.