Russian Vinaigrette Recipes

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RUSSIAN VINAIGRETTE RECIPE WITH BEETS AND SAUERKRAUT



Russian Vinaigrette Recipe with Beets and Sauerkraut image

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 1h30m

Number Of Ingredients 8

3 medium beets (or 2 (14.5 oz cans of beets, drained))
3 medium potatoes
3 medium carrots
1/2 cup sauerkraut (drained)
3 medium pickles
2 Tbsp sunflower or olive oil
1 Tbsp white vinegar
1 small onion (finely chopped (about 1/2 cup))

Steps:

  • In a medium pot, boil beets for 1 hour or until it can easily be pierced with a knife. OR use canned beets which don't require any cooking. I peeled beets before cooking, much easier than peeling them boiled.
  • In a separate pot, boil potatoes and carrots about 30 minutes or until a knife goes smoothly through the potatoes. Don't overcook the potatoes.
  • Drain the vegetables and refrigerate or let them stand until they cool to room temp (or cooler).
  • Peel the skins from the potatoes, beets and carrots, than dice pickles, beets, potatoes, carrots & finely dice onion. Place diced beets in a separate bowl.
  • Mix beets with 1st Tbsp of Sunflower Oil separately, so that beets coloring will not get on the other ingredients as much.
  • Mix together beets and the rest of ingredients with the 2nd Tbsp of Sunflower or Olive oil and 1 Tbsp of vinegar. If desired, add more sauerkraut or pickles to taste. Refrigerate until ready to use.

RUSSIAN VINAIGRETTE



RUSSIAN VINAIGRETTE image

Categories     Salad     Vegetable

Yield 8 - 12

Number Of Ingredients 11

3 medium beets (or 2 cans of beets, drained)
1 can of peas - le sur
3 medium potatoes
3 medium carrots
1/2 cup sauerkraut, drained - optional
3 medium pickles
2 Tbsp Sunflower or Olive Oil
1 Tbsp Red Wine Vinegar
1 - 2 TB mustard
1 small onion, finely chopped (about 1/2 cup) - or scallions
Read more at http://natashaskitchen.com/2010/06/21/russian-vinaigrette-recipe-with-beets-and-sauerkraut/#0qY1gpiXHEqouSYP.99

Steps:

  • In a medium pot, boil beets for 1 hour or until it can easily be pierced with a knife. OR use canned beets which don't require any cooking. I peeled beets before cooking, much easier than peeling them boiled. In a separate pot, boil potatoes and carrots about 30 minutes or until a knife goes smoothly through the potatoes. Don't overcook the potatoes. Drain the vegetables and refrigerate or let them stand until they cool to room temp (or cooler). Peel the skins from the potatoes, beets and carrots, than dice pickles, beets, potatoes, carrots & finely dice onion. Place diced beets in a separate bowl. Mix beets with 1st Tbsp of Sunflower Oil separately, so that beets coloring will not get on the other ingredients as much. Mix together beets and the rest of ingredients with the 2nd Tbsp of Sunflower or Olive oil and 1 Tbsp of vinegar. If desired, add more sauerkraut or pickles to taste. Refrigerate until ready to use. Read more at http://natashaskitchen.com/2010/06/21/russian-vinaigrette-recipe-with-beets-and-sauerkraut/#0qY1gpiXHEqouSYP.99

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