Vinegret (tangy Beetroot Salad)

Vinegret is a traditional Tatar salad known for its tangy flavor and vibrant colors. This beetroot-based salad is a popular dish in Tatar cuisine, often served as a side dish or a light meal.

Vinegret (tangy Beetroot Salad)

Ingredients

  • 3 medium beetroots, boiled, peeled, and diced
  • 3 medium potatoes, boiled, peeled, and diced
  • 2 large carrots, boiled, peeled, and diced
  • 1 large dill pickle, diced
  • 1 small red onion, finely chopped
  • 1/4 cup frozen peas, thawed
  • 3 tablespoons sunflower oil
  • 2 tablespoons white wine vinegar
  • Salt and pepper to taste

Instructions

  1. In a large bowl, combine the diced beetroots, potatoes, carrots, dill pickle, red onion, and peas.
  2. In a small bowl, whisk together the sunflower oil, white wine vinegar, salt, and pepper.
  3. Pour the dressing over the salad and toss gently to combine.
  4. Refrigerate for at least 1 hour before serving to allow the flavors to meld.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
20 minutes
Total time:
30 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
150 per serving
Carbohydrates
25g
Protein
3g
Fat
5g

Supplies

Large mixing bowl Small whisk Vegetable peeler Knife

Tools

Refrigerator

Serving suggestions

Vinegret is best served chilled and makes a great side dish for grilled meats or fish.

Tips & tricks

For added flavor, you can garnish the vinegret with fresh herbs such as dill or parsley before serving.

Cost

$5