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.
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
- In a large bowl, combine the diced beetroots, potatoes, carrots, dill pickle, red onion, and peas.
- In a small bowl, whisk together the sunflower oil, white wine vinegar, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- 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