Vinegret Beet Salad Винегрет Recipes

BEET SALAD WITH ARUGULA AND BALSAMIC VINAIGRETTE

Steps:

• Preheat the oven to 400˚F. Line the bottom of a medium rimmed baking sheet with foil. Wrap each beet tightly in a sheet of foil and arrange lined baking sheet. Bake in preheated oven for 1 hour or until largest beet is easily pierced. Unwrap beets and cool to room temperature then peel the skins (see Pro Tip Below*) and slice into halves and then wedges.
• Toast 1/2 cup pecans on a dry skillet, tossing frequently until golden and fragrant. Remove from heat and let cool.
• Transfer arugula to a large mixing bowl then add remaining salad ingredients: sliced beets, feta cheese, toasted pecans and dried cranberries.
• In a small mason jar, combine all dressing ingredients and shake well to combine. Drizzle over salad to taste. If not serving salad right away, shake the dressing again just before drizzling over salad.

RUSSIAN BEET SALAD "VINEGRET"

Steps:

• Cook the beets in boiling water or roast the beets until tender. I prefer to roast beets.Â
• In another pot, place the potatoes and carrots. Cover the vegetables with cold water. Cover the pot, bring the water to a boil, reduce the heat to a simmer and cook just until the carrots and potatoes are both cooked through and you are able to pierce them all the way through with a paring knife. You want to make sure that they are cooked through all the way, but not too much, since they will otherwise fall apart and turn to mush when mixed later on with the rest of the ingredients in the salad.
• Cool the beets, carrots and potatoes until cool enough to handle. I use a paper towel to help remove the skin from the cooked beets (it works like a charand use a butter knife to peel off the skin from the carrots and potatoes.
• Chop the beets, carrots and potatoes finely, so that they are about the same size. Of course, you can chop them larger than I did if you prefer.
• Chop the pickles to be approximately the same size as the beets, carrots and potatoes. Finely mince the shallot or onion, whichever you are using.
• Drain the sauerkraut. If the sauerkraut has really long pieces, you can chop them in half or thirds.
• Mix all the vegetables, including the sauerkraut and pickles in a large bowl. Season to taste with salt and pepper.
• Pour in the sunflower oil and the vinegar. Mix to combine. Store in the refrigerator.
• You can make this salad up to 3 days in advance. You can also add fresh herbs right before serving, such as dill, green onions or parsley.
• Yields: 6-8 servings

ROASTED BEET SALAD WITH ORANGE VINAIGRETTE

Steps:

• Preheat oven to 425°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake 50-60 minutes or until tender. Remove foil; cool completely. Peel beets and cut into wedges., In a small bowl, whisk oil, orange zest, orange juice, vinegar, honey, mustard, salt and pepper until blended; stir in 1 tablespoon tarragon. In a large bowl, combine spinach, salad greens and remaining tarragon. Drizzle with vinaigrette and toss gently to coat., Transfer to a platter or divide among 12 salad plates. Top with orange sections and beets; sprinkle with cheese and walnuts. Serve immediately.

UKRAINIAN SALAT VINAIGRETTE (BEET SALAD)

Steps:

• Place the beets into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for about 20 minutes. Add the carrots and potatoes. Boil for another 10 minutes, then cover the pot and leave overnight.
• The next day, peel and dice the beets, carrots, and potatoes into small, even pieces. Place the vegetables in a large bowl. Stir in the pickles, onion, peas, olive oil, salt, and pepper. Garnish with parsley before serving.

VINAIGRETTE SALAD (VINEGRET, Винегрет)

Steps:

• For a beautiful deep ruby red color and enhanced flavor, it's best to roast beets in the oven.
• Wash beets and pat dry.
• Trim off all but about 1 inch of the beet greens.
• Wrap beets tightly in heavy-duty foil and roast at 375 F for about 45 minutes to an hour.
• Place potatoes and carrots into a pot.
• Add water to cover the vegetables.
• Bring to a boil until they are tender, but not mushy, about 20 minutes.
• Let the vegetables cool off.
• Dice cooled vegetables evenly.
• In a large bowl, combine all of the ingredients listed and adjust to taste.
• Refrigerate until ready to use.