Today on Windows to Russia, we will make a simple Vinaigrette the way they do it in Russia! Or at least one of the million ways they do it in Russia. This is a popular winter salad as it uses pickled and storage type food items. But do not worry if you make it in the summer because it is good year around…
Simple Vinaigrette Salad Recipe from Russia:
6 beets – cooked, peeled and diced
8 potatoes – cooked, peeled and diced
4 carrots – cooked, peeled and diced
3 dill pickles – diced
1 medium onion – diced
1/3 cup salad oil
1/3 cup lemon juice (from real lemons)
2 tablespoons salt
1 teaspoon dill weed
1/2 teaspoon ground black pepper (if brave, crushed red pepper)
How to prepare Veggies:
Wash and scrub – beets, potatoes and carrots and boil together. (With Peeling on.)
Check after 15 minutes and remove potatoes and carrots as they finished, letting beets continue cooking (about 10 more minutes) until done.
Cool and peel.
Dice the beets, carrots and potatoes into tiny size and combine in mixing bowl.
Dice onion and pickles and blend in mixing bowl.
You now have a mixture of carrots, potatoes, beets, pickles and onions. (Remember diced not chunk is very important.)
Lets Prepare Dressing:
Combine fresh lemon juice and oil with dill weed, add salt and pepper (adjust amounts to your taste.)
Pour over salad vegetables and stir (everything will turn even more purple).
Chill at least two hours before serving. (Even better all night!)
Kyle and Svet
comments always welcome.