Vinegret (Russian Cooked Vegetable Salad)
Yield
4 servingsPrep
15 minCook
1 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
beets
with skin, stemmed * or, 16 oz beets, drained and cut into, 1/2inch dice |
*
|
| 3 | medium |
potatoes
peeled |
|
| 2 | medium |
carrots
peeled |
|
| ¼ | cup |
onions
chopped |
|
| 3 md Dill Pickles; C |
pickles, dill
cut in 1/2 inch dice |
*
|
|
| 8 ½ | ounces |
green peas
drained, 1 can |
|
| ¼ | cup |
scallions, spring or green onions
chopped |
|
| ¼ | cup |
dill weed
fresh, finely chopped |
*
|
| 1 | x |
salt and black pepper
|
*
|
| Dressing | |||
| 1 | teaspoon |
dry mustard
|
|
| ½ | teaspoon |
sugar
|
|
| 3 | tablespoons |
red wine vinegar
|
|
| ⅓ | cup |
sunflower oil
or corn oil |
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
beets
with skin, stemmed * or, 16 oz beets, drained and cut into, 1/2inch dice |
*
|
| 3 | medium |
potatoes
peeled |
|
| 2 | medium |
carrots
peeled |
|
| 59 | ml |
onions
chopped |
|
|
pickles, dill
cut in 1/2 inch dice |
*
|
||
| 245.7 | ml/g |
green peas
drained, 1 can |
|
| 59 | ml |
scallions, spring or green onions
chopped |
|
| 59 | ml |
dill weed
fresh, finely chopped |
*
|
| 1 | x |
salt and black pepper
|
*
|
| Dressing | |||
| 5 | ml |
dry mustard
|
|
| 2.5 | ml |
sugar
|
|
| 45 | ml |
red wine vinegar
|
|
| 79 | ml |
sunflower oil
or corn oil |
|
| 1 | x |
salt and black pepper
|
*
|
Directions
If you are using a fresh beet, preheat the oven to 375 Degrees F.
Wrap the beet in aluminum foil and bake until tender, about 1¼ hours.
When the beet is cool enough to handle, peel it and cut into ½-inch dice.
Meanwhile, cook the potatoes in lightly salted boiling water for 10 minutes.
Add the carrots and cook until the vegetables are tender, but not mushy, about 10 minutes more.
Let cool until easy to handle, then cut the vegetables into ½-inch dice.
In a large salad bowl, combine the potatoes, carrots, onion, pickles, peas, beet, scallions, and dill.
Season with salt and pepper and toss gently, taking care not to crush the vegetables.
In a small bowl, whisk the dry mustard, sugar and vinegar together.
Whisk in the oil and season with salt and pepper. Toss the salad with the dressing and tasting to correct the seasoning.
Cover and refrigerate for at least 30 minutes before serving.
