Vinegret Beet Salad Recipe with Potatoes and Beans
A hearty beet and potato salad with carrots, pickles, sauerkraut and beans.
Vinaigrette is a colourful Eastern European beet salad mixed with potatoes, carrots, pickles, sauerkraut and beans. The source’s ingredient list is useful but leaves the vegetable quantities and dressing balance imprecise. Cook the vegetables whole until tender, cool them completely, then dice them to similar sizes. Toss the beet with a little oil before combining so it does not immediately stain every ingredient, or mix everything together for the traditional all-pink look. Add salt last because pickles and sauerkraut already bring plenty. Boil beetroot separately 40 to 60 minutes and potatoes and carrots 20 to 30 minutes until each is tender when pierced. Drain and cool completely. Slip skins from beetroot, potatoes and carrots. Dice into even 1-cm cubes.
Recipe card
Vinegret Beet Salad Recipe with Potatoes and Beans
Equipment: Saucepans, knife, cutting board, mixing bowl, whisk
Ingredients
Instructions
Cook vegetables
Boil beetroot separately 40 to 60 minutes and potatoes and carrots 20 to 30 minutes until each is tender when pierced. Drain and cool completely.
Peel and dice
Slip skins from beetroot, potatoes and carrots. Dice into even 1-cm cubes.
Dress beet
Toss diced beetroot with 1 tablespoon oil in a small bowl to slow staining, if you want separate colours.
Combine salad
Place potatoes, carrots, pickles, sauerkraut, beans and spring onions in a large bowl. Add beetroot.
Season
Whisk remaining oil with vinegar and pepper. Pour over salad and fold gently. Taste before adding salt.
Chill and serve
Chill 30 minutes for flavours to meld. Serve cold or cool.
How to tell when it is ready
Vegetables are tender but hold their shape; salad is lightly dressed and not watery.
Tips
- Cook beets separately to avoid colouring other vegetables.
- Cool vegetables fully before dicing.
- Taste before adding salt.
- Chill before serving.
Troubleshooting
- If salad tastes too sharp, add a little more oil.
- If watery, drain sauerkraut and pickles more thoroughly next time.
Substitutions
- Use white beans or kidney beans.
- Use a neutral olive oil if sunflower oil is unavailable.
Variations
- Add diced apple for sweetness.
- Use green peas instead of beans.
Serving suggestions
- Serve with rye bread.
- Pair with baked fish.
- Serve beside varenyky.
- Offer as part of a cold buffet.
Make ahead
Prepare suitable components ahead and store them safely. Refrigerate covered up to 3 days. Keep cold and use a clean utensil.
Storage
Refrigerate covered up to 3 days. Keep cold and use a clean utensil.
Food safety
Cool cooked vegetables promptly and refrigerate the finished salad within 2 hours.
Frequently asked questions
Can I cook the vegetables ahead?
Yes. Cook and chill them up to 2 days ahead, then peel, dice and dress shortly before serving.
How should I store vinaigrette beet salad with potatoes and beans?
Refrigerate covered up to 3 days. Keep cold and use a clean utensil.
Serve with rye bread. Refrigerate covered up to 3 days. Keep cold and use a clean utensil.
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