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Vinaigrette Salad in a bowl with a spoon
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Russian Vinaigrette Salad

This Russian vinaigrette salad is a fusion of Tim's Russian and my Ukrainian roots. It's a family staple that uses root vegetables and pure sunflower oil - a taste of home.
Course Salad, Side Dish
Cuisine Russian, Ukrainian
Keyword russian salad, russian vinaigrette
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 servings
Calories 60kcal
Author Natalya Drozhzhin

Ingredients

  • 3 large carrots
  • 2 large potatoes
  • 2 beets
  • 6 large pickles
  • 1 onion red, yellow, or white
  • 2 tbsp sunflower oil
  • 1 tbsp salt adjust to taste
US Units - Metric

Instructions

  • Bring a large pot of water to boil. Add in the carrots, potatoes, and beets. Boil for 30 minutes, or until you can pierce the veggies easily with a fork. Drain the veggies and set them aside to cool at room temperature.
    Note: Potatoes and carrots typically cook faster than beets. You may need to remove them a little early.
    carrots and beets in a pot
  • Peel the skin from the potatoes, beets, and carrots.
    cooked veggies for Russian Vinaigrette Salad
  • Dice the veggies into small cubes.
    Vinaigrette Salad ingredients in a bowl
  • Combine the veggies, stir, and season with salt and oil to taste. Serve and enjoy!
    Combined Vinaigrette Salad ingredients in a bowl

Nutrition

Calories: 60kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1331mg | Potassium: 205mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3918IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 1mg