Salat vinaigrette is a traditional Ukrainian beet salad. It is the perfect sort of salad to make in the fall and winter, as it features cold weather vegetables. This bright and beautiful salad is a simple and delicious side dish.
A probiotic salad
Originally, I created this recipe as a way of reusing beets that had been fermented into immune boosting kvass or salty beet kvass. I love making kvass in the winter to keep our systems running strong. However, I wanted something to do with the beautiful fermented cubes of beets after the kvass was all finished.
Though the recipe below only calls for one type of fermented vegetable, it is perfect to feature lots of different kinds of fermented vegetables. Try adding at least one of the following fermented vegetables to this salad for a probiotic boost:
Ukrainian Beet Salad
Salat Vinaigrette is a Russian – Ukrainian beet salad that features winter vegetables. It is a beautifully colourful and is a delicious alternative to a typical potato salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4-6 1x
- Category: Salad
- Cuisine: Ukrainian
- 3 large potatoes (don’t add extra potatoes or the salad will be too dry)
- 3 beets
- 4 carrots
- 2 pickles
- 2 tbsp of onion
- 1 cup of green peas (either frozen or canned)
- 2 tbsp olive oil
- 2 tbsp fresh parsley
- 1/2 tsp salt, to taste
- 1/2 tsp freshly ground black pepper
- Dice the potatoes and beets into bite-sized cubes.
- Boil the potatoes and beets until tender (about 15 minutes.)
- Finely diced the carrots, pickles and onion.
- Mix the vegetables with oil, parsley and seasonings. Allow the salad to marinate for 30 minutes before serving.
Keywords: vegan, gluten free, dairy free, egg free, potato salad, Russian, winter, fall, spring, Easter