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    You are in: Home / Recipes / Russian Beet Salad Recipe
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    Russian Beet Salad

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    40 mins

    1 hrs 30 mins

    Orie's Note:

    This salad is ubiquitous in Russia during the winter months. It is called "vinigret", so it must have been served with vinaigrette dressing at some point, but not any more. It is a cool and savory dish perfect for lunch or as a side. You can keep it in the refrigerator for at least a week.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Boil the beet, carrots, and potatoes in one pot with the skins on. The beet takes about an hour and a half to cook. Potatoes take about half an hour. Carrots take about 15 minutes. Check if vegetables are done by piercing with a knife or fork. A knife should easily go through the beet.
    2. 2
      Peel and cube the vegetables. Mix them in a large bowl. Mince the onion and add to the bowl.
    3. 3
      Cube the pickles one by one and add them to the bowl until the desired amount of pickles is added. 10 oz is an approximate amount.
    4. 4
      Add sauerkraut to the bowl in small amounts until the desired amount of sauerkraut is achieved. Same deal as pickles. Note: Russian sauerkraut has carrots in it and no fennel seeds. If Russian sauerkraut is not available, use regular sauerkraut.
    5. 5
      Add the beans and the oil to the bowl. I prefer to used boiled beans instead of canned, but that adds an extra step.
    6. 6
      Mix and refrigerate for a few hours, overnight preferably. Serve cold.

    Ratings & Reviews:

    • on November 03, 2007

      55

      Fantastic! I'll definitely be using this recipe as a fun variation when attending gatherings where I'd normally bring, say, potato salad or egg salad. I deviated from the recipe in two spots: I added two 16-ounce cans of kidney beans rather than just one, and I used canola oil. Note: the veggies took longer to boil than stated.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 08, 2006

      Not a review, just a variation. My family has never used sauerkraut...and we did peas instead of beans.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Russian Beet Salad

    Serving Size: 1 (180 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 140.7
     
    Calories from Fat 53
    37%
    Total Fat 5.8 g
    9%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 712.8 mg
    29%
    Total Carbohydrate 19.2 g
    6%
    Dietary Fiber 4.5 g
    18%
    Sugars 4.1 g
    16%
    Protein 3.9 g
    7%

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