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    You are in: Home / Recipes / Vinigret Salad (beet Vegetable Salad) Recipe
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    Vinigret Salad (beet Vegetable Salad)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    45 mins

    20 mins

    William (Uncle Bill) Anatooskin's Note:

    It took me 5 years to develop this recipe. This is an excellent vegetarian salad but does take some time to make.

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    Ingredients:

    Servings:

    Units: US | Metric

    DRESSING

    Directions:

    1. 1
      Cook beets in 4 cups of water either in a large saucepan or in a pressure cooker; cook until just tender.
    2. 2
      Reserve 1 cup of liquid to use later and discard the remainder.
    3. 3
      Immediately immerse beets in cold water, then peel off skins and discard.
    4. 4
      When beets are cooled, slice the beets into 1/4 inch thick slices; then cut again into 1/4 inch strips; then cut into about 1 inch lengths.
    5. 5
      In a microwave proof dish, add 1 tablespoon water and frozen petite peas.
    6. 6
      Cover and microwave on HIGH (full power) for 2 minutes.
    7. 7
      Stir and continue to microwave covered on HIGH (full power) for an additional 2 minutes.
    8. 8
      Drain peas and immediately add about 6 ice cubes and cover with cold water, set aside and let cool.
    9. 9
      Drain peas well before using.
    10. 10
      In a large mixing bowl, add sliced beets, grated carrots, dill pickles, onions, celery, apples, sauerkraut, red kidney beans, petite peas and gently mix together.
    11. 11
      DRESSING--------------.
    12. 12
      In a mixing bowl, combine sugar, lemon juice, olive oil, red wine vinegar, reserved beet juice and horseradish; stir well to blend.
    13. 13
      Adjust dressing mixture to taste.
    14. 14
      Pour dressing over prepared vegetables and gently fold together to coat.
    15. 15
      Cover and refrigerate until ready to serve.
    16. 16
      Serve on individual side plates and spoon some of the dressing over.
    17. 17
      Salad will keep very well for at least 10 days when covered and refrigerated.

    Ratings & Reviews:

    • on September 02, 2004

      45

      A tasty side dish. You ought to package it and sell it to restaurant salad bars.

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

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    Nutritional Facts for Vinigret Salad (beet Vegetable Salad)

    Serving Size: 1 (294 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 144.3
     
    Calories from Fat 52
    36%
    Total Fat 5.8 g
    8%
    Saturated Fat 0.8 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 461.9 mg
    19%
    Total Carbohydrate 21.0 g
    7%
    Dietary Fiber 5.9 g
    23%
    Sugars 10.7 g
    43%
    Protein 3.6 g
    7%

    The following items or measurements are not included:

    beet juice

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