Vinegret (russian cooked vegetable salad)
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Vinegret (russian cooked vegetable salad)
  Vegetables    Russian    Salad    Sauces  
Last updated 6/12/2012 1:28:38 AM. Recipe ID 64086. Report a problem with this recipe.
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      Title: Vinegret (russian cooked vegetable salad)
 Categories: Sauces, Vegetables, Salads, Russian
      Yield: 4 Servings
      1 lg Beet; W/Skin, Stemmed * OR
     16 oz Beets; Drained And Cut Into
           -1/2-Inch Dice, 1 Can
      3 md Boiling Potatoes; Peeled
      2 md Carrots; Peeled
    1/4 c  Onion; Chopped
      3 md Dill Pickles; Cut Into 1/2
           --Inch Dice
  8 1/2 oz Peas; Drained, 1 Can
    1/4 c  Scallions; Chopped (Green
           -Onions Will Do)
    1/4 c  Fresh Dill; Finely Chopped
           Salt And Freshly Ground
           -Black Pepper; To Taste

      1 ts Dry Mustard
    1/2 ts Sugar
      3 tb Red Wine Vinegar
    1/3 c  Sunflower Or Corn Oil
           Salt And Freshly Ground
           -Black Pepper; To Taste
  *  Beet should be washed and dried.
  If you are using a fresh beet, preheat the oven to 375 Degrees F.
  Wrap the beet in aluminum foil and bake until tender, about 1 1/4
  hours. When the beet is cool enough to handle, peel it and cut into
  1/2-inch dice. Meanwhile, cook the potatoes in lightly salted boiling
  water for 10 minutes.  Add the carrots and cook until the vegetables
  are tender, but not mushy, about 10 minutes more. Let cool until easy
  to handle, then cut the vegetables into 1/2-inch dice.  In a large
  salad bowl, combine the potatoes, carrots, onion, pickles, peas,
  beet, scallions, and dill. Season with salt and pepper and toss
  gently, taking care not to crush the vegetables.  In a small bowl,
  whisk the dry mustard, sugar and vinegar together. Whisk in the oil
  and season with salt and pepper. Toss the salad with the dressing and
  tasting to correct the seasoning. Cover and refrigerate for at least
       30    minutes before serving.
  Makes 4 generous servings.

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Recipe ID 64086 (Apr 03, 2005)

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