Russian Root Vegetable Salad “Vinegrette”


A long string of bleak and rainy days is a sure proof that the winter is upon us. So instead of fighting it I decided to embrace it. It’s quite dark outside and I need some cheering up to do. What is better than bringing some colourful food onto my family’s dinner table? In order to do that I had to dig deep and access my Russian roots. Here is what I came up with-a beautiful, healthy and very nutritious salad that won’t break your budget.

First off, let me warn you it contains beets. Of course, it does! It is Russian after all. Secondly, it provides very much needed vitamin C that comes from cabbage. Surprised? Don’t be because cabbage has as much if not more vitamin C than a traditional orange and virtually no sugar! I can not tell enough just how healthy this salad is, so do yourself a favour and give it a try.

Green cabbage-1/2 of a small head
Beets-2 medium
Red onion-1 small
Potatoes-2-3 medium
Carrots-2-3 medium
Tart apple-1 medium
Dill pickles-4 medium
White wine vinegar- 2 tbsp.
Extra virgin olive oil-2tbsp.
Salt and pepper to taste


Put beets, potatoes and carrots in a pot and boil all the vegetables until fork tender but make sure not to over-boil. Beets will take longer than the rest. I recommend boiling them in a separate pot.
Meanwhile, take your washed cabbage and slice it discarding the core into bite-sized pieces. Then add your course salt and vinegar directly to the sliced cabbage and start squeezing it with your hands until it softens and releases some liquid. Cover it with a plate and put something heavy on top of it like a kettle full of water. Set aside for about 1 hour to let the vinegar work it’s magic. What we are trying to accomplish here is usually a long term marinating process but you are getting an abridged version.
When your potatoes, carrots and beets are cooked, cool them completely, then peel them, and dice them into little cubes.
Now take your cabbage and add the diced vegetables to it, do the same with pickles, onions and apples. Mix everything together and dress the salad with the olive oil. Taste it and add salt and pepper if needed. You might think that the salad is already salty enough because of the pickled cabbage and cucumbers.
I do hope you will be adventurous and give it a try.  Although it doesn’t resemble the usual salads that you eat it offers so many nutritional benefits in comparison to green lettuce and cucumbers!

4 responses »

    • I am so happy to hear that not only you tried it already but also loved it! Yes, absolutely add more potatoes next time to adjust to your taste. I always use any recipe as a guideline only!

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