Classic Russian vinaigrette salad (Винегрет) with roasted beets, dressed in simple extra virgin olive oil. This vibrant root-vegetable salad is a healthy comfort food, perfect all year round!
yield: ABOUT 6 SERVINGS
Ingredients:
- 1 large beet
- 3 medium russet potatoes
- 1 medium carrot
- 1 teaspoon white vinegar
- 2 teaspoons salt, plus more if needed
- 3-4 pickles
- 1 handful fresh parsley
- 3 tablespoons extra virgin olive oil
- Ground black pepper to taste
Directions:
- Preheat the oven to 425°F (220°C).
- Wrap the beet in a foil and bake for about 45 minutes, or until fork tender. Once cooked, unwrap, cool until safe to handle and peel. Dice the roasted beet into small cubes.
- Cut the potatoes and carrot into small even cubes. In a large pot filled with water, add the cubed potatoes and carrots. Add vinegar and salt and bring it to a boil over medium high heat. Reduce the heat and gently boil until the potatoes are cooked through, about 15 minutes. Drain and cool to room temperature.
- Cut the pickles into small cubes. Chop the parsley.
- In a large bowl, combine cubed beets, potatoes, carrots, pickles, and parsley. Drizzle extra virgin olive oil and mix until well combined. Salt and pepper to taste.
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