Vinaigrette Salad with Baked Beetroot
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 2 hrs 30 mins |
| Total Time | 4 hrs 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 6 beetroot
- 4 potato (s)
- 4 carrot (s)
- 2 onions)
- 1 can kidney beans
- 5 pickled cucumber (sour salt and dill cucumber)
- 6 tablespoon oil
- Salt and pepper, finely ground
Print Recipe
Pin Recipe Instructions
- Wrap the beetroot in aluminum foil, with the shiny side inward, and bake in the oven at 200 degrees for about 2 - 2.5 hours. Check the cooking point with the toothpick. Switch off the oven and let the beetroot cool down slowly in the oven overnight, so they cook a little longer.
- Cook the potatoes and carrots in lightly salted water, let them cool and peel them. Dice the onions very small or chop them in the food processor. Dice the pickles and the cooled vegetables. Put everything in a large bowl. Add the drained kidney beans. Pepper, add a little salt and mix with oil. Let the lettuce soak in the refrigerator for about 1 hour, then season to taste again, possibly add a finely diced pickled cucumber or some cucumber water.
- Tip: For vinaigrette salads, it is important to use the pickled salt and dill cucumbers and not pickled cucumbers, otherwise the salad will taste a bit bland. Baked beetroot has a much more intense taste than cooked one. But if you want it to be quick, you can of course use the ready-cooked, vacuum-packed beetroot.
- Nowadays, vinaigrette salad is sometimes made with peas instead of kidney beans, or with mayonnaise instead of oil - which is also delicious. The original recipe for Ukrainian vinaigrette salad, however, dates back to the times when there was no mayonnaise and no young peas in a can, so the basic recipe is just a start.
- In addition to borscht, vinaigrette salad is one of the oldest and most traditional Ukrainian national dishes, which has now become established in many neighboring countries - that speaks for the dish itself. Vinaigrette salad is also a vegan vitamin bomb and is often prepared during Lent.
- Beetroot is a very Ukrainian vegetable, is grown in every vegetable garden in Ukraine and has a wide range of uses in traditional cuisine.
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