Sorry for disappearing on you there. My goal is to have a new recipe up on the blog every Monday morning and I made this fantastic salad on Sunday just for that purpose. But alas, other obligations came up… so yeah, better late than never, right?
This salad is called vinegret and is extremely traditional in the Russian cuisine. Although it has a lot more going on, I kind of think of it as the American potato salad because it’s full of hearty veggies and finished with mayo. I imagine if Russians were into barbecues, vinegret would be present at every gathering. I made this for lunch on Sunday and my husband and I gobbled up this whole big bowl in one sitting. It brought me back to my childhood at the first bite but I was surprised at how enthusiastic Adam was – beets and all. He especially loved the pickles… you know I was all about them too! 😉
Ingredients (serves 2-4):
- 2 small potatoes
- 1 egg
- 1 large carrot
- 1 medium beet
- 1/3 cup peas (canned or frozen/defrosted)
- 1 large pickle
- 1/3 cup saurkraut
- 1/4lb meat of your choice (I used grilled chicken breast)
- 2T mayo (light ok)
- 3T sour cream (light ok)
- dill (fresh or dried)
- salt and pepper, to taste
This “recipe” basically consists of cooking each individual ingredient, then combining them all in one.
Roast the beet (I like to cut it into disks, drizzle with 1/2T EVOO, salt and pepper – cover in foil, bake at 425* for 25 minutes, until tender).
Boil egg (I use the Martha Stewart method) and steam potatoes & carrot (I prefer steaming because it retains the nutrients in the vegetables instead of letting them leach into the water).
Grill chicken or cook your other meat the way you like it
Once all the veggies/meat/egg are cooked, cut up into little cubes – they should be about uniform. It’s kind of fun not knowing what you’re going to bite into – surprise with every forkful
The “dressing:” mayo, sour cream, salt, pepper and dill
Mix it all up
I know this doesn’t look like much but there really is a lot going on here with hearty root veggies, sour pickles and saurkraut, sweet peas and protein for a little extra staying power and bite. Like I said, we couldn’t stop eating… until it was all gone