Name: Ukrainian Salat Vinaigrette (Beet Salad)
Prep time: 30 min
Cook time: 30 min
Total time: 8 min
Ingredients: 1 pound beets; 1 pound carrots; 1 pound potatoes; 2 large dill pickles, diced; 1 onion, minced; 1 (8 ounce) can peas, drained; 2 tablespoons olive oil; ½ teaspoon ground black pepper; 1 tablespoon chopped fresh parsley; ½ teaspoon salt

A delicious Ukrainian beet salad! Great with meat and poultry dishes (especially Chicken Kyiv) with a side of mashed potatoes! The preparation takes some time, but I really like the salad! It is one of the few salads popular in Ukraine that doesn't contain mayonnaise! Enjoy!

Ukrainian Salat Vinaigrette (Beet Salad)

beets

carrots

potatoes

dill pickles, diced

onion, minced

(8 ounce) can peas, drained

olive oil

black pepper

parsley

salt

Place the beets into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for about 20 minutes. Add the carrots and potatoes. Boil for another 10 minutes, then cover the pot and leave overnight.


The next day, peel and dice the beets, carrots, and potatoes into small, even pieces. Place the vegetables in a large bowl. Stir in the pickles, onion, peas, olive oil, salt, and pepper. Garnish with parsley before serving.


This is traditional winter Russian-Ukranian salad.  We use canned beans (red or white) instead of peas, and sourkraut is essential. We also make a dressing adding mustard, salt, and pepper to the olive oil and mixing well. You can also bake your beets instead of boiling for more intense beet flavor.

I make this--we have spent time in Russia and the ex-soviet republics (husband's job) and I am amazed at the numbers of reviewers who are concerned with "authenticity," on this and on other similar recipes. This is essentially the Eastern European garden salad that is available year-round. Everything in it can be kept for the bulk of the winter, either pickled or stored in a root cellar, so it is mostly a winter salad. The variations are endless, as are the particulars of the families who make it. I have eaten it with fish, without fish, with and without mayo, with sauerkraut, prunes, etc.  The contents depend on what is on hand and whether or not the kids will eat it! Goes well with either vodka or cognac.  As long as you have potatoes, beets, carrots and onion, you have the basics for this salad. Dressing is basic pickle juice and oil. Everything else is variable. I sometimes put eggs in mine. In summer--cucumber is good. Have fun with this!

Excellent instructions!  We, well, my Ukrainian husband usually buys this at the Russian market, and although he would hint at me trying my hand at making it, it seemed way too complicated.  This recipe totally demystified things for me, and we both loved the result - not usually the case when he buys it.  Will definitely make again, and again, etc.  Thank you!

A delicious savory salad.  Alot ample time for dicing the many vegetables.  It is labor-intensive but worth it for the fabulous color.  We used Claussen pickles rather than regular dill.  We will serve with grilled kielbasa and grilled pierogies tonight!

one of my favorite winter salads. I omit the peas in favor of cannelini beans and use sourkraut to ad some tang to it

IMPORTANT NOTE: The cooked vegetables are a perishable food and must be refrigerated. Do not leave them at room temperature overnight. Directions omitted that which was why I awarded 4 out of 5 stars. Now back to the recipe. This is going on my "next to try" recipe list because there are so many healthy things about it - hurray for the Ukrains! Besides it's beauty of a dish.

We had this dish in our home all the time especially in summer. If we had a barbeque with a houseful of guests, we served this dish with herring salat, potatoe salad and a large bowl of tossed salad and at the end of the day nothing was left. Sometimes I had guests ask if they could take home any leftovers. My mother was Ukrainian and dad a German. Yes it takes time to prepare but the results at the end of the day are worth it. My family and I sat at the table cutting up the ingredients, it was also a time for all of us to get together not just during the meal but beforehand. I highly recommend this dish.

This was a fabulous change from the typical veggie side dish. My kids wanted beef stroganoff tonight so I made this for me. Let's just say there will be no leftovers for a brown bag lunch tomorrow.  I did substitute frozen baby peas for the canned (they are so much prettier and less mushy) and added a few extra Claussen pickle chunks because we are dill pickle freaks! But this recipe deserves five stars without those changes!

I've been making this salad all my life, well i'm ukrainian, but that is why i can assure you- if you follow this instructions you will not get well made salad. The mistake is in wrong time shown here, the beets never get tender in short time. It needs longer time - at least 40 min boiling alone.
 otherwise it is generally ok.

Watch how to make this traditional Ukrainian recipe.

Ukrainian Salat Vinaigrette (Beet Salad)

Prep Time: 30 minutes

Cook Time: 30 minutes

Total: 8 hours, 60 minutes

Servings: 16

Author : BrandyLoveWine

Ingredients

Instructions

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