Vinaigrette Beet Salad Recipe
Russian vinaigrette salad is a classic Russian dish made with beets, potatoes, carrots, sunflower oil, and a dash of salt. It's a popular choice for holiday meals, but it's delicious any time of year. This tangy salad combines the sweetness of beets, the earthiness of potatoes, and the kick of pickles. It's easy to make, gluten-free, and vegan-friendly, making it a versatile dish that everyone can enjoy.
Equipment
- Knife
- Cutting Board
- Mixing bowl
- Whisk or fork for mixing the vinaigrette
Ingredients
- 3 Beets medium-sized
- 1/4 cup Olive oil
- 2 tbsp Balsamic vinegar
- 1 tbsp Honey
- 1 tsp Dijon mustard
- Salt to taste
- Black pepper to taste
- Goat cheese or feta cheese for garnish Optional
- Fresh herbs like parsley or dill for garnish Optional
Instructions
- Firstly, heat your oven to 400°F (200°C).
- Then, wash and cut the beets into small pieces.
- Put the beet pieces on a baking sheet.
- Drizzle olive oil, salt, and pepper over the beets.
- Mix them up so they're all coated.
- Bake them for 45-60 minutes until they're soft.
- While they bake, mix balsamic vinegar, honey, mustard, salt, and pepper in a bowl to make the vinaigrette.
- When the beets are done, toss them with the vinaigrette.
- Put the dressed beets on a plate.
- If you like, add some crumbled cheese and herbs on top.
Notes
- If you're in a hurry, you can use canned or pre-cooked beets instead.
- Change how sweet or tangy the dressing is by adding more or less honey and vinegar until it tastes just right to you.
- To make the dressing smoother, mix in a little Greek yoghurt or mayonnaise.
- Keep any leftover salad in the fridge for up to 3 days in a sealed container.