"Vinegret" - Russian Beetroot Salad
A tasty way to enjoy root vegetables
Equipment
- pressure cooker is useful for cooking the beetroot
Ingredients
- 2 tbsp chopped dill and parsley
- 2/3 cup sweet green peas, cooked
Root Vegetables
- 3 large potatoes, cooked till soft in skin and peeled - substitute with cooked Jerusalem artichokes or celeriac
- 3 carrots, cooked in skin till soft but not mushy
- 1 medium beetroot, cooked till soft
Cabbage
- 1 cup finely shredded cabbage
- 2 tbsp cold pressed sunflower oil
- 1 tsp salt
- 3 tbsp water
- pinch hing - optional, omit if it is hot of you display Pitta imbalances, such as skin rashes, irritability, high stomach acidity and migraine headaches
- 1 tbsp lime juice
Cucumber
- 1/2 large cucumber - peeled, cubed
- 2 tbsp lime juice
- 1/4 tsp salt
Instructions
- Note: if you own an electric pressure cooker, the easiest way to cook the root vegetables is to pressure cook them in their skin for 10-11 minutes on a trivet over 1 cup of water. Half the beetroot beforehand.
Cabbage
- In a pan, heat the oil. Add the salt, hing, cabbage and water and cook gently covered for 5 minutes. Let the pan cool for 10 minutes and stir in the lime juice.
Cucumber
- Combine the ingredients, stir and leave to marinate for 30 minutes.
Assemble
- Combine all the ingredients and enjoy at room temperature.
Notes
Rye bread is a perfect accompaniment to a Russian salad. Serve this Vinegret with the Soft Rye Pretzels below for a truly authentic experience:
