This is traditional Russian salad (the one is known as Russian salad in India, can’t speak for another countries, is different and cooked far from original as well, plus didn’t exist for that long in Russia as this one). Vinegret salad is originally vegan, very simple to cook and healthy (If you strictly control your carbs, this recipe might be not for you. And, of course, consume bread according to your diet).
What do you need to cook Vinegret Salad:
- 1-2 tbsp of oil
- A pinch of salt and black paper
The amount of all 3 vegetables supposed to be the same.
These are the basic ingredients, but you can also add picked cucumbers/pickled cabbage/picked peas or beans (preferably 1 of mentioned), can add a little bit of vinegar as well and some greenery (parsley/ dill/ coriander) if you want to – but this all is optional and up to your taste.
How to cook Vinegret salad:
- All you need to do is to boil beetroot, potato and carrot, cut them in small cubes (if you are adding pickled cucumbers, cut them in small cubes as well).
- Add salt, black paper, vinegar (if you are adding it) and oil, mix the salad well.
- Keep it in fridge for a while because this salad is better served cold.
Cover picture source: https://lifehacker.ru/vinegret-recept/