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Chefs’ Choir: Anastassia Batsoula’s Vinegret by Mama

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Here’s a recipe my mom always makes. It’s tasty, healthy, vegan and beautiful on the table. 

Russian Vinaigrette, we call Vinegret, is a classic Russian salad featuring diced cooked beets, potatoes, carrots, pickles,sweet peas, scallions and dill. Dressed with a simple seasoning of oil, salt and pepper. It’s on the table of most family holidays. Always made by my mom. Best made the day before so the beets have time to release their color.

Ingredients

  • 5 medium beets
  • 3 medium carrots
  • 3 medium potatoes
  • 4-5 pickles
  • 1 can sweet peas, drained
  • 1 bunch scallions
  • 1/4 bunch Dill
  • Oil of your choosing
  • Salt & Pepper to taste

Procedure

  1. In a medium pot boil beets for about 1 hour or until they are tender.
  2. In a separate pot, boil whole potatoes and carrots in their skins for about 30 minutes or until a knife goes in smoothly.
  3. Drain the vegetables and let them cool to room temp.
  4. Peel the skins from the potatoes, beets and carrots, easiest to do with a pairing knife. Dice the beets, potatoes, carrots and pickles into a big bowl.
  5. Mix everything together, adding scallion, dill, oil, salt, pepper and vinegar(if using) to taste. Refrigerate until ready to eat, tasting once more for seasoning before serving.

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