Russian Vinegret Salad is a colorful, healthy vegetable salad made with beets, potatoes, carrots, peas, and pickles. Tossed with olive oil and vinegar, this classic Eastern European salad is naturally vegan, gluten-free, and perfect as a side dish or light meal. Chilled before serving, it is ideal for holidays, gatherings, or everyday lunches.

Ingredients

3 medium beets (or 2 cans of beets, drained)
3 medium potatoes
3 medium carrots
1 small onion, chopped
3 dill pickles
1 cup peas
1 15-ounce can (400 g) kidney beans, drained and rinsed (optional)
¼ cup green onions, chopped

For the Dressing:

3 tablespoons olive oil, divided
1 tablespoon white vinegar
Salt and black pepper, to taste

Instructions

Cook the Beets
If using fresh beets, boil for about 1 hour or until tender and easily pierced with a knife or fork. If using canned beets, drain thoroughly.
Cook Other Vegetables
Do not cook beets with other vegetables to prevent color transfer. In a separate pot, boil potatoes and carrots together for about 30 minutes, until tender but firm enough to hold their shape.
Cool and Peel
Drain cooked vegetables and allow them to cool completely. Peel and dice the beets, potatoes, and carrots. Dice the onion and pickles as well.
Prevent Beet Coloring
Toss the diced beets with 1 tablespoon of sunflower or olive oil to prevent them from staining the other vegetables.
Mix the Salad
In a large bowl, combine all vegetables along with peas and kidney beans if using. Add 2 tablespoons olive oil and 1 tablespoon vinegar. Season with salt and black pepper, and mix gently to combine.
Garnish and Serve
Sprinkle chopped green onions over the salad. Chill in the refrigerator until ready to serve.

Why You’ll Love This Recipe

Vibrant and colorful salad with a mix of earthy and tangy flavors
Light, healthy, and naturally vegan
Easy to make ahead for gatherings or meal prep
Classic Russian dish that works as a side or main component

Tips

Cook beets separately to maintain the bright color of other vegetables.
Dice vegetables uniformly for an even mix and better presentation.
Chill the salad for at least 1 hour to let flavors meld.
Use fresh dill or parsley for an extra herbal note.

Variations and Substitutions

Beans: Substitute kidney beans with chickpeas or skip for a lighter salad.
Pickles: Use sweet pickles, gherkins, or capers for different flavor profiles.
Vinegar: Swap white vinegar with apple cider vinegar or lemon juice.
Additional Veggies: Add cooked corn, bell peppers, or radishes for more crunch.

FAQs

Can I make this salad ahead of time?
Yes, it keeps well in the fridge for 2–3 days and flavors improve as it chills.

Can I serve it warm?
Traditionally served chilled, but it can be served at room temperature if preferred.

Is this recipe gluten-free?
Yes, all ingredients are naturally gluten-free.

Serving and Suggestions

Serve as a side with grilled meats, fish, or roasted vegetables.
Pair with hearty bread or crackers for a light meal.
Add a drizzle of extra olive oil or a dollop of sour cream for variation.
Great for holiday spreads, potlucks, or picnic dishes.