Russian Vinaigrette Salad
Russian Vinaigrette Salad is a classic Eastern European recipe with vibrant beets, potatoes and pickles. It’s the perfect dish to bring to a barbecue as a side or as a bright, healthy addition to any meal.
The beets are slowly roasted in the oven in foil, which is the simplest way to cook beets, and the potatoes and carrots are boiled. Once assembled, the salad is mixed together with chopped pickles and a delicious vinaigrette dressing.
In this recipe, food blogger Meghan Lavin uses Caraway Garlic Dills, both the pickles and the brine, which are packed with flavor that perfectly compliments the dish. The Caraway Garlic Dill brine is filled with toasted caraway seeds, sprigs of fresh dill, and chunks of fresh garlic and used in the light, bright, and refreshing vinaigrette.
Ingredients:
Beet Salad:
- 3 medium beets
- 3 medium russet potatoes
- 2 large carrots
- 4 The Real Dill Caraway Garlic Dills, chopped
- Handful of fresh dill
Vinaigrette:
- 4 tbsp olive oil
- 1 tbsp white vinegar
- 2 tbsp The Real Dill Caraway Garlic Dills brine
- Juice of 1 lemon
- 2 tsp fresh dill
- Salt and pepper, to taste
Directions:
- Preheat the oven to 400°F.
- Trim the beets if the leaves are still attached. Wrap each beet individually in aluminum foil, and roast for 45 minutes until tender when pierced with a fork.
- Meanwhile, dice the potatoes and carrot into cubes. Bring the vegetables to a boil and then reduce heat to medium-high. Cook until the vegetables are tender, about 15 minutes.
- Drain and cool to room temperature.
- Once the beets are cooked, remove from the oven and let cool completely.
- Peel the beets and cut into small cubes.
- In a large bowl, combine the potatoes, carrots, beets, dill and Caraway Garlic Dills.
- Mix the vinaigrette ingredients together in a small bowl and pour over the salad. Mix until incorporated.
- Garnish with more sprigs of fresh dill.
Recipe made in collaboration with Meghan Lavin @megsspeaks
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