Vinegret is another delicious salad from my childhood. Classic Vinegret makes a beautiful side dish or light dinner, can be served as lunch, and its vivid colors always add vibrancy to the party table.
Some general salad ingredient notes here:
Potatoes. Vinegret tastes better with regular potatoes. I would recommend selecting waxy potatoes. This potato type has less starch, making potatoes retain their shape better after being cooked. Red-skin potatoes, new potatoes, and fingerling potatoes all fall into this category.
Sauerkraut. Sauerkraut should be fermented, no vinegar, nice and crisp. Unfortunately, most of the store-bought varieties are limp and not tangy enough. So I’m using my homemade sauerkraut. You can check the way I make it here 👉🏻 Easy Crunchy Homemade Sauerkraut. 👇🏻
Easy Crunchy Homemade Sauerkraut
I have been making sauerkraut all my adult life. I love it, especially in the [...]
But if you are not up to making your own sauerkraut, or you’re just out of time, I can recommend only one brand to you-Bubbies Sauerkraut; it is available in Whole Foods stores and on Amazon. I will link it below for you.
If you’re not able to find nice and crunchy sauerkraut, you can just add more finely chopped pickles.
Pickles. Pickles must be crispy. Fermented pickles are great; half-sour pickles work wonderfully as well.
Chopping. Everything should be chopped into tiny cubes. The smaller, the better. The idea behind this is that each spoon (bite) will have all of the ingredients at once.
Do not overcook your vegetables. We want them nice and firm, not mushy. But if this happens, rest assured that your salad will still taste great; just the texture will be affected.
Beets. When it comes to beets, they can be baked, boiled, or steamed. I prefer the baking method (all instructions are in the recipe below). I feel like beets have a deeper flavor if baked. But you can boil the beets or steam them, whatever method is more comfortable for you. 🌟 Important: If you choose the boiling method, beets should be boiled whole and separate from other vegetables.
Keep beets separate during cooking and after chopping place them in a bowl separate from other vegetables. Then add 2 tbsp of lemon juice first, mix well and then add 1 tbsp of olive oil and mix well. This order is essential to lock the flavors and beetroot color.
That’s about it. Enjoy 💞
👩🏼🍳 THINGS I USED TO MAKE IT HAPPEN
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- 3 beets (about 2 cups finely cubed)
- 2 potatoes (about 2 cups chopped)
- 3 carrots (about 2 cups finely cubed)
- 1/2 cup sauerkraut
- 1/2 cup pickled cucumbers (finely cubed)
- 2 tbsp olive oil
- 2 tbsp lemon juice (freshly squeezed)
- 1/2 tsp Himalayan salt
- 1/2 tsp black pepper
optional
- 1 cup Cannellini beans (or any cooked white beans)
WHITE BEANS (OPTIONAL)
- If you decided to make your salad with white beans (that is how I like it, and it would be an authentic version); You have to cook the beans prior to salad making. You can cook them in a pressure cooker or on a cooktop.The night before, set white beans to soak overnight with a splash of lemon and a pinch of salt. In the morning, using a mesh strainer, rinse thoroughly under running water. Set aside covered with a cotton towel.
- If using a pressure cooker, cook according to your device specifications. On the cooktop, add soaked beans to a pot, add water (should be about 2 inches above the beans). Cover with a lid, bring it to a boil, lower the heat, and cook for about 2 hours.
vegetable prep**
- Beetroot. Preheat the oven to 400°F. Wash beetroots. Wrap each beetroot into parchment paper first and then in foil. Place the beets on a baking sheet. Roast for 50 to 60 minutes.Remove from the oven and set aside to cool.
- While beets are cooking wash and scrub potatoes and carrots. Add potatoes to a large pot and fill it with water. The water level should be about 2 inches above the potatoes. Cover with a lid, bring potatoes to boil, continue cooking on medium heat.
- 10 minutes later, add whole carrots into the same pot and continue cooking for another 20 min, or until vegetables are tender***.
- Drain and rinse all the vegetables under cold water to stop the cooking process, and set them aside on a large plate to cool completely. Peel the skins from the potatoes, beets and carrots.
CHOP, CHOP, CHOP
- Finely dice beets and place them in a separate bowl. Add 2 tbsp of lemon juice first, mix well; then add 1 tbsp of olive oil and mix well.
- Dice pickles, potatoes, carrots into fine cubes and combine them in a large mixing bowl with sauerkraut, beans (if using), salt, black pepper, and the remaining tablespoon of olive oil. Mix well.
- At last, add beets. Do the salt and pepper check. Add additional if needed.
- Serve cold or room temperture****
What about you?
Did you try this recipe? If yes, let me know how it went! Leave a comment below and share a picture of your Vinegret salad on Instagram with the hashtag @positivepranic #positivepranic, so I can see your beautiful creation 🙂 or join the Positive Pranic Facebook group and share your pictures and experiences there 🙏
Be Alive 🌱,
❤ Love, Julia
Your recipe esembles one that I make. I love sauerkraut an love beets. I sometimes add cubes of apples. What I discovered the other day is that apple goes extremly well with sauerkraut. Especially when the sauerkraut is sharp.