UKRAINIAN SALAT VINAIGRETTE (BEET SALAD)
A delicious Ukrainian beet salad! Great with meat and poultry dishes (especially Chicken Kyiv) with a side of mashed potatoes! The preparation takes some time, but I really like the salad! It is one of the few salads popular in Ukraine that doesn't contain mayonnaise! Enjoy!
Provided by BrandyLoveWine
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 9h
Yield 16
Number Of Ingredients 10
Steps:
- Place the beets into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for about 20 minutes. Add the carrots and potatoes. Boil for another 10 minutes, then cover the pot and leave overnight.
- The next day, peel and dice the beets, carrots, and potatoes into small, even pieces. Place the vegetables in a large bowl. Stir in the pickles, onion, peas, olive oil, salt, and pepper. Garnish with parsley before serving.
Nutrition Facts : Calories 67.8 calories, Carbohydrate 12 g, Fat 1.9 g, Fiber 2.6 g, Protein 1.6 g, SaturatedFat 0.3 g, Sodium 337.3 mg, Sugar 4.1 g
VINAIGRETTE VEGGIE SALAD
"All of my children love my Vinaigrette Veggie Salad," says Connie Small of Schoolcraft, Michigan. "It's easy to make and attractive, too. Sometimes I cut up the vegetables ahead of time so dinner preparation goes faster."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a serving bowl, combine the cucumber, green pepper and tomatoes. Sprinkle with salt and celery seed. In a small bowl, whisk oil and vinegar. Pour over salad.; toss to coat.
Nutrition Facts : Calories 60 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 101mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
VINIGRET SALAD (BEET VEGETABLE SALAD)
It took me 5 years to develop this recipe. This is an excellent vegetarian salad but does take some time to make.
Provided by William Uncle Bill
Categories Beans
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Cook beets in 4 cups of water either in a large saucepan or in a pressure cooker; cook until just tender.
- Reserve 1 cup of liquid to use later and discard the remainder.
- Immediately immerse beets in cold water, then peel off skins and discard.
- When beets are cooled, slice the beets into 1/4 inch thick slices; then cut again into 1/4 inch strips; then cut into about 1 inch lengths.
- In a microwave proof dish, add 1 tablespoon water and frozen petite peas.
- Cover and microwave on HIGH (full power) for 2 minutes.
- Stir and continue to microwave covered on HIGH (full power) for an additional 2 minutes.
- Drain peas and immediately add about 6 ice cubes and cover with cold water, set aside and let cool.
- Drain peas well before using.
- In a large mixing bowl, add sliced beets, grated carrots, dill pickles, onions, celery, apples, sauerkraut, red kidney beans, petite peas and gently mix together.
- DRESSING--------------.
- In a mixing bowl, combine sugar, lemon juice, olive oil, red wine vinegar, reserved beet juice and horseradish; stir well to blend.
- Adjust dressing mixture to taste.
- Pour dressing over prepared vegetables and gently fold together to coat.
- Cover and refrigerate until ready to serve.
- Serve on individual side plates and spoon some of the dressing over.
- Salad will keep very well for at least 10 days when covered and refrigerated.
Nutrition Facts : Calories 144.3, Fat 5.8, SaturatedFat 0.8, Sodium 462, Carbohydrate 21, Fiber 5.9, Sugar 10.8, Protein 3.7
VINEGRET (RUSSIAN WINTER BEET AND SAUERKRAUT SALAD)
This Russian salad dates from the early Soviet era, at a time when fresh vegetables were hard to come by, especially in the big cities, and they were often bad or rotten when they did reach the market. The name of the salad comes from the love of Russian nobility for the French language and the use of a traditional vinaigrette in the original salad.
Provided by Member 610488
Categories Potato
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- The day before you serve the salad, cook potatoes and carrots together in a pot with enough unsalted water to cover them until done. Bring to a boil then turn down to a simmer.
- Carrots should be done around 30 minutes and potatoes should be done around 40 minutes. The vegetables should be tender and easy to pierce with fork. Take each vegetable out of the pot and chill for 1 hour. Remove skin from potato and carrots.
- When ready to make salad, chop beets, carrots, potatoes, and pickles into small cubes and mince the onion. Chop fresh dill.
- In a large serving bowl, mix beets with 1 tbsp vegetable oil. Stir to coat well. Add carrots, potatoes, pickles, sauerkraut, green peas/beans, onion and dill. Add the remaining 1 tbsp of oil and mix well. Season with salt and plenty of black pepper. Chill overnight to allow flavors to mingle.
Nutrition Facts : Calories 258.2, Fat 7.5, SaturatedFat 1, Sodium 515.2, Carbohydrate 42.9, Fiber 9.2, Sugar 15.2, Protein 7.7
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