Russian Vinegret Salad

Most of us don’t associate Russian cuisine with vegetables. But when summer rolls around, people try to consume all the fresh vitamins they can. I have never seen nor gorged on so many exquisite ripe berries as I have in Russia. Every morsel is eaten with love, and worthy of the affection.

This salad is easy to make and hearty enough to serve as a vegan meal. It’s also a child pleaser.

Ingredients

500 grams or 1 lb. cooked beets

500 grams or 1 lb. boiled potatoes

2 medium pickles

1 apple, any variety

1 small red onion

2-3 cloves garlic (optional)

1 bunch of dill

Salt and pepper to taste

2 tablespoons pickle juice

1 tablespoon olive oil

Directions

Cook the beets. I highly recommend Molly Watson’s method if you want to roast them. Boiling is however traditional. Boil the potatoes. Once both beets and potatoes cool, dice them and throw them in a bowl. Do the same to the pickles and the apple and the onion. Chop the dill and stir in. Season with salt and pepper and add the pickle juice and olive oil. For a really authentic taste, press the garlic and add raw. Mix and eat.