Vinigret Salad (Beet Vegetable Salad) 🥗
Description: It took me 5 years to develop this recipe. This is an excellent vegetarian salad but does take some time to make.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Servings: 10
Ingredients:
| Quantity | Ingredient |
|---|---|
| 4 cups | Water |
| 3 | Red beets |
| 3/4 cup | Tiny peas |
| 1 cup | Water |
| 1 | Carrot |
| 1 | Dill pickle |
| 1 | Onion |
| 1 | Celery rib |
| 2 | Red apples |
| 2 | Sauerkraut |
| 12 oz | Canned red kidney beans |
| 1 tbsp | Granulated sugar |
| 1 tbsp | Lemon juice |
| 4 tbsp | Extra virgin olive oil |
| 3 tbsp | Red wine vinegar |
Instructions:
-
Cook Beets:
- Cook beets in 4 cups of water either in a large saucepan or in a pressure cooker 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.
- Slice the beets into 1/4 inch thick slices; then cut again into 1/4 inch strips; then cut into about 1 inch lengths.
-
Prepare Peas:
- 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.
-
Mix Ingredients:
- In a large mixing bowl, add sliced beets, grated carrots, diced dill pickles, chopped onions, celery, diced apples, sauerkraut, red kidney beans, and petite peas. Gently mix together.
-
Prepare Dressing:
- In another mixing bowl, combine granulated sugar, lemon juice, olive oil, red wine vinegar, reserved beet juice, and horseradish. Stir well to blend.
- Adjust dressing mixture to taste.
-
Combine Dressing with Vegetables:
- Pour dressing over prepared vegetables and gently fold together to coat.
-
Chill and Serve:
- Cover and refrigerate until ready to serve.
- Serve on individual side plates and spoon some of the dressing over.
- The salad will keep very well for at least 10 days when covered and refrigerated.
This meticulously crafted recipe yields a delightful and nutritious salad that celebrates the vibrant flavors of fresh vegetables, complemented by a tangy and zesty dressing. With a perfect balance of sweet and savory notes, this Vinigret Salad is sure to impress at any gathering or as a refreshing weekday meal option. Enjoy the fruits of your labor and savor every delicious bite of this culinary masterpiece! 🌟
