Ruby Red Vinegret Salad
Say hello to Vinegret Salad, my go-to dish for potlucks, picnics, and parties! Packed with vibrant, healthy ingredients, this hearty multicolored sensation is an absolute crowd-pleaser. As a fan of make-ahead options, I love that it’s not only easy to prepare but also irresistibly delicious. This vegan salad is a medley of potatoes, beets, carrots, and pickled vegetables, offering a symphony of bold and robust flavors. It’s not just a salad; it’s a celebration of colors and tastes that never fails to impress. Bring it to your next gathering, and watch it disappear as everyone falls in love with this wholesome, delightful creation!
Table of Contents
What’s unique about this Recipe?
Grocery and Pantry List
Time Required:
Special Tools to Use:
Recipe Steps at a Glance
This Vinegret salad recipe can be broken down into the following steps:
Step-by-step: How to Make
Step 1: Prepare the vegetables
Wash and scrub the potatoes, carrots, and beets, leaving the skins on.
Boiling Potatoes and Carrots Roasting Beets Cooked Vegetables
Place the potatoes on the bottom of the pan. Pour cold water enough to cover the potatoes. Lay the carrots on top of the potatoes. Carrots will take shorter amount of time to cook so you need easy access. Once the water start boiling add a tablespoon of salt. Check for doneness after 15 minutes. Remove the carrots and let them cool before peeling.
To check for doneness use a paring knife to pierce though the potatoes and carrots. They should feel firm but easy to pierce.
Remove the potatoes and let them cool before peeling them.
Place the beetroots in the ovens-proof pan, pour a small amount of water, and cover with foil. Bake in 350° F (180°C) oven for an hour until they pass the piercing test.
For the best and saturated color bake the beets in the oven with a small amount of water. This technique will steam and bake at the same time.
Step 2: Chop vegetables for the salad
Dicing the Potatoes Dicing the Carrots Dicing the Beets
Peel and cube all the vegetables.
Chop the pickled vegetables, mixing them with the potatoes and carrots. I use the Cuisinart Vegetable and Fruit box Chopper that has “large dice” and “small dice” blades. I use the large one for potatoes and small one for carrots and beets.
Rinse and drain the red kidney beans before adding them to the mix.
Season with salt and pepper, drizzle with olive oil, and mix thoroughly.
Taste and adjust the seasoning.
Finally, add chopped green scallions and parsley for a refreshing finish.
Step 3: Putting the salad together
Combining the Salad 1 Combining the Salad 2 Combining the Salad 3
Whisk the mustard, salt, pepper, and vinegar together until all combined. Slowly pour and whisk in the oil until the dressing is emulsified.
In a large salad bowl, combine all the components for the salad.
Toss the salad with the dressing and serve.
Mixing the Salad Adding the Dressing Adding the Dressing 2
Best Way to Serve
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Ruby Red Vinegret Salad
Ingredients
- 3-4 potatoes cooked, diced
- 2 carrots cooked, diced
- 2 beets cooked, diced
- 1 can can red kidney beans rinsed, drained
- 1/2 cup sauerkraut or pickled vegetable schopped
- 3 tablespoon scallions and parsley chopped
- 1 teaspoon mustard
- 2 tablespoon red wine vinegar
- ¼ cup olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
Prepare the Vegetables:
- Wash and scrub the potatoes, carrots, and beets, leaving the skins on.
- In a cooking pot, place unpeeled potatoes and carrots, cover with cold water, add 1 tablespoon of salt, bring to a boil, then lower the heat and simmer for 15 minutes.
- Check for doneness by piercing with a paring knife; they should be firm yet easy to pierce.
- Remove carrots and cool before peeling.
- Remove potatoes and let them cool before peeling.
- Place beetroots in an oven-safe pan, add a small amount of water, cover with foil, and bake at 350°F (180°C) for an hour or until they pass the piercing test.
Chop Vegetables for the Salad:
- Peel and cube all vegetables.
- Chop pickled vegetables and mix them with potatoes and carrots.
- Use a vegetable and fruit box chopper for efficiency.
- Rinse and drain red kidney beans before adding to the mix.
- Season with salt and pepper, drizzle with olive oil, and mix thoroughly.
Taste and adjust the seasoning.
- Finally, add chopped green scallions and parsley for a refreshing finish.
- Prepare the Mustard Vinaigrette:
- Whisk together mustard, salt, pepper, and vinegar until well combined.
- Slowly pour and whisk in the oil until the dressing is emulsified.
Assemble the Salad:
- In a large salad bowl, combine all the components for the salad.
Toss and Serve:
- Toss the salad with the prepared Mustard Vinaigrette.
- Serve and enjoy this flavorful and tangy salad!
