Ruby Red Vinegret Salad
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. See my Affiliate Disclosure .
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
Tips and Wisdom from Cafe Osharak
More Armenian Table Salads
Vinegret arrived in the Armenian kitchen through the Russian influence in Eastern Armenia and never left. These are the salads that share the same spirit of the festive table – substantial, well-dressed, and better the next day.
