Well, to many Eastern-Europeans this word is associated with a beet salad. You’d be able to find it at any Eastern European stores/delis – just look for the label “Salad Vinegret”.
There are many variation of this salad – some make it with dill pickles, some use sauerkraut instead. I say – use both if you like! Some recipes don’t call for beans. To me, the real Vinegret is the one with beans! Also, back home we made it with aromatic unrefined sunflower oil. My local Russian store was all out of sunflower oil 😦
- 3 red skinned potatoes
- 3 carrots
- 3 medium beets
- 3 spring onions
- 3 dill pickles (pickles made in a brine are the BEST; avoid the sweet variety)
- 1 can red kidney beans, rinsed well
- 4 tbsp olive oil
- 5 tbsp white vinegar
- Salt and pepper to taste
- Chopped dill (optional)
- Boil vegetables and let them cool. Peel and dice.
- Add diced pickles and chopped green onions
- Finish with olive oil, salt and pepper.
- Add chopped dill if using.
- Let it sit for 1 hr at least. I let it sit in the fridge overnight.