Beetroot Vinaigrette

A healthy but filling salad where the soft, earthy taste and natural sweetness of the vegs is playing along well with the crispy sour pickles and the fresh herbs are completing the harmony of the sweet and sour.

Beetroot Vinaigrette - sweet and savoury healthy and nutritious salad - gluten free, lactoe free, vegan

This recipe is inspired by the Russian Vinaigrette salad that I learned from my grandmother, which is one of my favourite things in our big family feasts that we have at Christmas or Easter. During these amazing meals, the table is always overflowing with the most delicious roasts and anything the heart desires. The vinaigrette is a perfectly refreshing addition to all the heavier dishes.0ndw_7074

This family tradition inspired me to make something like that to match this year`s Christmas dinner, that was the first time we hosted the family Christmas. We made roasted lamb that was marinated with rosemary and baked on the oven rack dripping on the root vegetables roasting below. It was a great success and the Vinaigrette made a refreshing addition to the dinner table.Beetroot Vinaigrette - sweet and savoury healthy and nutritious salad - gluten free, lactoe free, vegan

Serve this salad as an appetizer or a side for a heavier main course or eat it as a light but filling lunch. It also makes a perfect match with (the Russian) pickled herring served on a buttered toast as a more luxurious lunch/brunch option. As this recipe is quite versatile I normally double the below recipe and enjoy all uses of it.

Beetroot Vinaigrette - Russian inspired healthy and nutritious salad - gluten free, lactoe free, vegan

Ingredients (4 serving)

  • 250 g beets
  • 250 g carrots
  • 150 g pickles
  • 1 bunch of dill
  • 1 bunch of chives
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt
  • 150 g baby spinach
  • Freshly grated black pepper
  • Radish cress to top (optional)

Peel, wash and dice beets and carrots (about 1 cm big pieces) and cook them in hot water until tender (about 20 minutes). After they’re cooked, drain and let them cool to room temperature. Slice pickles in similar size as the beets and pickles. Wash and dry herbs and chop them finely. Whisk the olive oil and lemon juice in a bowl and mix in all the ingredients except for the spinach. Cover the bowl and let the tastes come together by resting it for about an hour. Place the spinach leaves on a plate and pile a few spoonfuls of the salad to serve. If you are preparing a make ahead lunch slice and mix in the spinach and place in a lunchbox.

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5 thoughts on “Beetroot Vinaigrette

  1. Pingback: Pickled purple onion and radishes | paint-the-plate

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