This hearty dish is an interesting answer to the question, “What is a salad?” It hails from the Ukraine and Russia, known there as venegret. Sturdy root vegetables are boiled, then combined with oil, onion, and sour pickles and served cold or room temperature.
What do you think of when you hear the question, “What is a salad?”
I was introduced to this yummy salad by Anya, a gorgeously statuesque Ukrainian immigrant who married a friend of a friend. She was surprised at how much we all loved this salad. But I adore beets, and anything with potatoes in it has my vote as well. I have also made this with leftover roasted veggies; if you don’t eat white potatoes you can use sweet potatoes, parsnips, or butternut squash. Using the pickle juice as the acid in the dressing is genius. I added capers to make it interesting, and arranged it like a composed salad so you could see the colors. Once mixed together, everything turns a vivid beety fuschia.
vegan, gluten-free, paleo, reduced-sugar diets
low-sodium or migraine diets
All of our recipes are gluten-free, sugar-free, and made with plant-based ingredients to help you build a healthy life. Suitable for Meatless Monday. Look for midweek posts on meditation, service, and life lessons, helping you create inner balance.