Classic Vinaigrette Salad

Classic vinaigrette salad is a traditional homemade salad made with cooked beetroot, potatoes, carrots, pickles and peas, and it suits both everyday meals and festive tables. Classic vinaigrette salad is especially familiar as a holiday salad, including New Year, but classic vinaigrette salad is simple enough for any day when a hearty vegetable salad is wanted. Classic vinaigrette salad is served cold, so classic vinaigrette salad is convenient when the vegetables can be cooked ahead and assembled before serving.

Classic vinaigrette salad works because each main ingredient adds a clear part of the final taste and texture. Beetroot gives classic vinaigrette salad its sweet earthiness and bright colour, while potatoes make classic vinaigrette salad more filling and soft. Carrot adds extra sweetness, pickled cucumbers bring salt and acidity, and canned peas add small pops of tenderness. Sunflower oil ties the chopped vegetables together, and assorted herbs give classic vinaigrette salad a fresher finish.

The main thing to watch is the doneness of the vegetables and the size of the dice. Beetroot takes the longest to cook, so beetroot should be cooked until fully tender, whether boiled whole and unpeeled or baked wrapped individually in foil. Potatoes and carrot should also be fully cooked but still able to hold their shape after cooling and peeling. All the cooked vegetables should be cut into cubes about the size of the peas so classic vinaigrette salad looks neat and tastes balanced in every spoonful.

Classic vinaigrette salad allows a few sensible swaps without losing its recognizable character. Salted pickles can be replaced with sauerkraut or pickled cucumbers, and some cooks add diced lightly salted herring directly to classic vinaigrette salad for a richer version. Some people also like to add onion to classic vinaigrette salad. Fragrant sunflower oil or mustard oil suits classic vinaigrette salad best, but olive oil can also be used, and some people dress classic vinaigrette salad with mayonnaise, although mayonnaise is not the classic option.

The key serving note is how to keep the beetroot from colouring the whole salad if a clearer look is wanted. If a brighter and less uniformly red classic vinaigrette salad is preferred, the beetroot should be mixed with the oil first and only then combined with the remaining ingredients. Classic vinaigrette salad should be sprinkled with finely chopped herbs just before serving. Classic vinaigrette salad can be served on its own, as part of a spread of salads, or alongside other savoury dishes.

Classic vinaigrette salad keeps well in the refrigerator for a short time, but classic vinaigrette salad should not be frozen. Dressed classic vinaigrette salad keeps in a closed container in the refrigerator for up to 2 days. If longer storage is needed, the chopped vegetables can be mixed without oil and dressed just before serving, and undressed classic vinaigrette salad will keep for up to 3 days and release less extra liquid. Frozen classic vinaigrette salad is not recommended because cooked beetroot, potatoes and carrots become watery and lose their shape after thawing.

Questions about this recipe

How long does classic vinaigrette salad take to make?

Classic vinaigrette salad takes 1 hour 20 minutes in total. About 20 minutes is active work, and most of the remaining time goes to cooking the beetroot, potatoes and carrot.

What can I use instead of salted pickles in classic vinaigrette salad?

Salted pickles in classic vinaigrette salad can be replaced with sauerkraut or pickled cucumbers. Some cooks also add diced lightly salted herring directly to classic vinaigrette salad for a fuller flavour.

How do I stop the beetroot from turning the whole vinaigrette red?

To keep classic vinaigrette salad from becoming evenly red, mix the beetroot with the oil first. Add the oiled beetroot to the other chopped ingredients only after the beetroot is coated.

Can I freeze classic vinaigrette salad?

Classic vinaigrette salad should not be frozen. Cooked beetroot, potatoes and carrots become watery and lose their shape after thawing.

How long does classic vinaigrette salad keep in the fridge?

Dressed classic vinaigrette salad keeps for up to 2 days in a closed container in the refrigerator. Undressed classic vinaigrette salad keeps for up to 3 days, and adding the oil just before serving helps prevent extra liquid.