Russian Vinaigrette Salad at The Little Shop of Olive Oils

Russian Vinaigrette Salad


  • 2 (14.5 oz) cans of beets (drained)
  • 3 medium potatoes
  • 3 medium carrots
  • 1/2 cup sauerkraut, drained
  • 2 Tablespoons Capers
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 Tablespoon Champagne Vinegar
  • 1 small onion, finely chopped (optional)
  • Sprig of parsley for garnish


  • Peel potatoes and carrots to remove skins.
  • Boil potatoes and carrots about 30 minutes or until a knife goes smoothly through the potatoes.
  • Drain the vegetables let them stand until they cool to room temperature. 
  • Dice, beets, potatoes, carrots and finely dice onion (optional).
  • Mix together vegetables and the oil and vinegar.
  • Refrigerate until ready to use.
  • When ready to serve garnish with capers and parsley
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