Golden Beet Vinegret Salad

Golden Beet Vinegret Salad by Anna Voloshyna

Recipe excerpt from:
BUDMO!: Recipes from a Ukrainian Kitchen

by Anna Voloshyna

This traditional Slavic beet salad is called vinegret. I came up with this version of the recipe when I ran out of red beets and fresh onions. I found a few golden beets and a jar of pickled red onions in my fridge, and I decided to give it a go. The salad came out so vibrant and beautiful that now I make this version more often than the traditional one. The only thing I would never change is the unrefined sunflower oil. That is what makes this salad taste authentic.

Serves 6 to 8

  • 3 medium golden beets 
  • Salt and freshly ground black pepper 
  • 3 medium carrots
  • 2 large Yukon Gold potatoes 
  • 1 cup shelled green peas (fresh or frozen) 
  • 5 large kosher dill pickles
  • 1/2 cup Pickled Red Onion
  • 1/4 cup chopped fresh dill and flat-leaf parsley, in equal parts 
  • 1/3 cup unrefined sunflower oil
  • 2 teaspoons red wine vinegar
  • 1/4 teaspoon sugar

In a medium saucepan, combine the beets with water to cover by about 2 inches and a pinch of salt. Bring to a boil over medium-high heat and cook until the beets can be easily pierced with a knife, 30 to 40 minutes. In a separate medium saucepan, cook the carrots and potatoes using the same method. When the vegetables are ready, drain them, transfer them to a medium bowl, and let them cool to room temperature, about 30 minutes. 

Meanwhile, bring a small saucepan filled with water to a boil. Fill a small bowl with ice-cold water. Season the boiling water with a pinch of salt, then add the peas and blanch until they are bright green and no longer taste starchy, about 2 minutes. Drain the peas and immerse them in the ice-cold water until they are completely cool, 3 to 5 minutes. Drain the peas and spread them on a paper towel to dry. 

When the beets, potatoes, and carrots are at room temperature, peel them, cut them into 1/4-inch cubes, and transfer them to a large bowl. Cut the pickles and pickled onion into the same-size cubes and add them to the bowl along with the peas, dill, and parsley.

In a small bowl, mix together the oil, vinegar, and sugar with a fork, then season to taste with salt and pepper . Drizzle as much of the dressing as you like over the salad; you may not need all of it. Mix well with a large spoon, then taste and add more dressing and salt if needed. 

Enjoy the salad at room temperature or chilled. It will keep in an airtight container in the refrigerator for up to 3 days .

Lemony Brussels Sprout Salad

Beef Pad Thai by Jessica Formicola

Recipe excerpt from:
Beef It Up! – 50 Mouthwatering Recipes for Ground Beef, Steaks, Stews, Roasts, Ribs and More
by Jessica Formicola

Not all salads start with lettuce or traditional leafy greens. Here the base is composed of crispy roasted Brussels sprouts, red potatoes, and onions. Topped with thinly sliced skirt steak and a tangy lemon-herb vinaigrette, it can be served as a small starter or an entire entrée.

Serves 4
Prep TIme: 15 minutes Cook Time: 40 minutes

  • 1 pound Brussels sprouts, trimmed and halved
  • 2 large red potatoes, cut into 2-inch cubes
  • 1/2 white onion, thinly sliced
  • 1 tablespoon extra-virgin olive oil
  • 1 pound skirt steak
  • Kosher salt and freshly ground black pepper
  • 3–4 tablespoons freshly grated Parmesan cheese
  • Lemon Vinaigrette (recipe follows)
  1. Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil.
  2. Toss together the Brussels sprouts, potatoes, onion, and oil in a medium bowl. Scrape the mixture onto the prepared baking sheet. Roast for 30 minutes, turning once halfway through cooking.
  3. Halfway through the vegetable cooking time, heat a large cast-iron pan or nonstick skillet
  4. over high heat. Season the steak with salt and pepper on both sides, then drop the steak in the pan, searing for 2 to 3 minutes on each side until just browned. Transfer to a cutting board and let rest for 3 to 4 minutes. Slice into small strips.
  5. To assemble the salad, divide the roasted vegetables and the steak evenly among serving dishes. Top each dish with some Parmesan and 1 tablespoon lemon vinaigrette.

Lemon Vinaigrette

Makes 3/4 cup

  • 1 garlic clove, minced
  • 2 teaspoons fresh rosemary
  • 2 teaspoons fresh sage
  • 2 teaspoons fresh thyme
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sugar
  • 1 tablespoon red wine vinegar
  • 1/2 cup extra-virgin olive oil
  1. Combine the garlic, rosemary, sage, thyme, lemon zest, and lemon juice in a small food processor until mixed well. (Alternatively, finely mince the rosemary, sage, and thyme, then combine with the garlic, lemon zest, and lemon juice in a small bowl.)
  2. Add the salt, pepper, mustard, sugar, and vinegar, and mix to create a paste. Whisk in the oil until emulsified.
  3. Set the vinaigrette aside for 20 to 30 minutes to allow the flavors to develop. Store leftovers in the refrigerator for up to a week, and shake or stir well before serving.