Comments on: vinegret – russian beet salad

By: Radish

Radish — Thu, 21 Jan 2010 16:48:59 +0000

Marie – thank you so much for such uplifting thoughts. It would be a treat to have my grandmother live much longer – she’s an important person in my life. I’m glad to bring back memories and I love how food can juggle that sensory part of us – take us right back to a certain moment in time. Your snack sounds delicious!

By: Marie M.

Marie M. — Thu, 21 Jan 2010 07:25:04 +0000

First, let me extend my well wishes for your grandmother’s health. My Russian mother was diagnosed with breast cancer at 81, had a lumpectomy, then a year later a mastectomy. She lived until she was 95. Just so you should know, she didn’t have any chemo or radiation. I pray the same for your grandmother.

We had a close variation of this salad when I was growing up. (I’ve lived in San Francisco since 1950.) One of my favorite salads — although I’d carefully pick out the peas one by one. Hate peas. Hate them. My mother also used canned everything. Canned beets, canned peas. I think she used real potatoes. Also, we made a sour cream and mayo dressing, half each. It seemed everything was covered in sour cream and sprinkled with dill, fresh or dry. Sour cream and dill was the only dressing for radishs.

I haven’t made “vinegret” in years although I have a container with beets (canned, drained) and very finely diced red onions covered with Paul Newman’s Balsamic Dressing in the fridge right now. Great for a snack. Your pictures bring back memories. Thank you.

By: Radish

Radish — Sat, 19 Dec 2009 01:57:38 +0000

Irina – thanks for the correction!! Fixed.

By: Irina

Irina — Fri, 18 Dec 2009 21:40:14 +0000

Glad to see this classic recipe posted! May I suggest a tiny correction? I believe the correct spelling is “vinegret” (винегрет) rather than “venigret.”

By: Jason Sandeman

Jason Sandeman — Sun, 25 Oct 2009 16:03:10 +0000

I love the salad, hate the peas. LOL. The only item that I refuse/cannot eat is peas out of a can.

The salad is lovely, and could be served at Xmas time as well. I know that we have shnitzel coming up, I am going to try this one out on Babbi, and see how she likes it.

By: Irene

Irene — Tue, 15 Sep 2009 09:32:51 +0000

Thank you for posting this recipe! I love all beets, especially in vinigret – the taste is just so my childhood and I love how every family makes it a little bit differently. Of course, I still love my mom’s the best and I won’t make it because it’s never going to be as good as hers is. I’m a spoiled kid like that! Good thoughts to your family and best wishes for a speedy recovery to your grandma!

By: Leah Sherer

Leah Sherer — Sat, 12 Sep 2009 18:48:45 +0000

beautiful beat salad, I like the way you show us real pictures without the fluff

By: Turtlepup

Turtlepup — Fri, 11 Sep 2009 20:36:55 +0000

You’re absolutely right that beets have been historically maligned in the US, but wait…there’s HOPE! According to the NYTimes, beets are a “superfood” (http://well.blogs.nytimes.com/2008/07/03/for-beets-a-little-more-respect-please/), so chock full of good stuff that it’s right up there with spinach and blueberries. Lovely to hear as I love beets (even beet ice cream!). In the UK, it’s so difficult to find raw beets with its leaves still on, but fortunately it has become at least possible to find raw beets without the leaves lately. Your recipe looks delish and I’m looking forward to trying it!

By: EB

EB — Tue, 08 Sep 2009 20:46:05 +0000

It looks like it’s been soaked in wine!

By: Kitchen Butterfly

Kitchen Butterfly — Tue, 08 Sep 2009 14:59:18 +0000

Looks lovely. All the colours – salad blush.