The name of the salad should not be confused with the term vinaigrette which has entered the English language with its French meaning of a dressing of oil and vinegar. There’s clearly a link, though, with the Russian and Azerbaijani vinaigrette as the salad is dressed with oil and contains vinegar in the pickled cabbage and cucumber. The Azerbaijani version of vinaigrette contains kidney beans, which combine well with the other ingredients to make a nutritious salad. Vinegret can be enjoyed all year round.
Preparation time: 50 mins
Cooking time: 90 mins
- 200 g/8 oz potatoes
- 200 g/8 oz beetroot
- 200 g/8 oz carrot
- 200 g/8 oz pickled cucumbers
- 75 g/3 oz onion or spring onion
- 200 g/8 oz pickled cabbage
- 200 g/8 oz red kidney beans
- 50 g/2 oz parsley
- 4-5 tbsp vegetable oil
- salt & pepper
- If using dried kidney beans, cover with cold water and soak overnight in a cool place. Discard the soaking water and rinse thoroughly. Put the beans in a pan and cover with cold water up to 2 inches above the level of the beans. Bring to a rapid boil for 5 minutes, then leave to simmer for 60 to 90 minutes until the beans are tender. Keep the pan partially covered and skim off any scum that may form on the surface of the water.
- Put the beetroot into a large pan and cover with water. Bring to the boil, then reduce the heat and simmer for 40 minutes, or until tender. Drain and set aside. When cool enough to handle, carefully rub off the beetroot skins and discard.
- Peel and boil the potatoes and carrots and leave to cool.
- Dice the vegetables and pickled cucumbers.
- Finely chop the onion and parsley.
- Squeeze any excess water out of the pickled cabbage and chop the cabbage.
- Mix all the ingredients together in a large bowls. Taste and add salt & pepper as required.
- Add the vegetable oil just before serving.