Ingredients
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3 medium beets
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3 medium potatoes
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3 medium carrots
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3 pickles
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10 oz canned sweet peas
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2 tbsp Oil
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1 tbsp white vinegar
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1 chopped onion
Directions
Probably one of the most popular salads in the post-Soviet countries, Vinegrette is often served as a light and nutritious salad or appetizer. This salad, as it is now prepared in Russia, has strayed quite far off of its original Western European recipe.
It’s a vegetarian-friendly salad made from beets, potatoes, carrots, onion, pickled cucumbers (or, more rarely, sauerkraut), and dressed with vegetable oil. It’s sour—due to the brined pickles—and salty, and also very light and filling at the same time.
Preparation:
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In a medium pot, boil the beets for 1 hour or until they can easily be pierced with a knife or use canned beets.
- In a separate pot, boil the potatoes and carrots for about 30 minutes or until a knife goes smoothly through the potatoes.
- Drain the vegetables and let them cool to room temperature.
- Peel the cooked vegetables, then dice them. Also, dice the onion and the pickles. Place diced beets in a separate bowl.
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Mix beets with 1st Tbsp of Sunflower Oil separately, so that beets coloring will not get on the other ingredients as much.
- Mix all the vegetables together with 3 tbsp of sunflower or olive oil and 1 tbsp of vinegar. If desired, add more pickles to taste. Refrigerate until ready to serve.
