APRON AND PANS - UKRAINIAN SALAT VINAIGRETTE (BEET SALAD)
Ingredients
1 pound beets
1 pound carrots
1 pound potatoes
2 large dill pickles, diced
1 onion, minced
1 (8 ounce) can peas, drained
2 tablespoons olive oil
1/2 teaspoon ground black pepper
1 tablespoon chopped fresh parsley (optional)
1/2 teaspoon salt
Preparation
Place the beets into a large pot and cover with water. Bring to boil over high heat, then reduce heat to medium-low, cover, and simmer for about 20 minutes. Add the carrots and potatoes. Boil for another 10 minutes, then cover the pot and leave overnight.
The next day, peel and dice the beets, carrots, and potatoes into small, even pieces. Place the vegetables in a large bowl. Stir in the pickles, onion, peas, olive oil, salt, and pepper. Garnish with parsley before serving.
Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
1 pound beets
1 pound carrots
1 pound potatoes
2 large dill pickles, diced
1 onion, minced
1 (8 ounce) can peas, drained
2 tablespoons olive oil
1/2 teaspoon ground black pepper
1 tablespoon chopped fresh parsley (optional)
1/2 teaspoon salt
Preparation
Place the beets into a large pot and cover with water. Bring to boil over high heat, then reduce heat to medium-low, cover, and simmer for about 20 minutes. Add the carrots and potatoes. Boil for another 10 minutes, then cover the pot and leave overnight.
The next day, peel and dice the beets, carrots, and potatoes into small, even pieces. Place the vegetables in a large bowl. Stir in the pickles, onion, peas, olive oil, salt, and pepper. Garnish with parsley before serving.
Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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