Beet And Potato Vinegret Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 8 |
|
There is no Russian feast without potato based salad. This festive and colorful traditional recipe requires no special skill at all Ingredients:
1 large beet root |
4 large potatoes with skin |
3 large carrots |
4 large garlic dill pickles or 2 cups of sauer kraut, drained, squeezed and chopped |
1 medium yellow onion |
optional - 1 small can green peas, drained |
salt, pepper to taste |
olive oil and a bit of white vinegar for dressing |
Directions:
1. Cook beets and carrots together and potatoes separately, because they are cooking faster.
2. All veggies should be cooked through but not mushy.
3. Drain water and let veggies cool.
4. The idea is to cut all ingredients in as uniform way as possible - small dice (see photo).
5. If you like to preserve each vegetable's natural color, cut beet root first, and pour 1-2 tbsp olive oil on it. Turn to coat. Then add other veggies. Oil will prevent beets from coloring others.
6. Anyway, chop all veggies in a uniform way and mix together.
7. Add salt, pepper, oil and vinegar to taste.
8. Chill for 1-2 hours
9. Sprinkle fresh parsley over before serving
|
|