Ukrainian Salat Vinaigrette (Beet Salad)


  • 1 pound beets
  • 1 pound carrots
  • 1 pound potatoes
  • 2 large dill pickles, diced
  • 1onion, minced
  • 1 (8 ounce) can peas, drained
  • 2 tablespoons olive oil
  • ½ teaspoon ground black pepper
  • 1 tablespoon chopped fresh parsley(Optional)
  • ½ teaspoon salt
  • Directions

  • Step 1

    Place the beets into a large pot and cover with water. Bring to a 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.


  • Step 2

    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.

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