No Reviews
You must be logged in to post a review.
Beet Salad
x
Print Options
Description
This salad is very popular in Eastern Europe, Russia and Ukraine. In Russia and Ukraine, it’s called Vinaigrette. It’s a healthy mix of vegetables and pickles.
Ingredients
- 4 whole Medium Beets, Boiled And Peeled
- 3 whole Potatoes, Boiled And Peeled (See Note)
- 2 whole Carrots, Boiled
- 32 ounces, weight Pickles, I Prefer Claussen Brand
- 15 ounces, weight Canned Sweet Peas
- 1 pinch Salt And Pepper
- 2 Tablespoons Olive Or Vegetable Oil, Or As Needed (I Usually Eye Ball It; The Vegetables Shouldn't Drown In It)
Preparation
Dice beets, potatoes, carrots and pickles. Add peas, salt, pepper and olive oil. Mix well.
Refrigerate until ready to eat.
Note: To prepare potatoes, add unpeeled potatoes to a pot of cold water and bring to a boil. Add 1 tablespoon of salt, reduce heat to simmer and cook until potatoes are soft when pierced with a fork (about 15-20 minutes). Drain, rinse with cold water, and peel the skin off.
Related Recipes
Mediterranean Skillet Seafood
by Lori Kemph | Mutt & Chops in
Salads
by Lori Kemph | Mutt & Chops in
Salads
Sweet and crispy Artisan Romaine topped with a skillet seafood salad...
Prep: Cook:
Serves: 2 Level: Easy
The Best Broccoli Salad
by Beth Pierce in
Salads
by Beth Pierce in
Salads
A family friendly broccoli salad with crisp bacon, onions, sliced almonds,...
Prep: Cook:
Serves: 8 Level: Easy
Prep: Cook:
Serves: 2 Level: Easy
Prep: Cook:
Serves: 2 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.