Learn how to make this vibrant and nutritious Ukrainian beet salad. The combination of cooked beets, carrots, potatoes, peas, pickles, and green onions dressed in olive oil will create this colorful and delicious Vinegret salad.
Wash raw vegetables very well, scrubbing off any dirt. Place carrots and potatoes together in one pot, and beets in the second pot. Fill the pots with enough water to fully cover the vegetables.
Set the pots on stove, cover and bring to boil. Keep boiling on medium heat. The beets will take around 1 hour, carrots 20 minutes and potatoes about 30 minutes until fully cooked. *See notes below.
Take the cooked vegetables out of the water and place on a plate. Let cool down until safe to handle. Using the knife, peel beets, carrots and potatoes. Let them cool down for about 15 minutes more.
In a small bowl add frozen peas and about ½ cup of water. Microwave for 1-2 minutes until water starts boiling. Drain water and set aside to cool down.
Dice cooked vegetables into half to one-inch cubes and add them to your salad bowl. Dice pickles, chop green onions and fresh parsley. Add all chopped ingredients to the bowl. Add cooked peas.
Dress with olive oil, salt and black pepper. Eat right away or refrigerate for later.
*to check if the vegetables are ready, insert the fork. If it goes in easy, the vegetables are cooked.*pull the carrots out in about 20 minutes or until cooked. They will be done faster than potatoes.*use canned peas instead of frozen ones.