Ukrainian Beet Salad (Vinegret)
This Ukrainian vinegret is a classic recipe for the beet and potato salad. It is made with cooked beets, potatoes, carrots, pickles or sauerkraut, peas and a little bit of onions. Serve it as a side dish alongside meat, fish, potatoes and more.
Equipment
- 2 large pots
- 1 cutting board
- 1 measuring spoons set
Ingredients
- 3 medium carrots
- 3 medium potatoes
- 2 medium beets
- 7 cups water or more as needed to boil vegetables
- ½ cup (about 5 small or 2 medium) diced pickles or ½ cup chopped
- 1 cup frozen peas or canned (drained)
- 3 tablespoons diced green onions
- 2 tablespoons chopped fresh parsley
- 2 Tablespoons olive oil or cold pressed sunflower oil
- ¼ teaspoon salt add more to taste
- ¼ teaspoon black pepper
Instructions
- Boil the root vegetables. Scrub the potatoes, beets and carrots thoroughly under the cold water to remove dirt. Place the potatoes and carrots in one pot, and beets in a separate pot. Cover both with enough water to submerge the veggies. Cover with lids halfway, bring both pots to a boil over high heat, then reduce to medium and let them boil until fork tender. Carrots cook for about 20 minutes (you can remove them from the pot earlier). Potatoes cook for about 30 minutes. And beets cook for 45-60,minutes, depending on the size.
- Cool and peel. Transfer the vegetable to a plate and let them cool until safe to handle. Peel off the skins using a paring knife or a paper towel. Allow them to cool until they are just warm for another 15 minutes before dicing,
- Dice the vegetables. Dice cooled beets, potatoes and carrots into ½ inch cubes and transfer to a large mixing bowl. Dice the pickles the same way. Chop fresh parsley and green onions. Add them to the bowl as well.
- Prepare the peas. Place frozen peas and ½ cup of water in a microwave-safe bowl. Microwave on high for about 1-2 minutes. Drain and set aside to cool slightly. Add to the bowl. You can also use canned peas. Simply drain and add add directly to the bowl
- Dress and serve. Drizzle with olive oil or cold pressed sunflower oil, season with salt and freshly cracked black pepper.Gently tossed the salad until combined. Serve it right away or refrigerate for a few hours.
Notes
Add-ons: you can also add cooked beans. Any type works. You can also use sauerkraut instead of pickles.
Storage: Keep the salad in the refrigerator for up to 3 days. Serve it cold as it it.
Make-ahead: You can cook the vegetables the night before and store them in the fridge until ready to use.
Nutrition
Serving: 1cupCalories: 202kcalCarbohydrates: 31.1gProtein: 2.8gFat: 6.8gSodium: 453mg
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