Vinegret (Ukrainian Beet Salad)

🧂 Ingredients

• 2 large beets

  raw beetroot
• 2 large white potatoes
• 2 medium carrots
• 3 large dill pickles

  gherkins, finely diced
• 2 tablespoons dill

  chopped, fresh
• 1/2 medium onion

  Spanish/red, finely diced
• 1 cup green peas

  fresh or frozen
• 4 tablespoons olive oil
• 3 tablespoons Apple Cider Vinegar

  or white wine vinegar
• 1 teaspoon sea salt
• 1 teaspoon Dijon mustard

Instructions

• 1 Bring a large saucepan of water to boil and cook the beets, potatoes, and
  carrots for 20-30 minutes. Remove carrots at a 20-minute mark as they take less
  time to cook.
• 2 Rinse all cooked vegetables under cold water and leave them to cool for at least
  an hour (this can be done ahead of time). Then peel off the skin (suggest
  wearing gloves when doing the beets or peel under running tap water).
• 3 Combine the gherkins, dill and onion in a large salad bowl with the dressing
  ingredients and set aside.
• 4 Bring a small saucepan of water to a boil and cook the peas for 1 minute. Drain
  and rinse under cold water to stop the cooking process.
• 5 Once cooled down, dice the potatoes, beetroot and carrot into small cubes.
  Combine with the rest of the ingredients and the dressing in the bowl. Serve on
  its own or as a side dish with meat, chicken or fish.

Nutrition Info