Ukrainian Salat Vinaigrette is a vibrant, hearty beet salad that’s as beautiful as it is delicious. Made with tender boiled beets, potatoes, and carrots, it’s mixed with tangy pickles, peas, and sometimes sauerkraut for a unique punch of flavor. Dressed simply with sunflower or olive oil and a touch of vinegar, this salad lets the natural sweetness of the beets shine through. Often enjoyed chilled, it’s a staple of Eastern European cuisine perfect as a side dish, appetizer, or a light main. Naturally vegan and gluten-free, Salat Vinaigrette is wholesome, colorful, and satisfying.
Ingredients
- 1 pound beets
- 1 pound carrots
- 1 pound potatoes
- 2 large dill pickles, diced
- 1 onion, 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
Instructions
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.
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.
