Dairy-Free Russian Beetroot Salad (Vinegret)

Instructions

1. 1Place the 2 medium beets, 2 medium potatoes, and 2 medium carrots into a large heavy-bottomed pot. Cover with water by at least 5.08 cm. Bring to a boil over high heat, then reduce heat to medium and simmer for 30-45 minutes, or until the vegetables are tender when pierced with a fork. Drain the vegetables and let them cool completely, about 30 minutes. This cooling step is important so the vegetables don't become mushy when diced.
2. 2Once cooled, peel the 2 medium beets, 2 medium potatoes, and 2 medium carrots. Dice all the cooled vegetables and the 1 cup of pickled cucumbers into small, uniform 1.27 cm cubes.
3. 3Add the diced beets, potatoes, carrots, and 1 cup of pickled cucumbers to a large mixing bowl. Add the 1/2 cup of canned peas and the 1/4 medium onion, which has also been diced into 1.27 cm cubes.
4. 4In a separate small bowl, combine the 3 tablespoons of olive oil, 2 tablespoons of apple cider vinegar, 1 teaspoon of Dijon mustard, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Whisk these ingredients together until they are well combined and form a smooth dressing.
5. 5Pour the prepared dressing over the vegetables in the large mixing bowl. Gently toss everything together until all the vegetables are evenly coated with the dressing.
6. 6Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes. This chilling time allows the flavors to meld together, making the salad more delicious.

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