Vegan Russian Beetroot Salad (Vinegret)

Ingredients

• 2 medium Beets
• 2 medium Potatoes
• 1 medium Carrots
• 1 cup Dill Pickles
• 0.5 cup Peas
• 3 tablespoons Sunflower Oil
• 1 tablespoon Apple Cider Vinegar
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper

Instructions

1. 1Place the 2 medium Beets, 2 medium Potatoes, and 1 medium Carrots in a large heavy-bottomed pot and cover with water. Bring to a boil over high heat, then reduce heat to medium and simmer for 30-40 minutes, or until a fork can be easily inserted into the vegetables. Drain the vegetables and let them cool slightly until they are comfortable to handle.
2. 2Once cooled enough to handle, peel the skin from the 2 medium Beets, 2 medium Potatoes, and 1 medium Carrots. Cut them into 1/2-inch cubes and place them in a large bowl.
3. 3Add the 1 cup Dill Pickles, cut into 1/2-inch pieces, and the 0.5 cup Peas to the large bowl with the diced vegetables.
4. 4In a small bowl, whisk together the 3 tablespoons Sunflower Oil, 1 tablespoon Apple Cider Vinegar, 0.5 teaspoon Salt, and 0.25 teaspoon Black Pepper until well combined.
5. 5Pour the dressing over the ingredients in the large bowl. Mix everything gently but thoroughly to ensure all ingredients are coated with the dressing.
6. 6Cover the bowl and refrigerate for at least 30 minutes. This chilling time allows the flavors to meld together, making the salad more delicious.

Related Guides