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Thursday, July 28, 2016

Ukrainian Salat Vinaigrette (beet Salad)

Ingredients

  • Servings: 16
  • 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
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon chopped fresh parsley (optional)
  • 1/2 teaspoon salt

Recipe

    Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 9 hrs

  • 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.
  • 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.

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