Name: Russian Vinegret Salad with Beetroot, Potatoes and Pickled Cucumbers
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 portions
Ingredients: 300 g beetroot; 300 g potatoes; 2 pcs carrot; 3 pcs pickled cucumbers; 1 pc onion; 150 g canned peas; 3 tablespoons sunflower oil; 2 tablespoons vinegar; 1 teaspoon salt; 1 pinch ground pepper

Ingredients

4portions

Ingredients

300 gbeetroot

300 gpotatoes

2 pcscarrot

3 pcspickled cucumbers

1 pconion

150 gcanned peas

3 tablespoonssunflower oil

2 tablespoonsvinegar

1 teaspoonsalt

1 pinchground pepper

Step by step process

Boiling the vegetables

1
Russian vinegret starts with boiling the vegetables. Wash the beetroot, potatoes and carrots and place them whole with their skins in a pot of cold water. Bring to a boil and cook until tender. Carrots and potatoes take about 25 minutes, beetroot needs 40 to 45 minutes. They are ready when a knife slides in without resistance.
2
Drain the cooked vegetables and leave to cool completely. Then peel and dice into small cubes of about 1 cm. Dice the pickled cucumbers the same way. Peel and finely chop the onion.
3
Drain the canned peas through a sieve and rinse with cold water.

Mixing and seasoning

4
Place the potatoes, carrots, cucumbers, onion and peas in a large bowl. Mix well.
5
Add the beetroot last, it will colour everything a beautiful deep red. If you want to keep the other vegetables more vibrant, first toss the beetroot with a tablespoon of oil before adding it.
6
Make the dressing by mixing the sunflower oil, vinegar, salt and pepper. Pour it over the salad and mix gently but thoroughly. Taste and adjust seasoning.
7
Leave the vinegret to rest in the fridge for at least 30 minutes so the flavours can meld. Serve chilled as a side dish or a light main.