Recipe

Beet And Potato Vinegret Salad Recipe

Add Step-by-Step Photos	Crainny / All my dishes 1 year, 9 months ago There is no Russian feast without potato based salad. This festive and colorful traditional recipe requires no special skill at all Prep:30m Cook:90m Servings:8	Crainny
	beet potato carrot pickles kraut onion

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Ingredients

1 large beet root

4 large potatoes with skin

3 large carrots

4 large garlic dill pickles or 2 cups of sauer kraut, drained, squeezed and chopped

1 medium yellow onion

optional - 1 small can green peas, drained

salt, pepper to taste

olive oil and a bit of white vinegar for dressing

Directions

Cook beets and carrots together and potatoes separately, because they are cooking faster.

All veggies should be cooked through but not mushy.

Drain water and let veggies cool.

The idea is to cut all ingredients in as uniform way as possible - small dice (see photo).

If you like to preserve each vegetable's natural color, cut beet root first, and pour 1-2 tbsp olive oil on it. Turn to coat. Then add other veggies. Oil will prevent beets from coloring others.

Anyway, chop all veggies in a uniform way and mix together.

Add salt, pepper, oil and vinegar to taste.

Chill for 1-2 hours

Sprinkle fresh parsley over before serving

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