Ingredients
●
Red potatoes
4 pieces
medium-sized potatoes
●
Beetroot
2 pieces
or 3-4 smaller ones
●
Pickled cucumbers
5 pieces
naturally fermented, not in vinegar
●
Canned sweet peas
500 g
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Step by step
Step 1
Thoroughly rinse the potatoes and carrots, then bring to a boil. Once boiling, reduce the heat and simmer for approximately 40-45 minutes. Once cooked, rinse with cold water, peel, and let cool.
Repeat this process with the beets, allowing them to boil for 1-2 hours depending on size.
Step 2
At this stage, you will have your cleaned and cooled vegetables ready.
Step 3
Begin dicing the vegetables, starting with the potatoes.
Step 5
Repeat the dicing process with the beetroots.
Step 8
Transfer all the diced vegetables into a large mixing bowl.
Step 9
Drain the peas and add them to the bowl. Mix in the sunflower oil, salt, and pepper according to taste.
Step 10
Taste the salad and adjust the salt and pepper if necessary.
Be cautious while mixing to prevent the salad from turning into a mushy beetroot-colored blend.
Enjoy your meal!
Quantity:
2 kg
(7-8 healthy servings)
Prep time:
60 min
Difficulty:
intermediate
Ready in:
120 min
Publish date:
