Russian Vinegret Salad
Cherished as a family recipe handed down from my mother, this hearty Russian Vinegret Salad is perfect for winter and light dinners. It's delightfully healthy and packed with vitamins. Preparing it is a breeze, ensuring a tasty and nutritious meal in no time.
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.
At this stage, you will have your cleaned and cooled vegetables ready.
Begin dicing the vegetables, starting with the potatoes.
Next, dice the carrots.
Repeat the dicing process with the beetroots.
Finely chop the onion.
Transfer all the diced vegetables into a large mixing bowl.
Drain the peas and add them to the bowl. Mix in the sunflower oil, salt, and pepper according to taste.
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!
