👨‍🍳 作り方

1. 1

   Cook the vegetables: Place the whole, unpeeled beets in a pot and cover with water. In a separate pot, place the unpeeled carrots and potatoes and cover with water. Bring both pots to a boil, then reduce heat and simmer until fork-tender. Beets will take about 1 hour, carrots about 20-30 minutes, and potatoes about 30 minutes. You can also roast the vegetables for a deeper flavor.

   💡 プロのコツ: To speed up cooking, cut larger vegetables into halves or quarters before boiling.
2. 2

   Cool and peel the vegetables: Once cooked, drain the vegetables and let them cool until safe to handle. Peel the beets, carrots, and potatoes. Dice all the cooked vegetables into uniform 1/2 to 1-inch cubes.

3. 3

   Prepare the peas: If using frozen peas, place them in a small bowl with about 1/2 cup of water and microwave for 1-2 minutes until heated through. Drain and set aside to cool.

4. 4

   Dice the pickles and chop the herbs (if using). Add the diced vegetables, peas, pickles, and herbs to a large salad bowl.

5. 5

   Dress the salad: Drizzle with olive oil (or sunflower oil). Season with salt and black pepper to taste. Gently toss to combine all ingredients evenly.

6. 6

   Chill and serve: For best flavor, cover the salad and refrigerate for at least a few hours, or preferably overnight, to allow the flavors to meld. Garnish with chopped green onions and fresh parsley before serving, if desired.