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Vinegret
Ukrainian Beet Salad
Vinegret is a vibrant and hearty Ukrainian beet salad made with boiled root vegetables, pickles, and peas. It's a flavorful, colorful, and nutritious dish often served as a side or a light main course.
đ§ Ingredienser
- 3 medium Beets(raw)
- 3 medium Carrots(raw)
- 2 medium Potatoes(waxy variety like Yukon Gold)
- 5 small Dill pickles(or 1/2 cup chopped)
- 1 cup Frozen peas(or canned, drained)
- 7 cups Water(or more, as needed for boiling)
- 2 tbsp Olive oil(or unrefined Ukrainian sunflower oil)
- 1/4 tsp Salt(or to taste)
- 1/4 tsp Black pepper(or to taste)
- 2-3 Green onions(chopped, for garnish (optional))
- 5 sprigs Fresh parsley(chopped, for garnish (optional))
đšâđł Instruktioner
- 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.
đĄ Proffstips: To speed up cooking, cut larger vegetables into halves or quarters before boiling. - 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
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
Dice the pickles and chop the herbs (if using). Add the diced vegetables, peas, pickles, and herbs to a large salad bowl.
- 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
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.
đĄ Proffstips
- âUsing waxy potatoes prevents them from becoming mushy.
- âThe salad tastes even better the next day as the flavors deepen.
- âFor a tangier salad, add a tablespoon of pickle juice or a splash of lemon juice.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a cup of cooked white beans or kidney beans.
- Substitute sauerkraut (rinsed and drained) for the dill pickles.
- Include finely diced raw onion or celery for added crunch.