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Vinegret a Russian Salad
by
Melanie Dompierre
Quantity for:
8
servings
PREP TIME
25
minutes
mins
COOK TIME
45
minutes
mins
TOTAL TIME
1
hour
hr
10
minutes
mins
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Healthy, easy and delicious beet salad!
Ingredients
3
potatoes boiled
(diced)
3
small carrots boiled
(diced)
2
cups
green peas
(canned or frozen)
3-6
stalks of fresh dill
(chopped)
6
pickles
(diced)
1
onion
(diced)
6
green onions
(diced (optional))
1
tsp
salt
1/2
tsp
ground pepper
2
tbsp
olive oil
Instructions
First, you need to boil the carrots, the potatoes, the beets, and the green peas. After letting the vegetables cooled down, before cutting them.
When the vegetables are cool, cut (the carrots, the beets, the potatoes) into small cubes. Cut them the same size it is more pleasant to eat.
Keep the green peas aside, for now, they are the last ingredient to add to the Vinegret.
Put all the roots chopped vegetables into a large bowl.
Chopped the onions, the pickles and add them to the bowl. Now you can add the green peas, the salt, pepper, the fresh dill, and the oil.
Mix all the ingredients carefully. I highly suggest to use your hands, it is the best way to not crushed the vegetables, especially the green peas.
Notes
If you make this recipe ..... tag me
@
mel4skilletsandgames
on Instagram and hashtag it #skilletsandpots.
Course:
Side Dish
Cuisine:
Russian
Keywords:
beets, boiled potatoes, carrots, cod liver salad, green peas, onions, recette russe, Russian recipe, russian salad, salade, vegetables, vegetarian recipe, Вкусный, русский, салат