Russian · 45 min · serves 4

Vinegret (Russian Beetroot Salad)

Kept by The Bhook kitchen

Ingredients

• 2 medium beetroots
• 2 medium potatoes
• 2 medium carrots
• 4 small pickled cucumbers
• 1 small onion
• 200 g canned peas, drained
• 3 tbsp sunflower oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Method

1. Wash the beetroots, potatoes, and carrots. Boil them whole, unpeeled, in separate pots (beets take longest), until a fork goes in easily (25–40 min). Let cool.
2. Peel all the cooked vegetables. Dice beets, potatoes, and carrots into small cubes, so they're all about the same size.
3. Finely chop the pickled cucumbers and onion.
4. In a large bowl, gently combine diced beetroot, potato, carrot, cucumber, onion, and peas.
5. Add the sunflower oil, salt, and pepper. Stir gently until the salad turns a uniform light-magenta color.
6. Chill in the fridge for at least 30 minutes before serving to let flavors mingle.

Add the oil last and stir gently, or the potatoes can mash and the salad turns gluey.