Beet salad with boiled beetroot
Description
A simple dish to prepare. It's a vegetable salad, so it's popular among vegetarians. There are many variations of this salad, for example, with sauerkraut, fresh cucumbers, various herbs, lettuce leaves, etc. The salad can be dressed with mayonnaise or vegetable oil. Serve chilled.
Instructions
- 1
Step 1
1. I thoroughly wash the beets, potatoes, and carrots, then place them in a large pot and cover with cold water. I cook the vegetables until done (carrots and potatoes – 20-30 minutes, beets – 1-1.5 hours). I boil the green peas. Then I cool and peel the vegetables.
- 2
Step 2
2. For the dressing: pour olive oil, vinegar, salt, and pepper into a bowl and mix well.
- 3
Step 3
3. Dice the potatoes, carrots, and onion, then add boiled green peas and mix.
- 4
Step 4
4. Finely chop the beet and place it in a bowl, then dress with 1/3 of the prepared dressing.
- 5
Step 5
5. Finely chop the pickled cucumbers.
- 6
Step 6
6. Add the cucumbers to the bowl with the beets and mix.
- 7
Step 7
7. I pour the remaining dressing over the contents of the second bowl (with potatoes, carrots, and onions).
- 8
Step 8
8. I mix the contents of the two bowls and put the salad in the refrigerator for a couple of hours. It tastes best the next day.