Vinaigrette Salad (салат Винигрет) Recipe

Step 1: Prepare the Vegetables

Peel and dice 2 medium-sized beets, 2 medium-sized carrots, and 3 medium-sized potatoes into small cubes. Cook each vegetable separately in boiling water until tender. Allow them to cool down to room temperature.

Step 2: Prepare Other Ingredients

Finely chop 1 medium-sized onion and 4-5 pickled cucumbers. Rinse and drain a can of peas (about 1 cup).

Step 3: Mix the Ingredients

In a large mixing bowl, combine the cooked and cooled beets, carrots, and potatoes with the chopped onions, pickled cucumbers, and peas.

Step 4: Season the Salad

Add 3-4 tablespoons of sunflower or olive oil to the bowl. Season with salt and pepper to taste. Gently toss all ingredients until well mixed and evenly coated with the oil.

Step 5: Serving

Transfer the salad to a serving dish. It can be served immediately or chilled in the refrigerator for about 30 minutes to enhance the flavors.